1. Why isn’t my red velvet cake vibrant red?

Use gel food coloring for a deeper red, or ensure your oven temperature is not too high, which can dull the color.

2. Can I make red velvet cake without food coloring?

Yes! Use natural alternatives like beetroot powder or leave it out for a cocoa-colored cake.

Overbaking or using too much flour can dry out the cake. Stick to the recommended bake time and measure carefully.

Absolutely! Substitute all-purpose flour with a gluten-free flour blend for similar results.

Keep it in an airtight container in the fridge for up to 5 days or freeze unfrosted layers for up to 2 months.

Reduce the powdered sugar and add a pinch of salt to balance the sweetness of the cream cheese frosting.

Scale

For the Cake:
- 2 ½ cups all-purpose flour
- 2 tablespoons cocoa powder
- 1 ¾ cups granulated sugar
- 1 cup buttermilk
- 2 tablespoons red food coloring (gel preferred)
- 2 large eggs
- ½ cup unsalted butter, softened
- 1 teaspoon white vinegar
- 1 teaspoon baking soda
- 2 teaspoons vanilla extract
- ½ teaspoon salt
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 2 teaspoons vanilla extract
- 2 tablespoons heavy cream (optional)

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Prepare the Batter:
Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
Sift together the flour, cocoa powder, baking soda, and salt in a medium bowl.
Mix Wet Ingredients:
In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time. Add buttermilk, vanilla extract, and red food coloring.
Combine and Mix:
Gradually mix the dry ingredients into the wet mixture. Add vinegar and stir gently until combined. Divide the batter evenly into the prepared pans.
Bake:
Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Prepare Frosting:
Beat cream cheese and butter until smooth. Add powdered sugar and vanilla, then beat until fluffy. Mix in heavy cream if a softer texture is desired.
Assemble Cake:
Spread frosting between the layers, then frost the top and sides of the cake. Decorate with crumbs, sprinkles, or berries if desired.

Tip for a Vibrant Cake: Use gel food coloring for the best red hue.
Storage: Store in the fridge for up to 5 days in an airtight container.
Variation: Try making red velvet cupcakes by baking the batter in a muffin tin for 18–20 minutes.