Red Velvet Cake

Yield: 12 servings

3 cocoa powder, divided 1⁄ 2tablespoons cup butter (1 stick) at room temperature, plus 2 tablespoons to prepare pans 1 1⁄2 cups granulated sugar 2 eggs 2 teaspoons vanilla 2 tablespoons (1 ounce) red food coloring 1 teaspoon salt 1 teaspoon baking soda 2 1⁄2 cups all-purpose flour 1 cup whole buttermilk 1 tablespoon vinegar Ermine frosting (recipe follows) or other fluffy white frosting

Heat oven to 350 degrees. Prepare 3 (8-inch) or 2 (9-inch) cake pans by buttering lightly and sprinkling with 1 tablespoon of the cocoa powder, sifted, tapping pans to coat and discarding extra cocoa.

Cream butter and sugar together. Add eggs one at a time and beat vigorously until each is incorporated. Mix in vanilla.

In a separate bowl, make a paste of the remaining 2 tablespoons cocoa and the food coloring. Blend into butter mixture.

Sift together salt, baking soda and flour. Add half of these dry ingredients to the butter/sugar/ eggs mixture, and mix thoroughly. Add half the buttermilk, and mix. Add the remaining dry ingredients, and mix. Add the vinegar to the remaining buttermilk, add this mixture to the bowl, and mix until blended.

Divide batter among 3 pans (or 2 pans) and bake for about 20 to 25 minutes (if using 2 pans, it will take closer to 25 minutes). Cool completely in pan on a wire rack.

To assemble, remove one cake from its pan and place flat-side down on a serving platter. Spread about 1⁄4 of the frosting on the top of the cake (or 1 ⁄ of the frosting if 3 using 2 pans). Remove the second cake from its pan and place flat-side down on top of the first layer. Spread 1⁄4 of the frosting on the top (or, if using two pans, spread the remaining frosting all over the cake). Remove the third cake from its pan, place flat-side down and spread the remaining frosting all over the cake. Nutrition per serving (without

frosting): 292 calories; 11 g fat; 7 g saturated fat; 28 mg cholesterol; 4 g protein; 47 g carbohydrates; 26 g sugar; no fiber; 323 mg sodium; 32 mg calcium. Nutrition analysis used unsalted butter.

Photos by Hillary Levin / St. Louis Post-Dispatch Despite its fiercely red hue, Red Velvet Cake is mildly flavored. The frosting is light and fluffy.