Indulge in the rich, velvety texture and vibrant color of this classic dessert. This traditional recipe does not use red food dye. Instead it relies on the natural reaction between the cocoa and the acidity of the buttermilk and apple cider vinegar to produce a red color. This will not produce the vibrant red color of a modern Red Velvet Cake. Instead it will be a more traditional brick red color.
Ingredients:
• 2 ½ cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 tablespoons Guittard Cocoa Rouge
• 1 ½ cups unsalted butter, softened
• 1 cup buttermilk, room temperature
• 1 tablespoon apple cider vinegar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar
Instructions:
1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
3. In another bowl, cream the softened butter until light and fluffy. Gradually add the granulated sugar, continuing to mix until well combined.
4. Add the buttermilk, apple cider vinegar, eggs, vanilla extract, and vinegar to the butter mixture, mixing until fully incorporated.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined and smooth.
6. Divide the batter evenly between the prepared cake pans.
7. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow the cakes to cool in the pans for 10 minutes, then remove and transfer to wire racks to cool completely.
9. Frost with cream cheese frosting once the cakes are completely cooled. Enjoy!
Aprile's Kitchen 