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The Best Red Velvet Cake Recipe – Soft, Moist & Perfectly Tangy

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A soft, moist, and slightly tangy red velvet cake with a hint of cocoa and creamy, rich cream cheese frosting. Perfect for any celebration.

Ingredients

Scale

Cake:

  • 2 1/2 cups all-purpose flour, sifted

  • 2 tbsp natural unsweetened cocoa powder

  • 1/2 tsp salt

  • 1/2 cup unsalted butter, softened

  • 1 1/2 cups sugar

  • 1/2 cup vegetable oil

  • 2 large eggs

  • 1 tbsp red gel food coloring

  • 2 tsp vanilla extract

  • 1 tsp white vinegar

  • 1 cup buttermilk

  • 1 tsp baking soda

  • 1 tsp vinegar (to activate soda)

Cream Cheese Frosting:

  • 8 oz cream cheese, softened

  • 1/2 cup unsalted butter, softened

  • 3 1/2 to 4 cups powdered sugar

  • 2 tsp vanilla extract

  • Pinch of salt

Instructions

  • Preheat oven to 350°F. Grease and flour two 9-inch cake pans.

  • Sift together flour, cocoa, and salt. Set aside.

  • Cream butter and sugar until fluffy. Add oil and beat well.

  • Add eggs, then food coloring, vanilla, and vinegar.

  • Alternate adding dry ingredients and buttermilk. Mix gently.

  • Stir baking soda and vinegar in a small bowl, then fold into batter.

  • Divide batter into pans. Bake 30–35 mins. Cool completely.

  • Beat frosting ingredients until fluffy and smooth.

  • Frost between layers, then top and sides. Chill before slicing.

Notes

  • Use room-temp ingredients for best results.

  • Store cake in fridge for up to 4 days.

  • For cupcakes, bake 18–20 minutes.

Find it online: https://goldenflavorstudio.com/the-best-red-velvet-cake-recipe-soft-moist-perfectly-tangy/