Red Velvet Cake

Ingredients for 1 servings:

• 300 g sugar
• 3 eggs
• 1 packet of vanilla sugar
• 340 g flour
• 1 tbsp cocoa powder
• 1 pinch of salt
• 1 tsp baking soda
• 2 tsp baking powder
• 300 ml oil
• 280 ml buttermilk
• 1 tsp food coloring, red (paste color)

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 15 minutes

Line a baking pan with parchment paper. Beat the eggs with sugar and vanilla sugar until very frothy. Add the red coloring. In a bowl, mix the buttermilk and oil until smooth. In a second bowl, mix the remaining dry ingredients (flour, cocoa, salt, baking soda, and baking powder). Add the contents of each bowl to the egg mixture, one at a time. Begin and end with the dry ingredients, stirring occasionally until smooth. The color of the batter should not be pale red or pink; it should be burgundy. If not, add a little more coloring. This amount is sufficient for a 26cm round baking pan. Bake for 50 minutes in a hot oven at 180°C (350°F) top/bottom heat. Then cut the finished base in half three times. Or use two small round 18cm baking pans. Cut each of these bases in half once more. Bake for 40 minutes under the same conditions. Always do a skewer test at the end of the baking time. Depending on your oven, the baking time may vary. Cut and serve only after the cake has completely cooled. A matching buttercream “Cream Cheese Frosting” can be found in my profile.