Top Tips for Red Velvet Cake
Use vinegar and buttermilk in your recipe. The natural pigments of the cocoa react with the acidity of the ingredients and intensify the colour
Try adding ½ cup of prepared hot coffee to your batter – it intensifies the flavour of the cocoa and gives you a perfectly moist cake.
Ice your cake before it has properly cooled. The velvet texture of the cake will fall apart if you try to ice it when hot. A little bit of patience goes a long way!
Be scared to add more food colouring to your batter if it doesn’t look red enough – some recipes call for up to ½ a cup!