Red Velvet Cake
Red velvet cake is traditionally a red, red-brown, crimson or scarlet-colored chocolate layer cake, layered with ermine icing. Traditional recipes do not use food coloring, with the red color due to non Dutched, anthocyanin-rich cocoa. Common ingredients include buttermilk, butter, cocoa, vinegar, and flour. Beetroot or red food coloring may be used for the color.
It is much more than vanilla cake tinted red. This recipe produces the best red velvet cake with superior buttery, vanilla, and cocoa flavors, as well as a delicious tang from buttermilk. My trick is to whip the egg whites, which guarantees a smooth velvet crumb.
Ingredients for the cake:
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1 teaspoon baking soda
- 2-1/4 cups all-purpose flour, sifted
- 1 teaspoon salt
- 2 tablespoons cocoa powder
- 2 1-ounce bottles of red food coloring (equivalent measure is 1/4 cup or 4 tablespoons)
- 1/2 cup Crisco or other vegetable shortening
- 1-1/2 cups sugar