Red Velvet Cake by Chef Elisa Strauss

Behind the Recipes

Makes 24 servings

INGREDIENTS:

Note: this recipe yields three 9-inch rounds, 1 half sheet (13x18 inches), or 24 cupcakes

3 ½ cups (14 oz.) cake flour
½ cup unsweetened cocoa powder
1 ½ tsp. salt
2 cups (16 oz.) canola oil
2 ¼ cups plus 1 tbsp. (16 oz.) granulated sugar
3 large eggs
1/3 cup (3 ounces) red food coloring
1 ½ teaspoons pure vanilla extract
1 ¼ cup (10 oz.) buttermilk
2 tsp. baking soda
2 ½ tsp. white vinegar

PREPARATION:

1. Preheat the oven to 350°F. Brush the bottoms and sides of the pans with melted butter and line the bottoms with parchment paper.

2. In a large bowl, sift together the cake flour, cocoa powder, and salt. Set aside.

3. In the bowl of a standing mixer fitted with a paddle attachment, combine the oil and sugar and beat on medium speed until incorporated.

4. Set the mixer to low speed and add the eggs, one at a time, scraping thoroughly between each addition.

5. Add the red food coloring and vanilla in a slow stream and beat until incorporated.

6. Alternately add the flour mixture and buttermilk in two batches, starting with the flour. Scrape down the bowl between each addition until thoroughly combined.

7. In a small bowl, whisk together the baking soda and vinegar. Set the mixer to medium speed. Immediately add the baking soda mixture and beat for 10 seconds.

8. Divide the batter evenly between the cake pans or muffin tins. For 9-inch cake pans, bake 1 hour or until a toothpick comes out clean; for half-sheet pans, bake 45 minutes or until a toothpick comes out clean; for cupcakes, bake 20 to 25 minutes, or until they spring back after being touched.

9. Allow the cake to cool for 20 minutes. Once the cake is cool, release it from its pan by running a metal spatula or knife along the sides of the pan. Flip the cake over onto another pan or cake board and peel away the layer of parchment.

Tip: Cakes can be stored in the freezer for up to five days, tightly wrapped in at least two layers of plastic wrap.