Ultimate Red Velvet Cake

Yields Approx. 5lbs.

Ingredients List:

300 grams - Butter

600 grams - Sugar

6 grams - Salt

20 grams - Red food color (liquid)

200 grams - Eggs

600 grams - Cake flour 1 lb 64.66 oz 600 g 100.2

36 grams - Cocoa 1.26 oz 36 g 6.2

12 grams - Baking powder 0.46 oz 12 g 2.2

12 grams - Baking soda 0.46 oz 12 g 2.2

600 grams - Buttermilk 1 lb 64.66 oz 600 g 100.2

30 grams - Distilled vinegar 1.66 oz 30 g 5.2

_________________________________________________ Total weight: 2,416 grams (Aprrox. 5lbs )

Directions:

1. Scale ingredients accurately and have all ingredients at room temperature (70°F/21°C).

2. Place the butter in the mixing bowl. With the paddle attachment, beat slowly, until it is smooth and creamy.

3. Add the sugar and cream on medium speed until the mixture is light and fluffy. This will take about 8 to 10 minutes.

4. Add the red food coloring toward the end of the 3 minute mark.

5. Add the eggs a little at a time making sure that each one is absorbed before adding more.

6. After the eggs are beaten in, mix until light and fluffy. This step will take about 5 minutes.

7. Scrape down the sides of the bowl to ensure even mixing.

8. Add the 1/4 of the sifted dry ingredients until blended and alternate with the 1/3 of the liquid ingredients. Continue to alternate until all ingredients are used. **

9. Scrape down the sides of the bowl occasionally for even mixing.

10. Fill your cake pans up to 1 inch from the rim. If making cupcakes, only fill about 2/3 of the way.

11. Place in the oven and bake.

12. Baking Times Differ Between Pan sizes and oven.

Approx. Baking Times

Cupcakes - 20 minutes

Cake 8"x3" 45min. - 1hr 15min.

**Note**

The reason for adding dry and liquid ingredients alternately is the batter may not absorb all the liquid unless some of the flour is present.