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Ultimate Moist Red Velvet Cake

ultimate moist red velvet cake - featured image
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A moist and tender red velvet cake with a creamy, luscious frosting that combines cocoa, buttermilk, and a hint of vinegar for the perfect tang and texture. Easy to make and perfect for any occasion.

Ingredients

Scale
  • 2 ½ cups (312g) all-purpose flour
  • 1 ½ cups (300g) granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon fine salt
  • 1 tablespoon unsweetened cocoa powder (preferably Dutch-processed)
  • 1 cup (240ml) buttermilk, room temperature
  • 1 cup (240ml) vegetable oil
  • 2 large eggs, room temperature
  • 2 tablespoons red food coloring (liquid or gel)
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon distilled white vinegar
  • 8 ounces (227g) cream cheese, softened
  • ½ cup (113g) unsalted butter, softened
  • 4 cups (480g) powdered sugar, sifted
  • 1 teaspoon pure vanilla extract (for frosting)
  • Pinch of fine salt (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
  2. In a large bowl, sift together the flour, baking soda, salt, and cocoa powder. Set aside.
  3. In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, red food coloring, vanilla extract, and white vinegar until smooth.
  4. Slowly add the dry ingredients to the wet ingredients, mixing gently until just combined. Do not overmix.
  5. Divide the batter evenly between the prepared pans and tap gently to release air bubbles.
  6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean and the cakes spring back lightly when touched.
  7. Let the cakes cool in the pans for 10 minutes, then run a knife around the edges and invert onto a cooling rack to cool completely.
  8. For the frosting, beat the cream cheese and softened butter until smooth and creamy.
  9. Gradually add the powdered sugar, beating on low speed to avoid a sugar cloud.
  10. Stir in vanilla extract and a pinch of salt. Adjust sweetness to taste.
  11. Place one cake layer on a serving plate and spread a generous layer of frosting on top.
  12. Place the second cake layer over the first and frost the top and sides evenly.
  13. Chill the cake for 20 minutes, then apply a final coat of frosting for a smooth finish.
  14. Slice and serve. Best eaten the same day but also delicious for days after.

Notes

Use room temperature ingredients for best mixing and texture. Do not overmix the batter to avoid toughness. Chill frosting if too soft before spreading. Let cakes cool completely before frosting to prevent melting. For gluten-free, substitute flour with gluten-free blend. For dairy-free, use coconut yogurt and vegan cream cheese.

Nutrition

Keywords: red velvet cake, moist cake, creamy frosting, easy cake recipe, homemade cake, birthday cake, dessert

Find it online: https://wigglebite.com/ultimate-moist-red-velvet-cake-recipe-easy-homemade-creamy-frosting-tutorial/