Very Moist & Soft Red Velvet Cake

Name: Very Moist & Soft Red Velvet Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12.0
Ingredients: 2 1/2 cups all-purpose flour; 1 1/2 cups granulated sugar; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 1 tablespoon unsweetened cocoa powder; 1 1/2 cups vegetable oil; 1 cup buttermilk, room temperature; 2 large eggs, room temperature; 2 tablespoons red food coloring; 1 teaspoon vanilla extract; 1 teaspoon white vinegar; 8 oz cream cheese, softened; 1/2 cup unsalted butter, softened; 4 cups powdered sugar; 1 teaspoon vanilla extract

Highlighted under: Baking & Desserts

This Very Moist & Soft Red Velvet Cake is a timeless classic that combines luscious flavors and a stunning appearance. With its rich, velvety texture and vibrant red color, it’s perfect for birthdays, anniversaries, or any special occasion. Topped with a creamy cream cheese frosting, each bite melts in your mouth, making it an unforgettable dessert that will impress every guest.

Created by

Emma

Last updated on 2025-11-17T05:43:28.487Z

The Charm of Red Velvet Cake

Red Velvet Cake has captured the hearts of dessert enthusiasts around the world. Its distinguishable deep red hue paired with a light cocoa flavor makes it not only visually striking but also delicious. Originally created as a special treat in the 1920s, this cake has evolved into a beloved classic suitable for all occasions.

One of the standout qualities of Red Velvet Cake is its unique texture. The combination of buttermilk and oil results in a cake that is moist and soft, creating a delightful eating experience. Each slice practically melts in your mouth, making it an ideal dessert for celebrations, weddings, and birthdays.

A Festive Addition to Every Occasion

Whether you’re planning a birthday party, an anniversary celebration, or simply want to indulge in something special, this Very Moist & Soft Red Velvet Cake is sure to impress. Its rich red color adds a touch of elegance to any dessert table, making it a striking centerpiece.

Topped with a luscious cream cheese frosting, this cake balances sweetness with a tangy flavor, heightening the overall taste experience. The contrast of the vibrant red cake and creamy white frosting creates a visual appeal that is irresistible and perfect for photographs.

Bake Like a Pro

Many home bakers fear the complexities of baking a cake, but this recipe simplifies the process. With straightforward steps, even novice bakers can achieve impressive results. The key is to carefully combine your ingredients and maintain the right baking time, ensuring a perfectly risen and moist cake.

Remember, patience is crucial when it comes to cooling the cakes completely before frosting. This allows the layers to set properly and avoids melting the frosting. With a little practice, you'll produce a Red Velvet Cake that not only tastes great but looks like it came from a professional bakery.

Ingredients

Cake Ingredients

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

Frosting Ingredients

8 oz cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract

Instructions

Prepare the Cake

Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.

Mix Dry Ingredients

In a large bowl, sift together the flour, sugar, baking powder, baking soda, salt, and cocoa powder.

Combine Wet Ingredients

In another bowl, whisk together the oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar.

Combine Mixtures

Gradually add the wet mixture to the dry ingredients, mixing until just combined.

Bake the Cake

Divide the batter evenly among the prepared pans. Bake for 25-30 minutes, until a toothpick comes out clean.

Cool the Cakes

Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

Prepare the Frosting

In a bowl, beat the cream cheese and butter until creamy. Gradually add powdered sugar and vanilla, mixing until smooth.

Frost the Cake

Once the cakes are completely cooled, frost the top of one layer, place another layer on top, and repeat. Frost the top and sides of the cake.

Serve and Enjoy

Slice and serve your Very Moist & Soft Red Velvet Cake to enjoy a delightful dessert!

Tips for the Perfect Red Velvet Cake

To ensure your cake turns out perfectly moist, use room temperature ingredients. This helps in achieving a smooth and well-combined batter. It's also recommended to measure your flour accurately by spooning it into a measuring cup and leveling it off—too much flour can result in a dry cake.

When mixing the batter, be careful not to overmix. Once the wet ingredients are added to the dry, stir until just combined. Overmixing can develop gluten, leading to a tougher texture. Remember, a few lumps are perfectly acceptable!

Storing Your Red Velvet Cake

If you have leftover cake, store it in an airtight container at room temperature for up to three days. You can also refrigerate it to extend its shelf life for about a week. Just make sure to keep it well covered to prevent it from drying out.

For longer storage, consider freezing your Red Velvet Cake. Wrap it tightly in plastic wrap and foil before placing it in the freezer. It can be stored this way for up to three months. When you’re ready to enjoy it, simply thaw it in the refrigerator overnight and frost it if desired.

Creative Variations to Try

Once you're comfortable with the classic Red Velvet Cake, feel free to experiment! Adding chocolate chips or nuts can provide an exciting twist to the traditional recipe. You can also substitute the cream cheese frosting with a vanilla or chocolate frosting for additional flavor options.

For a fun and festive touch, consider incorporating layers of different flavored filling, like raspberry or lemon curd, between the cake layers. This not only elevates the taste but adds a delightful surprise with every slice.

Questions About Recipes

→ Can I make this cake ahead of time?

Yes, you can bake the cakes a day in advance and store them wrapped in plastic wrap in the refrigerator.

→ What can I substitute for buttermilk?

You can substitute buttermilk with milk mixed with a tablespoon of vinegar or lemon juice.