Everyone likes Red Velvet cake; it’s a given! So I’d like to introduce to you the best Red Velvet cake recipe you’ve ever seen. I used this recipe to make both cupcakes for friends as well as a pretty rad birthday cake for my sister as shown above! My relatives that attended the birthday party loved the recipe – it was satisfying, moist, yet not too sweet. Topped off with a whole bunch of fresh strawberries and Betty Crocker’s Rich and Creamy Cream Cheese Frosting, it was all gone by the end of the party.
The recipe features a secret ingredient that you normally wouldn’t think of using, but don’t you dare skip out on it though! You won’t taste it in the cake, but it makes the cake so moist and delicious that you’ll find yourself indulging in another slice soon after. This recipe is adapted from DivasCanCook – she has a lot of wonderful recipes, check out her awesome site here and check out the original recipe here! Alright, let’s get to the recipe!
So here’s the ingredients you’ll need:
- 2 cups all purpose flour
- 1 teaspoon of baking soda
- 1 teaspoon of baking powder
- 1 teaspoon of salt
- 2 tablespoons of unsweetened, cocoa powder
- 1 3/4 cups sugar (Or 2 cups, if you’d like the cake to be sweet)
- 1 cup vegetable or corn oil
- 2 eggs
- 1 cup buttermilk
- 2 teaspoons of vanilla extract
- 1-2 oz. red food coloring
- 1 teaspoon of white distilled vinegar
- ½ cup of prepared plain hot coffee (AKA Secret Ingredient. Don’t skip this ingredient!)
- In a medium bowl, sift the cocoa powder. I found that because the cocoa powder originally has little clumps stuck together, if you don’t get rid of them, they’ll be hard to get rid of afterwards. They might show up in the finished cake as well.
- In the same bowl, mix in the flour, baking soda, baking powder, and salt. Set this mixture aside.
- In a separate large bowl, mix the sugar and vegetable oil together until thoroughly combined. Depending on how much sugar you added will change the consistency of the mixture.
- Add in the eggs, buttermilk, and vanilla to the mixture (large bowl). Stir all together until combined. The mixture should be liquid-y now.
- Add the red food coloring and continue to stir until it’s all combined.
- Stir in the coffee and white vinegar. Make sure the coffee has cooled down before adding it to the mixture.
- Taking the dry ingredients mixture, add a little bit of it at a time to the wet ingredients and stir until all of the dry ingredients have been mixed in. Be careful not to over mix- you don’t want a tough cake.
- Coat an angel food cake pan with butter or baking spray.
- Pour the batter into the pan.
- Bake in the middle rack for 30-40 minutes. Check to see if the cake is done by sticking a toothpick in the cake. If the toothpick comes out clean, then the cake is ready. If the toothpick comes out with bits of batter stuck to it, bake for an additional 2-3 minutes, but keep an eye on it to prevent over-baking.
- Let the cake cool for 20-30 minutes.
- Put a plate on top of the cake pan and flip over so that the pan is now upside-down and the cake is on the plate.
- Cut the cake in half with a knife and frost the inside and the top with cream cheese frosting when the cake has cooled completely.
Enjoy! 🙂 Write a comment down below if you tried this recipe. I’d like to know what you guys think!