Red Velvet Cake is a recent addition to kosher tables and probably has increased in popularity due to the prevalence of red velvet cupcakes in cupcake shops. It tastes like chocolate cake but not a very chocolaty one.
- 12 to 15 ServingsServings
- Spray oil containing flour or spray plus 2 tablespoons flour for pan
- 2½ cup all-purpose flour
- 2 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup canola or vegetable oil
- ¾ cup plain soy milk mixed with 1 tablespoon fresh lemon juice and let sit 5 minutes
- 1 teaspoon vinegar
- 2 tablespoon plus 1 teaspoon pareve unsweetened cocoa
- 2 teaspoon red gel food coloring
- 2 teaspoon burgundy gel food coloring
- 1¼ cup confectioners's sugar
- 2 tablespoon boiling water
- ½ teaspoon rose water (optional)
- Preheat the oven to 350°F. Spray and flour a Bundt pan.
- To make cake, place flour, sugar, baking powder, baking soda, and salt in a bowl and mix well. Add eggs, vanilla, oil, soy milk, and vinegar and mix again. Scoop up a heaping cup of the white batter and set aside. Add cocoa and food colorings to remaining batter, and mix well for one minute to achieve a dark red color.
- Pour about one-third of the red batter into the bottom of the prepared pan. Scoop up about one-half of the vanilla batter and drop it in four clumps spaced around the red batter. Pour the second third of the red batter on top. Scoop up remaining white batter and dump in a few places on top of the red batter. Cover with the remaining red batter. Bake for 50 minutes to 1 hour, or until a skewer inserted in the cake comes out clean. Let cool in the pan for 10 minutes. Invert onto a rack and let cool completely.
- To make icing: In a small bowl, whisk together confectioners’ sugar and boiling water until smooth. Add rose water and whisk to combine. Drizzle the icing over the cake, going back and forth across the cake. If the icing gets too thick, add more water; if too thin, add more sugar.
- Store at room temperature, or freeze for up to three months.