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Dark Red Velvet Cake

This dark red velvet cake features a velvety crumb with a deep crimson hue, achieved through a blend of cocoa, buttermilk, and vibrant food coloring. The process involves mixing rich ingredients to create a smooth batter, which is baked to perfection and finished with a tangy cream cheese frosting. The final cake boasts a moist, tender texture with a striking appearance, perfect for dramatic celebrations or indulgent treats.
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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 Notes

Ingredients
  

  • 250 g all-purpose flour sifted
  • 30 g unsweetened cocoa powder natural, not Dutch-processed
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 large eggs large, fresh
  • 250 ml buttermilk
  • 100 ml vegetable 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 the cake pan and line the bottom with parchment paper.
  2. Sift together the flour, cocoa powder, baking soda, and salt into a large mixing bowl. This creates a light, airy dry mixture.
  3. In a separate bowl, whisk the eggs, buttermilk, vegetable oil, vinegar, and vanilla extract until the mixture is smooth and slightly frothy, filling your kitchen with a warm aroma.
  4. Add the red food coloring to the wet mixture, stirring until the color is evenly distributed, giving the batter a deep crimson hue.
  5. Gradually pour the wet mixture into the dry ingredients, folding gently with a spatula or mixing on low speed until just combined and smooth, avoiding overmixing.
  6. Pour the batter into the prepared cake pan, smoothing the top with a spatula to ensure even baking.
  7. Bake in the preheated oven for about 30 minutes, or until a toothpick inserted into the center comes out clean and the edges start to pull away from the pan.
  8. Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer to a cooling rack and cool completely before frosting.
  9. Once cooled, frost with tangy cream cheese frosting for a perfect finish. Slice to reveal a moist, velvety crumb with a striking red color.

Notes

For an extra vibrant color, use gel food coloring. Ensure the cake is fully cooled before frosting to prevent sliding or melting.