Ultra Moist Red Velvet Cake
A classic dessert with a rich, vibrant color and creamy frosting, perfect for any occasion.
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.
Notes
Make sure your ingredients are at room temperature for better mixing. Don't overmix the batter; gently stir until just combined. For an extra moist cake, consider adding a little more buttermilk or oil. Let the cakes cool completely before frosting to avoid melting the icing.