BEST Red Velvet Cake (Very Soft, Moist & EASY!)

Ingredients

• 280 g all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 13 g cocoa powder
• 350 g granulated sugar
• 100 g egg — approximately 2 eggs
• 172 g oil — olive oil or regular oil
• 120 g milk
• 30 g white vinegar
• 10 g vanilla extract
• 2 tsp gel paste red food coloring — adjust to preference
• 240 g hot milk
• 56 g unsalted butter (melted)
• 225 g butter (for frosting) — use 450g for stiffer frosting
• 500 g powdered sugar
• ¼ tsp salt (for frosting)
• 450 g cream cheese
• 1-2 tsp vanilla extract (for frosting) — optional

Steps

1. 1

   Prepare the cake pans by coating the bottom with a thin layer of butter and lining with parchment paper.

   ▶ 0:20
2. 2

   In a bowl, combine all the dry ingredients: all-purpose flour, baking soda, baking powder, salt, cocoa powder, and granulated sugar. Whisk until well combined and set aside.

   ▶ 0:35
3. 3

   In a separate bowl, mix the wet ingredients: eggs, oil, whole milk, white vinegar, vanilla extract, and red food coloring. Whisk until well combined.

   ▶ 0:58
4. 4

   Add the dry ingredients to the wet ingredients and mix until very smooth. You can use a whisk or a stand mixer with a paddle attachment.

   ▶ 1:40
5. 5

   In a small pot, combine hot milk and melted butter. Heat over medium until the milk simmers gently, stirring occasionally to prevent overflow. Remove from heat once simmering.

   ▶ 2:05
6. 6

   Gradually add 1/3 to 1/2 of the hot liquid to the cake batter, mixing gently to avoid spills. Once combined, add the remaining liquid and mix until fully incorporated. Scrape the sides and bottom of the bowl to ensure even mixing.

   ▶ 2:25
7. 7

   Pour the batter into the prepared pans and bake in a preheated oven at 330°F (165°C) for 35-40 minutes, or until the top bounces back when touched and a toothpick comes out clean with a few crumbs.

   ▶ 2:29
8. 8

   Once baked, allow the cakes to cool completely in the pans. Use a small spatula to detach the sides, then flip the cakes out of the pans and back onto a cooling rack. Optionally, trim the tops for evenness.

   ▶ 3:12
9. 9

   For the frosting, whip the soft butter, powdered sugar, and salt at medium to medium-high speed until fluffy, about 5 minutes. Add cold cream cheese and whip at high speed until combined. Whip longer for a fluffier frosting. For a stiffer frosting, double the butter amount.

   ▶ 3:21
10. 10

    Spread a layer of frosting on top of one cake layer, place the second layer on top, and apply a crumb coat to seal in crumbs. Chill if necessary to firm up the frosting before applying the final coat.

    ▶ 3:40
11. 11

    Decorate the cake as desired, using a spatula for a rustic look if preferred. Chill the cake before decorating to prevent the frosting from getting squished.

    ▶ 3:46