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Easy Red Velvet Cake

A delightful and approachable dessert characterized by its striking red color and unique flavor, blending cocoa warmth with buttermilk tang.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Baked Goods, Dessert
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour For gluten-free, use a 1:1 gluten-free flour blend.
  • 1.5 cups granulated sugar Coconut sugar is a great, lower-glycemic substitute.
  • 1 teaspoon baking powder Ensure it’s fresh for the best outcome.
  • 1 teaspoon baking soda Activates with buttermilk; don’t skip this!
  • 1 teaspoon salt Kosher salt works beautifully here.
Wet Ingredients
  • 0.5 cups vegetable oil Can be replaced with melted coconut oil or applesauce.
  • 1 cups buttermilk Opt for dairy-free yogurt mixed with water for a plant-based alternative.
  • 2 large eggs For egg-free options, use flax eggs or applesauce.
  • 1 tablespoon red food coloring Natural beet juice can be a lovely substitute.
  • 1 teaspoon vanilla extract Use pure vanilla extract for the best results.
  • 1 teaspoon white vinegar Lemon juice can be a suitable alternative.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, combine the vegetable oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar.
  4. Mix the wet ingredients into the dry ingredients until just combined.
Baking
  1. Divide the batter evenly between the prepared pans.
  2. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  3. Let the cakes cool before removing them from the pans.

Notes

Allow your cakes to cool entirely before frosting to prevent melting. For an added twist, use cream cheese frosting to enhance the classic flavor.