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Dark Red Velvet Cake

This dark red velvet cake features a rich, velvety crumb with a deep crimson hue that’s both visually striking and delicious. The process involves mixing cocoa, buttermilk, and vinegar to create a moist, tender cake with a hint of tang, finished with a tangy cream cheese frosting. The final appearance is a dramatic, vibrant cake with a soft, crumbly texture that’s perfect for celebrations or indulgent moments.
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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 Notes

Ingredients
  

  • 250 g all-purpose flour sifted for lightness
  • 30 g unsweetened cocoa powder natural preferred
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 2 large eggs fresh, large
  • 250 ml buttermilk for moisture and tang
  • 100 ml vegetable oil keeps cake moist
  • 1 tbsp white vinegar activates baking soda
  • 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 into a large mixing bowl. This creates a light, airy dry mixture that ensures a tender crumb.
  3. In a separate bowl, whisk the eggs until they are well combined and slightly frothy. Add the buttermilk, vegetable oil, white vinegar, vanilla extract, and red food coloring. Whisk until the mixture is smooth and vibrant red.
  4. Gradually pour the wet mixture into the dry ingredients, folding gently with a spatula or mixing on low speed. Mix just until the batter is glossy, smooth, and free of lumps—avoid overmixing to keep the cake light.
  5. Pour the batter into the prepared cake pan, spreading it evenly with a spatula. Tap the pan lightly on the counter to release any air bubbles and ensure an even surface.
  6. Bake in the preheated oven for about 30 minutes, or until the edges just start to pull away from the pan and a toothpick inserted into the center comes out clean. The cake will be firm but tender.
  7. Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a cooling rack and cool completely before frosting to prevent melting.
  8. Once cooled, the cake’s deep crimson color and velvety texture are ready for frosting. Slice and serve to enjoy its rich, tender crumb with bold visual impact.

Notes

For best results, use gel food coloring to achieve a vibrant red hue without thinning the batter. Ensure the cake is fully cooled before frosting to prevent sliding or melting of the cream cheese topping.