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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Red Velvet Cake (delicious and moist) Recipe

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This recipe for Red Velvet Cake (delicious and moist) is from The Fisher Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cups all purpose flour
3 cups granulated sugar
1/2 cup cornstarch
1/2 cup unsweetened cocoa powder
1 Tbsp baking soda
1 1/2 teaspoon baking powder
1 1/2 teaspoons salt
4 eggs
1 1/4 cup buttermilk
1 1/4 cup warm water
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon distilled white vinegar
2 Tablespoons (1 bottle) red food coloring
Directions:
Directions:
-Preheat oven to 350 degrees. Butter three 9-inch cake rounds. Dust with flour and tap our the excess.
-Mix together flour, sugar, cornstarch, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
- Add eggs buttermilk, warm water, oil, vinegar and food coloring. Beat on medium speed until smooth. This should take just a couple of minutes. BE CAREFUL, this easily splashes out of the mixing bowl.
-Divide batter among the three prepared pans, be sure to level batter in the pans.
-Bake for 30-35 minutes until the cake/toothpick test comes out clean.
-Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely before frosting.
Personal Notes:
Personal Notes:
I baked this cake for dinner at Kris and Steve's - received rave reviews, was very moist. Use Ermine (boiled flour) frosting for the cake to be like Joyce Ann used to make it.

 

 

 

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