This is a very moist red velvet cake thanks to the addition of buttermilk! I got the base of it from Ina Garten, so a shout-out to her! And while hers is for cupcakes, this particular version makes a great cake for special occasions, including weddings.
- 2 1/2 cups all-purpose flour
- 1/4 cup good-quality cocoa powder
- 1 tsp baking powder,
- 1 tsp baking soda,
- 1 tsp kosher salt
- 1 cup well-shaken buttermilk
- 1 tbsp red food coloring
- 1 tsp white vinegar,
- 1 tsp vanilla extract
- 1 stick of butter
- 1 1/2 cups sugar
- 2 eggs
- Sift together the flour, cocoa powder, baking powder, soda, and salt and set aside
- Beat the butter and sugar together until fluffy
- Add eggs 1 at a time
- Whisk together the buttermilk, food coloring, vinegar, vanilla, and add to the egg and sugar mixture
- Add in the dry a cup at a time, making sure to mix well at the bottom, but do not overmix!
- Pour into prepared cake pans and bake for 35-45 minutes at 350 or until a pick comes out clean.
- Allow to cool well in the pans before completely cooling on a rack