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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

4.6 from 337 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.

818 comments

  1. I’m not one to sit down and write reviews, but this cake was so beautiful I couldn’t help myself. The flavour is to die for and the texture is absolutely perfect. I paired it with the Cream Cheese Frosting II from AllRecipes (the only changes I made to the icing recipe was an extra cup of sugar and 3 tsp of Vanilla Essence instead of one)
    This recipe is so wonderful that I’m turning them into cupcakes for my daughters School Fete this weekend. Can’t wait!

  2. OMG this was delish!! My favorite red velvet cake now!!

    I had a big gathering so I decided to make this into a trifle. I love trying different combinations of cake and pudding for my trifles, so I used this red velvet cake, cheesecake pudding (added extra cream cheese to pudding), whipped cream with black berries, raspberries, and blue berries. It was AMAZING!!!

    Next time I will make it the traditional way, but this really blew the crowd away ;)

    Thanks!!

  3. This recipe is the best!!! I made this twice this week. The first time I overbaked by 10 mins because I was doing too many things at once that morning and did not put enough food coloring so it came out dry and very dark. I also used a cream cheese marshmallow fondant with that one. It was okay. The second time I baked it for exactly 30 mins and added more food coloring. I also used the recommended cream cheese frosting and it ce out great! I wish I could post pictures because it was wonderful. Pure heaven on a plate. Very moist and well balanced. I have people making requests and wanting to buy slices from me lol. One thing I did my own way was add frosting to the bottom of the cake because my husband always complains about the bottom and it made a huge difference. Thank you divascancook. My phone won’t let me rate but I give it 5 stars

  4. Thank you for sharing your recipe. I made these as cupcakes yesterday. My family loved it. I passed some to a neighbour and her family loved it. She gave one to her child’s tutor. And she loved it and asked for the recipe!!!! I coloured the frosting into a fuschia pink n piped out roses using the 2D tip n they looked really pretty!! I live in hot Singapore and your frosting was even good enough to sustain our heat n didnt melt much. Thank you!!

  5. This is truly one of the best red velvet cake recipe. I used a Bundt cake pan and with an electric oven, additional time of 15-20 minutes was need(instructions was for 30-40 minutes). Excellent… Thank you.
    I will be baking it for my granddaughter’s christening.

  6. This was a truely great cake. Will make it many more time. Follow the receipt no problems at all.

  7. Hey,
    I really want to make this cake tomorrow for my family,
    there are like 18-20 people, and Im worried that it doesnt feed so many people.
    Do I need to dubble the recipe you think?

    I hope you’ll reply!

  8. I made this last night and raved on how good I thought I was going to be , boy was I WRONG….this is the worst cake I have ever made it stuck to the pan ( that was coated well in oil and flour)..stuck to the plate , stuck to the rack, stuck to everything that it could stick to then it feel to pieces as I tried to move it AWFUL AWFUL AWFUL….and I followed the recipe to a T I don’t know where I went wrong it tasted like candy cake , my family was calling it a Patty Cake and a Crumb cake, also was called a coffee cake while I was making it I am so sorry because I am not a negative Annie at all actually I could do no more than laugh but this was not good at all sorry diva

    • Awww sorry to hear that : ( I’m not sure what would make the cake stick to the plate and rack other than it being undercooked, cooling to quickly at room tempt. or being covered while cooling. Thanks for trying it out though and if you ever want to give it one more go I’d love to do a google hangout with you in the kitchen! You need to experience the beauty of this cake!!

    • U may want to try Pam baking spray it works great! Also make sure u cool the cakes in the pan sitting on cooling racks; this cake recipe yields a very tender cake so cooling racks help help. I wouldnt try to release them from the pan untill at least 20-30 min has passed . B4 releasing be sure to run a butter knife around the outter edges of the cake. Hope this helps:-)

    • Please try it again, it is absolutely the best red velvet cake. It could be that the temperature on the oven was too low as it seems like it was overcooked on low heat so the batter may have become chewy, where it was steaming instead of baking. Its a fantastic recipe, give it another whirl and don’t be tempted to lower the temperature because batter may be slightly runny.

  9. Thank you. I made it for my Origami owl party and the cake stole the show :)

    http://www.aliyahlilia.origamiowl.com

  10. If you are making this into cupcakes, how full do you fill the tins? Thank you!

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