This recipe is updated from a previous recipe that I used and is a million times better! That’s the thing with baking, you are always learning and improving. I wanted a red velvet cake recipe that was super classic and wasn’t just vanilla cake with food color added (yuck). I tested this recipe out on a client who’s favorite cake flavor was red velvet and she said it was the best she’s ever had so I think that is a win.
What makes this red velvet different than the rest? High quality cocoa powder, very little food color, moist fluffy texture and a combo of buttermilk and vinegar gives this cake the REAL red velvet cake flavor.
Anyone who says that red velvet cake is just vanilla cake with cocoa powder and food coloring added is a liar haha.
Real Red Velvet Cake Recipe
- 12 oz AP flour
- 14 oz Granulated Sugar I prefer super fine
- 1 Tbsp natural (not dutched) cocoa powder I like Hershey's special dark
- 1 tsp salt
- 1 tsp baking soda
- 2 large eggs room temp
- 6 oz vegetable oil
- 8 oz buttermilk room temp
- 1 Tbsp white vinegar
- 4 oz melted unsalted butter
- 1 tsp vanilla
- 2 oz super red food coloring I prefer americolor super red because it doesn't have a taste
Preheat oven to 350F and prepare two 8" cake pans with cake good or preferred pan spray
Whisk up eggs with oil, buttermilk, vinegar and melted butter and food coloring until combined and set aside.
Place dry ingredients into the bowl of your stand mixer and mix for a few seconds to combine
Add wet ingredients into your dry and mix on medium high for about a minute until combined
Pour into cake pans and bake for about 30 minutes or until a toothpick comes out cleanly. Pairs perfectly with our cream cheese buttercream.
January 24, 2018