Who can refuse a moist, chocolatey (I know it isn’t a word but you know what I mean) slice of cake, smothered in a cream cheese frosting? I know I can”t. But for the life of me I don’t know why I always passed up red velvet cake at dinner parties. I really just didn’t know that it was chocolate cake colored red. Why color it red? Who knows, but once I was finally coaxed into eating it, I loved it.
So for cake’s sake and mine, I had to make a red velvet cake at home and make sure the recipe was easy enough to want to make it again and again. The secret to this perfectly moist cake is the white vinegar and buttermilk. The crumb is perfect, soft, melt in your mouth yummy…you won’t want another recipe for red velvet cake ever again. Don’t want a red cake? Leave out the food coloring for a just as delicious chocolate cake.
Delicious Rating: I have made this recipe a few times now and love it more and more each time. It is the perfect layer cake and works wonderfully as cupcakes as well. Each time this is served it is gone, none left over what so ever. I used just a basic cream cheese frosting, you can use your favorite recipe or if you prefer the cake alone, it would be perfect with ice cream too. There is 1/2 cup of hot coffee in the recipe that really enhances the chocolate and you mustn’t leave it out! If you give this a bake let me know how you enjoyed it.
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Red Velvet Cake
Author: CookEatDelicious.com
Prep time:
Cook time:
Total time:
Yields: 10 Slices
- 2 cups all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 3 tbsp cocoa powder
- 2 cups sugar
- 1 cup vegetable oil
- 2 eggs
- 1 cup buttermilk
- 2 tsp vanilla extract
- 2.5 ounces of red food coloring
- 1 tsp teaspoon of white distilled vinegar
- ½ cup hot coffee
- Preheat oven to 325 degrees F.
- Line two round nine-inch cake pans with parchment paper and lightly grease sides.
- Whisk flour, baking soda, baking powder, salt, and cocoa powder together in a medium bowl.
- In a large bowl whip sugar and vegetable oil.
- Mix in eggs to sugar mixture one at a time.
- Mix in buttermilk, vanilla, and food coloring until well combined.
- Add in coffee and vinegar.
- Slowly mix in flour mixture to wet ingredients until just combined.
- Pour batter evenly into both cake pans.
- Bake for 35 minutes or until toothpick comes out clean.
- Let cool on a wire rack for 10 minutes then invert them onto rack.
- Frost with your favorite cream cheese frosting once cool.
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I brewed the coffee first so that it would be fresh and hot once I needed it for the recipe.
Delicious!