Uniced Moist Red Velvet Cake Recipe
This past week, I think I lost count on how many times I made red velvet and chocolate cakes for my family.
So I thought to share my recipe with you. I use almost the same recipe for both chocolate and red velvet cakes, save for the cocoa powder and red food colouring, every other ingredient is the same, in terms of size and cups. I always get the same result, moist, delicious and yummy cakes.
Try out the recipe below, and let me know what you think.
- 2 cups of Flour
- 1 cup of granulated sugar
- 2 large eggs
- 1 cup of oil
- 1 cup of Buttermilk
- 1 tbsp of cocoa powder
- 1 tbsp of baking soda
- 1 tbsp of baking powder
- 1 tbsp of salt
- 1 tbsp of vinegar
- 1 tbsp of vanilla essence
- 1 tbsp of red food colouring (this depends solely on how red you want the cake)
- ½ cup of boiling water
- Hand mixer
- First, preheat your oven and line your baking pan. To prepare the buttermilk: Combine a cup of liquid milk with 2 tbsps of white vinegar and let sit for 30 mins, it will curdle, don’t fret that’s what we want.
- In a clean bowl, combine sugar, oil and eggs, use your hand mixer to mix for 2 to 3 mins
- Add the buttermilk, red food colouring and vanilla essence, mix for another 1 min
- In another dry bowl measure your flour, add baking soda, salt, cocoa powder, and sieve gradually into the wet ingredient
- Then add the half cup of very hot water and one teaspoon of vinegar, use a spatula to fold it in properly (Please do not over mix)
- Pour into a well-oiled/ lined pan and bake for 35 to 40 mins.
- Insert a toothpick into the red velvet cake. Once the toothpick comes out clean, then you know your cake is ready.