Super easy-to-make red velvet cake is similar to the original recipe that started it all. Made entirely from scratch with a few tips and tricks, this is one cake that takes centre stage among all cakes, you know.
Red velvet is such a unique cake because it has a vanilla flavour but also a hint of chocolate. It can also be hard to get just right because it should be buttery, yet stay moist.
This recipe delivers all of that, and it’s incredibly delicious, too. It is softer than most cakes with a mouth-watering, velvet-like texture in each bite.
To make this red velvet cake, you’ll start by whisking together your dry ingredients: cake flour, unsweetened cocoa powder, baking soda, and salt.
Use cake flour, as it has a lower protein content than all-purpose flour, which results in a softer, lighter cake. Once you’ve mixed up the wet ingredients, you’ll alternate mixing the dry ingredients in three additions with some buttermilk.
There’s also 1/4 cup of unsweetened cocoa powder in this cake, so the cake isn’t super chocolatey, but it has a hint of chocolate that is expected in red velvet cakes.
Once you’ve whisked together the dry ingredients, sift them as well to remove any lumps of cocoa powder and help keep the cake light. Once the cake batter is mixed up, it will be a beautiful, bright red colour.
Divide the batter evenly between two 9-inch cake pans and bake for approximately 30 minutes. If you want to make it easier to get the cake layers out of your pans, use parchment paper.
Ingredients;
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