Red Velvet Cake
A striking red layer cake where natural cocoa reacts with buttermilk, vinegar, and baking soda for the tangy flavor and tender crumb real red velvet is known for - that reaction, not just red food coloring, is what most simplified versions are missing entirely.
⏱ 60 min🍽 12 servings
dessertvegetarianbaking
Ingredients
- •2 1/2 cups flour
- •1 1/2 cups sugar
- •2 tbsp natural unsweetened cocoa powder
- •1 tsp baking soda
- •1/2 cup butter, softened
- •2 eggs
- •1 cup buttermilk
- •1 tbsp distilled white vinegar
- •1 tsp vanilla extract
- •2 tbsp red food coloring
Steps
- 1.Preheat oven to 350°F and grease two round cake pans.
- 2.Whisk together the flour, sugar, cocoa powder, and baking soda.
- 3.Cream the butter, then beat in the eggs, buttermilk, vinegar, vanilla, and red food coloring until smooth.
- 4.Combine the wet and dry ingredients until just combined - the vinegar reacting with the baking soda and buttermilk's acidity is what gives red velvet its signature tang and tender crumb, not just the food coloring.
- 5.Divide between the pans and bake for 28-30 minutes until a toothpick comes out clean; frost with cream cheese frosting once cooled.