Red Velvet Layer Cake
An excellent moist red velvet cake. please use only cake flour for this recipe.
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READY IN: 45mins
YIELD: 3 (8-inch) cakes
UNITS: US
INGREDIENTS
Nutrition- 1⁄2
- 1⁄4
- 2cups sugar
- 3
- 1cup sour cream
- 2⁄3cup unsweetened baking cocoa
- 2teaspoons vanilla
- 2cups cake flour
- 1teaspoon baking soda
- 1teaspoon baking powder
- 1⁄4teaspoon salt
- 2⁄3cup boiling water
- 1tablespoon red food coloring
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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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