Red Velvet Cake

Most recipes do not call for baking powder, but use 1 tsp baking soda and 1 tbs white vinegar added at the end. I swapped to baking powder because it is double-acting and won't expend itself during the mixing phase.


  • 150 g (1 1/4 cup) all-purpose flour
  • 100 g (1 cup) pastry flour
  • 12 g (2 1/2 tsp) baking powder
  • 3.5 g (1/2 tsp) salt
  • 15 g (2 tbs) natural cocoa
  • 30 g (2 tbs) liquid red food coloring, OR
  • 25 g (2 tbs) water AND 5 g (1/2 tsp) concentrated red food coloring gel
  • 5 g (1 tsp) vanilla extract
  • 115 g (1/2 cup) butter
  • 1 1/2 cups (340 g) sugar
  • 2 eggs
  • 235 g (1 cup) buttermilk


  1. Preheat the oven to 350 °F.
  2. Grease the inside of two 9-inch round cake pans. Line each with a round of parchment paper.
  3. Sift together the flours, baking powder, and salt.
  4. Mix the cocoa, vanilla extract, and food coloring to make a paste.
  5. Cream the butter and sugar until fluffy, about 5 minutes.
  6. Beat in the eggs, one at a time, until well incorporated.
  7. Stir in the cocoa mixture.
  8. Add the flour mixture in three parts alternately with the buttermilk in two parts. Incorporate well between additions but do not over-mix. Then mix until fully homogenous.
  9. Distribute the batter among the cake pans and level. Bake 35 to 40 minutes, until the tops spring back when gently pressed.
  10. Cool in the pan 10 minutes on a wire rack, then remove from the pans and finish cooling on the rack.
  11. Split each layer in half horizontally to yield four layers.
  12. Fill and frost with Cream Cheese Frosting.

Dish Types: