Red Velvet Cake
Red velvet's deep red color and subtle cocoa flavor made it a Southern specialty long before it became a nationwide favorite for weddings and celebrations. The tang from buttermilk and a small amount of vinegar, paired with rich cream cheese frosting, is what sets it apart from a standard chocolate cake.
Ingredients
- 2 1/2 cups (310g) all-purpose flour
- 1 1/2 cups (300g) sugar
- 1 tablespoon cocoa powder
- 1 teaspoon baking soda
- 1 cup (240ml) neutral oil
- 1 cup (240ml) buttermilk
- 2 large eggs
- 2 tablespoons red food coloring
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- For the frosting: 8oz cream cheese, 1/2 cup butter, 3 cups powdered sugar
Instructions
- Preheat the oven to 350°F (180°C) and grease two 9-inch round pans.
- Whisk the flour, sugar, cocoa powder, and baking soda together in a bowl.
- In another bowl, whisk the oil, buttermilk, eggs, food coloring, vinegar, and vanilla together.
- Combine the wet and dry ingredients, whisking just until smooth.
- Divide between the pans and bake for 25-30 minutes, until a toothpick comes out clean. Cool completely.
- Beat the cream cheese and butter until smooth, then beat in the powdered sugar. Frost between the layers, on top, and around the sides.
Tips
- Buttermilk and the small amount of vinegar both react with the baking soda and cocoa to help develop the red color — don't skip either.
- Cool the layers completely before frosting, or the cream cheese frosting will slide off.
- For a deeper red without excess food coloring, use a gel coloring rather than liquid.
Frequently Asked Questions
Does red velvet just taste like chocolate cake?
It has only a small amount of cocoa, so the flavor is milder and slightly tangy from the buttermilk, distinct from a full chocolate cake.
Can I reduce the food coloring?
Yes, the cake will taste the same with less color — the red is purely visual.
