The BEST Red Velvet Cake Recipe. Easy. Moist.
The BEST Red Velvet Cake Recipe is an easy, moist cake with a secret ingredient, frosted with cream cheese frosting.
Equipment
- 9-inch round cake pans
- Mixing Bowls
- whisk
- oven
- Cooling Rack
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 Tablespoons unsweetened cocoa powder
Wet Ingredients
- 2 cups sugar
- 1 cup vegetable oil or canola
- 2 large eggs
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1-2 oz. red food coloring more or less depending on how deep you want the color
- ½ cup plain hot coffee prepared, don't skip this ingredient
- 1 teaspoon white distilled vinegar
Instructions
Preparation
- Preheat oven to 325 F.
- Generously grease and flour (2) 9-inch round cake pans. Set aside.
- In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder, and salt. Set aside.
- In a large bowl, combine the sugar and vegetable oil.
- Mix in the eggs, buttermilk, vanilla, and red food coloring until combined.
- Stir in the coffee and white vinegar.
- Combine the wet ingredients with the dry ingredients a little at a time, mixing after each addition, just until combined.
- Pour the batter evenly into each pan.
- Bake in the middle rack for 30-40 minutes or until a toothpick inserted in the center comes out with moist crumbs clinging to it.
- Let pans cool on a cooling rack until the pans are warm to the touch.
- Slide a knife or offset spatula around the inside of the pans to loosen the cake from the pan.
- Gently remove the cakes from the pan and let them finish cooling.
- Frost the cake with cream cheese frosting when the cakes have cooled completely.
Notes
Be sure to not overbake! Check the cake at 30 minutes as some ovens run really hot. The cakes are really moist and delicate. You may need to refrigerate them to firm them up before stacking and frosting.
Nutrition
Serving: 1slice
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