Red Velvet Cake
Yield: 2 nine-inch round cakes or 2 half-sheet pans, or 24 cupcakes filled 1/2 full.
Ingredients:
32 ounces (4 cups) canola oil
32 ounces (5 cups) granulated sugar
5 1/2 large eggs
6 ounces (3/4 cup) red food coloring
2 3/4 teaspoons pure vanilla extract
28 ounces (6 1/2 cups) cake flour
3 ounces (3/4 cup) cocoa powder
2 3/4 teaspoons salt
20 ounces (2 1/2 cups) buttermilk
4 teaspoons baking soda
5 1/4 teaspoons vinegar
Directions:
- Preheat oven to 350 degrees.
- Prepare cake pans by brushing the sides with soft butter and lining the bottom with parchment paper.
- Combine canola oil and sugar and mix together on medium speed.
- Add eggs one at a time on low speed, scraping thoroughly between each addition.
- Add red food coloring and vanilla while mixing on low speed.
- Sift together the cake flour, cocoa powder, and salt.
- Add the dry ingredients in two stages alternating with the buttermilk. Scrape well between each addition to prevent lumps.
- In a small mixing bowl combine the baking soda and vinegar with a whisk. Immediately add this mixture into the batter and mix on medium speed for ten seconds.
- Fill cake pans 3/4 full, and bake for one and a half hours or until toothpick comes out clean. If using half sheet pans, then bake for forty-five minutes or until toothpick comes out clean.
- Allow the cakes to cool before removing from cake pans.
Hot Tip:
Cakes can be stored in the freezer for up to five days if tightly wrapped in plastic wrap.
