Bloody Red Velvet Cake
A decadent and dramatic red velvet cake, perfect for special occasions. This recipe guides you through baking a perfectly moist and flavorful red velvet cake.
Equipment
- Mixing bowls
- Measuring cups and spoons
- Electric mixer
- 9-inch round cake pans
- Parchment paper
- Wire rack
- Spatula or offset spatula
Ingredients
Cake
- 2 ½ cups All-purpose flour
- 1 ½ cups Granulated sugar
- 1 tablespoon Unsweetened cocoa powder
- 1 teaspoon Baking soda
- 1 teaspoon Salt
- 1 cup Buttermilk
- 2 Large eggs
- ½ cup Vegetable oil
- 2 tablespoons Red food coloring
- 1 teaspoon Vanilla extract
- 1 teaspoon White vinegar
Cream Cheese Frosting
- 8 ounces Cream cheese softened
- ½ cup Unsalted butter (1 stick), softened
- 3-4 cups Powdered sugar sifted
- 1-2 tablespoons Heavy cream or milk
- 1 teaspoon Vanilla extract
Instructions
Cake
- Preheat oven to 350°F (175°C) and prepare two 9-inch cake pans with parchment paper and baking spray.
- Whisk together flour, sugar, cocoa powder, baking soda, and salt in a large bowl.
- In a separate bowl, whisk buttermilk, eggs, oil, red food coloring, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Stir in the white vinegar.
- Divide batter evenly between prepared pans and bake for 30-35 minutes, or until a wooden skewer comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
Cream Cheese Frosting
- Beat softened cream cheese and butter until smooth and creamy.
- Gradually add sifted powdered sugar, mixing until well combined. Add heavy cream/milk and vanilla extract, beating until light and fluffy.
- Once cakes are completely cool, frost the layers and top of the cake.
Notes
For an extra dramatic effect, you can drizzle raspberry coulis over the top of each slice to mimic "blood." Ensure all ingredients are at room temperature for the best results.