Red Velvet Cake without the “Red”
Total Steps
9
Ingredients
15
Tools Needed
8
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Living the GourmetIngredients
- 1/2 cup butter
- 1 1/2 cups sugar
- 2 eggs
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 3 tablespoons cocoa
- 2 tablespoons water
- 2 1/2 cups sifted cake flour
- 1 1/2 teaspoons baking powder
- 1 cup buttermilk
- 1 cup sour milk(optional)
- 1 cup sweet milk(optional)
- 1 tablespoon vinegar (for sour milk)(optional)
- 1 teaspoon baking soda
- 1 tablespoon vinegar
Instructions
Step 1
Preheat oven to 350 degrees F.
Step 2
In a mixing bowl, cream the butter and sugar until very light.
Step 3
Beat in the eggs, one at a time, then add the cinnamon and vanilla.
Step 4
In a separate small bowl, mix the cocoa and water until combined, then add to the creamed mixture.
Step 5
Sift the flour with the baking powder. Add the sifted flour mixture alternately with the milk to the creamed mixture. Blend well, ensuring not to overmix. If using an electric mixer, turn to the lowest speed when adding flour and buttermilk.
Step 6
Dissolve the baking soda in the vinegar and fold carefully into the cake batter.
Step 7
Turn the batter into two 9-inch cake pans that have been lightly greased and floured. Do not over flour the pans heavily.
Step 8
Bake for 35-30 minutes, or until the cake springs back when lightly pressed in the center.
Step 9
Let cakes cool in pans on a wire rack for several minutes. Then loosen them from the pans and invert onto the rack to cool completely.