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Red Velvet Cake

Red Velvet Cake
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This classic Red Velvet Cake recipe delivers a moist, tender crumb with a vibrant red color and a perfectly balanced flavor. Featuring a subtle cocoa undertone and a slight tang from buttermilk, it’s easy to bake and suited for any occasion, from birthdays to special celebrations. With simple ingredients and clear steps, it’s accessible for bakers of all skill levels and adaptable for various dietary needs.

Ingredients

Scale

Dry Ingredients

  • 2 ½ cups all-purpose flour
  • 1 ½ tablespoons cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt

Wet Ingredients

  • 1 cup buttermilk
  • 1 ½ cups granulated sugar
  • 1 cup vegetable oil
  • 2 large eggs
  • 2 tablespoons red food coloring
  • 1 teaspoon vanilla extract
  • 1 tablespoon white vinegar

Instructions

  1. Prepare Your Pans and Ingredients: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line them with parchment paper for easy removal. Measure and sift all dry ingredients (flour, cocoa powder, baking soda, salt) to avoid lumps and ensure even rising.
  2. Mix Dry Ingredients: In a large bowl, whisk together the sifted flour, cocoa powder, baking soda, and salt, ensuring an even distribution throughout the batter for a fine crumb.
  3. Combine Wet Ingredients: In a separate bowl, lightly beat the eggs, then add granulated sugar, vegetable oil, vanilla extract, and red food coloring. Whisk in the buttermilk gently to keep the batter light and airy while balancing moisture and flavor.
  4. Bring Wet and Dry Mixtures Together: Gradually add the dry ingredients into the wet mixture, stirring just until combined to avoid overmixing. Once blended, stir in the vinegar to activate the baking soda, helping the cake rise and develop a tender crumb.
  5. Bake to Perfection: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Remove from oven and allow cakes to cool completely before frosting.

Notes

  • Use buttermilk or substitute by mixing 1 cup milk with 1 tablespoon lemon juice or vinegar and letting it sit for 5-10 minutes to achieve that essential tang.
  • Don’t skip sifting the dry ingredients to avoid lumps and promote even rising.
  • Measure ingredients precisely for consistent results every time.
  • Mix gently to avoid overdeveloping gluten, which could make the cake tough.
  • Use an oven thermometer to ensure accurate oven temperature and prevent underbaking or drying out the cake.

Nutrition

Keywords: Red Velvet Cake, moist cake, classic cake, baking, celebration cake, easy cake recipe

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