From Round Rock resident Sarah Bowden, who says this recipe has been a family favorite handed down from her grandmother. “It is the best red velvet cake you’ll ever taste,” she says.
Makes: 12 servings
Ingredients
1 1/2 cups vegetable oil
2 eggs
1 cup buttermilk
1 Tablespoon vinegar
1 teaspoon vanilla
2 cups granulated sugar
1 tablespoon unsweetened cocoa powder
1 teaspoon salt
1 teaspoon baking soda
2 1/2 cups all-purpose flour
1 oz. red food coloring
Directions
Preheat oven to 350 degrees. Coat 3, 8-inch round pans with nonstick spray. Cut and place parchment rounds in the bottom of the pans. Set the pans aside.
Combine the oil, eggs, buttermilk, vinegar, and vanilla in a mixer. Add in the sugar and mix, then add the cocoa powder, salt and baking soda, mixing until there are no lumps.
Mix in the flour and red food coloring, and mix until smooth. Divide the batter equally into the three pans.
Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool the cakes for 10 minutes, then put them on a wire rack to cool completely.
Frost with buttercream or cream cheese, and top with red sprinkles or small red hearts.