Name: Red Velvet Cake
Yield: Serves 8 to 10
Cuisine: United States
Ingredients: 1 cup sugar; 2½ cups (all-purpose) flour; 1 cup buttermilk (see Note); 2 tablespoons (all-purpose) flour; 2 tablespoons cocoa; 1 cup milk; 1 teaspoon vanilla extract; One 1-ounce bottle (2 tablespoons) red food coloring; 1 cup finely chopped pecans or walnuts; 2 eggs; ½ teaspoon salt; 2 cups sugar; 1 tablespoon cider vinegar or white vinegar; 1½ teaspoons baking soda; 1 cup sweetened shredded coconut; 1 cup (2 sticks) butter, softened

Preparation info

Serves
8 to 10

Difficulty
Medium

Appears in

Southern Cakes

By Nancie McDermott

Published 2007

About

Nobody knows for sure where this cake comes from, but lots of people agree with me that it is one magnificent cake. Its signature carmine coloration is dazzling, and I adore its tangy little grace note of flavor, created by the unusual combination of vinegar, buttermilk, and cocoa in the batter. Red food coloring is the not-so-secret ingredient responsible for its sassy color. Try gel paste food coloring (see Sur La Table or