Give Red Velvet Cake a Christmas twist by making one layer red and one layer green. It looks so pretty and festive and tastes oh so good!
Ingredients:
1 c. butter, softened
2 c. sugar
2 eggs
1 T. cocoa
1 oz. green food coloring
1 oz. red food coloring
2 1/2 c. all-purpose flour
1/2 tsp. salt
1 c. buttermilk
1 T. vanilla
1 tsp. vinegar
1 1/2 tsp. baking soda
Directions:
Preheat the oven to 350 degrees (F). Grease and flour two round 9-inch cake pans.
Start by combining the butter and sugar. Mix until it is smooth and creamy. Add the eggs, beating after each one. Add the cocoa and vanilla and mix well.
Mix the salt and flour and set aside. Alternately add the flour mixture and the buttermilk. Mix the vinegar with the baking soda and quickly (while still foaming) gently stir into the batter.
Divide the batter evenly into two mixing bowls. Add 1 ounce of green food coloring to one bowl and 1 ounce of red food coloring to the other bowl.
Pour into the two cake pans. Bake for 30 to 35 minutes. Frost with cream cheese frosting once the cake has cooled.
GLUTEN-FREE OPTION: Substitute gluten-free one-to-one flour for the all-purpose flour. (I use Bob’s Red Mill).
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