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Vivid Red Velvet Cake with Smoky Cocoa Flavor

This red velvet cake features a vibrant scarlet hue and a velvety crumb, achieved through a combination of cocoa powder, food coloring, and careful mixing. The batter incorporates buttermilk and vinegar for tenderness and lift, resulting in a moist, tender slice with a subtle smoky depth. Finished with tangy cream cheese frosting, it’s a striking dessert with a luxurious texture.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8
Course: Main Course
Cuisine: Western
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 ½ cups all-purpose flour sifted
  • ¾ cup cocoa powder Dutch-processed
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt
  • 1 ¼ cups buttermilk room temperature
  • ½ cup vegetable oil
  • 2 large eggs room temperature
  • 2 tablespoons red food coloring gel type preferred
  • 1 tablespoon white vinegar
  • 1 teaspoon vanilla extract

Equipment

  • Mixing bowls
  • Electric mixer
  • Rubber spatula
  • Cake pan (23cm round)
  • Cooling rack
  • Toothpick or cake tester

Method
 

  1. Preheat your oven to 180°C (350°F) and line a 23cm round cake pan with parchment paper.
  2. In a large mixing bowl, whisk together the sifted flour, cocoa powder, baking soda, and salt until well combined. This creates a uniform dry mixture that ensures even distribution of flavors.
  3. In another bowl, combine the buttermilk, vegetable oil, red food coloring, vinegar, and vanilla extract. Whisk until the mixture is smooth and the color is evenly dispersed, with a slight glossy sheen.
  4. Add the eggs one at a time to the wet mixture, beating well after each addition. The batter will become slightly thick and vibrant red.
  5. Gradually pour the dry ingredients into the wet mixture, folding gently with a spatula until just combined. Be careful not to overmix, as this can make the cake dense.
  6. Pour the batter into the prepared cake pan, smoothing the surface with a spatula to ensure even baking. The batter should be thick but pourable.
  7. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. The cake will rise evenly and develop a slight domed top.
  8. Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a cooling rack to cool completely, which helps the crumb set and prevents sogginess.
  9. After the cake has cooled, level the top if needed and proceed with frosting. This cake's velvety crumb will look rich and inviting with a tangy cream cheese frosting.
  10. Slice and serve to reveal its vibrant scarlet interior and moist, velvety texture. Enjoy the subtle smoky cocoa flavor with each bite!

Notes

For an extra smoky flavor, add a pinch of smoked paprika to the dry ingredients. Using gel food coloring yields a more vivid hue without thinning the batter. Make sure to cool the cake completely before frosting to prevent melting the cream cheese topping.