Recipe by The Real Cake Baker
I have been on a mad search for a moist Red Velvet cake. I have gone from recipe sites to recipe sites and my search continued until I decided to just create it myself, and Eureka I have found it!
Top Review by Kim2ee
This was my fifth stab at a red velvet cake. While it was not dry, it wasn't what I would call extra moist. The cakes I've made with oil or with a mixture of oil and butter were moister. Also, even though I like the definite chocolate taste, the cake comes out looking too brown. The whole point of this cake is the dramatic presentation. So I would either add less chocolate or more red food coloring.
- 2 1⁄2 cups of all purposed unbleached flour
- 3 semi sweet chocolate squares or 1⁄2 cup cocoa powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 cup butter, at room temperature
- 2 cups granulated sugar
- 4 eggs
- 1 ounce red food coloring
- 2 teaspoons vanilla
- 1⁄2 teaspoon butter flavoring
- 1⁄2 cup buttermilk
- 1 cup sour cream
Directions See How It's Made
- Preheat oven to 350. Grease three 9 inch round pans. Sift flour, salt and baking soda together and set aside. If using cocoa powder mix that with the dy ingredients too.
- Melt semi-sweet chocolate with 1 tablespoon of milk. Set aside but do not let harden. Or if you are using coca powder just sift it in with the flour mixture.
- Beat butter and sugar in a bowl together for approximately 5 minutes at medium speed. Add eggs one at a time and beat until smooth. Add the food coloring and sour cream, milk vanilla and butter flavoring and chocolate squares. At low speed add flour mixture a little at a time but do not over mix.
- Bake in 350 oven for 35 to 40 minutes or until wooden pick comes out clean.