Red Velvet Cake

Posted on September 23, 2019
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Is it really just chocolate after all?


Is red velvet cake really just chocolate?


Well…. yes and no.


A true red velvet cake is a dream, isn’t it? Silky and fluffy, with rich flavor and a gorgeous red color. But if you close your eyes, I’m pretty sure you’d swear you were eating a chocolate cake. That’s because you are.


Red velvet cake is a classic, and yes, it has cocoa. The only thing that is giving it that beautiful crimson hue is red food coloring. But it’s not just straight up chocolate cake, either. The splash of vinegar makes the difference, and if you’ve never made a red velvet cake from scratch, that may come as a surprise! Vinegar in a cake???


But that’s the secret ingredient, and once you make one of these gorgeous babies from scratch, you’ll be so impressed with yourself that you’re going to want to do it again and again.


Traditionally, you frost a red velvet cake with Cream Cheese Frosting, but I like to branch out a little and try new things! Try a light Whipped Icing next time, topped with some fresh raspberries. <3


Ingredients:


  • 3 Cups Flour
  • 1 Tsp Baking Soda
  • 2 Tbsp Cocoa Powder
  • 1/2 Tsp Salt
  • 1/2 Cup (1 Stick) Unsalted Butter, Room Temp
  • 2 Cups Granulated Sugar
  • 1 Cup Vegetable Oil
  • 3 Eggs, Room Temperature and Separated
  • 1 Tbsp Vanilla
  • 1 Tsp Distilled White Vinegar
  • Red Gel Food Coloring
  • 1 Cup Buttermilk, Room Temp *


Instructions:


*if you don’t have buttermilk, try this substitute! Place 1 tablespoon white vinegar in an 8 oz. measuring cup. Add enough milk to make 1 cup. Let this sit for 5 minutes. BOOM. Buttermilk substitute!


Preheat the oven to 350 degrees F. This recipe makes 2 – 8″ rounds, 1 – 9×13 sheet, or 24 cupcakes. Prepare your pan by either greasing the bottom and sides and dusting with flour, or the preferred method, lining the bottom and sides with parchment paper.


Mix flour, baking soda, cocoa powder, and salt, in a large bowl. Set aside.


Beat the butter and sugar together with a mixer on medium-high speed until well mixed. Add the oil, egg YOLKS, vanilla, and vinegar and beat on high for a couple of minutes. Turn the mixer to its lowest setting, and begin adding the dry ingredients a little at a time, alternating with the buttermilk. Don’t forget to scrape the sides as you go! Once well incorporated, work in your desired amount of food coloring. Don’t over mix! And don’t worry… the red color gets deeper as it bakes.


If using a stand mixer, you’re probably going to need to transfer the batter to a separate bowl, and clean your mixer bowl, and use this for the next step. Using a whisk attachment, whip egg WHITES until fluffy. Gently fold into cake batter. The batter should be smooth and slightly thick.


Bake in preheated 350 degree oven for 25 – 30 minutes, or until toothpick comes out clean.