Red Velvet Cake

I made this cake in a sheet cake for a Juneteenth celebration. I doubled the recipe for a half sheet cake pan. It turned out delicious. Everyone at the celebration raved about it. I decorated it with the Juneteenth colors.

The BEST Red Velvet Cake recipe ever! Ultra moist, buttery, tender and soft cake with the most perfect red velvet flavor. Topped with easy cream cheese frosting. This cake is perfect for Valentine's Day or for any red velvet lover in your life!

Red Velvet Cake

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With the exception of the hot coffee / hot water, you really want to make sure your eggs and buttermilk are brought completely to room temperature. This will help to form a uniform and cohesive batter and cake.

Although this recipe was specifically designed for 8-inch cake pans, you may be able to bake in two 9-inch cake pans. Fill each 3/4 full and increase the baking time by about 5 to 10 minutes because there will be more batter in each pan.

Be sure to line each cake pan with parchment rounds. I like these ones which have tabs to easily pull out the baked cake layers. Spray the sides of the pans and the parchment generously with nonstick cooking spray.

You can wrap unfrosted un-cut cooled cake layers completely in several layers of plastic wrap. Place inside a freezer bag or airtight container. Store at room temperature for up to 4 days or freeze for up to 2 months. Defrost overnight in the fridge (do not thaw at room temperature or you will end up with mushy cake).

Use about a third of the frosting to fill the bottom cake layer, then top with the second cake layer and repeat. Place the final cake layer flat-side up. Use the rest of the frosting to ice the whole cake. Serve.

This recipe was the February 2022 selection for our monthly baking challenge! Every month you can join the challenge by baking the recipe and snapping a photo for a chance to win prizes! Learn more about my monthly baking challenges here. Check out some of the cakes (and cupcakes!) baked by you guys:

Hi Carla! Feel free to not use the red dye; however, the vinegar is still needed as it assists in making this cake rich and tender. Please let us know what you think of this recipe when you give it a try ?

An Easter Basket made from Red Velvet Cake with Buttercream Basket Weave and Roses is a decidedly Southern treat. According to The New York Times it originated in Texas in the 1940s, but red velvet cake spread to the rest of the south and then found its way north. I first heard about it from my stepmother, who is from Alabama. Her mom made it for her when she was young and now I make red velvet cake for her at her birthday. I always pair red velvet with cream cheese icing (which is one of the classics), and used it to fill the layers and do a crumb coat on the cake (way more about that in the book), but if you are going to attempt this basket weave finish (see my reel on instagram to watch how I did it) I would suggest going with a buttercream icing, which is much easier to pipe and less temperamental than cream cheese icing in a warm kitchen. You can use any of the buttercreams (there are many) from Zo Bakes Cakes, but for this cake, I went with the simple American Buttercream.

I made Red Velvet Cake from my book (recipe below), but baked the layers in three 62 Inch cake pans, which is why it is soooooo tall. You can pick any flavor cake and bake it in the size that you prefer. If you go with smaller pans, you will want to check them about 5-10 minutes earlier when baking, since they will be done sooner the smaller they are.

Hi Nagi! I am obsessed with red velvet cake. It is my absolute favorite. I have tried so many recipes over the years. Yours is hands down the best and the only one I will make. I believe adding butter is what makes it taste so much better than recipes that use only oil. I do stray sometimes and use an Ermine frosting. Your cake with Ermine frosting is amazing.

This recipe is deviously perfect! Thank you for posting.

This is our go to family special events cake recipe. My 12 y.o has made it on an number of occasions as its a popular request. She made this cake 2 days ago for my sisters wedding it was beyond good. The guests loved it. She tweaked the recipe and reduced sugar on cake and used 1 cup of sugar for the frosting instead of 4 cups and wow, wow wow. It was so yumlicious and looked amazing. Thank you Nagi for sharing this recipe. ?

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Add remaining liquid ingredients and stir together with whisk until blended. Set aside.","position":3,"name":"Lightly stir eggs in a medium bowl with...","url":"https:\/\/www.bakerella.com\/red-velvet-cake\/#mv_create_202_3"},{"@type":"HowToStep","text":"Place all the dry ingredients in your mixing bowl and stir together really good with another wire whisk.","position":4,"name":"Place all the dry ingredients in your mixing...","url":"https:\/\/www.bakerella.com\/red-velvet-cake\/#mv_create_202_4"},{"@type":"HowToStep","text":"Add wet ingredients to the dry ingredients and mix on medium-high for about a minute or until completely combined.","position":5,"name":"Add wet ingredients to the dry ingredients and...","url":"https:\/\/www.bakerella.com\/red-velvet-cake\/#mv_create_202_5"},{"@type":"HowToStep","text":"Pour into cake pans and then drop the pans on the counter a few times to release any air bubbles.","position":6,"name":"Pour into cake pans and then drop the...","url":"https:\/\/www.bakerella.com\/red-velvet-cake\/#mv_create_202_6"},{"@type":"HowToStep","text":"Bake for about 30 minutes or until a toothpick inserted comes out clean.","position":7,"name":"Bake for about 30 minutes or until a...","url":"https:\/\/www.bakerella.com\/red-velvet-cake\/#mv_create_202_7"},{"@type":"HowToStep","text":"After about ten minutes, remove from pans and cool completely on a wire rack. I also cover in plastic wrap while the cakes cool. Then make the frosting.","position":8,"name":"After about ten minutes, remove from pans and...","url":"https:\/\/www.bakerella.com\/red-velvet-cake\/#mv_create_202_8"},{"@type":"HowToStep","text":"For the frosting: Sift sugar and set aside. Beat cream cheese and butter on high until creamy. Add vanilla. Then, add the sugar in batches. Scrape down the sides in between each addition. And frost away.","position":9,"name":"For the frosting: Sift sugar and set aside....","url":"https:\/\/www.bakerella.com\/red-velvet-cake\/#mv_create_202_9"}],"url":"https:\/\/www.bakerella.com\/red-velvet-cake\/"}PrintYield: one 8-inch layer cakeRed Velvet CakePrep Time20 minutes Cook Time30 minutes Total Time50 minutes IngredientsRed Velvet Cake2-1/2 cups all purpose flour2 cups sugar1 Tablespoon cocoa1 teaspoon salt1 teaspoon baking soda2 eggs1-1/2 cups vegetable oil1 cup buttermilk1 Tablespoon vinegar1 teaspoon vanilla2 oz. red food coloringCream Cheese Frosting8 oz. cream cheese, room temperature1 cup butter, room temperature1 teaspoon vanilla6 cups confectioners' sugarInstructionsPreheat oven to 350 degrees Fahrenheit.Grease and flour two 8-inch cake pans.Lightly stir eggs in a medium bowl with a wire whisk. Add remaining liquid ingredients and stir together with whisk until blended. Set aside.Place all the dry ingredients in your mixing bowl and stir together really good with another wire whisk.Add wet ingredients to the dry ingredients and mix on medium-high for about a minute or until completely combined.Pour into cake pans and then drop the pans on the counter a few times to release any air bubbles.Bake for about 30 minutes or until a toothpick inserted comes out clean.After about ten minutes, remove from pans and cool completely on a wire rack. I also cover in plastic wrap while the cakes cool. Then make the frosting.For the frosting: Sift sugar and set aside. Beat cream cheese and butter on high until creamy. Add vanilla. Then, add the sugar in batches. Scrape down the sides in between each addition. And frost away.NotesThis cake has a pretty good amount of oil and is really moist. I haven't tried this one with cake balls yet. But, if I did, I would either use less oil or less frosting to mix together. Next time I make it, I'll do a little experimenting.

A few tips though, when you cook the milk and flour cook until it thickens remove from heat and cover with plastic until it cools to room temp or it will break your butter and sugar. I add the vanilla to the sugar and butter and use the KitchenAid to cream it. Then add the cooled mixture whip it to whip cream consistency.

I also double the frosting recipe to make sure I get a good layer on the cake. If I am going to go through the work of doing the whole thing from scratch I want a decadent reward. ;) 17dc91bb1f