Blood red velvet cake isn’t just about its striking color; it’s about the story behind the hue and the moist, tender crumb. I’ve always been fascinated by how food can be both a visual and sensory experience. Baking this cake feels like creating something alive, a little bit daring with its vivid color and rich history.
Why This Cake Calls Me Back
Its bold color and moist crumb remind me of childhood parties. Every slice is a reminder of chaos and joy, a celebration of simple ingredients transformed into something striking. I keep coming back because it’s not just a cake; it’s an experience—vivid, nostalgic, and endlessly customizable.
Breaking Down the Blood Red Velvet
- All-purpose flour: The backbone of the cake, providing structure without heaviness.
- Caster sugar: Sweet, with a clean, quick dissolve that balances the cocoa.
- Cocoa powder: Adds depth; makes the red pop with its dark, smoky notes.
- Buttermilk: Gives moisture and a slight tang that cuts through richness.
- Red food coloring: Vivid, almost luminous—use good quality for the brightest hue.
- Vegetable oil: Keeps the crumb moist and tender; a neutral fat.
- Eggs: Bind everything together, adding richness and structure.
- Baking soda: Leavens the batter, giving it a gentle rise and airy crumb.
- Vinegar (white or apple cider): Reacting with baking soda, it boosts rise and enhances flavor.
Tools of the Trade for a Perfect Blood Red Velvet Cake
- Mixing bowls: To combine wet and dry ingredients separately.
- Electric hand mixer: To achieve a smooth, lump-free batter.
- Cake pan (20cm round): To give the cake its shape and structure.
- Parchment paper: To prevent sticking and ensure easy removal.
- Cooling rack: To cool the cake evenly and prevent sogginess.
Crafting the Layers: From Batter to Beautiful Cake
Step 1: Preheat your oven to 180°C (350°F). Grease and line your 20cm (8-inch) round cake pan with parchment.
Step 2: In a large bowl, whisk together 2 ½ cups (310g) all-purpose flour, 1 ½ cups (300g) sugar, 1 teaspoon baking soda, 1 teaspoon cocoa powder, and a pinch of salt.
Step 3: In another bowl, combine 1 cup (240ml) buttermilk, ½ cup (120ml) vegetable oil, 2 large eggs, 1 teaspoon vanilla extract, and 2 tablespoons (30ml) red food coloring. Mix until smooth.
Cooking Checkpoints and Tips to Keep in Mind
- The batter should be smooth and slightly thick, not runny.
- The cake’s edges should pull away slightly from the pan after baking.
- A skewer inserted in the center should come out clean or with just a few moist crumbs.
- The top should be matte, not shiny, indicating proper baking.
Common Mistakes and How to Avoid Them
- Lumpy batter or dense crumb.? OVER-MIXING THE BATTER → Mix just until ingredients are combined to keep the cake tender.
- Wet, sticky center.? UNDERSBAKING → Bake a few extra minutes, and check with a skewer for doneness.
- Crumb collapsing or cracking.? NOT COOLING THE CAKE PROPERLY → Let it rest on a rack for at least an hour to set.
- Uneven frosting or tears.? FROSTING TOO COLD → Bring frosting to room temp before applying for smooth finishing.
Blood Red Velvet Cake
This striking blood red velvet cake features a moist, tender crumb with a vibrant red hue that makes it visually captivating. The recipe involves mixing dry and wet ingredients separately, then folding them together before baking to achieve a soft, airy texture. Finished with a smooth frosting, it’s a bold dessert that combines rich cocoa flavor with a vivid, almost luminous appearance.
Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F). Grease your 20cm round cake pan and line the bottom with parchment paper to prevent sticking.
- In a large mixing bowl, whisk together the flour, sugar, baking soda, cocoa powder, and a pinch of salt until evenly combined. This creates a dry, crumbly mixture that forms the cake’s structure.
- In a separate bowl, combine the buttermilk, vegetable oil, eggs, vanilla extract, and red food coloring. Whisk until the mixture is smooth, vibrant, and slightly frothy, releasing a rich cocoa aroma.
- Pour the wet mixture into the bowl with the dry ingredients. Using an electric hand mixer, beat on medium speed for about 2-3 minutes until the batter is smooth, thick, and has no lumps. The color should be bright and uniform.
- Pour the batter into your prepared cake pan, smoothing the top with a spatula. Gently tap the pan on the counter to release any air bubbles and ensure even distribution.
- Bake in the preheated oven for 30-35 minutes. The cake is done when the edges start to pull away from the sides of the pan and a skewer inserted into the center comes out clean or with a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a cooling rack and allow it to cool completely, about an hour. This helps the crumb set and prevents cracking.
- Once cooled, carefully peel away the parchment paper and slice the cake into layers or serve as a whole. The moist crumb should be vibrant red and tender to the touch.
Notes
For an extra striking look, consider frosting with cream cheese frosting and decorating with red sprinkles or edible glitter.
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