Red And White Velvet Cake
  • Pam Baking Spray with Flour
  • 1 stick butter
  • 2 cups super fine granulated sugar
  • 2 eggs
  • 1/4 cup Ghirardelli Sweet Ground Chocolate and Cocoa
  • 1 - 2 ounces red food coloring
  • 1/2 cup oil
  • 1/4 cup water
  • 2 1/2 cups cake flour
  • 1 teaspoon salt
  • 3/4 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1 tablespoon distilled white vinegar
  1. Preheat oven to 350 degrees F. Spray an 11” X 16” Jelly Roll baking pan with Pam or other baking spray with flour. Cut to shape a piece of parchment paper and position in middle of pan. Spray the parchment paper again with the baking spray. In a mixing bowl, cream the butter and sugar, beat until light and fluffy. Add the eggs one at a time and mix well after each addition. Mix the chocolate cocoa and food coloring together. Add to sugar mixture and mix well. Then, add oil and water and mix until smooth. In a separate bowl, combine buttermilk and vanilla; set aside. In another separate bowl, sift together flour and salt. Add flour mixture and buttermilk mixture to the creamed butter alternating. Mix after each addition just until incorporated. In a small bowl, combine baking soda and vinegar and add to mixture. Pour batter into prepared jelly roll pan. Bake for 30 minutes, or until a toothpick inserted into the center comes out clean. Remove from heat and cool completely. Cut Circle
Recipe courtesy Laura Tattershall of Sacramento, California.