Light & Moist Chocolate Cake / Red Velvet Cake

Name: Light & Moist Chocolate Cake / Red Velvet Cake
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 3/4 cup (2 dl) sugar; 1 stick (100 g) butter; 2 eggs; 1/3 cup (1 dl) milk ((or buttermilk for Red Velvet Cake)); 3/4 cup (2 dl) all-purpose flour; 1/4 cup (0.5 dl) cocoa powder ((preferably Dutch process)); 1 tsp baking powder; 1 tsp vanilla sugar ((or 1/2 tsp vanilla extract)); red food coloring ((for Red Velvet Cake))

TYPE : Basic

Cake

YIELD : 12 servings

CALORIES : 165 kcal

PREP TIME : 10

COOK TIME : 20

TOTAL TIME : 30

INGREDIENTS :

3/4 cup (2 dl) sugar
1 stick (100 g) butter
2 eggs
1/3 cup (1 dl) milk (or buttermilk for Red Velvet Cake)
3/4 cup (2 dl) all-purpose flour
1/4 cup (0.5 dl) cocoa powder (preferably Dutch process)
1 tsp baking powder
1 tsp vanilla sugar (or 1/2 tsp vanilla extract)
red food coloring (for Red Velvet Cake)

INSTRUCTIONS :

Set the oven to 400°F (200°C) for muffins and sheet cakes, or 350°F (175°C) for larger/thicker cakes.

Swedish method:

Beat eggs and sugar until light and airy, then add melted butter and milk/buttermilk.

American method:

Beat butter and sugar until light and creamy, then add eggs one at a time and milk/buttermilk.

Both methods:

Fold/stir in sifted dry ingredients and red food coloring (if making Red Velvet Cake).
Transfer to a lined baking pan or muffin tray and bake for 15 – 20 minutes (muffins and sheet cakes) or 35 – 45 minutes (larger/thicker cakes). A toothpick or cake tester should come out dry, but do not open the oven too early or the cake may collapse.
Allow to cool before removing it from the pan.