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Red Velvet Cake

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img of Red Velvet Cake

Red velvet cake is a moist, tender cake known for its vibrant red color, subtle cocoa flavor, and soft, velvety crumb. Enhanced with buttermilk and a hint of vanilla, it pairs beautifully with cream cheese or whipped frosting, making it perfect for special occasions and celebrations.

Info

  • Prep Time: About 5 minutes
  • Cooking Time: About 35 minutes
  • Cooling Time: About 1 hour

Ingredients

  • Cake flour – 1 cup
    (To substitute: Use 1 cup all-purpose flour, remove 2 tablespoons, and replace with 2 tablespoons of cornflour)

  • Cocoa powder – 1 teaspoon

  • Baking powder – 1 teaspoon

  • Salt – 1 pinch (optional)

  • Buttermilk – 1/2 cup
    (To make: Mix 1 cup whole milk with 1 teaspoon vinegar and let it sit for 5–10 minutes)

  • Cooking oil – 1/2 cup

  • Vanilla extract (Halal) – 1 teaspoon

  • Strawberry essence – 1/2 teaspoon (optional, for added aroma and a pinker tone)

  • Granulated sugar – 3/4 cup

  • Whole eggs – 2 large, at room temperature

  • Vinegar – 1 teaspoon

  • Baking soda – 1/2 teaspoon

  • Cake mold – 6.5 to 7-inch round pan

Procedure

  1. Sift together the cake flour, cocoa powder, baking powder, and salt in a bowl. Set aside.
  2. In a separate bowl or mug, mix the buttermilk, cooking oil, vanilla extract, and strawberry essence (if using). Set aside.
  3. Separate the egg whites from the yolks.
  4. In a medium to large mixing bowl, add the egg whites.
  5. Begin beating the egg whites with an electric mixer until foamy.
  6. Gradually add the granulated sugar in three batches, beating continuously until stiff, glossy peaks form.
  7. Stop the mixer once the meringue is formed.
  8. Using a spatula or hand whisk, gently fold the dry mixture and wet mixture into the meringue in alternating batches.
  9. Do not use an electric mixer at this stage to avoid deflating the batter.
  10. Line a 6.5–7 inch round cake pan with baking paper or grease it lightly.
  11. Pour the batter into the prepared pan and gently tap it to remove air bubbles.
  12. Bake in a preheated oven at 180°C (356°F) for about 35 minutes.
  13. For stovetop baking, cover and cook on low heat for approximately 45 minutes.

Notes

  • Ensure there are no traces of yolk or moisture in the egg white bowl to allow proper meringue formation.
  • For a deeper red color, you can add a few drops of red food coloring along with the wet ingredients.
  • The cake is done when a toothpick inserted in the center comes out clean.
  • Allow the cake to cool completely before slicing or frosting.