Name: Red velvet cake
Yield: 1 two-layer cake, about 12 slices
Cuisine: United States
Ingredients: 280 g All-purpose flour; 250 g Caster sugar; 150 g Brown sugar; 20 g Natural cocoa powder Unsweetened; 7.5 mL Baking soda; 5 mL Fine salt; 115 g Unsalted butter Melted; 115 mL Neutral oil; 2 Large eggs; 1 Large egg yolk; 355 mL Buttermilk; 15 mL Alcohol-free vanilla flavouring; 5 mL White vinegar; 10 mL Red gel food colouring Optional

Method

01 · Prepare
5 min
Use: Equipment
Heat the oven. Grease and line two 20 cm round tins.
Ready when: Pan ready before mixing.
01 PrepareGrease and line two 20 cm round tins before mixing.
02 · Mix dry
1 min
Use: Dry
Whisk the dry ingredients.
Ready when: Even colour.
02 Mix dryWhisk the dry ingredients until their colour is even.
03 · Mix
4 min
Use: Mix dry, Fat, Eggs, Wet
Stir fats into dry mixture, then eggs gradually. Add remaining wet ingredients and mix smooth.
Ready when: No dry pockets.
03 MixAdd the fats, eggs and remaining wet ingredients, then mix until smooth.
04 · Bake
40–45 min
Use: Mix
Transfer to the prepared pan and bake.
Ready when: Centre springs back; skewer has crumbs, not wet batter.
04 BakeDivide the batter between the tins and bake until the centres are set.
05 · Cool
About 2 hours
Use: Bake
Rest briefly, then turn onto a rack. Cool fully before decorating.
Ready when: No warmth remains.
05 CoolRest briefly, turn the layers onto racks, and cool before decorating.

What to look for

Stage	Look / feel for	Needs attention
Mix	No dry pockets.	Stop at this cue rather than relying only on elapsed time.
Bake	Centre springs back; skewer has crumbs, not wet batter.	Stop at this cue rather than relying only on elapsed time.
Cool	No warmth remains.	Stop at this cue rather than relying only on elapsed time.

Troubleshooting

If you see this	Likely cause	What to do now	Next time
Sunken centre	The batter was underbaked or lost too much air.	If still in the oven, continue until the centre is set.	Use the stated pan and avoid opening the oven early.
Dry crumb	Excess flour or baking time.	Serve with an appropriate cream or filling.	Weigh flour and check doneness at the low end of the range.

Colouring affects appearance only; omit for a pale brown cake. Finish with cream-cheese icing.; This moist layer-cake formula is not intended for cupcakes.

Ingredient choices & substitutions

Ingredient	Specified type	Brand	Status
Natural cocoa powder	Unsweetened	No required brand	Match the ingredient type
Unsalted butter	Melted	No required brand	Match the ingredient type
Red gel food colouring	Optional	No required brand	Match the ingredient type

Ingredient	Alternative / ratio	Adjust handling	Likely outcome
All-purpose flour	Plain wheat flourEqual weight	Use plain flour, not self-raising; mix only until combined.	Similar result; stronger bread flour produces a firmer crumb.
Buttermilk	Milk acidified with white vinegar22.5 mL vinegar, then milk to 355 mL total	Rest 5 minutes.	Slightly thinner than cultured buttermilk.

Match the ingredient’s function and weight. See the flour, gluten, yeast and salt guide.

Other approaches to this recipe

Cook / recipe	Use	What differs

The working ingredients and method form one recipe. Different formulas are compared without averaging their quantities or rise schedules.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Measuring spoons and a marked jug	Use standard measuring spoons for small volumes and a kitchen measuring jug for liquids; eating spoons vary in size.
Two 20 cm round cake tins	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
Bowls	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Spatula	Use a flexible food-safe scraper or a flat spoon suited to the task; choose heat-resistant tools for hot pans.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Measuring spoons and a marked jug	Use standard measuring spoons for small volumes and a kitchen measuring jug for liquids; eating spoons vary in size.
Two 20 cm round cake tins	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
Bowls	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Spatula	Use a flexible food-safe scraper or a flat spoon suited to the task; choose heat-resistant tools for hot pans.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.

Red velvet cake

Red velvet cake

Red velvet cake

Method

01 · Prepare

02 · Mix dry

03 · Mix

04 · Bake

05 · Cool

What to look for

Troubleshooting

Red velvet cake

How do I make it?

Prepare

Mix dry

Mix

Bake

Cool

What can go wrong, and how can I fix it?

Red velvet cake at a glance

Formula component	Grams	Flour = 100%
All-purpose flour	280 g	100%
Caster sugar	250 g	89.3%
Brown sugar	150 g	53.6%
Natural cocoa powder	20 g	7.1%
Unsalted butter	115 g	41.1%

Group	Ingredient	Amount	Preparation
Dry	All-purpose flour	280 g
Dry	Caster sugar	250 g
Dry	Brown sugar	150 g
Dry	Natural cocoa powder	20 g	Unsweetened
Dry	Baking soda	7.5 mL
Dry	Fine salt	5 mL
Fat	Unsalted butter	115 g	Melted
Fat	Neutral oil	115 mL
Eggs	Large eggs	2
Eggs	Large egg yolk	1
Wet	Buttermilk	355 mL
Wet	Alcohol-free vanilla flavouring	15 mL
Wet	White vinegar	5 mL
Wet	Red gel food colouring	10 mL	Optional

Group	Ingredient	Amount	Preparation
Dry	All-purpose flour	280 g
Dry	Caster sugar	250 g
Dry	Brown sugar	150 g
Dry	Natural cocoa powder	20 g	Unsweetened
Dry	Baking soda	7.5 mL
Dry	Fine salt	5 mL
Fat	Unsalted butter	115 g	Melted
Fat	Neutral oil	115 mL
Eggs	Large eggs	2
Eggs	Large egg yolk	1
Wet	Buttermilk	355 mL
Wet	Alcohol-free vanilla flavouring	15 mL
Wet	White vinegar	5 mL
Wet	Red gel food colouring	10 mL	Optional