The BEST Red Velvet Cake Recipe
About this recipe
This Red Velvet Cake recipe is a classic that’s both soft and moist, making it a favorite for celebrations and special occasions. In this video, John Kanell from Preppy Kitchen shows us how to make it from scratch, ensuring a melt-in-your-mouth texture that pairs perfectly with cream cheese frosting.
What sets this recipe apart is the careful balance of ingredients and techniques that create a tender crumb and vibrant color. With tips on using the right type of cocoa powder and food coloring, you’ll achieve that signature red hue without sacrificing flavor.
Ingredient notes
- Use 3/4 tsp of salt if using table salt instead of kosher salt.
- For best results, use natural cocoa powder instead of Dutch processed cocoa powder.
- If you prefer, you can substitute the unsalted butter with an equal amount of vegetable oil, especially if you plan to refrigerate the cake.
Tips from Preppy Kitchen’s video
- When measuring flour, fluff it up and sprinkle it into your measuring cup instead of scooping to avoid compacting it, which can lead to a dense cake.
- Mix the batter until just combined after adding the wet ingredients to prevent overmixing, which can result in a gummy texture.
- For a more vibrant red color, use gel food coloring as it is more concentrated than liquid food coloring.
Good to know
- What is the baking time for this cake?
- Bake the cake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- How many servings does this recipe yield?
- This recipe yields 8-10 servings.
- What type of cake pans can I use for this recipe?
- You can use three 6-inch layers or two 8- or 9-inch layers.
- Why should I use natural cocoa powder?
- Natural cocoa powder is recommended because it reacts with the baking soda and contributes to the cake's light texture and signature color.
No life story here — the video and the recipe are the whole point. All credit to Preppy Kitchen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Preheat your oven to 350°F (175°C).
- 2
In a medium bowl, combine 300g of all-purpose flour, 1 tsp of baking soda, and 1 tsp of salt. Whisk together until well mixed.
- 3
In a stand mixer bowl, cream 113g of softened unsalted butter on medium speed for about 30 seconds until smooth.
- 4
Add 300g of granulated sugar to the creamed butter and mix on medium speed for about 3 minutes until light and fluffy.
- 5
Add 2 large room temperature eggs one at a time, mixing until incorporated before adding the next. Scrape down the bowl as needed.
- 6
Mix in 2 tsp of vanilla extract until combined.
- 7
Sift in 2 tbsp of cocoa powder and mix until just combined.
- 8
In a separate bowl, combine 240ml of buttermilk with 1 tbsp of white vinegar and a few drops of red food coloring. Mix well.
- 9
Gradually add the buttermilk mixture to the butter mixture, mixing until just combined. Do not overmix.
- 10
Grease your cake pans with butter and flour or baking spray, and add a round of parchment paper to the bottom.
- 11
Divide the batter evenly between the prepared pans and bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Heads up — we had to guess a little:
- The amount of food coloring is inferred based on typical usage for a red velvet cake.
Credit where it’s due: this recipe was transcribed from Preppy Kitchen’s original video on YouTube. Follow them there — it’s their dish.
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