Red Velvet Cake

 

Delicious cake baked with buttermilk and, a little vinegar for a soft crumb, In addition, I utilized oil instead of butter in this recipe, which provides the cake a fluffy consistency.

 

Ingredients:

 

1 1/2 cups vegetable oil

2 eggs

1 cup buttermilk

1 Tablespoon vinegar

1 teaspoon vanilla

2 cups granulated sugar

1 tablespoon unsweetened cocoa powder

1 teaspoon salt

1 teaspoon baking soda

2 1/2 cups all-purpose flour

1 oz. red food coloring

 

Oven to 350 degrees Fahrenheit. Coat three 8-inch circular baking tins with nonstick spray. Cut circles of parchment paper to fit the bottoms of the pans. Set the paper rounds in the pans and cover with nonstick spray once more. Place aside.

Add the oil, eggs, buttermilk, vinegar, and vanilla extract to the bowl of your stand or hand mixer set with the whisk attachment. Mix on medium speed until everything is combined. Whisk in the sugar until it is completely blended.

 

Then, add the cocoa powder, salt, and baking soda and combine for 30 seconds on medium speed, or until no clumps remain in the chocolate powder.

Reduce the mixer speed to low and add the flour and red food coloring. 30 seconds scraping the sides of the basin as needed, mix until creamy.

 

Distribute the batter evenly among the three prepared pans.

25-30 minutes, or until a wooden skewer into the middle comes out clean.

Rest for 10 minutes in the pan before turning the cakes onto a wire rack to cool fully.

Frost to taste.