The Best Red Velvet Cake Recipe

I love to bake and cook to relax and get my mind off of everyday stresses, especially with what’s happening in the world. Baking is also a fun activity that my 16-month-old son and I enjoy doing together! Although I need to invest in a kitchen stool for toddlers. In the meantime, I’ve been wearing my hip seat, which helps support his weight and gives me the ability to spend time with him while doing something I love. Baking together has become a favorite activity of ours!

Recently, I’ve been on the hunt for a good red velvet cake recipe and came across this one from Divas Can Cook. I’ve now made it a handful of times and can honestly say that it is mind-blowing. The cake turns out restaurant-quality! It is seriously the most delicious red velvet cake ever! It is easy to make, and you probably have all the ingredients on hand. Since most of us are stuck at home, try this recipe and maybe no-contact deliver to some of your friends.

The cream cheese frosting recipe is from Divas Can Cook, but any cream cheese frosting will work.

Ingredients

Dry ingredients:

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 Tablespoons unsweetened, cocoa powder (I use Hersey’s Special Dark Chocolate Cocoa)

Wet Ingredients:

  • 2 cups of sugar (I know not a wet ingredient)
  • 1 cup vegetable oil or canola
  • 2 eggs
  • 1 cup buttermilk
  • 2 teaspoons vanilla extract
  • 1-2 oz red food coloring (You can also use pink and purple if you don’t have red)
  • 1/2 cup plain hot coffee, prepared
  • 1 teaspoon white distilled vinegar

Instructions:

-Preheat oven to 325 degrees F, while the oven is preheating grease and flour (2) 9- inch round cake pans. 

-Combine all dry ingredients together.

-Combine sugar and oil, then add the rest of the wet ingredients.

-Combine the dry ingredients into the wet ingredients. The batter will be thin!

-Separate equally into the greased and floured cake pans. (Don’t skip the flour in this step! I did once…and it wasn’t pretty)

-Bake 30 minutes. Do not overcook it! The cake will continue to bake as it cools, this is the trick to keeping it moist!

-Let the cake cool and then remove from the pan.

-Once the cakes have completely cooled, place the first cake on a cutting board or plate and frost the top. Then place the second cake on top. I typically frost the sides as well. I’m the worst “froster” in the world, so if someone has tips, I’m all ears!

It’s not as pretty looking as Monique’s from Divas Can Cook, but it is AMAZING!

Enjoy my favorite recipe, and let me know if you make it!

 

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