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Dark Red Velvet Cake

This dark red velvet cake features a rich, velvety crumb with a deep crimson hue, achieved through a combination of cocoa, buttermilk, and food coloring. The process involves mixing wet and dry ingredients separately, then folding them together before baking to create a moist, tender texture. Topped with tangy cream cheese frosting, it’s a dramatic and indulgent dessert perfect for celebrations or quiet indulgence.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 350
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 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 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 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. Add the red food coloring to the wet mixture and stir until fully incorporated, achieving a vibrant crimson hue.
  5. Gradually pour the wet ingredients into the dry ingredients, folding gently with a spatula or using a mixer on low speed. Mix just until the batter is smooth and no lumps remain, being careful not to overmix.
  6. Pour the batter into your 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 the edges are just starting to pull away from the pan and a toothpick inserted into the center comes out clean.
  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, slice the cake horizontally if layering, or serve directly. Top with tangy cream cheese frosting for a classic finish.

Notes

Ensure not to overmix the batter to keep the cake light. Use gel food coloring for vibrant, non-watered-down color. Chilling the cake before frosting helps prevent sliding or melting of the frosting.