|1||tsp. red food coloring|
|2½||cups sifted cake flour|
|1½||tsp. baking powder|
|1||cup buttermilk or sour milk (or stir 1 tablespoon vinegar into sweet milk and let stand 10 minutes)|
|1||tsp. baking soda|
Culinate editor’s notes: The cinnamon makes this a rather unconventional red velvet cake, tasting more of spice than of chocolate. Omit it if you prefer a more traditional taste.
You can also cut the sugar down to 1 cup and, for more intense color, increase the red food coloring to 2 tsp.
For a more even color in the baked cake, sift the cocoa with the dry ingredients instead of mixing it into a paste with the food coloring and water.
The traditional frosting for a red velvet cake is a buttercream or cream-cheese frosting, not the marshmallow-flavored White Fluffy Frosting.
This content is from the book James Beard’s American Cookery by James Beard.
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