Red Velvet Cake

A rich, structured red velvet with a balanced texture and stable rise.

Ingredients

• 395g all-purpose flour

• 150g unsalted butter, softened

• 340g sugar

• 2 eggs

• 320g milk

• 1 tbsp vanilla

• 2 tbsp cocoa powder

• 1 tsp baking powder

• 1 tsp baking soda

• 1 tbsp vinegar

• 1 tsp salt

• red food color or emulsion

Before You Start

• Butter should be soft, not melted

• Do not overmix after adding flour

• Use moderate oven temperature (not too hot)

Method

1. Preheat oven to 175°C (350°F)

2. Prepare cake pan (greased and lined if needed)

3. Cream butter and sugar until light and smooth

4. Add eggs one at a time, mixing gently

5. In a separate bowl, mix milk, vanilla, vinegar, and red color

6. In another bowl, combine flour, cocoa powder, baking powder, baking soda, and salt

7. Alternate adding dry ingredients and liquid mixture

8. Mix until just combined (do not overmix)

9. Pour into prepared pan

10. Bake for 30–40 minutes (depending on pan size)

What to Look For

• smooth batter

• even rise (not too fast)

• soft but stable crumb

• toothpick comes out clean or with light crumbs

❌ Common Mistakes

• too much baking soda → cake rises then collapses

• too much liquid → weak structure

• underbaking → shrink after cooling

• overmixing → dense texture

✨ Tip

Bake until fully set in the center — a slightly longer bake is better than removing it too early.

👉 it looks like chocolate
👉 but it’s not