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Blood Red Velvet Cake

Blood red velvet cake is a striking dessert with a deep, velvety red hue and rich cocoa flavor. It is baked until tender and moist, with a smooth cream cheese frosting that adds tanginess and creaminess to each bite. The cake's dramatic color and soft crumb make it perfect for special occasions or when you want to impress with a touch of wild elegance.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1/2 cup cocoa powder rich and earthy
  • 1 teaspoon baking soda ensure freshness for proper rise
  • 1/2 teaspoon salt
  • 1 cup buttermilk or sour milk as a substitute
  • 1/2 cup vegetable oil keeps the crumb moist and tender
  • 2 large eggs room temperature for best results
  • 1 teaspoon vanilla extract
  • 1-2 teaspoons red food coloring gel for vibrant color, adjust as desired
  • 8 oz ounces cream cheese softened
  • 1/2 cup unsalted butter softened
  • 2-3 cups powdered sugar for frosting

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 the bottom with parchment paper.
  2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until evenly combined. This creates a dry, crumbly mixture with a rich aroma of cocoa.
  3. In another bowl, combine the buttermilk, vegetable oil, eggs, vanilla extract, and red food coloring. Mix with an electric mixer until the mixture is smooth, bright red, and slightly frothy.
  4. Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined. The batter should be thick, smooth, and velvety with a deep red hue.
  5. Pour the batter into the prepared cake pan, spreading it evenly with a spatula. Tap the pan lightly on the counter to release any air bubbles.
  6. Bake in the preheated oven for 25-30 minutes, or until the edges are set and a toothpick inserted into the center comes out clean. The cake will develop a rich, dark red color and a moist crumb.
  7. Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely, which helps prevent sogginess.
  8. In a mixing bowl, beat the softened cream cheese and butter until creamy and smooth. Gradually add powdered sugar, beating until the frosting is fluffy and spreadable.
  9. Once the cake is completely cooled, spread a generous layer of cream cheese frosting over the top and sides of the cake for a luscious finish.
  10. This blood red velvet cake is ready to serve! Slice and enjoy the moist, tender crumb with a tangy frosting that perfectly balances the deep cocoa flavor and vibrant color.

Notes

Ensure all ingredients, especially eggs and butter, are at room temperature for best mixing. Use gel food coloring for vivid, intense color without thinning the batter.