What is the secret to making a moist red velvet cake?

The secret is in the ingredients. Use buttermilk and vinegar for a tender crumb. Adding oil keeps it moist. Make sure all ingredients are at room temperature for the best mix.

Can I use a red velvet cake mix instead of making it from scratch?

Yes, you can! Red velvet cake mixes are easy. To make it better, add buttermilk and an extra egg for extra richness.

How do I know when my red velvet cake is finished baking?

Check if a toothpick or cake tester comes out with a few moist crumbs. This means it's done. Start checking a few minutes before the baking time ends.

Why does my red velvet cake have a brownish tint instead of bright red?

A brownish tint might mean your cocoa powder isn't the best quality. Not enough food coloring or using natural cocoa can also cause this.

Red Velvet Cake Recipe: Ingredients, Steps, and Expert Tips

Description

This classic red velvet cake is rich, moist, and perfectly balanced with a hint of cocoa and a tangy buttermilk flavor. Topped with a luscious cream cheese frosting, this cake is perfect for any occasion, from birthdays to holidays.

Ingredients

2 ½ cups all-purpose flour
1 ½ cups granulated sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 ½ cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs
2 tablespoons red food coloring
1 teaspoon vanilla extract
1 teaspoon white vinegar

For the Cream Cheese Frosting:

16 oz cream cheese, softened
½ cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract

Instructions

Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
Mix dry ingredients. In a large bowl, whisk together flour, sugar, baking soda, salt, and cocoa powder.
Combine wet ingredients. In another bowl, beat together oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar.
Mix the batter. Gradually add the dry ingredients to the wet mixture and mix until smooth.
Bake the cake. Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted comes out clean.
Cool the cakes. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the frosting. Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, mixing until fluffy.
Assemble the cake. Spread frosting between layers and over the top and sides of the cake.
Serve and enjoy!

Notes

For a deeper flavor, use Dutch-process cocoa instead of regular cocoa powder.

If buttermilk is unavailable, substitute with 1 cup milk + 1 tablespoon vinegar or lemon juice.

Store in an airtight container in the refrigerator for up to 5 days.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 450 kcal
Sugar: 38g
Sodium: 320mg
Fat: 22g
Saturated Fat: 9g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 58g
Fiber: 1g
Protein: 5g
Cholesterol: 55mg

Keywords: red velvet cake, classic red velvet, homemade red velvet, red velvet dessert, moist red velvet cake