Really Red Velvet Cake
The Waldorf-Astoria hotel in New York is credited with the popularity of this cake in the United States, but it was during the great depression when food colorings and dyes became readily available to consumers. The combination of buttermilk and vinegar bring out the red in the cocoa powder as well as help to keep the cake light and moist. It is usually served as a layer cake with a white frosting to provide a striking contrast of color, texture, and flavor, making for quite the eye pleasing dessert when served.
Ingredients
Units:
- Egg - 3⅝ oz
- Vegetable Oil - 11 oz
- Buttermilk - 8½ oz
- Food Coloring - 1 oz
- Distilled White Vinegar - 3/8 oz
- Vanilla Extract - 3/8 oz
- All Purpose Flour - 12⅜ oz
- Granulated Sugar - 10⅞ oz
- Baking Soda - 1/8 oz
- Salt - 1/8 oz
- Cocoa Powder - 1/4 oz
Servings
3 cakesDirections
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