Buttermilk adds a subtle tang and incredible moisture to your red velvet cake. Don't skip it
Use high-quality cocoa powder for a rich, deep red color. You can enhance the color with a touch of red food coloring
Cream butter and sugar until light and fluffy. This incorporates air for a light and airy crumb.
Add eggs one by one, mixing well after each addition. This ensures even mixing and prevents a curdled batter.
In a separate bowl, whisk together flour, baking powder, and salt. This prevents overmixing the batter later.
Alternate dry ingredients with buttermilk, mixing until just combined. Overmixing can lead to a dense cake
Add the secret ingredient – vinegar! It reacts with the buttermilk and baking soda, creating a signature red velvet cake texture.
Gently fold in melted chocolate or cocoa powder for an extra burst of chocolatey goodness.
Bake your red velvet bundt cake at the recommended temperature for your pan size (usually around 350°F for 45-60 minutes).