This red velvet cake is a gem from our mom’s recipe book. It’s three layers of soft, velvety cake with creamy icing in between each layer. The cake itself is a perfect blend of vanilla, with a touch of cocoa.
Tips for making the best red velvet cake:
- Use good-quality ingredients, especially for cocoa powder and food coloring.
- Don’t overmix the batter, just mix until everything is combined.
- If you’re out of buttermilk, add 1 tablespoon of white vinegar or lemon juice to 1 cup of milk.
- Adjust the amount of red food dye for your desired color. Gel food coloring usually gives a brighter hue.
- Make sure to distribute the batter evenly among the cake pans for uniform layers. Weighing it with a kitchen scale helps.
- Let the cakes cool completely before frosting to keep the icing from melting.
Ingredients
Method
Red Velvet Cake:
- Mix cake flour, cocoa powder, baking soda, and salt in a bowl. Set aside.
- In a large bowl, mix vanilla, buttermilk, eggs, and oil until combined.
- Add sugar and mix well.
- Stir in vinegar and food coloring.
- Add dry ingredients and mix until just combined.
- Pour in hot water and mix until smooth.
- Divide batter into 3 greased and floured 8-inch cake pans.
- Bake at 350°F for about 30-40 minutes, or until a toothpick comes out clean.
- Let cool before frosting.
Cream Cheese Icing:
- Beat softened butter and cream cheese until fluffy.
- Add salt, almond extract (if using), and vanilla.
- Gradually add powdered sugar on low speed until combined.
- Increase speed and whip until light and fluffy.
- Spread icing over cooled cake layers.