Moist Buttermilk Red Velvet Cake |

Name: Moist Buttermilk Red Velvet Cake
Prep time: 1 h 15 min
Cook time: 30 min
Total time: 1 h 45 min
Ingredients: 2 cups sugar; 3/4 cup vegetable oil; 2 large eggs, room temperature; 1 cup buttermilk, room temperature; 2 tsp vanilla extract; 1 tsp red food colouring, or as needed for the desired colour; 1/2 cup hot water; 1 tsp white vinegar; 2 1/2 cups all-purpose flour; 1 tsp bicarbonate of soda; 1 tsp baking powder; 1 tsp salt; 2 tbsp unsweetened cocoa powder

Description

Soft, tender and beautifully red, with a hint of cocoa and a light tang from buttermilk.

This homemade cake has a lovely velvety crumb, just the right touch of chocolate flavour and a moist texture that you’ll want in every slice. It’s easy to mix, and the trick is to take it out of the oven before it dries out.

Ingredients

Units Scale

2 cups sugar
3/4 cup vegetable oil
2 large eggs, room temperature
1 cup buttermilk, room temperature
2 tsp vanilla extract
1 tsp red food colouring, or as needed for the desired colour
1/2 cup hot water
1 tsp white vinegar
2 1/2 cups all-purpose flour
1 tsp bicarbonate of soda
1 tsp baking powder
1 tsp salt
2 tbsp unsweetened cocoa powder

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Instructions

Preheat your oven to 350⁰F (180⁰C). Lightly grease a 9 x 13-inch baking pan, or line it with parchment paper, leaving a little overhang to make removing the cake easier.
In a large mixing bowl, whisk together 2 cups sugar and 3/4 cup vegetable oil until well combined.
Add 2 large room temperature eggs, one at a time, beating well after each addition until the mixture is smooth and uniform in colour.
Mix in 1 cup room temperature buttermilk, 2 tsp vanilla extract and 1 tsp red food colouring. Stir until the mixture is evenly coloured.
Slowly pour in 1/2 cup hot water and 1 tsp white vinegar, mixing carefully until everything is incorporated. The batter will be quite thin, which is perfectly fine.
In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 1 tsp bicarbonate of soda, 1 tsp baking powder, 1 tsp salt and 2 tbsp unsweetened cocoa powder, making sure there are no lumps.
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Don’t overmix, as this can make the cake dense rather than soft and tender.
Pour the batter evenly into the prepared baking pan and gently level the surface.
Bake for 20 to 30 minutes, checking from the 20-minute mark. The cake is ready when the centre springs back lightly when touched and a toothpick inserted into the middle comes out with a few moist crumbs. Don’t wait for the toothpick to come out completely clean, as the cake can easily overbake.

Notes

Prepared, tried, and tested by Reshika