I’ve tried more than one Red Velvet Cake recipe. Martha Stewart’s is my favorite. I modified it a teeny bit to make it even better:
RED VELVET CAKE
Butter for pans (Wilton Cake Release = better results)
3 tablespoons unsweetened cocoa powder (I used 1/4 cup)
3 3/4 cups cake flour (I used King Arthur flour)
1 1/2 teaspoons salt
2 1/4 cups sugar
2 1/4 cups canola oil
3 large eggs
3 tablespoons red food coloring (1oz. bottle works fine)
1 1/2 teaspoons pure vanilla extract
1 1/2 cups low-fat buttermilk
2 1/4 teaspoons baking soda
1 tablespoon white vinegar
Preheat oven to 350 degrees. Grease two 9-by-3-inch round cake pans.
Whisk together flour, salt, and cocoa in a medium bowl; set aside.
Whisk sugar and oil on medium speed in a mixer fitted with the whisk attachment, until combined.
Add eggs one at a time, whisking well after each addition.
Whisk in food coloring and vanilla.
Add flour mixture in 3 batches, alternating with the buttermilk and beginning and ending with flour; whisk well after each addition. Scrape down sides of bowl as needed:
Stir together baking soda and vinegar in a small bowl;
add to batter, and beat on medium speed 10 seconds. Pour batter into prepared pans.
Bake until cake tester inserted into centers comes out clean, about 40 minutes. Let cool completely in pans on wire racks. I peeked after 30 minutes and my cakes fell a little in the center as a result- Oops! That was a newbie mistake:
Fortunately they still turned out great, and after being trimmed, no one will ever know they didn’t have perfect dome tops!
click here: Cake Assembly and Presentation