BEST Southern Red Velvet Cake Recipe
“Easy, moist red velvet cake recipe full of Southern charm with a secret ingredient! Frosted with Cream Cheese frosting!”
Watch me make this Easy, Moist Red Velvet Cake from start to finish!
There is something so elegant about a red velvet cake. Maybe it’s the name or that beautiful, bold red color. Or maybe it’s the delicate crumb and light chocolatey flavor with a tad bit of tang from the buttermilk.
Whatever it is, I’m totally present for all things RED VELVET!!! Red Velvet Pound Cake anyone??
I’ve been getting a lot of requests for red velvet cake. Being from the south my recipe options were endless. I swear everybody in my family has their way of making red velvet cake and to them, it is the best!!
Hooooowever, I still knew that the perfect red velvet cake was still out there somewhere.
I have been on the search for the best homemade red velvet cake recipe for a while now actually. I wanted one that was easy, Â super moist, melt-in-your-mouth soft with that signature light chocolatey buttermilk red velvet flavor.
I’ve tried a few recipes that were…OK. Â Nothing that really blew my heels off though. Until I played around with merging three recipes (God I love chemistry when it cooperates) and out came THE MASTERPIECE!!! Or at least we think so in my house!
What is red velvet cake?
Before we talk about what red velvet cake is, it’s important to establish what it’s NOT! Red velvet cake is not just a chocolate cake with red food coloring. Traditional red velvet cake started as a buttermilk chocolate cake that is has a signature reddish hue from the cocoa powder. The modern take on classic red velvet cake uses red food coloring to enhance the natural redness of this cake and turn it into bold red color.
What does red velvet cake taste like?
Red velvet cake tastes like a light chocolate cake with vanilla buttermilk notes. It’s a signature flavor that is well-loved in the south. Velvet cakes have a tender crumb and always consist of buttermilk and distilled vinegar. Check out this lemon velvet cake below for a different spin!
This red velvet cake recipe is SUPERB!!!! And it passes the stick to the back of the fork test like a champ!
Adding a bit of coffee to the batter isn’t “traditional” for red velvet cakes but it adds another layer of flavor and really hypes up the chocolatey taste to perfection. Not to mention the extra liquid makes this cake do doggone soft so don’t skip it!
Even if you have to run to Mickey D’s or the gas station to get a cup of coffee! I prefer flavored coffee. When I make this cake for people I always use vanilla biscotti or chocolate-flavored coffee. But plain will do just fine too.
Oh and don’t worry, you can’t taste the coffee.
Want cupcakes? Check out these red velvet cupcakes!
How To Make The BEST Red Velvet Cake
- Be sure to generously grease your pans (with shortening) and give them a light dusting of flour. This will ensure that the cake doesn’t stick to the pan.
- Use plain prepared coffee. Yep just brew up a cup of coffee. No need to add sugar or cream. I normally use a light or medium roast Alternatively, you can use hot water but…coffee is so much better.
Helpful Red Velvet Cake Supplies
What Cream Cheese Frosting should I use?
Originally I used THIS cream cheese frosting! It’s light, airy, simple, and delicious!
But then I switched to THIS cream cheese frosting and it’s my new favorite!
I love a tangy frosting so it’s packed with cream cheese and much thicker in texture. However, if you beat it like crazy it does fluff up quite nicely. If you aren’t a fan of this bold cream cheese-flavored frosting then go with the first recipe.
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. : )
Watch me make this Best Red Velvet Cake Recipe from start to finish!
Get the Recipe: The BEST Red Velvet Cake Recipe. Easy. Moist. Homemade
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 Tablespoons unsweetened, cocoa powder
- 2 cups sugar
- 1 cup vegetable oil or canola
- 2 eggs
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1-2 oz. red food coloring, more or less depending on how deep you want the color
- 1/2 cup plain hot coffee, prepared (don't skip this ingredient)
- 1 teaspoon white distilled vinegar
Cream Cheese Frosting
Instructions
- Preheat oven to 325 F.
- Generously grease and flour (2) 9-inch round cake pans. Set aside.
- In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder, and salt. Set aside.
- In a large bowl, combine the sugar and vegetable oil.
- Mix in the eggs, buttermilk, vanilla, and red food coloring until combined.
- Stir in the coffee and white vinegar.
- Combine the wet ingredients with the dry ingredients a little at a time, mixing after each addition, just until combined. (Batter will be thin)
- Pour the batter evenly into each pan.
- Bake in the middle rack for 30-40 minutes or until a toothpick inserted in the center comes out with moist crumbs clinging to it. Do not overbake as the cake will continue to cook as it cools.
- Let pans cool on a cooling rack until the pans are warm to the touch.
- Slide a knife or offset spatula around the inside of the pans to loosen the cake from the pan.
- Gently remove the cakes from the pan and let them finish cooling. (The warm cake will be very delicate)
- Frost the cake with cream cheese frosting when the cakes have cooled completely.
Video
Notes
Be sure to not overbake! Check the cake at 30 minutes as some ovens run really hot.
The cakes are really moist and delicate. 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.
Hey! I decided to make this cake for my friends birthday. I followed the recipe exactly but the sponge has turned out orange? I used one whole contents of the red food colouring (38ml) and the mixture was bright red before it cooked. Do you know why this could be?? The cake itself tastes amazing! Thanks 🙂
Hello Diva,
This is my first time writing in to anyone’s site that I have gotten a recipe from. I made this red velvet recipe in hopes of finally knowing what all the hoopola is about “red velvet”
I did not read any of the reviews on here before I copied down the recipe so I didn’t go into this with any negative or hyped up thinking.
When I first made the cake I didn’t care that the batter was runny because I make a chocolate cake where the batter was loose just like this one.
Instead of doing a cupcake I did cupcakes, I was being so fast that I seemed to have skipped over some of your instructions ( too darn fast lol) so I cooked the cupcakes for 40 min…yes cupcakes for 40 min!
When they were done out of the 24 I was only able to save12 because the rest of the bottoms burnt. I tasted it aboutb5 min outta the oven and I just didn’t care for the cake I thought it tasted funny and wasn’t sweet. The top was a oil hard and the baking cup pulled off most of the cake need,ess tonsay I didn’t like it point blank period.
My 17 yr old daughter and mom like it but not me. S I had planned on taking the remainder of the cupcakes to work so I let them sit in the cake keeper overnight. I frosted them with cream cheese frosting in the morning and went on about my day.
When I got to work around my break time I decided to go ahead and try it and Diva I have to say I WAS SOOOO WRONG!!!!! These cupcakes made a lover outta me they were solo moist and sweet and flavorful.
I was really surprised especially since I over baked them. I recommend anyone who is looking for a moist beautiful cake/cupcake need not look any further.
Sorry this was soo long but I had a story to tell..lol
Thanks Diva 🙂
Everything you said about this cake is true! I needed an awesome recipe and this cake along with the frosting knocked it out of the ball park!!!
as a 14 yr old who often messes up under pressure…these things are awesome!!!!! i made some cupcakes today…bliss and i made some for camp the entire sheet was done in about 5 minutes. my cousin who usually disses my cooking ate 5 large squares. thank you for this wonderful recipe.
definately a favourite
as a 14 yr old who often messes up under pressure…these things are awesome!!!!! i made some cupcakes today…bliss and i made some for camp the entire sheet was done in about 5 minutes. my cousin who usually disses my cooking ate 5 large squares. thank you for this wonderful recipe.
I made this red velvet cake using 9 inch tins. It took 50 minutes to cook and it was delicious! I served it with white ganache rather than a cream cheese frosting. I want to make a red velvet wedding cake using 6″, 9″ and 12″ tins. I have tried making a 12″ cake with the amount of ingredients in your recipe and it was cooked at the edge but not in the middle even though the skewer came out clean. The centre, althoug it tasted nice was rather solid. I am afraid that cooking it for much longer will burn the cake. I wondered if the mixture is too wet for a large cake.
Have you any ideas?