Martha Stewart's Red Velvet Cake

I had the disillusioned idea of trying to cakes bake for 30 people. It comes as no surprise that soon I decided to order one at a really nice pastry called YUFKA in Hannover. Still this idea made me bake another recipe by Martha Stewart. A recipe I wanted to try out for a very long time.
THE RED VELVET CAKE. It's big. It's red. It's absolutely delicious...

I used the dough of this recipe and the frosting of this southern red velvet recipe.

And afterwards I gotta say that the frosting did not turn out the way I expected it. It was way to hot during the day and I think all of my ingredients already started to melt before entering the oven. Still, my dear friends paid a visit to taste this bastard with some wine and we absolutely loved it. It has a very rich taste which you come to realize is because it has a hell of a lot oil in it.

As long as you don't eat it everyday - it shall be no problem I think. I did freeze a piece of cake for a special occasion or more likely a bad day I need lots and lots of sugar in my body.

Anyways here goes the recipe:


  • Unsalted butter, for cake pans
  • 2 1/2 cups cake flour, not self-rising
  • 1 teaspoon salt
  • 1/4 cup cocoa powder
  • 1 1/2 cups sugar
  • 1 1/2 cups canola oil
  • 2 large eggs
  • 1/4 cup red food coloring
  • 1 teaspoon pure vanilla extract
  • 1 cup buttermilk
  • 1 1/2 teaspoons baking soda
  • 2 teaspoons white vinegar


  1. Heat oven to 350 degrees. Generously butter two 9-by-2-inch round cake pans. Sprinkle with flour, and tap out the excess; set aside. In a medium bowl, whisk cake flour, salt, and cocoa; set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, combine the sugar and oil, and beat on medium speed until well combined. Add eggs, one at a time, beating well after each addition. Add food coloring and vanilla, and beat until well combined. Add flour mixture, alternating with buttermilk, scraping the sides of the bowl with a rubber spatula as needed.
  3. In a small bowl, mix baking soda and vinegar until combined. Add to batter, and beat for 10 seconds. Evenly divide batter between the prepared pans.
  4. Bake until a cake tester inserted in the center of each cake comes out clean, 30 to 35 minutes. Transfer to a wire rack to cool in the pans for 5 minutes. Remove from the pans, and return to the rack to cool completely.
NOTE TO MYSELF: Add foodcolouring after inserting vinegar and baking soda. It results in a much more strongly colored dough. And use lots of colouring, don't be stingy!


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