Our next birthday isn't until July, and Easter is the next big food day. I think I can take a break.
If you take a break, and find yourself in the kitchen, you should definitely try this cake. And, if you are feeling like Mr./Ms. HomeEc, make your own buttermilk. Its super easy, and I can really tell the difference.
For homemade buttermilk:
1/2 cup buttermilk (purchased-it will act as a starter)
1/4 teaspoon salt
Combine ingredients in a mason jar and leave out at room temperature for 24-36 hours, or until it coats the side of the jar when tipped. Keep in the fridge.
Red Velvet Cake
From Epicurious. View original recipe here.
3 1/2 cups cake flour (not self-rising)
3/4 cup (1 1/2 sticks) unsalted butter, softened
2 cups sugar
3 large eggs, at room temperature
6 tablespoons red food coloring (if using gel paste, use only 1 1/2 Tablespoons)
3 tablespoons unsweetened cocoa
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons salt
1 1/2 cups buttermilk
1 1/2 teaspoons cider vinegar
1 1/2 teaspoons baking soda