Red Velvet Cake Adapted From Annie's Eats 2 eggs 1 1/2 C sugar 1 1/2 C vegetable oil 1 tsp white vinegar 2 C cake flour
1/2 C all purpose flour 1 tsp baking soda 3 tbsp cocoa powder 1 cup buttermilk 1 tsp vanilla 5/8 ounce bottle red food coloring
Preheat the oven to 350˚. Line the bottom of two 9-inch round cake pans with parchment paper. Cream the eggs, sugar, oil and vinegar. Sift the cake flour, baking soda, and cocoa together. Add the flour mixture to the creamed ingredients while beating. Slowly add the buttermilk. While still beating, add the vanilla and the food coloring. Pour into prepared cake pans and bake for about 25 minutes. Press lightly; if the layers are spongy, then the cake is done. Frost the cooled layers, assemble and frost the top and sides. Serves 12 to 14.