This blood red velvet cake is the one I make when I want something dramatic without being complicated.
It has that familiar soft crumb you expect from a velvet-style cake, but the deep red interior makes it feel special and a little eerie, perfect for Halloween or themed gatherings. It’s rich, moist, and surprisingly easy once you get the basics right.
Behind the Recipe
I wanted a red velvet–style cake that leaned more toward cocoa depth than heavy sweetness. Using just enough cocoa keeps the flavor grounded, while buttermilk adds softness and balance. The color is bold, but the taste stays classic and comforting.
Recipe Origin or Trivia
Red velvet cakes became popular in the early 1900s, known for their tender crumb and subtle cocoa flavor. Modern versions rely on food coloring to achieve that striking red hue, especially when paired with cocoa powder for contrast.
Why I Love This Recipe (And You Will Too)
- Soft, tender crumb: True velvet texture
- Deep cocoa note: Not overly sweet
- Striking red color: Perfect for themed occasions
- Simple ingredient list: Easy to source
- Works plain or frosted: Very flexible
- Reliable bake: Even rise and structure
- Visually dramatic: Slice-and-reveal effect
Chef’s Pro Tips for Perfect Results
- Sift dry ingredients: Smooth batter
- Use room-temperature eggs: Better emulsification
- Do not overmix: Keeps cake tender
- Tap pan before baking: Releases air bubbles
- Cool fully before slicing: Cleaner crumb
Ingredients in This Recipe
- All-purpose flour: Structure and softness
- Unsweetened cocoa powder: Depth and contrast
- Eggs: Binding and lift
- Buttermilk or almond milk: Moisture and tenderness
Kitchen Tools You’ll Need
- Mixing bowls: Separate wet and dry
- Electric mixer: Creaming and mixing
- Measuring cups and spoons: Accuracy matters
- Cake pan: Even baking
- Cooling rack: Prevents soggy base
Instructions for Making This Recipe
- Preheat oven to 180°C (350°F) and prepare cake pan.
- Sift flour, cocoa powder, baking soda, and salt together.
- Cream butter and sugar until pale and fluffy.
- Add eggs one at a time, mixing well.
- Alternate adding dry ingredients and buttermilk, starting and ending with dry.
- Stir in red food coloring and vanilla until evenly colored.
- Pour batter into pan and smooth the top.
- Bake until a toothpick comes out clean.
- Cool briefly in pan, then fully on a rack before slicing.
Ingredient Substitutions
- Buttermilk: Almond milk with lemon juice
- Cocoa powder: Dutch-processed for darker tone
- Eggs: Flax eggs (texture will change)
- All-purpose flour: Gluten-free blend (1:1)
Ingredient Spotlight
- Cocoa Powder: Adds richness without overpowering
- Buttermilk: Keeps the crumb soft and balanced
Blood Red Velvet Cake
Blood red velvet cake features a striking crimson color paired with a tender, moist crumb infused with cocoa. The recipe involves mixing dry and wet ingredients separately, then combining them to create a thick, vividly colored batter that bakes into a dense, rich cake with a smooth, velvety texture. Perfect for making a bold statement at parties or special occasions, its eye-catching appearance and subtle cocoa flavor make it a memorable dessert.
Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F). Grease your cake pan and lightly dust it with flour to prevent sticking.
- In a large mixing bowl, sift together the flour, cocoa powder, baking soda, and salt. Set this dry mixture aside to combine later.
- In a separate bowl, use an electric mixer to cream the softened butter and sugar until the mixture is pale, fluffy, and fragrant, about 3-4 minutes.
- Add eggs one at a time, beating well after each addition to ensure they are fully incorporated and the mixture is smooth.
- Gradually add the dry ingredients and buttermilk alternately to the wet mixture, starting and ending with the dry ingredients. Mix gently after each addition until just combined.
- Stir in the red food coloring and vanilla extract until the batter is vividly red and well-colored. The batter should be thick but smooth.
- Pour the batter into your prepared cake pan, spreading it evenly with a spatula or the back of a spoon. Gently tap the pan on the counter to release any air bubbles.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the edges pull slightly away from the pan.
- Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it onto a wire rack and cool completely before frosting or serving.
- Once cooled, slice to reveal the deep crimson interior and enjoy this rich, tender cake with your favorite frosting or simply as is for a dramatic presentation.
Texture & Flavor Secrets
- Acid + cocoa: Enhances color and tenderness
- Gentle mixing: Keeps crumb fine
- Balanced cocoa: Prevents bitterness
What to Avoid
- Overbaking: Dries the cake
- Overmixing: Dense texture
- Skipping sifting: Uneven crumb
Nutrition Facts (Approximate per Slice, unfrosted)
- Calories: 260 kcal
- Carbohydrates: 32 g
- Fat: 12 g
- Protein: 5 g
- Sugar: 18 g
- Fiber: 2 g
- Sodium: 210 mg
Make-Ahead and Storage Tips
- Make ahead: Up to 2 days
- Store covered: Room temperature or chilled
- Freeze unfrosted: Up to 1 month
- Thaw fully before frosting: Best texture
How to Serve This Dish
- Plain slices: Let the color shine
- With frosting: Cream cheese or vanilla
- Halloween dessert table: Visual centerpiece
- With coffee or tea: Balanced pairing
Creative Leftover Transformations
- Cake pops: Crumbled with frosting
- Layered trifles: Cubed cake
- Ice cream topping: Warm crumbs
- Mini parfaits: Individual servings
Variations to Try
- Blood Red Velvet with Cream Cheese Frosting
- Chocolate-Forward Velvet: Increase cocoa slightly
- Vegan Version: Plant milk and egg replacers
- Layer Cake: Double the batter
- Cupcake Version: Shorter bake time
FAQ’s
- Is this cake very sweet?: No, balanced
- Can I frost it?: Yes
- Does it taste like chocolate?: Light cocoa note
- Can I make it ahead?: Yes
- Is the color natural?: Uses food coloring
- Can I use almond milk?: Yes
- Does it freeze well?: Unfrosted, yes
- Is it dense?: No, soft crumb
- Can kids eat it?: Yes
- Is it gluten-free?: Not as written
Hi, I’m Anjali Arora, the quietly curious mind behind Landscape Insight. I’ve always been most comfortable in my own space. I’m not great at small talk (it still makes me a little uneasy), and I’ve never been the loudest person in the room. What I have always carried with me, though, are two steady loves that shape how I move through the world: animals and food.
