Red Velvet Cake Bakery Style

ere is the tried and true recipe for red velvet--just use blue instead of red. The chef I learned this from was professionally trained and threw around the name Nick Malgieri as her teacher. Who knows. I do know it is good and it called a high ratio cake due to liquids vs flour. Dont let that scare you off if you have never heard of it . It is an EASY cake but BIG(tall) and it will NOT be dry

• Ready In: 50 mins
• Serves: 12
• Yields: 1 9" cake

Ingredients

• 5  cups all-purpose flour
• 3  cups sugar
• 2  teaspoons baking soda
• 2  teaspoons salt
• 2  tablespoons  cocoa
• 2  cups buttermilk
• 3  cups  oil
• 4  eggs
• 4  tablespoons  red food coloring
• 2  tablespoons vanilla
• 2  tablespoons white vinegar

Directions

1. Preheat oven to 350 and prepare 2 -9" cake pans (I use parchment paper).
2. In a large bowl or stand mixer whisk together: flour, sugar, soda,salt, cocoa-set aside.
3. combine together: oil, buttermilk,eggs, food coloring, vinegar and vanilla.
4. combine wet to dry until smooth.
5. bake 30-40 minutes until toothpick comes out clean.
6. Let cool 10-15 minutes and finish cooling on a rack.
7. frost with cream cheese icing.