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Red Velvet Is One Of The Most Misunderstood Cakes Out There. It’s Not Chocolate Cake With Red Food Coloring. A True Red Velvet Cake Gets Its Signature Texture From A Combination Of Acid, A Touch Of Cocoa, And A Tender Crumb. The Cocoa Is Subtle—Just Enough To Add Depth Without Turning It Into A Chocolate Cake. This Version Uses The Reverse Creaming Method, Which Coats The Flour In Fat Before The Liquid Is Added. The Result Is A Fine, Velvety Crumb That’s Tender, Moist, And Sturdy Enough For Layering. I Didn’t Have Buttermilk On Hand, So I Made My Own By Combining 1 Cup (240G) Whole Milk With 1 Tablespoon (15G) Vinegar And Letting It Sit For 10 Minutes. Yield: Two 8 Inch Cake Layers Measurements Are Provided In Both Cups And Grams. For The Most Accurate Results, Especially With Reverse Creamed Cakes, I Recommend Weighing Ingredients Whenever Possible. Ingredients Dry Ingredients • 2½ Cups (300G) Cake Flour • 1¾ Cups (350G) Granulated Sugar • 1½ Tsp (6G) Baking Powder • ½ Tsp (3G) Baking Soda • ¾ Tsp (4G) Fine Salt • 1 Tbsp (5G) Unsweetened Cocoa Powder Fat • ½ Cup (113G) Unsalted Butter, Softened • ½ Cup (120G) Neutral Oil Wet Ingredients • 2 Large Eggs (100G Without Shells) • 1 Cup (240G) Whole Milk • 1 Tbsp (15G) White Vinegar • 2 Tsp (10G) Vanilla Extract • 1–2 Tbsp Red Gel Food Coloring (Optional) Instructions 1. Preheat Oven To 325°F (163°C). Grease And Line Two 8 Inch Cake Pans. 2. In A Large Bowl, Whisk Together The Flour, Sugar, Baking Powder, Baking Soda, Salt, And Cocoa Powder. 3. Add The Butter And Oil. Mix Until The Mixture Resembles Coarse, Wet Sand With No Large Pieces Of Butter Remaining. 4. Combine The Milk And Vinegar And Let Stand For 10 Minutes. 5. In A Separate Bowl, Whisk Together The Eggs, Milk Mixture, Vanilla, And Food Coloring. 6. Add About Half Of The Wet Ingredients To The Dry Mixture And Mix For 1–2 Minutes Until Smooth. 7. Add The Remaining Wet Ingredients In Two Additions, Mixing Just Until Combined After Each Addition. 8. Divide The Batter Evenly Between The Prepared Pans. 9. Bake For 38–42 Minutes. Bake Times Will Vary Depending On Your Oven. The Cake Is Done When: • The Center Springs Back Lightly When Touched. • A Toothpick Inserted Into The Center Comes Out With A Few Moist Crumbs. 10. Cool Completely Before Frosting. Red Velvet Isn’t Supposed To Taste Like Chocolate Cake. It’s All About The Velvety Texture, Subtle Cocoa Flavor, And Gentle Tang That Make It Unique. Save This Recipe And Follow Along For The Frosting Tomorrow! #Redvelvetcake #Bakingfromscratch #Homebaker #Cakerecipe #Reversecreamingmethod
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Red Velvet Is One Of The Most Misunderstood Cakes Out There. It’s Not Chocolate Cake With Red Food Coloring. A True Red Velvet Cake Gets Its Signature Texture From A Combination Of Acid, A Touch Of Cocoa, And A Tender Crumb. The Cocoa Is Subtle—Just Enough To Add Depth Without Turning It Into A Chocolate Cake. This Version Uses The Reverse Creaming Method, Which Coats The Flour In Fat Before The Liquid Is Added. The Result Is A Fine, Velvety Crumb That’s Tender, Moist, And Sturdy Enough For Layering. I Didn’t Have Buttermilk On Hand, So I Made My Own By Combining 1 Cup (240G) Whole Milk With 1 Tablespoon (15G) Vinegar And Letting It Sit For 10 Minutes. Yield: Two 8 Inch Cake Layers Measurements Are Provided In Both Cups And Grams. For The Most Accurate Results, Especially With Reverse Creamed Cakes, I Recommend Weighing Ingredients Whenever Possible. Ingredients Dry Ingredients • 2½ Cups (300G) Cake Flour • 1¾ Cups (350G) Granulated Sugar • 1½ Tsp (6G) Baking Powder • ½ Tsp (3G) Baking Soda • ¾ Tsp (4G) Fine Salt • 1 Tbsp (5G) Unsweetened Cocoa Powder Fat • ½ Cup (113G) Unsalted Butter, Softened • ½ Cup (120G) Neutral Oil Wet Ingredients • 2 Large Eggs (100G Without Shells) • 1 Cup (240G) Whole Milk • 1 Tbsp (15G) White Vinegar • 2 Tsp (10G) Vanilla Extract • 1–2 Tbsp Red Gel Food Coloring (Optional) Instructions 1. Preheat Oven To 325°F (163°C). Grease And Line Two 8 Inch Cake Pans. 2. In A Large Bowl, Whisk Together The Flour, Sugar, Baking Powder, Baking Soda, Salt, And Cocoa Powder. 3. Add The Butter And Oil. Mix Until The Mixture Resembles Coarse, Wet Sand With No Large Pieces Of Butter Remaining. 4. Combine The Milk And Vinegar And Let Stand For 10 Minutes. 5. In A Separate Bowl, Whisk Together The Eggs, Milk Mixture, Vanilla, And Food Coloring. 6. Add About Half Of The Wet Ingredients To The Dry Mixture And Mix For 1–2 Minutes Until Smooth. 7. Add The Remaining Wet Ingredients In Two Additions, Mixing Just Until Combined After Each Addition. 8. Divide The Batter Evenly Between The Prepared Pans. 9. Bake For 38–42 Minutes. Bake Times Will Vary Depending On Your Oven. The Cake Is Done When: • The Center Springs Back Lightly When Touched. • A Toothpick Inserted Into The Center Comes Out With A Few Moist Crumbs. 10. Cool Completely Before Frosting. Red Velvet Isn’t Supposed To Taste Like Chocolate Cake. It’s All About The Velvety Texture, Subtle Cocoa Flavor, And Gentle Tang That Make It Unique. Save This Recipe And Follow Along For The Frosting Tomorrow! #Redvelvetcake #Bakingfromscratch #Homebaker #Cakerecipe #Reversecreamingmethod

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