Home / Recipes / Desserts/Snacks / The BEST Red Velvet Cake Recipe ~Easy, Homemade, Moist with Southern Flair~
The BEST Red Velvet Cake Recipe ~Easy, Homemade, Moist with Southern Flair~

The BEST Red Velvet Cake Recipe ~Easy, Homemade, Moist with Southern Flair~

 

best red velvet cake recipe

(Same red velvet cake recipe with more food coloring to achieve a brighter red.)

OK OK I’VE HEARD YOU! YOU WANT A GOOD RED VELVET CAKE RECIPE AND YOU WANT IT NOW!!!! (Yeah I’ve got your emails and gosh I love it when you’re forceful!)

I have been on the search for the best homemade red velvet cake recipe too, for a while now actually. I wanted one that was easy,  super moist, melt-in-your mouth soft with that signature light chocolatey buttermilk red velvet taste.

I’ve tried a few recipes that were…OK.  Nothing that really blew my stilettos off though. Until I played around with merging three recipes (God I love chemistry) and out came THE MASTERPIECE!!! Or at least we think so in my house!

This red velvet cake recipe is SUPERB!!!! And it passes the stick to the back of the fork test like a champ!

the best red velvet cake recipe

Of course I had to make this a down home southern red velvet cake and put my G.R.I.T (girl raised in the south) stamp on it by adding in some good ol hot coffee. It takes this cake to the next level!! (don’t worry you can’t taste the coffee) It just kicks up that red velvet taste so don’t skip this step. Even if you have to run to Mickey D’s or the gas station to get a plain cup of coffee. I use Folgers Vanilla Biscotti, but any plain kind will do.

LOOKING FOR RED VELVET CUPCAKES? Check them out here!

easy red velvet cupcakes recipes

The cream cheese frosting that goes with this red velvet cake is….how can I say this…. THE BOMB!!! It’s silky smooth, light, and sweet but not so sweet that it overpowers the cake like some cream cheese frosting tend to do, you know what I’m saying?

I hope that you guys enjoy this red velvet cake as much as I do. Lord knows I didn’t want to make this cake AGAIN this week…but I have to give my  readers what they demand…..and now I have all this cake…. that I have to eat all by myself…..*sigh* oh well….life is tough like that sometimes.

Click Here To Get The Cream Cheese Frosting Recipe To Go With This Red Velvet Cake!

Watch me make this Best Red Velvet Cake Recipe from start to finish!

 

best red velvet cake recipe

4.7 from 360 reviews
The BEST Red Velvet Cake Recipe. Easy. Moist. Homemade
 
Author:
Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon of baking soda
  • 1 teaspoon of baking powder
  • 1 teaspoon of salt
  • 2 Tablespoons unsweetened, cocoa powder
  • 2 cups sugar
  • 1 cup vegetable oil or canola
  • 2 eggs
  • 1 cup buttermilk
  • 2 teaspoon of vanilla extract
  • 1-2 oz. red food coloring, depends how deep you want the color
  • 1 teaspoon of white distilled vinegar
  • ½ cup of prepared plain hot coffee (don't skip this ingredient)
Instructions
  1. Preheat oven to 325.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder and salt. Set aside.
  3. In a large bowl, combine the sugar and vegetable oil.
  4. Mix in the eggs, buttermilk, vanilla and red food coloring until combined.
  5. Stir in the coffee and white vinegar.
  6. Combine the wet ingredients with the dry ingredients a little at time, mixing after each addition, just until combined.
  7. Generously grease and flour two round, 9 inch cake pans with shortening and flour.
  8. Pour the batter evenly into each pan.
  9. Bake in the middle rack for 30-40 minutes, or until a toothpick inserted in center comes out clean. Do not over bake as cake will continue to cook as it cools.
  10. Let pans cool on a cooling rack until the pans are warm to the touch.
  11. Slide a knife or offset spatula around the inside of the pans to loosen the cake from the pan.
  12. Remove the cakes from the pan and let them cool.
  13. Frost the cake with cream cheese frosting when the cakes have cooled completely.
Notes
Notes
~TIPS~
Be sure to not overbake! Check the cake at 30 minutes as some ovens run really hot.
Cakes are really moist and you may need to refrigerate them to firm them up before stacking and frosting.
To bake cupcakes, bake for 18-20 minutes, checking at the 18 minute mark.

874 comments

  1. I really really love this recipe! I’ve tried your devils cake, yellow, pound cake and peanut butter along with pie crusts! The bomb! But your red velvet is the most popular cake! I’ve been getting a lot of requests to make it. I was wondering if you tried using cake flour? Also is there a reason why you used cake flour in your other recipes and not your velvet?

  2. Hi, could you please mark clearly it is 325 c or 325 F please? i meant abt the temperature to preheat the oven :) thanks so much for sharing ur recipe xx

  3. I just made your cake and frosting after looking at many recipes. I plan to use the cake as the basis for a Mummy Head (red cake) for Grandson Logan’s 9th birthday; it’s the day after Halloween! I might substitute with frosting using cooked flour, butter etc. as Logan may prefer that to cream cheese! This the the most tender and moist cake I have ever had! The cream cheese frosting whipped up like velvet! Thank you, thank you, thank you! This will be my “go to” cake! I did use Americolor gel 2/3 to 3/4 T. instead of all the other coloring. It took 35 minutes with my oven. I also cooled layers for 10 min. then froze for 20 min. to frost more easily.

  4. Hi Mo.!
    This is the most delicious cake over the whole world.!!! I want to ask you how many of this recipe do I need to do for 1/2 sheet cake pan?
    My son is turning 4 and he loves this cake!!!! He asked me to bring for his class.
    Looking forward to hear from you.!!!

  5. I made this cake last weekend. It came out just fantastic. Thank you.

  6. This is amazing. I never made a cake from scratch. Now I may never make a box cake again. I’m making this for the second time right now. The frosting is perfect also. I wouldn’t change a thing.

  7. I accidentally added 1 cup of coffee instead of 1/2 a cup. What do I do?

  8. Oh my, this cake was absolutely amazing. I followed the recipe exactly and it came out so moist, light and yummy! It was the perfect balance of sweet and rich, and was very easy to layer and frost. I personally think this was the best cake I made. BTW, I used McDonald’s coffee. The coffee was KEY! Thank you for sharing this fabulous recipe.

  9. Hi , I will try this recipe but I have one question, can I substitute the yougart to buttermilk ? if not , how to make a buttermilk ?

    Thanks…

    Sol

  10. So this is probably a stupid question and I am hoping the answer is yes of course. If I use green food colouring instead of red, is the green colour going to come through properly and just as vivid as the red in the picture?

    I’m planning a cake for an Irish friend and want it to have a little Irish surprise on the inside.

    Cheers

    D

Leave a Reply

Your email address will not be published. Required fields are marked *

*


4 − three =

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe:  

Scroll To Top