Red Velvet Cake from United Cakes of America

courtesy of UNITED CAKES OF AMERICA: Recipes Celebrating Every State

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Ingredients

2 1/4 cups Cake Flour		1 teaspoon Apple cider vinegar
2 tablespoons Cocoa powder		8 ounces Unsalted butter
1 teaspoon Salt		1 1/2 cups Superfine sugar
1 teaspoon Baking soda		2 Whole eggs
1 cup Buttermilk		1 ounce Red food dye
1 teaspoon Vanilla extract

Total:

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1
Preheat the oven to 335°F and place the rack in the middle position. Line the bottoms of two 9-by-2-inch round pans with parchment; for cupcakes, spray a cupcake pan with nonstick oil-and-starch spray and line the cups with paper liners.
2
Measure the dry ingredients and the wet ingredients into separate bowls. Whisk each to combine.
3
Measure the butter and sugar into the bowl of a standing mixer fitted with the paddle attachment. Cream together on low speed for about 5 minutes.
4
Add the eggs one at a time to the well-creamed butter and sugar. Beat in the dye.
5
Alternately add the dry and wet ingredients about a quarter at a time.
6
Pour the batter into the prepared pans and bake for approximately 30 minutes for the cakes or 20 to 24 minutes for the cupcakes, or until a wooden skewer inserted in the center comes out clean and the surface is even but not very dry.
7
Cool the cakes or cupcakes for about 5 minutes before inverting them onto a flat surface. Allow them to cool to room temperature before assembling the cake or frosting the cupcakes using Old-Fashioned Milk Buttercream. For a festive touch, add red decorating sugar around the edge.

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