Delicious, wow, wonderful, tasty, yummy – these are all the compliments that you are going to get if you follow this simple red velvet cake recipe from scratch. This red velvet cake recipe is easy to follow and uses simple ingredients. We have listed beet juice (which was the original source of red color in classic recipes) but you can easily substitute it for red food coloring.
- 500 ml beet juice or 2 bottles red food coloring
- 1 teaspoon baking soda
- 1 tablespoon vinegar
- 3 tablespoons cocoa powder (or you can also use 1 packet of instant hot chocolate)
- 115 grams softened butter at room temperature (you can substitute this for 1/2 cup Crisco)
- 1 1/2 cups granulated white sugar
- 2 large eggs
- 1 cup buttermilk
- 2 1/4 cups cake flour
- 1 teaspoon salt
- 1 teaspoon vanilla
- Preheat the oven to 350F.
- Grease two 9-inch pans and dust the insides with a little flour. Pat the excess flour out.
- Separate the egg whites from the yolks.
- Take the egg yolks in a bowl and add the sugar to them. Beat well to let the sugar dissolve a little.
- Add the cocoa powder and mix well.
- Beat in the butter to get a slightly fluffy mix.
- Now add the buttermilk and beet juice to the mix and whisk well to combine.
- In a separate bowl, beat the egg whites until they double up in volume.
- Add vinegar, salt and vanilla to this and beat some more.
- Sift the cake flour and baking powder together.
- Add the flour mix to the butter mix, one tablespoon at a time, and blend well.
- In the end you will get a nice, uniform red color in the batter.
- Gently fold in the egg white and vinegar mix and stir by hand. Make sure that you scrape the sides of the bowl to get an even mix.
- Pour the batter in the greased pans and bake them at 350F for about 25-30 minutes.
- Cool for five minutes, invert on a wire rack and let the cake cool completely before applying frosting or cutting in slices to serve.
- You can also make red velvet cupcakes using this recipe. Pour the batter in cupcake molds (makes 24) and bake them at 350F for about 10-15 minutes.
Traditional cream cheese frosting goes best with red velvet cake, but you can use standard chocolate glaze or frosting over it, or simple fluffy white frosting.
Toasted coconut also tastes great with this cake.
- 1 1/2 cups sweetened shredded coconut
- Line a baking sheet with foil and spread the shredded coconut on it in a fine layer.
- Bake at 350F for about 6-8 minutes, tossing in between for even cooking.
- Remove from the oven and let it cool.
- Sprinkle the coconut over the icing to cover from all sides.