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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 352 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.

845 comments

  1. Just pulled this cake from the oven. I have never made a Red Velvet cake before so I did lots of looking and research…found this one and 2 other recipes I was trying to decide which one to bake when I came across a post on Pinterest that compared 2 of the 3 I was looking at baking…read all 4 of her reviews and decided to go with this one with a couple of tweaks…I decreased baking soda to 1/2 tsp…the blogger that did the comparison recommended leaving it out completely something about too much leavening…blah blah blah…anyway I also saw where someone on here said she substituted sour cream for coffee…I love coffe and sour cream…so I ised both and increased the flour to 2 1/2 cups…I also increased the coco powder to 1/4 cup. I wasn’t sure if this would turn out…but I figured with such great reviews a couple of tweaks wouldn’t make that big a difference…I have only been able to taste a little peice from the edge…but so far….AMAZING! BTW…the cream cheese frosting recipe is by far the best homemade cream cheese frosting I have ever…and I mean ever….had!

  2. I didn’t have time to make the cake (I used a box mix) but I made the cream cheese frosting.

    OMG the frosting was to die for, best ever!!!! Can’t wait to have an occasion to make the cake from scratch!

    Thanks for sharing this great recipe.

  3. This was the first time I made a cake from scratch. It was delicious and so easy. The cream cheese frosting was perfect with it. I may never make another boxed cake mix.

  4. My batter came out very thin even though I followed the recipe perfectly. Does it tend to be thin? Maybe thats not an issue while making a cake but I made cupcakes that turned out completely flat on top even though they are 1/2 inch over the wrapper

    • My family love this cake – and it has become the requested birthday cake for everyone. The cake is very moist and stays that way for a week. I make mine in 2 x 9″ round pans and layer with cream cheese frosting like in the video. However, like you Tracey my batter is very thin (or runny) and they don’t rise much. Turning them out of the pan and handling for icing when cooled is very stressful, especially putting the top layer on, because I keep thinking they will fall apart, unlike in the video where they look a lot firmer. Can anyone please please please suggest how to fix this. I wondered if my cup measurements were out because I’m in Australia (ie is American and Australian cup measure the same?)

  5. This recipe seems to be very tempting. But the coffee use is coffee with milk or without milk (black coffee). How much coffee powder to be used for preparing it. I cann’t rate it as I have not tried it so far.

  6. Hi! I just made this cake. First of all I want to thank you for this wonderful recipe. The cake is moist and delicious. What I didn’t like about it is that it is too sweet for me. Also the edges of the cake didn’t rise. The middle part rose and it looks like a mushroom. I used 9inch pans. Please, please give me a tip how to avoid mushroom shape cakes and how to make it less sweet not changing the consistency. Thank you so much!

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  8. Can i use melted butter instead of oil?

  9. I made a fondant covered red velvet Cat in the Hat cake for my son’s 2nd birthday using this recipe and the cake turned out simply AWESOME!!! It was incredibly moist and stayed that way until after a week. I followed the recipe exactly and used the cream cheese frosting on your website. Best red velvet I’ve ever had!! I took some for my cake decorating class instructor who used to be a pastry chef for years and she also thought the cake was excellent and asked for the recipe! Thank you so so much for sharing!!

  10. I made a fondant covered red velvet Cat in the Hat cake for my son’s 2nd birthday using this recipe and the cake turned out simply AWESOME!!! It was incredibly moist and stayed that way until after a week. I followed the recipe exactly and used the cream cheese frosting on your website. Best red velvet I’ve ever had!! I took some for my cake decorating class instructor who used to be a pastry chef for years and she also thought the cake was excellent and asked for the recipe! Thank you so so much for sharing!!
    (Wish I could post a pic of the cake here)

  11. what if i will use buttermilk powder?

  12. This red velvet cake recipe is simply AMAZING! I have just finished baking my third cake in a month’s time. It’s a hit with my family and friends. Hands down this is my Forever go-to Red Velvet Cake recipe. So Yes…. Divas Can Cook! Thanks for sharing this fabulous recipes. :-)

  13. I just made this with my 10 year old daughter and it is by far the best tasting red velvet cake we’ve ever had! We substituted sour cream for the coffee and the cake came out very moist. This will be our “go to” red velvet cake recipe going forward. Thanks foe the super awesome recipe!!! Can’t wait to discover more good recipes on your site.

  14. This was the first home made red velvet cake I’ve ever made. WOW!!! I followed the recipe exactly and oh my goodness. Super moist and great flavor! It is so rich I can only eat a little but at a time. I will be putting this one in my recipe box!!! :)

  15. Hi Divascancook,

    Just wanted to ask whether I can bake the whole batter at once in one tin rather than in two separate tins as my oven does not fit two separate tins. If this is possible how much longer should the cooking time be?

    Thanks.

    GJ

  16. I have made other Red velvet cakes, but this one is by far the best cake ever!! Every one just loves it and comes out perfect everytime. Also this a great mix for Red velvet cupcakes and I have a wonderful cream cheese frosting that tops it off. Many THANKS to you for sharing… :)

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