ere is the tried and true recipe for red velvet–just use blue instead of red. The chef I learned this from was professionally trained and threw around the name Nick Malgieri as her teacher. Who knows. I do know it is good and it called a high ratio cake due to liquids vs flour. Dont let that scare you off if you have never heard of it . It is an EASY cake but BIG(tall) and it will NOT be dry
Ingredients: [‘all-purpose flour’, ‘sugar’, ‘baking soda’, ‘salt’, ‘cocoa’, ‘buttermilk’, ‘oil’, ‘eggs’, ‘red food coloring’, ‘vanilla’, ‘white vinegar’]
Quantity of Ingredients: [“5 cups all-purpose flour”,”3 cups sugar”,”2 teaspoons baking soda”,”2 teaspoons salt”,”2 tablespoons cocoa”,”2 cups buttermilk”,”3 cups oil”,”4 eggs”,”4 tablespoons red food coloring”,”2 tablespoons vanilla”,”2 tablespoons white vinegar”]
Number of Servings: 12
Steps: [‘Preheat oven to 350 and prepare 2 -9″ cake pans (I use parchment paper).’, ‘In a large bowl or stand mixer whisk together: flour, sugar, soda,salt, cocoa-set aside.’, ‘combine together: oil, buttermilk,eggs, food coloring, vinegar and vanilla.’, ‘combine wet to dry until smooth.’, ‘bake 30-40 minutes until toothpick comes out clean.’, ‘Let cool 10-15 minutes and finish cooling on a rack.’, ‘frost with cream cheese icing.’]