Red velvet cake
The best cake you will ever eat. As is or covered with a cream cheese frosting, it's always delicious.
3½ cups flour, sifted twice
½ cup unsweetened cocoa
1½ teaspoons salt
2 cups vegetable oil
2¼ cups granulated sugar
3 large eggs
2 ounces red food coloring
2 teaspoons Rum
1¼ cup buttermilk
2 teaspoons baking soda
2½ teaspoons white vinegar
Preheat oven to 350. Butter 2 round 9-inch layer cake pans and line bottoms with
Whisk flour, cocoa and salt in a bowl.
Beat at medium speed oil and sugar in bowl until well blended. Beat in eggs one at a time. Then, at low speed, slowly add red food coloring. Add rum. Add flour mixture alternately with buttermilk in two batches. Make sure to scrape down bowl in order to not to lose any part of the batter.
Put baking soda in a small bowl, stir in vinegar and add to batter with while mixing.Beat for about half a minute.
Divide batter among the 2 deep cake pans and bake in oven until a knife comes out clean, 45 to 60 minutes. Let cool in pans 20 minutes. Then remove from pans and peel off parchment paper. Let cool completely before frosting.