This signature recipe was developed over several years. Although the sour cream may seem unusual, it results in a wonderfully smooth and decadent cake.
Ingredients
1¾ cups granulated white sugar (350 grams)
2⅓ cups cake flour (280 grams)
⅓ cup cocoa powder
1½ teaspoons baking soda
1 teaspoon salt
¼ teaspoon baking powder
1¼ cups vegetable oil
1 cup buttermilk, at room temperature
¼ cup sour cream, at room temperature
2 large eggs
2 tablespoons red food coloring
1 tablespoon pure vanilla extract
2 teaspoons vinegar
Instructions
Preheat your oven to 350*F. Grease and flour 3 (8”) round cake pans.
Sift the granulated sugar, cake flour, cocoa powder, baking soda, salt and baking powder into the bowl of your stand mixer. Whisk the dry ingredients to combine them.
Add the vegetable oil, buttermilk, sour cream, eggs, red food coloring, vanilla extract and vinegar to the mixer bowl.
Turn the mixer to low and blend until the dry ingredients are moistened. Raise the mixer to medium speed and beat for 2 minutes. Stop the mixer and scrape your bowl and beater half way through the mixing.
Divide the batter evenly between the 3 pans and tap the pans on the counter to release any large air bubbles. Bake for 25-30 minutes, until the cakes spring back when lightly pressed and a toothpick inserted near the center comes out with a few moist crumbs.
Cool the cakes in their pans for 15 minutes, then turn them out onto a cooling rack to cool completely before frosting.
Yields about 46 ounces of cake batter.
Recipe by Baking With Dan at https://www.bakingwithdan.com/the-best-red-velvet-cake/