Red Velvet Cake: The Only Recipe You Need

Von Natasha's Kitchen · 90 Min.

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Zubereitung

1. Preheat the oven to 350°F (175°C) with racks in the center. Grease two 9-inch cake pans with butter and dust with flour, tapping out the excess.
2. Stir, then sift together the 2 1/2 cups flour, 2 Tbsp cocoa powder, 1 tsp baking soda and 1/2 tsp salt.
3. Beat the softened butter and 1 1/2 cups sugar with an electric mixer for a few minutes, until powdery. Beat in the eggs one at a time, then the 2 tsp vanilla. With the mixer running, gradually add 3/4 cup oil and mix on medium speed until incorporated.
4. Stir 1 tsp vinegar into the 1 cup buttermilk, then mix it into the batter on medium speed until incorporated.
5. Add the flour mixture all at once and mix on medium speed just until no streaks of flour remain, scraping down the bowl as needed.
6. Add 1/2 tsp red gel food coloring, adding more to reach the desired color, and mix until blended, scraping down the bowl as needed.
7. Divide the batter evenly between the pans and bake at 350°F (175°C) for 30 minutes.
8. Let the cakes rest in the pans for 20 minutes, then turn them out onto a wire rack and let them cool completely to room temperature before frosting with cream cheese frosting.

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