There’s something truly special about baking a cake that fills your home with warmth and love. The Best Red Velvet Cake Recipe (Soft, Moist and Easy) embodies that comforting feeling, as its aroma mingles with the sweetness of memories created around the dining table. With each slice, you’re greeted by a soft crumb, rich cocoa undertones, and that unmistakable vibrant hue, making every bite a visual and sensory delight.

The Best Red Velvet Cake Recipe (Soft, Moist and Easy)

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A delectable red velvet cake with a soft crumb and rich cocoa undertones, perfect for any occasion.

Author: 02
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

2 cups granulated sugar
3/4 cup vegetable oil
1/2 cup unsalted butter, melted
3 large eggs
1 tbsp vanilla extract
1 1/3 cup buttermilk
2 tsp vinegar
1 tbsp gel red food color
1/4 cup boiling water
2 1/2 tbsp Dutch processed cocoa powder
3 cups all-purpose flour
1/4 cup cornstarch
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1 1/4 cup unsalted butter, softened
20 oz cream cheese, room temperature
1 tsp vanilla extract
1/2 tsp salt
3–4 cups icing sugar, sifted

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Instructions

Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
In a large bowl, combine the sugar, vegetable oil, and melted butter. Mix well.
Add the eggs one at a time, followed by the vanilla, buttermilk, and vinegar.
In another bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.
Gradually mix the dry ingredients into the wet mixture until smooth, then add the red food color and boiling water.
Divide the batter evenly between the prepared pans and bake for 25-30 minutes.
Cool the cakes in their pans for 10 minutes, then transfer to wire racks.
For the frosting, beat the softened cream cheese and butter together until smooth. Add vanilla and salt, then gradually mix in sifted icing sugar.
Stack and frost the cooled cakes, ensuring every inch is covered.

Notes

For an extra-moist cake, allow the baked cakes to cool completely before frosting. Using flavored extracts or adding citrus zest can create delightful variations.

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 27g
Sodium: 400mg
Fat: 16g
Saturated Fat: 8g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 1g
Protein: 4g
Cholesterol: 60mg

Let’s Make It Together

This delightful recipe is straightforward, allowing you to create a luscious red velvet cake that’s perfect for any occasion. Let’s gather our ingredients and embrace the magic that happens when cake batter meets the warmth of the oven!

Ingredients You’ll Need

2 cups granulated sugar
3/4 cup vegetable oil
1/2 cup unsalted butter, melted
3 large eggs
1 tbsp vanilla extract
1 1/3 cup buttermilk
2 tsp vinegar
1 tbsp gel red food color
1/4 cup boiling water
2 1/2 tbsp Dutch processed cocoa powder
3 cups all-purpose flour
1/4 cup cornstarch
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1 1/4 cup unsalted butter, softened
20 oz cream cheese, room temperature
1 tsp vanilla extract
1/2 tsp salt
3-4 cups icing sugar, sifted

Step-by-Step Directions

Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans so the cakes come out with ease.
In a large bowl, combine the sugar, vegetable oil, and melted butter. Mix them together until they are well blended, bringing an inviting sweetness to your batter. Add the eggs one at a time, followed by the vanilla, buttermilk, and vinegar. Each addition brings new layers of flavor!
In another bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. This step is crucial for ensuring a light, airy cake. Gradually mix these dry ingredients into the wet mixture, blending it all until smooth. As you stir, add the vibrant red food color and boiling water, watching your batter transform into a stunning shade of red.
Divide your luscious batter evenly between the prepared cake pans, smoothing the tops. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. You’ll know it’s ready by the heavenly aroma that fills your kitchen.
Allow the cakes to cool in their pans for about 10 minutes before transferring them to wire racks to cool completely. Give them some time to rest; they deserve it!
For the frosting, beat the softened cream cheese and butter together until smooth and creamy. Add the vanilla and salt, mixing well. Gradually add the sifted icing sugar, beating until it becomes fluffy—just the right consistency for spreading.
Once your cakes have cooled, stack them with a generous layer of frosting between each layer. Coat the top and sides with the remaining frosting, ensuring every inch is covered in creamy goodness. Enjoy every moment of this baking journey, and don’t forget to savor that first slice!

Nutritional Snapshot

Serving Size: 1 slice
Calories: Approximately 350
Protein: 4g
Carbs: 50g
Fat: 16g
Fiber: 1g

This cake is not just delicious; it also has a balance of flavors and nutrients. Packed with some protein and fiber, this sweet treat can keep you from feeling too heavy while satisfying your sweet tooth.

Perfect Pairings

This beautiful red velvet cake is a showstopper all on its own. However, it’s even more delightful when paired with a scoop of vanilla ice cream or a dollop of whipped cream. Serve it during cozy family dinners, birthday celebrations, or simply on a relaxed Sunday afternoon over coffee. Every bite can be paired with charming conversations and laughter, making the moment even sweeter!

Smart Storage Tricks

To keep your cake fresh, slice only what you need and store individual pieces in an airtight container in the refrigerator for up to five days. For longer storage, double wrap the whole cake in plastic wrap and then foil before placing it in the freezer, where it can last for up to three months. To enjoy later, just thaw it in the fridge overnight and frost again if necessary!

Betty’s Secrets

For an extra-moist cake, let the baked cakes cool completely before frosting them.
If you’re short on buttermilk, a quick substitute can be made by mixing regular milk with a tablespoon of vinegar.
Always sift the icing sugar to prevent lumps for a smoother frosting texture.
For a delightful twist, try using flavored extracts like almond or hazelnut in your frosting.
For a decorative touch, sprinkle some chocolate shavings or crushed nuts on top of the frosted cake.

Creative Twists

Add a hint of cinnamon for a warm, cozy flavor that’s perfect for fall gatherings.
In the spring, incorporate some zest and juice of a lemon for a refreshing lift to the frosting.
Swap out the red food coloring for a fun pastel shade to celebrate a special occasion!

Your Questions Answered

What makes red velvet cake different from chocolate cake? The unique combination of red food coloring, cocoa, and buttermilk creates a distinctive flavor and rich color.

Can I make this cake in advance? Absolutely! You can bake and freeze the cake layers, then frost them when ready to serve for maximum freshness.

How do I know when the cake is fully baked? Insert a toothpick in the center, and it should come out clean or with a few moist crumbs attached.

What’s the best way to frost a layered cake? Use an offset spatula for even distribution of frosting and a turntable to help spin the cake for a smooth finish.