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Blood-Red Velvet Cake

Blood-red velvet cake is a striking dessert characterized by its deep crimson hue and soft, moist crumb. Made with cocoa powder, buttermilk, and vibrant red food coloring, it features a tender texture and a subtle cocoa flavor, finished with tangy cream cheese frosting. The process involves simple mixing, baking, and decorating, resulting in a bold, nostalgic treat perfect for special occasions or indulgent moments.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 ½ cups all-purpose flour sifted
  • 1 teaspoon baking soda
  • 1 teaspoon cocoa powder natural preferred
  • pinch salt
  • 1 cup sugar
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 2 tablespoons white vinegar
  • 2 tablespoons red food coloring gel preferred for vivid color
  • 8oz cream cheese softened
  • ½ cup unsalted butter softened
  • 3-4 cups powdered sugar sifted
  • 1 teaspoon vanilla extract

Equipment

  • Mixing bowls
  • electric mixer or whisk
  • Rubber spatula
  • Cake pan (23cm/9-inch round)
  • Cooling rack
  • Toothpick or cake tester

Method
 

  1. Preheat your oven to 180°C (350°F). Grease your cake pan and line it with parchment paper for easy removal.
  2. In a large bowl, sift together the flour, baking soda, cocoa powder, and a pinch of salt. This ensures even distribution and a light batter.
  3. In a separate bowl, combine sugar and vegetable oil, then beat with an electric mixer until the mixture is light and fluffy, about 3-4 minutes. You’ll notice it becomes pale and slightly thickened.
  4. Add eggs one at a time, beating well after each addition. Mix in vanilla extract. The batter should become smooth and slightly glossy.
  5. In a small bowl, whisk together buttermilk and vinegar. Gradually add this to the wet mixture, alternating with the dry ingredients, starting and ending with dry. Mix gently after each addition until just combined.
  6. Stir in the red food coloring until the batter is vividly red and uniform in color. This gives the cake its signature hue.
  7. Pour the batter into the prepared pan, smoothing the top with a spatula. Tap the pan gently on the counter to remove air bubbles.
  8. Bake the cake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The edges should slightly pull away from the pan, and the surface will be firm to the touch.
  9. Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Cooling fully prevents frosting from melting.
  10. While the cake cools, beat the softened cream cheese and butter together until creamy and smooth. Gradually add powdered sugar and vanilla, beating until fluffy and spreadable.
  11. Once the cake is completely cooled, spread the cream cheese frosting evenly over the top and sides, creating a smooth or decorative finish as desired.

Notes

Ensure the cake is fully cooled before frosting to prevent sliding, and use gel food coloring for vibrant, true-red color without thinning the batter.