The Best Red Velvet Cake. Ever.

I'm a big fan of The Cake { Mix } Doctor.  { Gasp! I admit it. I use cake mix sometimes.  No shame.  }

Cake mix is just flour, sugar and the like.  I'll be glad to let someone measure it out for me ahead of time, especially when I can buy it on sale at the grocery store for $0.99!

Not only are Ann's cakes awesome, she's a Georgia Bulldog.  Which pretty much makes her awesome by default.  And, she was an AOII! : ) Girlfriend has several cookbooks, and I have three of them.

This Red Velvet Cake is on page 104 of "The Cake { Mix } Doctor Returns."  And it's the one I used for the now infamous baby shower cake.  I can't go a day in the office without someone saying it was the best they've ever had!

30 minutes to make; 20 minutes to bake.  In about an hour you, too, can impress the socks off of folks with your culinary skills.  And no one has to know it started in a box!  { I won't tell if you won't. }

The Best Red Velvet Cake. Ever.

{ in my humble opinion }

Adapted from "The Cake { Mix } Doctor Returns"

Ingredients

• Wilton Cake Release, non-stick spray, or solid vegetable shortening to grease the pans
• Wax or parchment paper to line the pans
• 1 18.5 ounce package plain butter recipe cake mix { Duncan Hines all the way! }
• 2 1/2 tablespoons unsweetened cocoa
• 1 1/3 cup buttermilk
• Don't have any buttermilk?  Don't stress.  Add one tablespoon white vinegar for each cup of milk and let stand for five minutes.  Bingo.
• 1 bottle { 1 ounce } red food coloring
• 1/2 cup { 1 stick } butter, melted
• 3 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 2 tablespoons distilled white vinegar

Primary Equipment

• Stand or hand mixer
• Measuring cups
• 3 9" cake pans
• Spatula
• Ice cream scoop or 1/2 cup measuring cup to divide batter

Instructions

• Preheat oven to 350*.  Ensure rack is in the center of the oven.
• Using a pastry brush { or paper towel }, grease three 9" round pans with Cake Release or shortening.  Be sure to coat both the bottoms and sides of each.
• Line the bottom of each pan with parchment or wax paper.  { Separate post for how to cut the paper to fit perfectly coming soon! }
• Next, throw everything into the mixer bowl.  Yes, everything.  And enjoy the fun reaction between baking soda and vinegar.  Hello, elementary school science class!
• Beat on low speed until just mixed, about one minute.
• Stop the mixer and scrape down the sides of the bowl with a spatula.
• Crank the mixer up to medium-high and mix for two minutes.  Everything should be well incorporated and slightly fluffy.
• Divide batter among pans using an ice cream scoop or 1/2 cup measuring cup.  Each pan will end up with about 1 1/2 cups of batter.
• Bake for 17-21 minutes, or until a toothpick inserted into the center of each cake comes back clean.
• Place pans on wire racks and let cool for 5 minutes.
• Run a think metal spatula or knife around the edge of each pan to make sure that the edges are clear from the pan.
• Invert cakes out of each pan onto a wire rack, then invert again onto a separate rack so that the cakes are right-side up.
• Allow to cool for at least 15 more minutes before frosting.

Top with traditional Cream Cheese Icing or my favorite Butter Cream Cheese Icing.  Then, bask in the glory of compliments from serving the best Red Velvet Cake. Ever.