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Tasty Red Velvet Cake
Few desserts command the level of admiration and indulgence as a perfectly baked Red Velvet Cake. With its striking red hue, velvety texture, and signature hint of cocoa, this cake is a celebration centerpiece and an all-time favorite for occasions like weddings, birthdays, and holidays. Our recipe guarantees a moist and tender crumb paired with a rich cream cheese frosting, creating a dessert that is as visually stunning as it is delicious.
The History of Red Velvet Cake
The origins of Red Velvet Cake trace back to the 19th century, where its predecessor, the “velvet cake,” was popular for its fine crumb and luxurious texture. The vibrant red color became iconic in the 1920s when bakers used natural cocoa and buttermilk to achieve a reddish tint. Over time, food coloring enhanced the hue, making it the dramatic, visually appealing dessert we adore today.
Ingredients
For the Cake
- All-purpose flour: 2 1/2 cups
- Granulated sugar: 1 3/4 cups
- Unsweetened cocoa powder: 2 tablespoons
- Baking soda: 1 teaspoon
- Salt: 1 teaspoon
- Vegetable oil: 1 cup
- Buttermilk: 1 cup, room temperature
- Eggs: 2 large
- Red food coloring: 2 tablespoons (adjust for desired color intensity)
- Vanilla extract: 2 teaspoons
- White vinegar: 1 teaspoon
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