This classic red velvet cake is moist, fluffy, and rich in flavor. The vibrant red color and the perfect balance of cocoa and vanilla make it a delightful treat for any occasion. It's a simple yet elegant dessert that will impress your family and friends.
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Preheat the oven to 180°C. Prepare paper cups.
Sift together the flour, baking powder, baking soda, cocoa powder, and salt. Set aside.
In a separate bowl, beat the eggs with vanilla essence and sugar until fluffy.
Add the oil and buttermilk to the egg mixture and mix until well combined.
Add the wet mixture to the dry ingredients and mix until well combined.
Add the red food colouring and hot water to the batter and mix until well combined.
Divide the batter evenly into the paper cups
Bake for 30-35 minutes or until fully baked. Check doneness with a toothpick; it should come out clean.
Ensure all ingredients are at room temperature for a smoother batter.
Do not overmix the batter to avoid a dense cake.
Let the cakes cool completely before frosting to prevent the frosting from melting.
Can I use a different type of oil?
Yes, you can substitute corn oil with vegetable oil or canola oil.
Can I use liquid food coloring instead of gel?
Yes, but you may need to use more liquid food coloring to achieve the same vibrant red color.
How do I know when the cake is done?
Insert a toothpick into the center of the cake. If it comes out clean, the cake is done.
Can I use a single baking pan instead of two?
Yes, but you may need to adjust the baking time. Keep an eye on the cake and test for doneness with a toothpick.
Can I make this cake without food coloring?
Yes, you can omit the food coloring, but the cake will not have the signature red color of a red velvet cake.
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