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Blood Red Velvet Cake

This striking blood red velvet cake features a velvety, deep crimson hue with a rich cocoa flavor and moist, tender crumb. It’s made with simple mixing methods, combining dry and wet ingredients, then baked to golden perfection before being topped with tangy cream cheese frosting. The final appearance is vibrant and dramatic, perfect for special occasions or when you want to wow your guests.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup cocoa powder unsweetened, rich and earthy
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk or sour milk as substitute
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon red gel food coloring for vibrant color
  • Cream cheese frosting for topping prepared or homemade

Equipment

  • Mixing bowls
  • Electric mixer
  • Spatula
  • Cake pan
  • Cooling rack

Method
 

  1. Preheat your oven to 180°C (350°F). Grease a 23cm (9-inch) round cake pan and line it with parchment paper for easy removal.
  2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined. This helps evenly distribute the dry ingredients.
  3. In a separate bowl, combine buttermilk, vegetable oil, eggs, vanilla extract, and red gel food coloring. Mix with an electric mixer on medium speed until the mixture is smooth and slightly frothy, about 1-2 minutes.
  4. Pour the wet mixture into the bowl of dry ingredients and gently fold with a spatula until just combined. The batter should be smooth, velvety, and evenly red in color. Do not overmix to keep the cake light and fluffy.
  5. Pour the batter into the prepared cake pan, spreading it evenly with the spatula. Tap the pan lightly on the counter to remove air bubbles and settle the batter.
  6. Bake in the preheated oven for 25-30 minutes, or until the top feels firm and a toothpick inserted into the center comes out clean. The cake will develop a deep, velvety red hue.
  7. Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. The cake should feel moist yet firm when cooled.
  8. Once cooled, spread a generous layer of cream cheese frosting over the top of the cake using a spatula. Decorate as desired, then slice to reveal the vibrant, velvety red interior.

Notes

Ensure your ingredients, especially eggs and butter, are at room temperature for the best texture and color. Use gel food coloring for vivid, intense hue without thinning the batter. Do not overmix after adding wet ingredients to keep the cake light and fluffy.