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Dark Red Velvet Cake

This dark red velvet cake combines bold, moody hues with tender, moist crumb through a classic baking process. Rich cocoa and buttermilk create a velvety texture, while vibrant red food coloring gives it an eye-catching appearance. Frosted with tangy cream cheese frosting, it’s a striking dessert with a luxurious finish.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 2 ½ cups all-purpose flour
  • 1 ½ cups sugar
  • 1 teaspoon baking soda
  • 1 tablespoon cocoa powder
  • pinch salt
  • 1 cup buttermilk
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 tablespoon white vinegar
  • 1 teaspoon vanilla extract
  • 1 ounce red gel food coloring for vivid color
  • 8 oz cream cheese for frosting
  • ½ cup unsalted butter for frosting
  • 2 cups powdered sugar for frosting

Equipment

  • Mixing bowls
  • Electric mixer or whisk
  • Cake pan, 23cm (9-inch) round
  • Parchment paper
  • Cooling rack

Method
 

  1. Preheat your oven to 180°C (350°F) and line a 23cm (9-inch) round cake pan with parchment paper.
  2. Sift together the flour, sugar, baking soda, cocoa powder, and a pinch of salt in a large mixing bowl until well combined and free of lumps.
  3. In a separate bowl, whisk together buttermilk, vegetable oil, eggs, vinegar, and vanilla extract until the mixture is smooth and slightly frothy, with a fragrant aroma.
  4. Gradually pour the wet mixture into the dry ingredients, gently folding with a spatula or mixing on low speed until just combined. The batter should be deep red and velvety to the touch.
  5. Add the red gel food coloring to the batter and mix until the color is vibrant and evenly distributed, with a rich crimson hue.
  6. Pour the batter into the prepared cake pan, smoothing the top with a spatula for an even surface.
  7. Bake in the preheated oven for 25-30 minutes, until the edges turn golden brown and a toothpick inserted into the center comes out clean.
  8. Remove the cake from the oven and let it cool in the pan for about 10 minutes, then transfer it onto a wire rack to cool completely, feeling the surface firm up and the aroma deepen.
  9. In a mixing bowl, beat the cream cheese and butter together until creamy and smooth, about 2-3 minutes, with a light, fluffy texture.
  10. Gradually add powdered sugar to the cream cheese mixture, beating continuously until the frosting is thick, smooth, and spreadable.
  11. Once the cake is fully cooled, spread the cream cheese frosting evenly over the top and sides, then decorate as desired for a bold, beautiful finish.
  12. Slice and serve this dark, moody red velvet cake, marveling at its rich color and tender crumb—perfect for making a striking impression.

Notes

For an extra dramatic look, consider dusting the top with cocoa powder or adding edible gold leaf accents.