On Line Cookbook
Red Velvet Cocoa Cake
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
uses 3oz. red food coloring

Roxanne Kelly

Serves/Makes: 1 9-inch layer cake

  • 3 oz (84 grm). red food coloring
  • 4-1/2 tbsp (70 ml). cocoa
  • 3/4 cup (175 ml) butter
  • 2-1/4 cups (525 ml) sifted granulated sugar
  • 3 eggs
  • 1-1/2 cups (350 ml) buttermilk
  • 3-1/4 cups (775 ml) sifted flour
  • 1 tsp (5 ml). (scant) salt
  • 1-1/2 tbsp (20 ml). soda
  • 1-1/2 tbsp (20 ml). vanilla
  • 1-1/2 tbsp (20 ml). vinegar
  • Mix red coloring and cocoa together with fork and set aside.
  • Cream butter, sugar and eggs.
  • Combine cocoa and creamed mixture; beat.
  • Add buttermilk alternately with flour, salt and soda.
  • Fold in vanilla and vinegar.
  • Pour batter into two 9-inch cake pans with bottoms greased and lined with waxed paper.
  • Bake 35 minutes at 350 degrees (175 C.) F.

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity

Copyright ©1997-2018 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.