Best Red Velvet Cake
Discover the Best Red Velvet Cake recipe with moist texture and vibrant red color. Perfect for celebrations with simple ingredients and easy step-by-step instructions.
Equipment
- oven
- mixing bowl
- whisk
- electric hand mixer
- measuring cups
- measuring spoons
- 9-inch round cake pans
- wire rack
- knife
Ingredients
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tsp baking soda
- 1 tsp fine salt
- 1 tsp cocoa powder
Wet Ingredients
- 1 1/2 cups vegetable oil
- 1 cup buttermilk at room temperature
- 2 large eggs at room temperature
- 2 tbsp red food coloring
- 1 tsp vanilla extract
- 1 tsp distilled white vinegar
Instructions
- Preheat your oven to 350°F. Prepare two 9-inch round cake pans by greasing them with butter and lining the bottoms with parchment paper to prevent sticking.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, salt, and cocoa powder until they are fully combined and no streaks remain.
- In a separate medium bowl, beat together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar with an electric hand mixer on medium speed until the mixture is smooth and uniformly red.
- Pour the wet ingredients into the dry ingredients and mix on low speed just until the batter is combined and smooth, being careful not to overmix. The batter will be a thick, vibrant red liquid.
- Divide the batter evenly between the two prepared cake pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Let the cakes cool in their pans on a wire rack for 10 minutes. Then, run a knife around the edges and invert the cakes onto the rack to cool completely before frosting.
Notes
Ensure buttermilk and eggs are at room temperature for best results. Do not overmix the batter.