“An excellent moist red velvet cake. please use only cake flour for this recipe.”
READY IN:
45mins
YIELD:
3 (8-inch) cakes
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Set oven to 350 degrees.
  2. Set oven rack to second-lowest position.
  3. Grease 3 (8-inch) round cake pans, and line bottoms with parchment paper.
  4. 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.
  5. Add in eggs and vanilla; blend well to combine.
  6. Mix in sour cream and cocoa; blend well.
  7. In a small bowl, blend the boiling water and food colouring together; set aside.
  8. In a small bowl sift together cake flour with baking soda, baking powder and salt.
  9. Add in the flour mixture alternating with the boiling water to the creamed mixture; mix to make a smooth batter.
  10. Divide batter into prepared baking pans, and tap gently on the counter to remove any air bubbles in the batter.
  11. Bake about 30-35 minutes, or until cake test done.
  12. Cool and remove from pans.
  13. Frost with desired icing.

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