Red Velvet Cake
from Martha Stewart
I got a request for this here at work, so I guess I'm going to have to try my hand at this one;)
Makes 5 cups batter
Unsalted butter, softened, for pans
2 tablespoons unsweetened cocoa powder, plus more for dusting
2 1/2 cups cake flour, not self-rising
1 teaspoon salt
1 1/2 cups sugar
1 1/2 cups canola oil
2 large eggs
2 tablespoons red food coloring
1 teaspoon pure vanilla extract
1 cup low-fat buttermilk
1 1/2 teaspoons baking soda
2 teaspoons white vinegar
1.Preheat oven to 350 degrees. Butter pans; line with parchment paper. Butter lining; dust with cocoa, tapping out excess. Set aside. Whisk together flour, salt, and cocoa in a medium bowl; set aside.
2.Mix sugar and oil on medium speed in the bowl of an electric mixer fitted with the whisk until combined. Add eggs one at a time; mix well after each addition. Mix in food coloring and vanilla. Add flour mixture in 3 batches, alternating with the buttermilk and beginning and ending with flour, mixing well after each addition. Scrape down sides of bowl as needed.
3.Stir together baking soda and vinegar in a small bowl. Add baking-soda mixture to batter, and mix on medium speed 10 seconds. Pour batter into prepared pans. Bake until a cake tester inserted into centers comes out clean, 30 to 35 minutes. Let cool completely in pans on wire racks.