Red Velvet Cake
Red Velvet is the Elizabeth Taylor of cakes. Devastatingly beautiful. Full of sex appeal and contradictions, with seductively innocent swirls of icing and scandalous fiery crumb. The trick is not to let the icing dominate the flavor of the cake, which is essentially a light chocolate cake. In my recipe, I’ve used sour cream and soured milk to keep the cake moist and flavorful. The rookie mistake is not to buy enough red food coloring. Heads up. You’ll need two small bottles so buy two packets! It felt fitting to bake this cake on a hot summer afternoon wearing a vintage silk négligée.
Makes–Two 8 by 2-inch round pans, Bake for 25-30 minutes.
One 9x13-inch pan. Bake for 28-30 minutes.
24 cupcakes. Bake for 17-20 minutes.
Tip–Buy two packets of food coloring.
Ingredients—½ cup (120ml)whole milk
2 teaspoons freshly squeezed lemon juice
2 cups (260g) all-purpose flour
¼ cup (25g) unsweetened Dutch-processed cocoa powder
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
8 tablespoons (1 stick/115g) unsalted butter, at room temperature
1 ½ cups (300g) granulated sugar
2 teaspoons pure vanilla extract
3 large eggs, at room temperature
1 cup (230g/8oz) full fat sour cream
2 tablespoons red food coloring