Classic Red Velvet Cake: Moist, Tangy, and Irresistibly Delicious
If you’re dreaming of a rich and moist red velvet cake, this homemade recipe will bring a velvety crumb and tangy finish to your table.
Homemade Red Velvet Cake: A Classic American Dessert
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Why You’ll Love This Red Velvet Cake
- Moist & Tender Crumb: Buttermilk and oil keep every slice soft.
- Classic Flavor: A hint of cocoa powder for subtle chocolate notes.
- Velvety Appearance: Vibrant red color that wows at every gathering.
Ingredients for Your Moist Red Velvet Cake
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 tsp baking soda
- 1 tsp fine salt
- 2 tbsp natural cocoa powder
- 1½ cups vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tbsp red food coloring
- 1 tsp pure vanilla extract
- 1 tsp white vinegar
- Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C). Butter and flour two 9×2-inch round cake pans.
- In a large bowl, whisk together flour, sugar, baking soda, salt, and cocoa powder.
- In another bowl, mix oil, buttermilk, eggs, food coloring, vanilla, and vinegar until smooth.
- Slowly pour wet ingredients into dry ingredients and stir until just combined—do not overmix.
- Divide batter evenly between the prepared pans. Bake for 25–30 minutes or until a toothpick comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- For the frosting, beat cream cheese and butter until creamy. Gradually add powdered sugar and vanilla; beat until fluffy.
- Level the cake layers if needed. Spread frosting over the first layer, top with second cake, then frost the top and sides.
- Chill for at least 30 minutes before slicing. Enjoy every bite of your homemade red velvet cake.
Pro Tips for Baking Success
- Use room-temperature ingredients for a smoother batter.
- Don’t open the oven door during the first 20 minutes to prevent collapsing.
- Chill the frosted cake briefly—this gives you cleaner slices.
Nutritional Information (per serving)
- Calories: 758 kcal
- Carbs: 81 g
- Protein: 10 g
- Fat: 45 g
- Saturated Fat: 14 g
- Cholesterol: 95 mg
- Sodium: 692 mg
- Sugar: 53 g
- Fiber: 1 g
Homemade Red Velvet Cake
This homemade red velvet cake recipe yields a moist red cake with chocolaty flavor topped with a tangy cream cheese frosting for a delicious dessert.
Ingredients
Method
- Preheat the oven to 350°F (175°C). Butter and flour two 9×2-inch round cake pans.
- In a large bowl, whisk together flour, sugar, baking soda, salt, and cocoa powder.
- In another bowl, mix oil, buttermilk, eggs, food coloring, vanilla, and vinegar until smooth.
- Slowly pour wet ingredients into dry ingredients and stir until just combined—do not overmix.
- Divide batter evenly between the prepared pans. Bake for 25–30 minutes or until a toothpick comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- For the frosting, beat cream cheese and butter until creamy. Gradually add powdered sugar and vanilla; beat until fluffy.
- Level the cake layers if needed. Spread frosting over the first layer, top with second cake, then frost the top and sides.
- Chill for at least 30 minutes before slicing.
Tried this recipe?Let us know how it was!
Original recipe credit: Allrecipes
