Southern Red Velvet Cake
Recipe Courtesy Of Cakeman Raven, Cakeman Raven Confectionery, NYC
Vegetable Oil For Pans
2 ½ cups Flour
1 ½ cups Sugar
1 TSP Baking Soda
1 TSP Coco Powder
1 ½ cups Vegetable Oil
1 cup Buttermilk
2 Eggs Large
2 T Red Food Coloring
1 TSP White Distilled Vinegar
1 TSP Vanilla Extract
Cream Cheese Frosting
Preheat the oven to 350˚
Lightly oil and flour 3 9" round cake pans
In a large bowl, sift together the flour, sugar, baking soda, salt and cocoa powder
In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar and vanilla
Using a stand mixer, mix the dry ingredients into the wet ingredients until just combined
and a smooth batter is formed
Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart.
Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans.
One at a time, inverted the cakes onto a plate and then re-invert them onto a cooling rack, rounded sides up. Let cool completely.
Frost with cream cheese icing in between layers and on the outside.