Extra Moist Red Velvet Cake

Indulge in the irresistible decadence of Extra Moist Red Velvet Cake, the ultimate dessert that combines a velvety texture with rich, vibrant flavors. This crowd-pleasing cake is made with buttermilk and a hint of vinegar, ensuring a perfectly tender crumb, while a touch of cocoa powder balances the sweetness. The layers are generously coated with a luscious cream cheese frosting, whipped to perfection for a tangy, silky finish. Perfect for celebrations or just a sweet treat, this recipe is easy to follow and takes only 20 minutes of prep time. Whether you're a baking novice or a seasoned pro, this classic red velvet cake with its signature moistness and vibrant color will impress every guest. Serve chilled for the ultimate indulgence in every bite!

Nutriscore Rating: 38/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 12

Ingredients

• 2.5 cups All-purpose flour
• 2 cups Granulated sugar
• 2 tablespoons Unsweetened cocoa powder
• 1 teaspoon Baking soda
• 0.5 teaspoon Salt
• 1 cup Buttermilk
• 1 cup Vegetable oil
• 2 pieces Large eggs
• 2 tablespoons Red food coloring
• 2 teaspoons Vanilla extract
• 1 teaspoon White vinegar
• 8 ounces Cream cheese (room temperature)
• 0.5 cup Unsalted butter (room temperature)
• 4 cups Powdered sugar
• 2 tablespoons Milk
• 1 teaspoon Vanilla extract (for frosting)

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans. Alternatively, line them with parchment paper for easy removal.

Step 2

In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, and salt until thoroughly combined.

Step 3

In another large bowl, whisk together the buttermilk, vegetable oil, eggs, red food coloring, vanilla extract, and vinegar until smooth and well blended.

Step 4

Gradually add the wet ingredients to the dry ingredients. Mix gently with a hand whisk or electric mixer on low speed until just combined. Do not overmix; the batter should be smooth but not overly worked.

Step 5

Divide the batter evenly between the prepared cake pans. Gently tap the pans on the counter to remove any air bubbles.

Step 6

Bake for 28-30 minutes, or until a toothpick inserted into the center of each cake comes out clean. Be careful not to overbake to keep the cake moist.

Step 7

Remove the cakes from the oven and let them cool in the pans for 10-15 minutes. Then, transfer them to a wire rack to cool completely.

Step 8

To make the frosting, beat the cream cheese and butter together in a large mixing bowl using an electric mixer on medium speed until smooth and creamy.

Step 9

Gradually add the powdered sugar, one cup at a time, mixing on low speed after each addition to avoid a sugar cloud. Once all the sugar is incorporated, increase the speed to medium-high and beat until fluffy.

Step 10

Add the milk and 1 teaspoon of vanilla extract to the frosting and beat for an additional 1-2 minutes until well combined.

Step 11

Once the cakes are completely cooled, level the tops with a serrated knife if needed for even layering. Place one cake layer on a serving plate or cake stand.

Step 12

Spread a generous layer of cream cheese frosting over the first layer and gently stack the second cake layer on top. Spread frosting over the top and sides of the entire cake until fully covered.

Step 13

Decorate as desired with sprinkles, crumbs from the trimmed cake layers, or fresh fruit. Refrigerate the cake for at least 30 minutes before slicing to allow the frosting to set.

Step 14

Serve and enjoy your extra moist red velvet cake!

Nutrition Facts

Serving size	2166.1 grams (2166.1g)

Amount per serving	% Daily Value*
Calories	8296

Total Fat 407.60g	523%
Saturated Fat 147.70g	739%
Polyunsaturated Fat 134.90g
Cholesterol 895mg	298%
Sodium 3616mg	157%
Total Carbohydrate 1141.40g	415%
Dietary Fiber 12.00g	43%
Total Sugars 894.20g
Protein 68.80g	138%

Vitamin D 278IU	1391%
Calcium 686mg	53%
Iron 19mg	105%
Potassium 1288mg	27%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.1%

Protein: 3.2%

Carbs: 53.7%