Red Velvet Layer Cake

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READY IN: 45mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Set oven to 350 degrees.
  • Set oven rack to second-lowest position.
  • Grease 3 (8-inch) round cake pans, and line bottoms with parchment paper.
  • With an electric mixer on high speed, cream butter, shortening and sugar for about 4-5 minutes until fluffy, making certain that no sugar granules remain in the creamed mixture.
  • Add in eggs and vanilla; blend well to combine.
  • Mix in sour cream and cocoa; blend well.
  • In a small bowl, blend the boiling water and food colouring together; set aside.
  • In a small bowl sift together cake flour with baking soda, baking powder and salt.
  • Add in the flour mixture alternating with the boiling water to the creamed mixture; mix to make a smooth batter.
  • Divide batter into prepared baking pans, and tap gently on the counter to remove any air bubbles in the batter.
  • Bake about 30-35 minutes, or until cake test done.
  • Cool and remove from pans.
  • Frost with desired icing.
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