Real Red Velvet Cake Is Not Chocolate Cake With Food Coloring Recipe

I love experimenting in my kitchen, and this red velvet cake recipe is a standout. Combining buttermilk, vegetable oil, and a hint of cocoa with a unique mix of flour, eggs, and red food coloring creates a soft, buttery texture that warms my heart. Every slice is a delightful treat you won’t soon forget.

I recently discovered this real red velvet cake that totally blew my mind. It’s not like your typical chocolate cake with food coloring; it’s a whole new experience.

I mix together 2 1/2 cups all-purpose flour, 1 1/2 cups granulated sugar, a teaspoon of baking soda, salt, and a bit of unsweetened cocoa powder along with vegetable oil, eggs, and buttermilk. The addition of red food coloring, white vinegar, and vanilla extract brings a vibrant twist to the batter that creates a buttery, soft, and fluffy texture like no other.

The tiny hint of cocoa powder gives it a complexity that reminds me of classic red velvet cake recipes and even those fun dessert bar treats you see everywhere. Trust me, once you try this velvet cake, you might find yourself wondering if its unique taste is part of a secret formula shared among Bolo Red Velvet and a few other famous cake styles.

Enjoy the journey of flavor exploration!

Why I Like this Recipe

I really love this red velvet cake recipe for a few reasons. First, I like that it comes out super soft and fluffy even though its made with basic ingredients like buttermilk, vinegar, and a little cocoa powder. Second, the way the buttermilk and vinegar mix together gives it a slightly tangy flavor that makes every bite interesting. Third, I enjoy how simple it is to follow even when the ingredient list looks long at first glance – it just turns out amazing every time. Lastly, the vibrant red color really makes the cake pop and gives it that classic velvet look that always reminds me of festive family gatherings.

Ingredients

• All-purpose flour provides essential carbohydrates and structure for the cake base.
• Granulated sugar sweetens the cake, adds moisture and aids browning.
• Vegetable oil gives moisture and tenderness though it’s not the healthiest choice.
• Buttermilk adds tanginess, moisture and reacts with baking soda for fluffiness.
• Unsweetened cocoa powder enhances flavor depth with slight bitterness and richness.
• Red food coloring infuses a vivid red hue, creating an iconic look.
• Eggs bind ingredients and add extra richness for proper texture.
• Baking soda helps the cake rise properly with an airy crumb.
• Vanilla extract infuses a warm, aromatic flavor that balances sweet and tangy notes.

Ingredient Quantities

• 2 1/2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 tsp baking soda
• 1 tsp salt
• 1 tsp unsweetened cocoa powder
• 1 1/2 cups vegetable oil
• 1 cup buttermilk, at room temp
• 2 large eggs, at room temp
• 2 tbsp red food coloring
• 1 tsp white vinegar
• 1 tsp vanilla extract

How to Make this

1. Preheat your oven to 350°F and grease two round cake pans, then lightly flour them.

2. In a large bowl, sift together 2 1/2 cups all-purpose flour, 1 1/2 cups granulated sugar, 1 tsp baking soda, 1 tsp salt, and 1 tsp unsweetened cocoa powder.

3. In another big bowl, mix 1 1/2 cups vegetable oil, 1 cup buttermilk (make sure it’s at room temp), and 2 large eggs.

4. Stir in 2 tbsp red food coloring, 1 tsp white vinegar, and 1 tsp vanilla extract into the wet ingredients.

5. Gradually add the dry ingredients into the wet mix while stirring gently, just until everything is combined.

6. Be careful not to overmix, as this can make the cake a bit tough.

7. Divide the batter evenly between the prepared pans, smoothing out the tops with a spatula.

8. Bake for about 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.

9. Remove the cakes from the oven and let them cool in the pans for about 10 minutes before transferring them to a wire rack.

10. Once completely cool, your real red velvet cake is ready to be frosted or served as is—enjoy the buttery, soft, and fluffy texture!

Equipment Needed

1. An oven preheated to 350°F
2. Two round cake pans that you can grease and lightly flour
3. Two large mixing bowls (one for the dry ingredients and one for the wet ones)
4. A sifter to sift your flour, sugar, baking soda, salt, and cocoa powder
5. Measuring cups and spoons for proper ingredient measurements
6. A spatula to stir the batter and smooth the tops in the pans
7. A whisk (optional) for mixing the wet ingredients evenly
8. A toothpick to check if the cake is fully baked
9. A wire rack to let the cakes cool properly

FAQ

Real Red Velvet Cake Is Not Chocolate Cake With Food Coloring Recipe Substitutions and Variations

• If you don’t have all-purpose flour, you can try using cake flour instead though it might need a bit less liquid.
• If you’re out of buttermilk, mix 1 cup of regular milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes.
• If you don’t have vegetable oil, you could use an equal amount of canola oil or even melted coconut oil for a slight flavor twist.
• For the red food coloring, you might substitute with a bit of natural beet juice, but be aware it might not give you quite the same bright red colour.

Pro Tips

1. Make sure you let the buttermilk and eggs sit out until they reach room temperature before mixing ’em in. This helps to keep the batter smooth and stops any weird lumps.
2. When you’re stirrin in the dry ingredients, don’t over do it. Mix just enough so that they’re incorporated. Overmixing can totally mess up the cake’s texture and leave it all tough.
3. Greasing and flouring your pans properly is key. It may seem like a small thing but it prevents the cake from stickin to the pan and breaking apart when you take it out.
4. If you’re planning on layering or frosting your cake, let it cool completely. Hastily cooling it can give you a soggy frosting and your layers might slide around when assembled.