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Whiskey Orange Red Velvet Cake

This red velvet cake features a moist, tender crumb infused with a bright citrus aroma from orange zest and a warm depth from whiskey. The batter is mixed until smooth, baked into vibrant red layers, and finished with a light crumb that’s rich yet lively in flavor. It’s perfect for celebrations or cozy evenings, offering a tempting balance of classic decadence and daring brightness.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 ½ cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 tablespoons cocoa powder
  • 2 large eggs
  • ¾ cup vegetable oil
  • 1 cup buttermilk
  • 1 tablespoon white vinegar
  • 1 teaspoon vanilla extract
  • 1 orange orange zest
  • 1 tablespoon whiskey
  • 2 drops red food coloring

Equipment

  • oven
  • Mixing bowls
  • Sifter
  • Cake pans
  • Wire racks

Method
 

  1. Preheat your oven to 175°C (350°F). Grease and flour two 20cm (8-inch) round cake pans, then set aside.
  2. Sift together the flour, sugar, baking soda, salt, and cocoa powder in a large bowl until well combined and free of lumps. This ensures a smooth batter and vibrant red color.
  3. In a separate bowl, whisk the eggs, vegetable oil, buttermilk, vinegar, vanilla extract, and orange zest until the mixture is smooth and fragrant, about 1-2 minutes.
  4. Gradually pour the wet mixture into the dry ingredients, folding gently with a spatula or whisk until just combined. The batter should be smooth and slightly fluffy, with a rich chocolate tint.
  5. Add a few drops of red food coloring and the whiskey to the batter, then fold gently until the color is evenly distributed, and the mixture is vibrant red.
  6. Divide the batter evenly between the prepared pans, smoothing the tops with a spatula for an even layer. Tap the pans lightly on the counter to release any air bubbles.
  7. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The edges should pull slightly away from the pan, and the top will be firm and slightly springy.
  8. Remove the cakes from the oven and let them cool in the pans for about 10 minutes until they firm up slightly.
  9. Gently turn the cakes out onto wire racks and allow them to cool completely. The layers should be moist, vibrant in color, and fragrant with citrus and cocoa.
  10. Once cooled, you can assemble and frost the cake with your favorite frosting. Slice and serve to reveal the bright, tender layers with a hint of whiskey and orange zest in every bite.

Notes

For an extra festive touch, decorate with orange slices or a drizzle of whiskey glaze.