Hello My Sweet here with the best red velvet cake recipe you will ever make.
We are here today to rock your cake tasting socks off with a recipe that is a sure fire hit.
Red Velvet cake is a southern tradition. Having grown up in the south it is one of those staple desserts you expect to find at a restaurant or bakery. Red Velvet cake is to the south what Black and Whites cookies are to New York. It is also super sexy, so it’s perfect for romantic holidays like Valentine’s Day. (Yes, cakes can be sexy.)
This is the best red velvet cake recipe we have ever encountered. Hands down.
I have been baking my whole life. Not professionally, but as something I enjoy from time to time, since I was a kid. Mostly because I really love to eat dessert. I’ve eaten a lot of cake and you can trust my sweet tooth and taste buds on this one.
The best red velvet cake recipes have all the right elements: moist, delicate, vibrant, and velvety with a generous amount of cream cheese frosting to top it off. This one is no exception.
THE BEST RED VELVET CAKE RECIPE (ADAPTED FROM SAVEUR)
Cake Ingredients & Instruction
- 2 1/2 cups cake flour
- 1 1/2 cups sugar
- 1 tsp. baking soda
- 1 tsp. cocoa powder
- 1 tsp. salt
- 2 eggs
- 1 1/2 cups vegetable oil
- 1 cup buttermilk
- 1 oz. red food coloring
- 1 tsp. vanilla extract
- 1 tsp. white distilled vinegar
Preheat oven to 350°. Grease three 6” or 8” round cake pans with butter. Add a round of parchment paper to the bottom of the pan, then butter again. Dust lightly with flour and set aside.
Combine flour, sugar, baking soda, cocoa, and salt into a bowl.
Beat eggs, oil, buttermilk, food coloring, vanilla, and vinegar in a separate bowl with an electric mixer until combined.
Incorporate the dry ingredients gradually into the wet and beat until smooth, 1-2 minutes. Divide batter evenly between pans.
Bake cakes, rotating halfway through, until a toothpick inserted in the center of each cake comes out clean, 25–30 minutes for 8” pans, 35-45 minutes for 6” pans.
Let cakes cool for 5 minutes, then invert each onto a plate, then invert again onto a rack. Let cakes cool completely before frosting.
Use a cake leveler or a serrated knife to level off the tops of your cakes so that you are left with flat even tops. Save the tops for garnish.
Frosting Ingredients & Instruction
- 12 oz. cream cheese, softened
- 12 oz. butter, softened
- 1 tsp. vanilla extract
- 3-4 cups confectioners’ sugar
- Chopped pecans or walnuts to garnish (optional)
Beat cream cheese, butter, and vanilla in a bowl with an electric mixer until well combined.
Add sugar gradually and beat until frosting is smooth.
Cake Assembly & Decorating
Put one cake layer on a cake plate or stand then spread one-quarter of the frosting on top.
Set another layer on top and repeat frosting.
Set remaining layer on top and sides first, then the top with the remaining frosting.
If you planned to use pecans or walnuts, press them into the sides of the cake.
If you planned to use cake crumb for garnish, put your extra cake tops from step 7 above into a processor until you have crumbs.
Sprinkle the crumb to add garnish around the base of your cake or onto the top for a bright flash of red!