Ingredients
1.5 cup plain flour
1 tsp. baking powder
½ tsp. baking soda
3 tbsp. cocoa powder
1 cup sugar
½ cup vegetable oil (I used canola oil)
3 large egg
½ cup butter milk
1 tsp. vanilla essence
2 tbsp. of red food colour
½ tsp. vinegar
¼ cup of strong coffee (mix 2 tbsp. instant coffee powder to
¼ cup of boiling water)
Method
Pre-heat the oven.
Sift the flour, baking soda, baking powder and cocoa powder
twice and transfer it to a large bowl and set aside.
In another large bowl combine sugar and oil and with a hand
blender, beat the mix until the sugar dissolves. Then add eggs and beat for
another 2-3 minutes.
Add butter milk, vanilla and food colour to the sugar mix
and beat for another couple of minutes.
Stir in the coffee and vinegar.
Slowly Pour these wet ingredients to the flour mix and
combine well with a wooden spatula.
Pour the cake batter to a greased cake mould and bake.
Note:
If you are making cup-cakes with this recipe, you have to
bake for only 17 minutes at 220C or if it is a normal cake, use 9” cake tin and
bake for 35 minutes at 220C. The cake is really tasty even without frosting or
you can try cream cheese frosting or any other
topping of your choice. I have also tried fondant
with red velvet cake. The cake is also yummy with whipped cream frosting.
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