Red Velvet Cake

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Red Velvet Cake is a southern classic and this is my favorite red velvet recipe. The cake layers are soft and moist with a mild chocolate flavor and a bright red hue. And the cream cheese frosting is positively delectable.

Red Velvet Cake

 

The Best Red Velvet Cake Recipe

A really good red velvet cake should have a soft, almost velvet-like texture and this recipe really delivers.

This cake has its own unique flavor. Cocoa powder combined with vinegar and buttermilk create a distinctive fluffy texture and flavor. The cake itself has a mild flavor and that’s why it goes so well with a rich cream cheese frosting.

Red Velvet Cake

 

With its bright red color, Red Velvet Cake is a wonderful Christmas or Valentine’s Day cake and it also makes a great patriotic cake for the 4th of July or Memorial Day. Try decorating the top with fresh blueberries.

Red Velvet Cake

 

Tips for Making a super moist Red Velvet Cake:

  • Use cake flour and measure it correctly. Cake flour can get really packed down so be sure to fluff it up and then spoon it into a measuring cup. Use a knife to level it off.
  • Use both butter and oil. The butter adds flavor and the oil keeps the cake moist.
  • Be sure your eggs, buttermilk, and butter are at room temperature for easy mixing.
  • This cake can be stored in the refrigerator for 3 days. Be sure to wrap it in plastic wrap so that it does not dry out.
  • If frosting is a little thick, you can add a teaspoon or too of half-and-half or milk to thin it. If it isn’t thick enough to spread on the cake, refrigerate it for a little while before frosting the cake.

Red Velvet Cake

More Red Velvet Recipes:

Red Velvet Cake

Red Velvet Cake

Red Velvet Cake is a southern classic and this is my favorite red velvet recipe. The cake layers are soft and moist with a mild chocolate flavor and a bright red hue. And the cream cheese frosting is positively delectable.

Print Pin Rate
Course: Dessert
Cuisine: Southern
Keyword: red velvet
Prep Time: 20 minutes
Cook Time: 35 minutes
Servings: 18
Calories: 595kcal

Ingredients

  • 3 cups cake flour
  • 1 teaspoon baking soda
  • 2 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, room temperature
  • 1 cup vegetable oil
  • 2 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 ounce bottle of red food coloring
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk, room temperature

Frosting

  • 1/2 cup unsalted butter, room temperature
  • 2 (8-ounce) packages cream cheese, room temperature
  • 1 teaspoon vanilla extract
  • 5 cups powdered sugar
  • pinch of salt

Instructions

  • Preheat oven to 350 degrees. Butter and flour 2 9-inch cake pans or spray them with baking spray. Cut a circle of parchment paper to fit in the bottom of each.
    Butter and flour the parchment paper or spray it with baking spray.
  • Sift together the flour, baking soda, cocoa powder, and salt into a medium bowl. Set aside.
  • Use either a handheld mixer or a stand mixer with a paddle attachment to cream the butter, oil, and sugar for 5 to 7 minutes at medium speed.
  • Beat in eggs one at a time.
  • Add food coloring, vinegar, and vanilla and beat for 1 full minute.
  • Add flour mixture in 3 additions, alternating with buttermilk, beginning and ending with flour mixture. Scrape down the sides of the bowl several times. Mix just until everything is evenly blended.
  • Divide the batter evenly between the 2 pans.
  • Bake for 35 to 45 minutes, or until cake feels firm when gently pressed on top. Let cakes cool for 10 minutes in the pans and then remove them from the pans to cool completely.
  • Make frosting. With an electric mixer, beat butter, cream cheese, and vanilla until smooth and creamy.
  • Gradually beat in powdered sugar. Add a pinch of salt if it needs it.
  • Spread one layer of cake with frosting and place the second layer on top. Frost the top and sides.

Notes

To store, wrap with plastic wrap and place in refrigerator. Will keep for 3 days.

Nutrition

Calories: 595kcal

Red Velvet Cake

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