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 462 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. Samin says

    I’ve tried this recipe twice and it was rising very fast but fell both times after 25 minutes. The taste was great, though.
    First I thought that something’s wrong with the recipe and found out that it must be because of baking in high altitude. So I must change the recipe a little.
    Would you please let me know the right adjustment of the amount of ingredients, temperature and cooking time for place with more than 3000 feet altitude?

  2. Olusola Oladapo says

    I doubled d recipe for my btde 2mro . It was ready in 55mins. Very moist n fluffy. Noticed an afta bitter taste. I guess its d Wilton red-red colour used. But its sooo wonderful. Hope to frost later. Thanks for ds great recipe.

  3. Olusola Oladapo says

    Just made d RVC now n doubled d qtt preparing 4my btde 2mro. Its too wonderful. Sooooo moist, soft n fluffy. I sure love d outcome and wil frost later. Thanx for sharing.

  4. Anna says

    Thank you for the fab recipe, Monique! Everyone loved it! I baked the cake 2 days ago and it still is moist and yummy! This is by far the best RVC ever! Much love from Oman!

  5. says

    I used your recipe for moist yellow cake as cupcakes. The flavor is amazing. I just added an extra teaspoon of vanilla. How long do you beat the egg whites? My cupcakes came out flat. What am I doing wrong? I give it 5 star for flavor but texture a 3.

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