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.
Want more red velvet recipes?
Red Velvet Cupcakes
Red Velvet Pound Cake
Red Velvet Cookies
Help! Followed the recipe exactly (I’m in the UK and I even dug out my measuring cups rather than risking doing any conversions), and my cake exploded all over the inside of the oven!! With so many great reviews, I’m certainly not blaming the recipe, but I’d be really grateful for any ideas anyone has what may have gone wrong! Thanks
Oh no!!!! What size pans did you use?
Worst ever recpie, stay clear everyone these comments are fake!
Sorry that the cake did not turn out right for you Ridda. I’d be more than happy to help you troubleshoot.
This is the BEST Red Velvet Cake I have ever tasted, and the first one I have ever made. Since it is a favorite of my son-in-law and my brother-in-law I looked at lots of recipes before deciding this one looked like a winner. I did bake this cake in three 8 inch pans, since some reviews said the cake ran over the sides as it baked. I also used 3 Tablespoons of Hershey’s cocoa powder and only 1 ounce of red food color. This is a very moist and flavorful cake. I have made it several times, and will continue to use this recipe. Thank you Divas Can Cook. 🙂
this cake is amazing, i have tried others and this is all my husband wants every year for his birthday!!! It is very moist, one thing i do different, instead of cocoa I ad sea slat and dark chocolate candy bar crumbles. To anyone who disagrees, have you thought maybe you just don’t like red velvet? 🙂
hi there,
I have been searching for a red velvet cake recipe and stubbled on this, I was interested in this as it seems to combine 2 of my other go-to chocolate cakes. I have just baked this and it is cooling as I type. it is soft and spongy and feels exactly as I would want a sponge to feel. I have read some people had issues with this sticking to the pan, I did mine in 3 x 8″ tins, I buttered the tins and lined them with greaseproof paper and they released perfectly. I did pinch a piece off as I couldn’t wait to taste it 🙂 my question is, what should a red velvet cake taste like? it kinda taste like a sponge, a lovely moist vanilla sponge with a slight chocolatey flavour. is that correct? I am in Ireland so I am not entirely sure what a RVC should taste like, but as a regular cake, this is pretty good so far so that’s the only reason I am giving 4 stars.
That is exactly what a red velvet should taste like 🙂
Well, this recipe is brilliant. I have made this 3 times since and each time it turns out perfect. I am definitely upgrading to the full 5 stars 🙂
just one question, to make a larger cake, can I simply multiply the quantity?
In a word, PERFECT! Made it for Canada Day, decorated with a big maple leaf made of red sprinkles. Fabulous. Followed recipes to a “t”. Thank you.
I’ve never made red velvet cake before, 1. Because I thought it was this big long process, 2. Because I’ve never liked any other red velvet cake but my mother’s (her recipe is a process), nothing has ever compared to hers. Decided to try this yesterday because of all the great reviews and the process was simple enough. WOW!!! I actually like this better than mom’s recipe! Thanks so much divascancook! I won’t be trying any more recipes, THIS IS IT!!!
Plz can u tell me how u made the ” plain hot coffee”on the recipe. ? Am in Nigeria, Africa and dont know how to make it
I used the instant coffee and it turned out right.
Hi Evelyn, i used plain Nescafe for plain hot coffee. Be careful not to buy the one with creme in it.
Hi, plain hot coffee is just brewed coffee, make sure it is hot not iced. Make in coffee maker. Haven’t tried the recipe yet will be thought, I guess you could use instant coffee and see how it comes out. Hope this helps.
I just make a pot of Folger’s brand coffee for my husband in the mornings, and use what he doesn’t drink to make this cake. Any brand of coffee should work. If you don’t drink coffee at home just go to a restaurant or café and order a cup of coffee to go, making sure you have 8 ounces as the recipe calls for. You will love this cake!
I bake it in three 8 inch pans so it doesn’t run over the edges while baking.
Would I have to adjust anything to make this in a budnt cake pan?
Not at all. This recipe works just as well in a bundt pan. It just takes longer to bake. This recipe is the best. I rate it 5 stars.