What’s the difference between a velvet cake and a regular cake?

Velvet cakes use a mix of buttermilk, vinegar, and baking soda, which creates a finer, softer crumb than most traditional cakes. Regular cakes often rely on butter and baking powder, resulting in a denser or more open texture. Velvet cakes also tend to have a smooth, melt-in-your-mouth feel that sets them apart.

What makes red velvet cake moist and fluffy?

It’s all about the ingredients working together. Buttermilk and oil keep the cake moist, while vinegar and baking soda help it rise with a light, tender crumb. Proper mixing technique and not overbaking are also key to keeping red velvet soft and airy.

Is velvet cake just chocolate cake but red?

Not quite. Red velvet does contain a small amount of cocoa, but it’s much milder than chocolate cake. The flavor is more balanced, with a slight tang from the buttermilk and vinegar. The color comes from food coloring and natural reactions in the batter—not from being a true chocolate cake.

Why do people add vinegar to red velvet cake?

Vinegar reacts with baking soda to create bubbles that help the cake rise gently, making the crumb soft and fine. It also enhances the cake’s color when used with cocoa powder. You won’t taste the vinegar in the final product—it simply works behind the scenes.

20 Velvet Cake Recipes You Must Try – Fun, Easy & Delicious

Description

A classic, soft red velvet cake with a tender crumb and rich cream cheese frosting. One of the essential recipes in your velvet cake collection.

Ingredients

Scale

2 1/2 cups all-purpose flour

2 tbsp cocoa powder

1 tsp baking soda

1/2 tsp salt

1 cup buttermilk

1 tbsp vinegar

1 tsp vanilla extract

1 1/2 cups sugar

1/2 cup vegetable oil

2 eggs

2 tbsp red food coloring

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Instructions

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2. In a bowl, sift together flour, cocoa, baking soda, and salt.

3. In another bowl, whisk together buttermilk, vinegar, vanilla, and food coloring.

4. In a large bowl, beat sugar and oil until combined. Add eggs one at a time.

5. Alternate adding the dry and wet ingredients to the sugar mixture. Mix just until combined.

6. Divide batter evenly between pans. Bake for 30–35 minutes or until a toothpick comes out clean.

7. Cool completely before frosting.

Notes

Make sure all ingredients are at room temperature.

Don’t overmix once dry and wet ingredients are combined.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 380
Sugar: 32g
Sodium: 320mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 1g
Protein: 4g
Cholesterol: 55mg