Red Velvet Cake

"My Red Velvet cake features a truly velvety melt in your mouth cake with just the right amount of chocolate flavor. The tanginess from the buttermilk and cream cheese frosting compliment it perfectly. . Another favorite especially this time of year for Valentine's Day is my Red Velvet cake. First, let me tell you what it is NOT. It is not dry, bland, or just chocolate cake dried red. It is tender, moist, and topped with fluffy frosting. It's also perfect for birthdays and Christmas. Why Our Recipe Is the Best: A Sprinkle of Food Science Buttermilk: It helps the cake stay super tender by slowing gluten's development and reacts with the baking soda to help the cake rise. Cake Flour: Cake flour is lower in protein which leads to less gluten development. This leads to a tender cake with a very fine crumb. Extra Egg Yolk: This adds extra richness and also helps keep the cake stay tender. Use Butter AND Oil: Butter adds a great flavor and oil helps it stay moist for days since it is a liquid at room temperature. Use Natural Cocoa Powder: It is acidic which helps the cake rise. But more importantly it helps the cake stay red not brown. I also like to use cocoa powder instead of flour in the pan to prevent any white streaks."

Cooking MethodOven