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Red Velvet Cake


1 c. unsalted butter, softened
2 c. sugar
4 large eggs, at room temperature
1 tbsp. white vinegar
1 c. milk, at room temperature
1 tsp. vanilla extract
2 3/4 c. all-purpose flour
2 1/4 tsp. baking powder
3/4 tsp. salt
2 tbsp. cocoa powder
1 oz. red food coloring

Preheat oven to 350 degrees, put oven rack into center of oven. This recipe can make the following:

Round cake layers:

2 tall 8″
3 short 8″
2 short 9″
1 regular 10″

Square cake layers:

2 short 8″
1 short 9″x13″

24-28 cupcakes

(start checking on these after about 13 minutes)

Prepare pans by using baking spray or grease and flour. First cream together the butter and sugar together until fluffy, for about 3 minutes. Add eggs one at a time, beating well after each. Mix the vanilla and vinegar into the milk. Sift and mix the flour, baking powder, cocoa powder, and salt together in a separate bowl. Add flour to butter, sugar, eggs in two parts, alternating with the milk mixture, beating well after each addition, and then add the red food coloring. Divide batter into prepared pans. Bake 20 to 25 minutes, I like when a toothpick inserted in the middle comes out with a few crumbs sticking to it.

Allow to cool 10 minutes in the pans, then turn onto a wire cooling rack.

**I like to wrap my cakes when they are still slightly warm, NOT HOT! I feel that this helps the cake stay moister than waiting until the cakes have cooled completely.**


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