Southern Velvet Cake
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 2 Tbsp unsweetened cocoa powder
- 1 tsp salt
- 2 cups granulated sugar
- 1 cup vegetable oil
- 2 eggs
- 1 cup buttermilk
- 2 tsp vanilla
- 2 oz red food coloring
- 0.5 cup plain hot coffee
- 1 tsp white vinegar
- 1 cream cheese frosting
- 1 9 inch round cake pans
- 1 medium bowl
- 1 large bowl
- 1 cooling rack
- 1 knife or offset spatula
Preheat oven to 325°F.
Generously grease and flour (2) 9 inch round cake pans. Set aside.
In a medium bowl, whisk together all-purpose flour, baking soda, baking powder, unsweetened cocoa powder, and salt. Set aside.
In a large bowl, combine the granulated sugar and vegetable oil.
Mix in the eggs, buttermilk, vanilla, and 1 to 2 oz of red food coloring until combined.
Stir in the plain hot coffee and white vinegar.
Combine the wet ingredients with the dry ingredients a little at a time, mixing after each addition, just until combined. (Batter will be thin)
Pour the batter evenly into each pan.
Bake in the middle rack for 30 to 40 minutes or until a toothpick inserted in the center comes out with moist crumbs clinging to it. Do not overbake as the cake will continue to cook as it cools.
Let pans cool on a cooling rack until the pans are warm to the touch.
Slide a knife or offset spatula around the inside of the pans to loosen the cake from the pan.
Gently remove the cakes from the pan and let them finish cooling. (The warm cake will be very delicate)
Frost the cake with cream cheese frosting when the cakes have cooled completely.