Red Velvet Cake

Preparation - 30 min | Baking time - 1 hrs 15 min | Yields - 16 servings

Ingredients:
3½ cups cake flour
½ cup unsweetened cocoa (not Dutch processed)
1 ½ tsp salt
 2 cups canola oil
2 ¼ cup sugar
3 large eggs
6 tbsp red food coloring
1 ½ tsp RODELLE Vanilla Extract
1 ¼ cup buttermilk
2 tsp baking soda
2 ½ tsp  white vinegar

Method:

• Sift dry ingredients together, set aside.
• Place oil and sugar in a mixing bowl with the whisk attachment.
• Blend until smooth.
• Slowly add the eggs one at a time until incorporated.
• Slowly and carefully add the red food coloring
• Add the RODELLE Vanilla Extract.
• Alternately add the dry ingredients and the buttermilk until just incorporated.
• In a separate bowl place the baking soda and white vinegar.
• Slowly add the vinegar mixture the cake batter until incorporated.
• Pour into cupcake pan lined with paper cups.
• Bake at 350* for 12-15 minutes or until the cake bounces back when touched.