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, 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. 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
Cake turned out moist and delicious! I made a few tweaks. I used gluten free “one for one” flour, subbed avocado oil for canola oil, and didn’t add in red food coloring (didn’t want the Red 40). Even with these changes the cake came out beautiful (light brown and moist!
Only problem was that a big chunk did stick to the bottom of both of my well-greased cake pans, but I was able to piece it together fine. I also probably made my coffee too strong as the coffee taste came through. But it was very tasty!
It really is the best red velvet cake ever!! I have made it many times and it is always perfect. So moist and delicious. My daughter and granddaughter request it for their birthdays. Thanks for sharing your awesome recipes Monique.
What brand of cocoa did you use? And what kind of sugar? Looking to make this for my fiancé’s bday :). If I want to make it gluten free can I simply sub “Cup4Cup” for the flour ? What’s your recommendation for coffee strength
Hello. A little help. This is my go to recipe. I made it a few times and it has been perfect. This time, the top crystallized. Why? Please help.
Made this one for my sons birthday. Absolutely delicious and very easy. Love this recipe and will make again.
My family hated Red Velvet Cake until I made this one. The said, this cake was hands down the best Red Velvet Cake they ever ate, it’s a keeper and the only one one I will make from now on. I followed the direction and the ingredients, no changes, came out perfect. thank you.
I liked the idea of using coffee in the mix because it tends to boost the profile of cocoa, but the addition of the liquids as well as using a whole cup of oil left my cake runny even after baking for 40 min. I feel 325 is too low a temperature for these cakes to bake evenly. Also could use more cocoa and vinegar.
Hello,
Can I use cake flour instead of AP flour? Thank you.
You can’t because cake flour is not directly equal in measurement to ap flour. In addition to this, it will ruin the cake’s texture and crumb by making it far too delicate. Definitely stick with ap flour or the cake may be ruined.
Hi,
Just finished baking this cake – and while it smells great, I noticed that it didn’t rise very much in the pan. Used a 9” pan…just wanted to double-check that is what you used in your video. Your cakes look thicker….not sure what I did wrong.
Check and make sure that your baking powder and baking soda are still potent.
You can check the baking POWDER by putting 1/2 tsp in a bowl and adding a 1/4 cup boiling water to it. If it bubbles youre good to go.
You can check the baking SODA by putting 1/2 tsp in a bowl and adding a splash of vinegar or lemon juice to it. If it fizzes aggresively your good, if it doesnt its gone bad.
Hope this helps!
Monique I enjoyed making this red velvet cake for my family, it was super moist, my husband and sister in law love it, thank you for sharing with us! I am trying to get the red color just a little light red though, but I enjoy baking, it’s my therapy now!
Can I use this recipe with a 9×13 pan? If so, how long would you cook it?
It can be made in 9 x 13 pan. Worked great. Took 25 mins to bake check after 20. Just took out of oven. Looks great. Will comment on recipe once we eat it.
Yes it can be made in 9×13. Worked great. 20 to 25 minutes