RASPBERRY RED VELVET CAKE

Allergy	Egg, Milk
Meal type	Dessert
Misc	Child Friendly
Occasion	Barbecue, Birthday Party, Casual Party, Easter, Valentines day
By author	EVOO Marketplace-Theresa Lowe

Ingredients

2 1/2 cups All-Purpose Flour
1 1/2 cup Sugar
1 teaspoon Baking Soda
1 teaspoon Salt
1 teaspoon Cocoa Powder
1 1/2 cup Ultra Premium Extra Virgin Olive Oil-Mild Intensity (EVOO Marketplace)
1 cup Buttermilk (Room Temperature)
2 Large Eggs (Room Temperature)
2 tablespoons Red Food Coloring
3 tablespoons Raspberry Infused Balsamic Vinegar (May Substitute For Strawberry Or Red Apple Infused Balsamic Vinegar-EVOO Marketplace)
1 teaspoon Vanilla Extract

Step 1
Preheat the oven to 350F degrees. Lightly oil and flour 3 (9 by 1 1/2-inch round) cake pans.
Step 2
In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the EVOO, buttermilk, eggs, food coloring, vinegar, and vanilla.
Step 3
Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
Step 4
Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, ~30 minutes.
Step 5
Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.
Step 6
Frost the cake with a cream cheese frosting, also works nicely with a butter cream frosting!