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Vibrant Red Velvet Cake

This red velvet cake features a tender, moist crumb with a striking vivid color achieved through a careful balance of cocoa and vinegar. The process involves mixing dry and wet ingredients separately, folding to incorporate air, and baking until golden, resulting in a soft, fluffy cake complemented by tangy cream cheese frosting. The final appearance is a beautifully layered cake with a velvety texture and eye-catching hue.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup buttermilk
  • 2 tablespoons red food coloring (gel preferred)
  • 1 teaspoon white vinegar
  • 2 tablespoons cocoa powder Dutch-process recommended

Equipment

  • Mixing bowls
  • Electric mixer
  • Rubber spatula
  • Cake pan (23cm round)
  • Cooling rack

Method
 

  1. Preheat your oven to 180°C (350°F). Grease a 23cm round cake pan and line it with parchment paper to ensure easy removal.
  2. Sift together the flour, baking soda, and salt into a mixing bowl. This helps distribute the leavening evenly for a uniform rise.
  3. In a large bowl, beat the sugar and vegetable oil with an electric mixer until the mixture is smooth, glossy, and fragrant—the sugar should feel slightly gritty but well combined.
  4. Add the eggs one at a time, beating well after each addition to create a rich, emulsified batter. Incorporate the vanilla extract next, mixing just until combined.
  5. In a separate bowl, whisk together the buttermilk, red food coloring, vinegar, and cocoa powder until the mixture is smooth and vibrant red. The cocoa deepens the flavor and enhances the color.
  6. Gradually add the wet mixture to the dry ingredients, folding gently with a spatula until just combined. Be careful not to overmix; the batter should be slightly lumpy but smooth enough to pour.
  7. Pour the batter into the prepared cake pan and smooth the surface with a spatula to ensure even baking.
  8. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean and the edges have started to pull away from the pan. Your kitchen will fill with a warm, chocolatey aroma.
  9. Remove the cake from the oven and let it cool in the pan for about 10 minutes until it firms up slightly. Then transfer it to a wire rack and cool completely before frosting.
  10. Once cooled, spread a generous layer of cream cheese frosting over the top and sides of the cake. This creates a luscious, tangy finish that complements the tender crumb.
  11. Slice and serve your vibrant red velvet cake, enjoying its moist, velvety crumb, vivid color, and rich flavor with every bite.

Notes

Ensure all ingredients are at room temperature for the best mixing results. Using gel food coloring helps achieve a vibrant hue without altering the batter's consistency.