This is the most easiest and delicious Redvelvet recipe ever! You only need 2 bowls to make this Red Velvet Cake. A bowl for the dry ingredients and another bowl for the liquid ingredients.
This recipe Yield 2- 8″ Layers or 1 - 8” (with a height of 10 inches). (20 cm)
Prepare cake pan(s) by coating the pan(s) generously with butter and dusting them with flour, shaking out the excess flour.
Preheat your oven to 175 Degrees C.
- 2 1/2c All Purpose Flour
- 1 1/2c Sugar
- 1 tsp Baking Soda
- 1 tsp Salt
- 2 Tablespoon Regular Cocoa Powder
- ¾ cup Vegetable Oil
- 1cup Buttermilk
- 2 Eggs
- 5 Tablespoon Red Food Color (if you want the cake to be more red, you can add more food color)
- 1 teaspoon White Vinegar
- 1 teaspoon Vanilla Extract
In a large bowl place the sifted All Purpose Flour, Sugar, Baking Soda, Salt and Cocoa Powder together and whisk well.
In another bowl, add the red food color and the vinegar to the vegetable oil and then add the buttermilk.
Pour all of the liquid ingredients including the eggs and vanilla into the bowl with the dry ingredients and whisk the mixture till combine.
Do not over mix or this will develop gluten which will lead to a tough cake.
Divide the batter in the cake pan(s) and bake immediately.
- 2- 8”: 35 minutes or untill done.
- 1-8”: 40-45 minutes or untill done.
When your cake is ready you can frost it with cream cheese and garnish with redvelvet cake crumble. In another blog I will put the recipe for the cream cheese frosting.
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