Red Velvet Cake

This American classic is traditionally made for Valentine's Day and Christmas. Red velvet cake is typically covered in a French-style butter roux icing. During World War II and the Depression, this moist cake got its vibrant colouring from boiled beets, but has since adapted into red food colouring courtesy of a Texan company called Adams Extract. The cake gets its light and fluffy texture from the reaction caused by mixing buttermilk and vinegar together. Interestingly enough, even though this cake is a typical southern American dessert, our department store in Montréal called Eaton's promoted it as an exclusive recipe, mistakenly fooling many people into believing it was created by the store's matriarch, Lady Eaton. So the origin remains unclear.

butter, for cake pans
2½ cups cake flour, not self-rising
1 tsp. sea salt
¼ cup cocoa powder
1½ cups sugar
1½ cups Canola oil
2 large eggs
¼ cup red food colouring
1 tsp. pure vanilla extract
1 cup buttermilk
1½ tsp. baking soda
2 tsp. white vinegar
1 recipe Ermine Frosting

Heat oven to 350°F (180°C/160°C fan, Gas Mark 4). Generously butter two 9x2” round cake pans. Sprinkle with flour and tap out the excess; set aside.

In a medium bowl, whisk cake flour, sea salt and cocoa; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, combine the sugar and oil. Beat on medium speed until well combined. Add eggs, one at a time, beating well after each addition. Add food colouring and vanilla and beat until well combined. Add flour mixture, alternating with buttermilk, scraping the sides of the bowl with a rubber spatula as needed.

In a small bowl, mix baking soda and vinegar until combined. Add to batter and beat for 10 seconds. Evenly divide batter between the prepared pans.

Bake until a cake tester inserted in the center of each cake comes out clean, 30-35 minutes. Transfer to a wire rack to cool in the pans for 5 minutes. Remove from the pans and return to the rack to cool completely.

Makes 1 two-layer cake.

Cook's Note: If you want your cake to be even redder, increase the food colouring by one to three Tbsp.