This tender, richly colored cake has long been loved for its soft crumb, subtle cocoa flavour, and gentle tang from buttermilk. Balanced, moist, and unmistakably red, it’s a cake built on precision rather than flair.
Whether you’re baking it for a celebration or simply because the craving calls, this guide walks you straight through the process, step by step, using time-tested techniques. This cake is approachable, reliable, and elegant, making it ideal for birthdays, gatherings, or professional presentations.
Whisk until fully combined. Sifting removes lumps and ensures even distribution of the leavening agent, which is essential for uniform rise. Set aside. In a large bowl, beat the sugar and oil until smooth and cohesive. The mixture should appear glossy but not airy.
Add the eggs one at a time, mixing well after each addition to ensure proper emulsification. Pour in the buttermilk, then add the red food colouring, vanilla extract, and vinegar. Mix until the batter is evenly colored and completely smooth.
Add the dry ingredients to the wet mixture in two additions, mixing on low speed. Stop mixing as soon as the batter is smooth. Scrape the sides and bottom of the bowl with a spatula to ensure no dry pockets remain.
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