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Dark Red Velvet Cake

This dark red velvet cake features a rich, velvety crumb with a striking crimson hue, achieved through a careful balance of cocoa, buttermilk, and food coloring. The process involves mixing wet and dry ingredients to create a glossy batter, which is then baked until just golden and tender. Topped with tangy cream cheese frosting, it’s a visually stunning and decadently moist dessert with a hint of chocolate complexity.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method

Ingredients
  

  • 250 g all-purpose flour sifted for lightness
  • 30 g unsweetened cocoa powder natural, not Dutch-processed
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 large eggs large, fresh
  • 250 ml buttermilk or sour milk substitute
  • 100 ml vegetable oil can substitute with melted coconut oil
  • 1 tbsp white vinegar
  • 2 tsp vanilla extract
  • 2 tsp red food coloring gel preferred for vibrant color

Equipment

  • Mixing bowls
  • Electric mixer or whisk
  • Cake pan (20cm round)
  • Parchment paper
  • Cooling rack

Method
 

  1. Preheat your oven to 180°C (350°F). Grease a 20cm round cake pan and line the bottom with parchment paper to prevent sticking.
  2. Sift together the flour, cocoa powder, baking soda, and salt in a large bowl until evenly combined and light in texture.
  3. In another bowl, whisk the eggs, buttermilk, vegetable oil, vinegar, and vanilla extract until the mixture is smooth and slightly frothy.
  4. Add the red food coloring to the wet mixture and stir until the color is evenly distributed, creating a vibrant crimson hue.
  5. Gradually pour the wet ingredients into the dry mixture, folding gently with a spatula or mixing on low speed until just combined and the batter is glossy and smooth—avoid overmixing to keep it light.
  6. Pour the batter into your prepared cake pan, spreading it evenly with a spatula to ensure a flat, smooth surface.
  7. Bake in the preheated oven for about 30 minutes, or until the edges just start to pull away from the pan. Insert a toothpick into the center; if it comes out clean, the cake is ready.
  8. Remove the cake from the oven and let it cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely—this helps prevent sogginess.
  9. Once cooled, the cake is ready to be frosted with tangy cream cheese frosting and decorated as desired for a stunning presentation.