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Red Velvet Cake

Red velvet cake is a striking dessert characterized by its vibrant crimson color and tender crumb. It combines the richness of cocoa with moist, fluffy textures, finished with creamy frosting for a decadent treat. The baking process involves careful mixing and baking to achieve its signature look and velvety feel.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 250 g all-purpose flour sifted
  • 30 g unsweetened cocoa powder preferably Dutch-processed
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 2 large eggs room temperature
  • 200 g sugar preferably granulated
  • 240 ml buttermilk or milk + splash of vinegar
  • 120 ml vegetable oil
  • 2 tablespoons gel food coloring vivid crimson
  • 1 teaspoon vanilla extract
  • Chocolate or dark chocolate ganache for decorating optional

Equipment

  • Mixing bowls
  • Electric whisk
  • Spatula
  • Cake pan (23cm round)
  • Wire Rack

Method
 

  1. Preheat your oven to 180°C (350°F). Grease a 23cm round cake pan and line the bottom with parchment paper.
  2. Sift together the flour, cocoa powder, baking soda, and salt into a large mixing bowl. This ensures an even, lump-free dry mixture.
  3. In a separate bowl, whisk the eggs and sugar using an electric whisk until the mixture is light, fluffy, and slightly pale, filling the air with a sweet, eggy aroma.
  4. Add the buttermilk, vegetable oil, and vanilla extract to the egg mixture, whisking until smooth and well combined. It should feel slightly thick and fragrant.
  5. Gradually fold the dry ingredients into the wet mixture with a spatula, mixing gently until just combined. The batter should be smooth, thick, and velvety.
  6. Add the gel food coloring—about 2 tablespoons—and mix thoroughly, creating a deep, blood-red hue throughout the batter. The color should be vibrant and uniform.
  7. Pour the batter into your prepared cake pan, smoothing the top with a spatula for an even surface.
  8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The cake will be slightly domed and smell rich with cocoa and vanilla.
  9. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. This prevents sogginess and helps develop a tender crumb.
  10. Once cooled, slice the cake horizontally if layering, spread with your favorite frosting, such as cream cheese, and assemble. Chill briefly to set the frosting if desired.
  11. Finish by decorating with chocolate ganache or dust with cocoa powder. Slice and serve chilled or at room temperature, enjoying the rich, velvety crumb and vibrant color.

Notes

Ensure the cake cools completely before frosting to prevent melting. Use gel food coloring for a vibrant hue without thinning the batter. Do not overmix to keep the crumb tender.