Red Velvet Cake

Friday, 17 April 2015 | Tags: , , , , ,

Looking for a dessert to wow your guests this weekend? Look no further than this recipe for red velvet cake. It's a treat I used to consider as appropriate for nothing other than kids birthday parties, but after remembering a little baking secret shared with me by a world famous chef, red velvet has become my new cake obsession. 

While enduring a judgement by Chef Pino Posteraro during a taping of Anna & Kristina’s Grocery Bag, Pino commented that the cake we made was too sweet. But we followed the recipe! That’s when he revealed that he always cuts the sugar in any dessert recipe by 10%. It is now a rule of thumb I apply to any dessert and it never fails to create a better result. (Even if you’re baking for a bunch of 9 year olds. Which is what I’m doing this weekend.)

The following recipe applies this rule, so no need to reduce the sugar any further.

Red Velvet Cake (Thanks to Divas Can Cook, for the original recipe)


1 3/4 cups plus 2 tablespoons sugar
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 Tablespoons unsweetened cocoa powder
1 cup vegetable oil
2 eggs at room temperature
1 cup buttermilk
2 teaspoon vanilla extract
1.5 oz. red food colouring (some recipes call for more, which makes your cake brighter red, but I think you can taste the food colouring beyond 1.5 oz. Not good.)
1 teaspoon of white vinegar
½ cup of prepared hot coffee

To Make:

Preheat oven to 325.
Whisk together flour, baking soda, baking powder, cocoa powder and salt. Set aside.
In a large bowl, combine the sugar and vegetable oil.
Mix in the eggs, buttermilk, vanilla and red food coloring until combined.
Stir in the coffee and white vinegar.
Combine the wet ingredients with the dry ingredients just until combined.
Generously grease and flour two round, 9 inch cake pans with butter and flour.
Divide the batter evenly into the pans.
Bake in the middle rack for 40 minutes, or until a toothpick inserted in center comes out clean.
Let pans cool on a cooling rack until the pans are warm to the touch.
Slide a knife or offset spatula around the inside of the pans to loosen the cake from the pan.
Remove the cakes from the pan and let them cool.

When cool ice the cake with a cream cheese icing. And don’t forget to cut the sugar by 10%!

9 year olds and adults alike have told me this is the best cake they’ve ever had. Seriously. It won’t fail you.


top of page | | back to posts |
  • Subscribe to the A&K Newsletter