Why Make This Recipe
Ultra Moist Red Velvet Cake is a classic dessert that brings joy to any occasion. With its rich, red color and creamy frosting, it becomes the centerpiece of any celebration. This cake not only looks beautiful but is also incredibly delicious. Making this cake from scratch allows you to control the ingredients and achieve that perfect moist texture that everyone loves. Plus, it’s a fun baking project for both beginners and seasoned bakers!
How to Make Ultra Moist Red Velvet Cake
Ingredients:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon white vinegar
- ½ teaspoon salt
- 1 teaspoon cocoa powder
Directions:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, mix the flour, sugar, cocoa powder, and salt.
- In another bowl, combine the vegetable oil, buttermilk, eggs, food coloring, and vanilla extract. Mix well.
- Slowly add the wet mixture to the dry ingredients. Stir until everything is blended together.
- In a small bowl, combine the baking soda and vinegar. It will fizz! Quickly add this to the cake batter and mix until combined.
- Divide the batter evenly between the prepared cake pans.
- Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
How to Serve Ultra Moist Red Velvet Cake
Serve your Ultra Moist Red Velvet Cake with a generous layer of cream cheese frosting on top and between the layers. You can also add some chocolate shavings or fresh berries for decoration. This cake is perfect for birthdays, anniversaries, or any special occasion.
How to Store Ultra Moist Red Velvet Cake
To store your cake, cover it with plastic wrap or keep it in an airtight container. It can be kept at room temperature for 2-3 days. If you want to store it longer, place it in the fridge, where it will last for about a week.
Tips to Make Ultra Moist Red Velvet Cake
- Make sure your ingredients are at room temperature for better mixing.
- Don’t overmix the batter; gently stir until just combined.
- If you want an extra moist cake, add a little more buttermilk or oil.
- Let the cakes cool completely before frosting to avoid melting the icing.
Variation
You can change up this recipe by adding a hint of orange zest for a citrus twist or by using a different frosting, like chocolate or vanilla buttercream.
FAQs
1. Can I use regular milk instead of buttermilk?
Yes, you can make your own buttermilk by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5-10 minutes.
2. Can I freeze the cake?
Absolutely! You can freeze the cake layers wrapped tightly in plastic wrap for up to 3 months. Thaw them in the refrigerator before serving.
3. How can I tell when the cake is done baking?
You can use a toothpick or a cake tester inserted in the center. If it comes out clean or with a few crumbs, your cake is done!
Ultra Moist Red Velvet Cake
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 1 cup vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon white vinegar
- 0.5 teaspoon salt
- 1 teaspoon cocoa powder
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, mix the flour, sugar, cocoa powder, and salt.
- In another bowl, combine the vegetable oil, buttermilk, eggs, food coloring, and vanilla extract. Mix well.
- Slowly add the wet mixture to the dry ingredients. Stir until everything is blended together.
- In a small bowl, combine the baking soda and vinegar. It will fizz! Quickly add this to the cake batter and mix until combined.
- Divide the batter evenly between the prepared cake pans.
Baking
- Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.