Description
A rich, moist red velvet cake with a deep maroon color and subtle chocolate flavor. The balance of cocoa and red food coloring creates a tender crumb and butterscotch undertones for nostalgic American dessert perfection.
Ingredients
2 cups all-purpose flour, 1 tablespoon cornstarch (optional for cake flour substitute)
3/4 cup Dutch-processed cocoa powder
1 cup buttermilk (or 1 cup milk + 1 tablespoon lemon juice)
1 cup unsalted butter, melted
1 1/2 cups granulated sugar (or confectioners’ sugar, sifted)
1 cup red food coloring
1 teaspoon vanilla extract
1 1/2 teaspoons baking soda
Pinch of salt
2 large eggs
Instructions
Preheat oven to 350°F (175°C)
Grease and flour two 8-inch round pans or a 9×13-inch pan
In a large bowl, whisk together flour, cocoa powder, baking soda, and salt
In a separate bowl, cream melted butter and sugars until smooth
Beat in eggs one at a time
Alternate adding dry ingredients and buttermilk in three additions, beginning and ending with dry ingredients
Fold in food coloring and vanilla
Divide batter between prepared pans
Bake 25-30 minutes until a toothpick inserted comes out clean
Cool completely before frosting
Notes
Use room temperature eggs for better volume
Measure flour with spoon and level method
Make buttermilk substitute 1 hour ahead for best texture
Let cake cool completely before slicing to prevent crumbling
Vibrant color improves with chilling before serving
- Prep Time: 30
- Cook Time: 25
- Category: Desserts
- Method: Baking
- Cuisine: American