This red velvet cake recipe offers a delightful twist on the classic, featuring enhanced flavors and a simplified process.
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
Greasing the pans ensures the cakes release easily after baking.
In a large mixing bowl, combine the flour, baking soda, baking powder, salt, and cocoa powder. Whisk until well blended.
Sifting the dry ingredients can help prevent lumps in the batter.
In another bowl, mix the sugar and vegetable oil until smooth.
Using oil instead of butter keeps the cake moist.
Add the eggs, buttermilk, vanilla extract, red food coloring, coffee, and vinegar to the sugar mixture. Stir until fully combined.
Ensure the eggs are at room temperature for better mixing.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Avoid overmixing to keep the cake tender.
Divide the batter evenly between the prepared cake pans.
Tap the pans gently on the counter to remove air bubbles.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Check the cakes a few minutes before the recommended time to avoid overbaking.
Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Cooling the cakes completely prevents the frosting from melting.
Frost and decorate the cakes as desired before serving.
Use cream cheese frosting for a classic red velvet cake finish.
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