Pan size options: 2–8” or 3–8” round baking pans, 9”x13’ metal baking pan or 15”x10’ jelly-roll pan. Yields 5-1/2 cups batter. 

Red Velvet Cake

• 1/2 cup hot water
• 4 Tablespoons unsweetened Hershey’s cocoa powder (not Dutch cocoa powder) 
• 1/4 teaspoon decaffeinated coffee granules
• 2-1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup buttermilk -OR- 4 Tablespoons buttermilk powder and 1 cup water¹
• 1-3/4 cups sugar
• 3/4 cup vegetable or canola oil
• 2 eggs
• 2 teaspoons vanilla extract
• 1 oz. red food coloring (Smith’s usually carries it)
• 1 teaspoon apple cider vinegar (or regular distilled white vinegar) 

1. Preheat oven to 325°.  Coat the baking pan(s) with non-stick cooking spray. Use both spray and parchment if removing cake from pans. 
2. Cocoa Mixture–small bowl or glass measuring cup. Combine the hot water, cocoa, and coffee granules. Stir well and set aside. 
3. Wet Ingredients–KitchenAid bowl or other large mixing bowl. Use the whisk attachment to combine the buttermilk (or water¹), sugar, vegetable oil, eggs, vanilla, food coloring and vinegar until combined.
4. Dry Ingredients–medium bowl. Whisk together flour, baking soda, baking powder, salt, and buttermilk powder (if using). Set aside. 
5. Add the dry ingredients and cocoa mixture, a little at a time, to the large mixing bowl. Mixing after each addition, just until combined. Scrape the sides and bottom of the bowl and briefly mix again. 
6. Pour the batter into pan(s). Bake on the middle rack for until a toothpick comes out with just a few crumbs attached. Check often and do not over bake, the cake will continue to cook as it cools. 
7. Cool on a cooling rack. If removing cakes from pans, cool for about 10 minutes then slide a knife or offset spatula around the inside of the pans to loosen the cake from the pan. Place a cooling rack on top of the pan and invert each cake. It is best to let the cake chill thoroughly–wrapped in the fridge overnight is ideal. When the cakes have cooled completely, frost with fluffy cream cheese frosting. Store in fridge. 

¹If using buttermilk power (found in the baking aisle) add 1 cup of water to wet ingredients in the large mixing bowl. 

Fluffy Cream Cheese Frosting 

• 1/4 cup butter, softened
• 8 oz. cream cheese, softened
• 1 cup heavy whipping cream-OR- 8 oz. Cool Whip 
• 3/4 cup powdered sugar²
• 1 teaspoon vanilla extract

1. With whisk attachment whisk butter, cream cheese and powdered sugar and vanilla on high speed until light and fluffy, 1 to 2 minutes. Scraping down the bowl as needed. 
2. With the machine running at low speed, add heavy cream in a slow steady stream; when almost fully combined, increase speed to medium high and beat until mixture holds soft peaks-about 1 to 2 minutes. Scraping down the bowl as needed. 

²If using heavy whipping cream increase powdered sugar to 1 cup.