RED VELVET TUXEDO CAKE
Makes 1 (8-inch) cake
I make a red velvet cake every year, and this is my new favorite version! Called a tuxedo cake because of its alternating dark and light layers, this recipe is a showstopper. It’s perfect for any celebratory event but also a delicious treat that is truly ice cream’s best friend.
Vanilla layers:
2½ cups (313 grams) all-purpose flour
1½ cups (300 grams) granulated sugar
1 teaspoon (5 grams) baking powder
½ teaspoon (2.5 grams) baking soda
½ teaspoon (1.5 grams) kosher salt
¾ cup (170 grams) salted butter, room temperature
3 large eggs (150 grams)
½ cup (120 grams) whole milk
¼ cup (56 grams) vegetable oil
¼ cup (60 grams) sour cream
2 teaspoons (12 grams) vanilla bean paste
Red velvet layers:
2¼ cups (281 grams) all-purpose flour
1⅔ cups (333 grams) granulated sugar
