American Baker in Germany

 This was a request from my fan, Nathan, and my colleague, Anna. So, I decided to go over every step. Let's start with the cake. Red Velvet Cake: 2 cups (450 mL) buttermilk 2/3 cup (150 mL) oil 1 tbsp vinegar 1 1/2 cups (300g) sugar 3 tbsp cocoa powder 1 tbsp vanilla extract dash salt 1 1/2 tsp baking soda 2 cups (250g) flour red food coloring The nice thing about this recipe is that you just add all the ingredients to a bowl and mix them together with a whisk. The batter will be quite thin.  Add to greased and lined cake pan and bake at 350°F or 180°C for 35-45 minutes or until a toothpick inserted into the center comes out clean. If you've ever wondered why red velvet cake is red, it's historical. Around the time the recipe was developed, cocoa powder was refined with alkali, which reacted with vinegar to make a mild red color. Today, cocoa powder is no longer refined this way, so the red color can't come from a chemical reaction. We have to use food coloring...