It’s yummy, and it’s red. <3 Binky’s favorite recipe!!
2 tbsp cocoa powder mixed
1/8 tsp of baking powder
2 tablespoons water
5 drops of red gel food color
2 1/4 cups all purpose flour
1/2 teaspoon salt
1/2 cup unsalted butter, at room temperature
1 1/2 cups granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup buttermilk
1 teaspoon white distilled vinegar
1 teaspoon baking soda
Sift the cocoa powder and baking powder together.
In a separate small bowl, mix the red gel with water.
Mix the cocoa/baking powder with the red gel solution to a nice red paste, and set aside.
Sift together the flour and salt in a bowl, and set aside.
Put the butter in a mixing bowl, and mix on medium high.
Slowly add the sugar to the butter on medium high.
Cream together the butter and sugar on Medium High for 5 minutes in a mixer until it’s a light color, fluffy, and well-incorporated.
Add the eggs at medium speed, one at a time, scraping between each addition.
Add vanilla extract to the buttermilk.
Next, with the mixer on LOW, alternate adding about a third of the flour mixture, followed by adding 1/2 of your buttermilk to the mixture, and so on, until all of the buttermilk and flour mixture is in the mixer. Pour in your red cocoa paste into the mixture.
In a small cup, add the vinegar to the baking soda, let bubble, and fold into the batter.
Fill two 8″ cake pans evenly with batter.
Put in the oven for about 40-45 minutes at 350 degrees, or until a toothpick which is stuck in the center of the cake, comes out clean. You make also check for doneness using a flat hand on the top of the cake. The cake should spring back.