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

4.6 from 428 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.


Comments

  1. Allyssa says

    I omitted the baking powder from mine, and it turned out perfect. No sinking in the middle. What is the point of the baking powder anyways?

  2. Tehzeeb says

    Perfect and absolutely brilliant recipe….love it. Thanks a lot. A hit with my family and I make it almost every week for guests. Thanks again sis.5 plus stars

  3. LaToria says

    This recipe is AWESOME!!! It is sooo moist and the cream cheese icing is PERFECT with it. I think I may cut the icing recipe in half becasue I had a lot left over. This cake is now a staple for holidays and birthdays. Thank you for sharing.

  4. Dennis says

    This cake is amazing. Have made it several times now. Wish my Mom was still living as I would love for her to try it. People loved her Red Velvet cake but this one to me I like better, sorry Mom but you are still the best and I love you and miss you so very much !

  5. buddhika says

    OMG , this was my first attempt in cake making for my 15 year old son…and it came out the BEST cake ever. I had so many compliments and i just loved it so much. A little secret I’d like to share. For coffee, I used a coffee essence with chicory (BRAND – CAMP) it gave a super spice and kick to the cake. It was absolutely sensational! Moist to the core and Divas creamy cheese frosting goes so well with this, just make sure to use 2-3 cups sugar instead of 4 according to recipe. 5 stars from ME !

  6. Holly says

    I notice that some people are asking about subbing butter for the oil in the cake recipe…but have not yet found any comments from anyone who’s tried it. I have made this recipe, once, with the oil and it was very good. However, my brain really prefers using butter for baking. Please, anyone who’s tried the butter vs. oil in this particular cake, comment here on the results. Thanks!

    • alisha says

      The butter does not moisten it enough. ive tried lard, butter, and oil. OIL is by far the best for this cake.

    • Yetunde says

      I haven’t tried this particular recipe yet, will do tonight or tomorrow but I know from past experience that using butter in place of vegetable oil is better. The vegetable oil gives you more moisture but my cakes tend to not hold together and when I melt butter instead, they do. I just slightly increase the quantity. Hope this helps.

  7. says

    I’ve made this cake twice and both times it came out brown and not red. Why does her cake look red when I followed the recipe exactly ?

    • Becky says

      I use the entire 2 oz food coloring and make the coffee on the weaker end of it (Great Value brand French roast- 2T of coffee for 6 cups of water through the pot.) My cocoa is usually a little whiter due to age. Not sure if that makes a difference or not.

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