1. Can I make red velvet cake in advance?

Yes, you can! You can bake the cake layers a day or two ahead of time. Wrap them tightly in plastic wrap and store them in the refrigerator until you’re ready to frost them. This will keep the cake moist and fresh.

2. Can I make this recipe into cupcakes?

Absolutely! This recipe works great for cupcakes as well. Simply adjust the baking time to 15-20 minutes, depending on the size of the cupcakes. You may also need to make extra cream cheese frosting to cover all the cupcakes.

3. What can I substitute for buttermilk in the recipe?

If you don’t have buttermilk, you can easily make your own. Combine 1 ⅓ cups of whole milk with 4 teaspoons of vinegar or lemon juice. Let it sit for 5 minutes before using it in the recipe.

Best Red Velvet Cake – Soft, Moist & Easy Recipe

Name: Best Red Velvet Cake
Prep time: 30 min
Cook time: 25 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 cups granulated sugar (400g); ¾ cup vegetable oil (170g); ½ cup unsalted butter, melted (113g); 3 large eggs; 1 tbsp vanilla extract; 1 ⅓ cups buttermilk (320g); 2 tsp vinegar; 1 tbsp gel red food color; ¼ cup boiling water (60g); 2 ½ tbsp Dutch-processed cocoa powder (15g); 3 cups all-purpose flour (390g); ¼ cup cornstarch (30g); 1 tsp baking soda; ½ tsp baking powder; 1 tsp salt; 1 ¼ cups unsalted butter, softened (283g); 20 oz cream cheese, room temperature (570g); 1 tsp vanilla extract; ½ tsp salt; 3-4 cups powdered sugar (360-480g)

Description

This is the ultimate red velvet cake recipe – ultra soft, moist, and perfectly balanced in flavor. With a silky, tangy cream cheese frosting, this cake is perfect for any special occasion or just to treat yourself!

Ingredients

Scale

2 cups granulated sugar (400g)
¾ cup vegetable oil (170g)
½ cup unsalted butter, melted (113g)
3 large eggs
1 tbsp vanilla extract
1 ⅓ cups buttermilk (320g)
2 tsp vinegar
1 tbsp gel red food color
¼ cup boiling water (60g)
2 ½ tbsp Dutch-processed cocoa powder (15g)
3 cups all-purpose flour (390g)
¼ cup cornstarch (30g)
1 tsp baking soda
½ tsp baking powder
1 tsp salt
1 ¼ cups unsalted butter, softened (283g)
20 oz cream cheese, room temperature (570g)
1 tsp vanilla extract
½ tsp salt
3-4 cups powdered sugar (360-480g)

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Instructions

Preheat the oven to 350°F (175°C) and line three 8-inch cake pans with parchment paper.
In a large bowl, whisk together the sugar, vegetable oil, and melted butter until the mixture lightens in color (1-2 minutes).
Add the eggs and vanilla extract to the bowl and whisk until smooth.
Pour in the buttermilk, vinegar, and red food color, whisking until fully combined.
In a separate bowl, whisk the cocoa powder with the boiling water and stir it into the wet ingredients.
Sift the flour, cornstarch, baking soda, baking powder, and salt into the wet mixture. Gently fold until fully combined, but avoid overmixing.
Divide the batter evenly between the three prepared cake pans and bake for 23-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
Let the cakes cool in the pans for 15 minutes, then turn them out onto a wire rack to cool completely.
For the cream cheese frosting, beat together the softened butter, cream cheese, vanilla extract, and salt until smooth.
Gradually add the powdered sugar, one cup at a time, and continue mixing until fluffy and smooth. If the frosting is too soft, refrigerate for a few minutes until spreadable.
Once the cakes have fully cooled, frost them with the cream cheese frosting, stacking the layers as you go. Optionally, decorate with crumbs from the trimmed cake domes.

Notes

Weigh the dry ingredients for the best results, especially the flour.
For a deeper chocolate flavor, use Dutch-processed cocoa powder.
Do not overmix the batter to avoid a dense cake.
Always check the cake for doneness around the 20-minute mark to avoid overbaking.
Chill the cakes before frosting for easier handling and a cleaner finish.
The cream cheese frosting can be adjusted to your desired sweetness by varying the amount of powdered sugar.

Prep Time: 30 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 450 kcal
Sugar: 45g
Sodium: 350mg
Fat: 23g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 58g
Fiber: 2g
Protein: 4g
Cholesterol: 75mg