The Best Red Velvet Cake from Divas Can Cook
Indulge in the ultimate dessert experience with *The Best Red Velvet Cake from Divas Can Cook*! This classic Southern recipe delivers a perfectly moist and tender crumb, with a rich hint of cocoa and a vibrant red hue that’s simply irresistible. Made with pantry staples like all-purpose flour, buttermilk, and a touch of white vinegar, this cake achieves its signature soft texture and subtle tangy flavor. The creamy, homemade cream cheese frosting takes this dessert to new heights, blending buttery richness with a touch of sweetness for the perfect complement. Ready in just under an hour, this easy-to-follow recipe yields two elegant layers that are perfect for any celebration or indulgent dessert table. Serve up a slice of this show-stopping red velvet cake and make any moment extra special! Keywords: red velvet cake recipe, moist red velvet cake, cream cheese frosting, Southern dessert recipes, easy layer cake.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon unsweetened cocoa powder
- 1 cup vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 2 tablespoons red food coloring
- 2 teaspoons vanilla extract
- 1 teaspoon white distilled vinegar
- 8 ounces cream cheese (softened)
- 0.5 cup unsalted butter (softened)
- 4 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
In a medium bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. Set aside.
In a large bowl, combine the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar. Mix until well incorporated.
Gradually add the dry ingredients into the wet ingredients, mixing until just combined. Be careful not to overmix.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 28-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
While the cakes are cooling, prepare the cream cheese frosting. In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, while mixing on low speed. Once all the sugar is incorporated, increase the speed and beat until fluffy.
Add the vanilla extract and mix until well blended.
Once the cakes are completely cool, place one cake layer on a serving plate and spread a layer of frosting on top.
Place the second cake layer on top and frost the top and sides of the cake evenly.
Decorate as desired, slice, and serve. Enjoy your delicious red velvet cake!
Nutrition Facts
Calories |
8128 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 396.2 g | 508% | |
| Saturated Fat | 143.9 g | 720% | |
| Polyunsaturated Fat | 134.9 g | ||
| Cholesterol | 536 mg | 179% | |
| Sodium | 4645 mg | 202% | |
| Total Carbohydrate | 1137.8 g | 414% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 891.8 g | ||
| Protein | 55.5 g | 111% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 586 mg | 45% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 1019 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
