True Red Velvet Cake

Name: True Red Velvet Cake
Yield: Yield: 1.36 kg/3 lb
Cuisine: United States
Ingredients: All-purpose flour 330 g 11.64 oz 24.23%; Vanilla powder 5 g .18 oz .37%; Superfine or bakers’ sugar 400 g 14.11 oz 29.37%; Butter, at 21°C/70°F 225 g 7.94 oz 16.52%; Salt 3 g .11 oz .22%; Buttermilk, at 21°C/70°F 245 g 8.64 oz 17.99%; Baking soda 9 g .32 oz .66%; Eggs, at 21°C/70°F 100 g 3.53 oz 7.34%; White vinegar 15 g .53 oz 1.1%; Cocoa powder, natural (not Dutch process) 30 g 1.06 oz 2.2%

Preparation info

Yield:
1.36 kg

Difficulty
Medium

Appears in

The Elements of Dessert

By Francisco Migoya

Published 2012

About

Ingredients

Cocoa powder, natural (not Dutch process) 30 g 1.06 oz 2.2%
All-purpose flo

Americas
United States
Dessert
Vegetarian

Method

Sift the cocoa powder, flour, vanilla powder, and salt together.
Lightly spray the interior border of a full sheet pan with nonstick oil spray. Line it with a nonstick rubber mat.
Preheat a convection oven to 160°C/325°F.
Cream the