The BEST Red Velvet Cake Recipe! Soft, Moist & Easy to Make
About this recipe
If you're craving a classic dessert that's both vibrant and delicious, this Red Velvet Cake recipe is your go-to. It's soft, moist, and surprisingly easy to make, even if you're not a baking pro.
This version stands out because it uses a mix of butter and oil for flavor and moisture, along with buttermilk for that signature tang. Plus, the addition of hot coffee enhances the chocolate flavor without leaving a coffee taste.
Ingredient notes
- Use cake flour instead of all-purpose flour for a lighter, fluffier texture.
- Gel food coloring is recommended for the best color; avoid liquid food coloring as it can affect the cake's texture.
- Buttermilk should be at room temperature for optimal mixing.
Tips from Everything Just Baked’s video
- Creaming the butter and sugar until light and fluffy is key to achieving a moist cake texture.
- Adding vinegar helps tenderize the cake and enhances the red color when combined with buttermilk.
- Alternating the dry ingredients with buttermilk prevents overmixing, which can lead to a dense cake.
Good to know
- What type of flour should I use for this cake?
- Use cake flour for a lighter, fluffier texture.
- How long should I bake the cake?
- Bake in a preheated oven at 350°F for about 25 minutes, checking for doneness around 20 minutes.
- Can I substitute the hot coffee in the recipe?
- Yes, you can substitute hot coffee with hot water.
- What is the purpose of using vinegar in the cake?
- Vinegar helps tenderize the cake and enhances the red color when combined with buttermilk.
No life story here — the video and the recipe are the whole point. All credit to Everything Just Baked: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Preheat the oven to 350°F (175°C).
- 2
In a large bowl, whisk together the cake flour, cocoa powder, salt, baking powder, and baking soda until well combined.
- 3
In a separate bowl, cream together the softened salted butter and granulated sugar until light and fluffy.
- 4
Add the oil to the butter and sugar mixture and continue to cream until well incorporated.
- 5
Add the eggs one at a time, mixing well after each addition, followed by the egg white.
- 6
Mix in the vinegar and red food coloring until fully combined.
- 7
Add the vanilla extract and mix well.
- 8
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.
- 9
Stir in the hot coffee until the batter is smooth and well combined.
- 10
Grease two 8-inch round cake pans (or three 6-inch pans) with non-stick spray or line with parchment paper.
- 11
Pour the batter evenly into the prepared pans.
- 12
Bake in the preheated oven for about 25 minutes, checking for doneness around 20 minutes. A toothpick inserted into the center should come out clean.
Heads up — we had to guess a little:
- The quantity of red food coloring is inferred as the creator mentioned they eyeball it, but typically around 2 tablespoons is used.
Credit where it’s due: this recipe was transcribed from Everything Just Baked’s original video on YouTube. Follow them there — it’s their dish.
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