There is something so elegant about a red velvet cake. Maybe it’s the name or that beautiful, bold red color. Or maybe it’s the delicate crumb and light chocolatey flavor with a tad bit of tang from the buttermilk.
The cocoa, buttermilk and vinegar also contribute to the cake’s unusual “velvety” texture. These ingredients break down the protein in flour, resulting in a smooth and silky cake. With one bite you’ll quickly realize that this is no ordinary cake!
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