Best So Moist Red Velvet Cake Recipes

The BEST Red Velvet Cake Recipe image

Provided by I Heart Recipes

Categories Dessert

Time 1h

Number Of Ingredients 17

2 1/2 cups all purpose flour
1 1/2 cup granulated sugar
1 1/2 cup vegetable oil
1 cup buttermilk (at room temperature)
2 large eggs (at room temperature)
1 tsp baking soda
1 tsp salt
1 tsp white distilled vinegar
2 tsp unsweetened baking cocoa
1 1/2 tsp vanilla extract
1 oz red food coloring
16 oz cream cheese (softened)
1 cup unsalted butter (softened)
8 cups powdered sugar
1 tbsp milk
2 tsp vanilla extract
Directions

Steps:

Combine the flour, salt, baking soda, and unsweetened cocoa into a large mixing bowl and sift/whisk together.
In a separate bowl, crack open the eggs, and beat them.
Pour the sugar, buttermilk, oil, and vanilla extract into the bowl with the eggs, and mix until everything is nice and creamy.
Slowly combine the wet, ingredients with dry ingredient. Be sure to mix on a low speed!
Once everything is manageable, switch from mixing the cake batter to folding it.
Next, add it the vinegar, and red food coloring.
Fold in until all of the cake batter is red, and there are no streaks.
Spray two 9 inch cake pans with baking spray, OR grease and flour them.
Pour an equal amount of cake batter into each cake pan.
Shake and tap the pans to release any air bubbles, then let sit for 5 minutes.
Bake each cake on 325 F, for 25-30 minutes.
Remove the cakes from the cake pans, and place them on cooling racks.
While the cakes are cooling, make the frosting.
In a large bowl combine the butter, and cream cheese.
Cream the two ingredients together, then slowly adding in the powdered sugar, but only 1 cup at a time.
Add in the vanilla extract, and milk.
Mix until the frosting is nice and creamy
Once the cakes are completely cool, frost them.

Easy Red Velvet Cake image

Provided by Fiona Dowling

Categories Dessert

Time 1h15m

Number Of Ingredients 18

2 2/3 cups cake flour*
2 tablespoons cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter (softened)
1 cup vegetable oil
1 3/4 cups white sugar
2 teaspoons vanilla extract
3 large eggs (room temperature)
2 1/2 tablespoons red food coloring
1 cup buttermilk (room temperature)
2 teaspoons white vinegar
8 oz cream cheese** (softened)
1/2 cup unsalted butter (softened)
1 teaspoon vanilla extract
1/4 teaspoon salt
3 cups powdered sugar (sifted)
1-2 tablespoons cream (as needed)

Steps:

Preheat the oven to 350F degrees.
Grease and lightly flour a 9x13 inch baking pan.
Sift together the flour, cocoa, baking soda and salt. Whisk gently to combine
In a separate large bowl beat together the butter and sugar until fluffy.
Beat in the oil, followed by the eggs, vanilla extract & red food coloring.
Beat in the flour mixture into the butter mixture about 1/3 at a time, alternating with about 1/3 of the buttermilk. Turn off the mixer and scrape down the sides of the bowl as needed.
Beat in the vinegar.
Pour the batter into the prepared pan and bake for 30-35 minutes, or until an inserted toothpick comes out clean.
In a large bowl beat the butter until soft.
Beat in the cream cheese.
Add in the vanilla extract and salt.
Mix in the powdered sugar about 1 cup at a time until the desired sweetness is reached. If the frosting seems too thick or sweet, mix in a little cream 1 tablespoon at a time.
Frost the cooled cake, and optionally decorate with sprinkles.