Monday’s Bread Bowl: Red Velvet Cake

The lady in red

Have you tried this colorful cake that’s flavored with chocolate? Here’s the recipe:

What you will need:

2 (9-inch) round cake pans
1 scissors
Parchment paper
1 kitchen mixer with large metal bowl
1 ½ cups buttermilk, at room temperature
3 eggs at room temperature, separated
1 medium-sized bowl
¾ cup butter, at room temperature
3 ¾ cups all-purpose flour
1 ½ teaspoons baking soda
3 tablespoons cocoa powder
½ teaspoon salt
¾ cup canola oil
2 ¼ cup granulated sugar
2 teaspoons vanilla extract
1 ½ teaspoons white vinegar
2 tablespoons red food coloring

Cooking and Directions:

Preheat oven to 350 degrees. Butter and flour 2 cake pans. Line each pan with a fitting round-piece of parchment paper. Mix flour, cocoa powder, baking soda, and salt in medium-sized bowl. Next, cream butter, sugar, and canola oil in mixer bowl using paddle attachment until fluffy. Add eggs, individually, while scraping down accumulations on side of bowl until nicely blended. Stir in vinegar, food coloring, and vanilla extract. Gradually add cocoa powder mixture to batter being careful to alternate with buttermilk while mixer is at a medium speed. Next, pour and divide cake batter between prepared pans. Bake 45 to 60 minutes until toothpick comes out clean at center of each cake layer. Then remove cakes from oven and cool on rack for at least 15-20 minutes before removing cake from pans. Once cakes are completely cooled, frost them.