Classic Red Velvet Cake Recipe

Directions

• Preheat the oven to 350°F. Grease line three (3) 8″-inch round pans and place parchment paper on the bottom. Set aside.
• In a large bowl, sift together the cake flour, cocoa powder, baking soda, and salt. Set aside.
• Stir together the buttermilk and vinegar and set aside.
• In a stand mixer fit with the paddle attachment, beat together the oil and sugar until combined, about 2 minutes. Add the eggs in one at a time, beating until light and fluffy. Add the vanilla extract and food coloring and mix well.
• Alternate adding the dry ingredients and the buttermilk and vinegar mixture in 4 different additions, making sure you end with the flour. Do not over mix.
• Divide the cake batter evenly between the prepared pans. This batter size makes 8″ 2-layer cake or an 8″ 3-layer cake. Bake based on the size and layer thickness.
  8″ 3-layer cake for 22-30 minutes or until a toothpick inserted comes out dry.
  8″ 2-layer cake for 35-40 minutes or until a toothpick inserted comes out dry.
• Cool at room temperature on a wire rack.
  Once at room temperature, you can remove from pan.
• Remove the cakes from pans. I follow the following process:
  Run a spatula or knife around the edges. Loosen the cakes
  lay out plastic wrap larger than the pan so there is enough to fully go around the cake.
  Flip the pan in the middle of wrap. Cake should easily remove. Fold the edges of wrap making sure it overlaps onto plastic wrap.
  **Using pan liners really is a cake saver!
  Store in refrigerator on a flat cookie sheet or pan.
• Frost with Donna Joy’s Cream Cheese frosting.