USA · North America
Red Velvet Cake
Watch buttermilk and baking soda fizz on cue — titration chemistry, but delicious.
classic red velvet cakebuttermilk red velvet
The Chemistry in This Bake
The buttermilk/vinegar reacting with baking soda to produce visible bubbling — a kitchen-scale acid-base reaction with a clear, timed endpoint.
Learn the full technique →Ingredients
- All-purpose flour
- Cocoa powder
- Buttermilk
- Vegetable oil
- Sugar
- Eggs
- Baking soda
- White vinegar
- Red food coloring
- Cream cheese (for frosting)
Method
Whisk flour, cocoa, and salt together.
Beat oil and sugar, add eggs one at a time, then mix in food coloring and vanilla.
Alternate adding the dry mixture and buttermilk until just combined.
Stir baking soda into vinegar and fold the fizzing mixture in quickly.
Divide between two pans and bake at 175 °C for 25-30 minutes.
Cool completely and frost with cream cheese frosting.