Red velvet cake isn’t really a chocolate cake, as many think. It is a buttermilk cake dyed red. I’m willing to bet that the cocoa powder was originally added to help mask the bitterness of the red dye, red dye used to be very bitter, it’s better now!
I have made many recipes for red velvet cake. Most of the traditional recipes have left something to be desired, they would often come out dry, not great for cake. I’ve seen many recipes call for huge amounts of vegetable oil to combat this problem, then I came across this recipe, and all that changed!
Who would have known that such a simple, easy to mix recipe would be “the one”, my go to red velvet?
Get your stuff
Yes that’s a big bottle of red dye. Want to avoid red dye? Make a different cake, red velvet cake contains red dye, plain and simple. There are other recipes out there that mess around with beet juice, but after baking they just turn brown and don’t resemble red velvet cake, and taste of beets.
Preheat the oven to 350 degrees, grease and flour 2 -8″ round cake pans or a 9×13″ pan. I also recommend lining the bottom of the pans with parchment.
Combine the sugar, flour, salt, baking soda, and cocoa powder in a large bowl, whisk to combine. If you have lumpy cocoa powder, I would recommend sifting.
Now just mix together the wet ingredients (the rest of the ingredients) and pour into the dry. Mix it up.
No really, that’s it, batter’s done! Now just place it in the baking pan(s) and pop it in the oven. Now I can’t give you an exact bake time, everyone’s oven is different. Bake until it is done, start checking at about 25 minutes. It’s done when a toothpick inserted in the center comes out without batter on it, just a few moist crumbs. Try not to over bake it.
Let cool in the pans for about 10 minutes then remove to a cooling rack. Cool completely before icing the cakes. For a double layer cake like this, I used a double batch of this cream cheese icing recipe. Now I’ve heard that some know this cake with a whole different icing, an icing that is made with a flour roux, so here is that recipe, I’d make a double batch of that too. I will say that I prefer the cream cheese, but this is your cake, make it the way that makes you happy!
This makes me happy!
Now go make it!