Red Velvet Cake Rounds

Name: Red Velvet Cake Rounds
Yield: Serves 16 to 20 (Makes two 9-inch round cakes)
Ingredients: 2 1/4 cups (11 1/4 ounces; 35 grams), all-purpose flour; 1 1/2 teaspoons, baking soda; Pinch, salt; 1 cup, buttermilk; 1 tablespoon, white vinegar; 1 teaspoon, vanilla extract; 2 , large eggs; 2 tablespoons, natural cocoa powder; 2 tablespoons, red food coloring; 12 tablespoons, unsalted butter, softened; 1 1/2 cups (10 1/2 ounces; 298 grams), granulated sugar

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Appears in Cook's Country December/January 2016

Desserts or Baked Goods

Cakes

Beyond red velvet cake’s shocking bright color, there’s something more—an extra-tender cake, which we achieved by using two unexpected ingredients: buttermilk and vinegar.

SERVES16 to 20 (Makes two 9-inch round cakes)

TIME1¼ hours, plus 2 hours cooling

WHY THIS RECIPE WORKS

Beyond red velvet cake’s shocking bright color, there’s something more—an extra-tender cake, which we achieved by using two unexpected ingredients: buttermilk and vinegar. They reacted with our recipe’s baking soda to create a fine, tender ...

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