Mahasti presented the recipe for The Tomato Head’s Red Velvet Cake on WBIR this morning. Mother’s Day is tomorrow…got a gift, yet? Making something for mama is always a fine idea, and a red velvet cake says “I love you” slice after slice. If you’re just not a baker or comfy in the kitchen, consider bringing your mater to The Tomato Head’s brunch. We’ll be serving on Sunday from 10am – 3pm. After 3pm we’ll shift service to our regular menu. Happy Mother’s Day!
Tomato Head’s Red Velvet Cake
2.5 cups all purpose flour
¾ tsp baking soda
¼ cup Dutch process cocoa
½ tsp. salt
1.25 cup sugar
1.5 cup vegetable oil
1 cup buttermilk
2 eggs
1 Tbsp red food coloring
1 tsp cider vinegar
1.5 Tbsp vanilla
Preheat oven to 350 degrees.
Line the bottom of a 9 X 13 pan with parchment paper, grease the sides, and set aside.
Into a medium bowl sift flour, baking soda, cocoa, and salt. Place eggs in another medium bowl and beat lightly with a whisk. Add oil, buttermilk, food coloring, vinegar, and vanilla. Whisk to incorporate the ingredients. Add the sugar to the wet ingredients and mix well. Add wet ingredients to dry ingredients. Whisk well until all the flour is incorporated. Pour the batter into prepared pan. Bake for 20 – 25 minutes or until toothpick inserted into the center of the cake comes out clean.
Allow cake to cool in pan. Flip the cake out of pan onto a cooling rack. Peel parchment paper off bottom. Re-flip cake back onto a cutting board. Dust the top with powdered sugar. Cut into desired size squares. Serve with a side of whipped cream or vanilla ice cream.