RED VELVET CAKE BAKERY STYLE
ere is the tried and true recipe for red velvet--just use blue instead of red. The chef I learned this from was professionally trained and threw around the name Nick Malgieri as her teacher. Who knows. I do know it is good and it called a high ratio cake due to liquids vs flour. Dont let that scare you off if you have never heard of it . It is an EASY cake but BIG(tall) and it will NOT be dry
Provided by Dixie from Kansas
Categories Dessert
Time 50m
Yield 1 9" cake, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 and prepare 2 -9" cake pans (I use parchment paper).
- In a large bowl or stand mixer whisk together: flour, sugar, soda,salt, cocoa-set aside.
- combine together: oil, buttermilk,eggs, food coloring, vinegar and vanilla.
- combine wet to dry until smooth.
- bake 30-40 minutes until toothpick comes out clean.
- Let cool 10-15 minutes and finish cooling on a rack.
- frost with cream cheese icing.
Nutrition Facts : Calories 915.1, Fat 57, SaturatedFat 7.9, Cholesterol 63.6, Sodium 665.7, Carbohydrate 92.6, Fiber 1.6, Sugar 52.3, Protein 9
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