Red Velvet Cake
A delightful indulgence featuring a rich, tender crumb and captivating crimson hue, this Red Velvet Cake is perfect for celebrations or cozy days at home.
Ingredients
Dry Ingredients
- 2.5 cups All-purpose flour Sifted for a light texture
- 1.5 cups Granulated sugar For sweetness and moisture
- 1 teaspoon Baking soda For leavening
- 1 teaspoon Salt Enhances flavor
- 2 tablespoons Cocoa powder For a subtle chocolate flavor
Wet Ingredients
- 1 cup Vegetable oil For richness
- 1 cup Buttermilk Enhances moisture and tang
- 2 large Eggs Room temperature for best results
- 1 tablespoon Red food coloring To achieve the iconic red hue
- 1 teaspoon Vanilla extract For flavor
- 1 teaspoon White vinegar Adds subtle acidity
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, sift together the flour, baking soda, cocoa powder, and salt.
- In another bowl, whisk together the granulated sugar, vegetable oil, buttermilk, eggs, red food coloring, vanilla, and vinegar until smooth.
- Gradually add the dry ingredients to the wet mixture, mixing gently until just combined.
- Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Baking
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Notes
Serve with cream cheese frosting or a dusting of powdered sugar. Make sure to measure ingredients accurately and sift dry ingredients for a light texture. For variations, consider using whole wheat flour, coconut sugar, or dairy-free milk.