Red Velvet Cake
Work: 15 minutes
Total: 55 minutes
3 tablespoons unsweetened cocoa
2 tablespoons (1 ounce) red food coloring
1 tablespoon water
1 teaspoon vanilla extract
1/2 cup (1 stick) unsalted butter, softened
1 1/2 cups sugar
2 large eggs
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup low-fat buttermilk
1. Heat oven to 350 degrees F. Grease two 8-inch round cake pans; line bottoms with parchment. Grease and flour; tap out excess. Stir together cocoa powder, food coloring, water, and vanilla; set aside.
2. In a bowl, beat together butter and sugar until light and fluffy. Beat in eggs. Beat in flour, baking soda, and salt. Add buttermilk and cocoa mixtures alternately in 3 batches, and beat until combined. Divide batter among pans and bake for 30 to 35 minutes, or until a toothpick inserted comes out clean. Cool 10 minutes. Turn cakes out of pans and cool completely.
Originally published on LHJ.com, September 2009.
SAVE EVEN MORE! Say “Yes” to Ladies' Home Journal® Magazine today and get a second year for HALF PRICE - 2 full years (22 issues) for just $15. You also get our new Ladies' Home Journal® Family Favorites Cookbook ABSOLUTELY FREE!