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Deep Crimson Red Velvet Cake

This red velvet cake features a rich, velvety crumb with a dramatic deep crimson hue, achieved through the perfect blend of cocoa, buttermilk, and food coloring. The cake is baked until tender and moist, then layered with tangy cream cheese frosting for a luscious finish. Its striking appearance and luxurious texture make it a memorable centerpiece for any celebration.
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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
  • 0.5 tsp salt
  • 2 large eggs large, fresh
  • 250 ml buttermilk or sour milk
  • 100 ml vegetable oil or 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 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 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 slightly frothy, filling your kitchen with a warm aroma.
  4. Add the red food coloring to the wet mixture and stir until the color is evenly distributed, turning a vibrant crimson hue.
  5. Gradually pour the wet ingredients into the dry ingredients, gently folding with a spatula or mixing on low speed until just combined and the batter is silky and smooth, with no lumps.
  6. Pour the batter into your prepared cake pan, smoothing the top with the back of a spatula for an even surface.
  7. Bake in the preheated oven for approximately 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 it to a cooling rack to cool completely, which helps set the texture and prevents sogginess.
  9. Once cooled, slice the cake horizontally if layering, or serve as is. Decorate with cream cheese frosting for a classic look, but enjoy its deep crimson color and velvety crumb as is.

Notes

For an extra vibrant color, use gel food coloring and add a few drops more if needed. Avoid overmixing after adding wet ingredients to keep the cake light and tender.