Red Velvet Cocoa Secret
2 Tbsp
14 grams cocoa powder
⚠️ NOT a Chocolate Cake!
More cocoa = brown cake (not red)
Why So Little Cocoa?
Red velvet is NOT chocolate cake with food coloring. It's a unique cake with:
- Subtle cocoa flavor (hint, not dominant)
- Tangy buttermilk + vinegar (signature taste)
- Tender, velvety crumb (from buttermilk reaction)
- Vibrant red color (food coloring)
Common Mistake: Using ¼ cup cocoa powder turns your cake brown and chocolatey, losing the "red velvet" essence!
Complete Red Velvet Recipe (9-inch round)
Dry Ingredients:
- • 2½ cups (300g) all-purpose flour
- • 2 tbsp (14g) cocoa powder
- • 1 tsp baking soda
- • 1 tsp salt
Wet Ingredients:
- • 1½ cups (300g) sugar
- • ½ cup (113g) vegetable oil
- • 2 large eggs
- • 1 cup (240ml) buttermilk
- • 2 tbsp red food coloring
- • 1 tsp vanilla + 1 tsp vinegar
Cocoa Powder Type Matters
✅ Natural Cocoa (Recommended)
Lighter brown color, acidic flavor
Best for red velvet: Reacts with buttermilk to create tender crumb and enhance red color.
⚠️ Dutch-Processed
Darker color, neutral pH
Can still work: But color may be more brownish-red. Adjust baking soda to ½ tsp.