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Dark Red Velvet Cake

This rich and dramatic dark red velvet cake blends deep cocoa with tangy buttermilk, creating a velvety crumb with a striking crimson hue. The process involves mixing wet and dry ingredients, baking until golden, and finishing with a tangy cream cheese frosting for a luscious, indulgent dessert with a moist, tender texture and vibrant appearance.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method

Ingredients
  

  • 250 g all-purpose flour sifted for a light crumb
  • 30 g unsweetened cocoa powder natural cocoa preferred
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 2 large eggs fresh, at room temperature
  • 250 ml buttermilk or sour milk
  • 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 vibrancy

Equipment

  • Mixing bowls
  • Electric mixer or whisk
  • 20cm round cake pan
  • Parchment paper
  • Cooling rack

Method
 

  1. Preheat your oven to 180°C (350°F). Grease your 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 mixing bowl until evenly combined. This ensures a light, airy crumb.
  3. In a separate bowl, whisk the eggs, buttermilk, vegetable oil, vinegar, and vanilla extract until the mixture is smooth and fragrant, about 1-2 minutes.
  4. Gradually pour the wet mixture into the dry ingredients, folding gently with a spatula or beating with an electric mixer on low speed. Mix until the batter is glossy, smooth, and free of lumps, about 2-3 minutes.
  5. Add the red food coloring to the batter and mix until the color is evenly distributed, resulting in a deep crimson hue.
  6. Pour the batter into your prepared cake pan, spreading evenly with a spatula for a flat, level surface.
  7. Bake in the preheated oven for about 30 minutes, or until the top is set and a toothpick inserted in the center comes out clean. Your kitchen will fill with a rich cocoa aroma.
  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. The cake should feel moist and tender to the touch.
  9. Once cooled, carefully slice the cake horizontally if layering, or serve as is. Frost with tangy cream cheese frosting for the perfect finishing touch.
  10. Enjoy your vibrant, velvety dark red velvet cake, perfect for celebrations or a decadent treat.