DRY INGREDIENTS:
2 ½ Cups Cake Flour*
1 ½ Sugar
1 teaspoon Baking Soda
1 teaspoon Salt
2 tablespoons Dutch Processed Cocoa*
WET INGREDIENTS:
1 Cup Buttermilk
1 ½ Cups Vegetable Oil
2 Eggs
1 oz (no taste) Red color*
1 teaspoon Vinegar
1 teaspoon Madagascar Bourbon Vanilla Extract*
INSTRUCTIONS:
Step 1
Spray two 8" cake pans with cooking spray with flour like Baker's Joy and place a parchment round in bottom to prevent sticking or place cupcake liners in cupcake pans.
Step 2
Combine and sift all dry ingredients in bowl of mixer.
Step 3
Whisk all wet ingredients together in a large bowl.
Step 4
Pour the combined wet ingredients into the dry ingredients and combine using whisk attachment on mixer. Do not over beat.
Pour the batter into cake pans or cupcake pans.
Bake at 325 degrees in oven for approximately 20 to 35 minutes (depending on if you are making cupcakes or a cake). Toothpick inserted in center should come out clean or with just a few moist crumbs.
After 5 minutes place a small cooling rack on top of the cake pan and flip over the cake. Let the cake cool completely with the cake pan on top of the cake for the entire cooling period. This will allow the warm, moist heat to be trapped under the pan and keep the cake moist. Additionally, it helps to flatten any doming that occurred during baking alleviating the need to trim the top of the cake to flatten it.
Superbb