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Soft Red Velvet Cake

Experience the joy of a deliciously moist Soft Red Velvet Cake, perfect for any celebration.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups All-purpose flour The backbone of any cake, providing structure.
  • 1 tbsp Cocoa powder Enhances the cake's subtle chocolate flavor; Dutch-processed cocoa can deepen the taste.
  • 1 tsp Baking soda A leavening agent used to help the cake rise.
  • 1 tsp Baking powder Another leavening agent to ensure the cake rises perfectly.
  • 1 pinch Salt Highlights the cake's sweetness.
Wet Ingredients
  • 1 cup Granulated sugar Sweetens and tenderizes the cake.
  • 1/2 cup Butter Ensures a moist and rich texture.
  • 1/2 cup Vegetable oil Assists in achieving moisture.
  • 2 large Eggs Provides richness and structure; best at room temperature.
  • 1 cup Buttermilk Adds moisture and acidity for tender cake layers; can substitute with milk and lemon juice.
  • 1 tbsp White vinegar Enhances the cake’s rise and flavor.
  • 1 tsp Vanilla extract Adds a lovely aromatic note.
  • 1 tbsp Red liquid food coloring Gives the cake its characteristic color.

Method
 

Preparation
  1. Preheat your oven to 350°F (177 °C) and grease two 8-inch cake tins.
  2. In a bowl, sift together your flour, cocoa powder, baking soda, baking powder, and salt. Whisk to combine and set aside.
  3. In another bowl, cream together the butter, vegetable oil, and sugar for 2-3 minutes until light and fluffy.
  4. Add the eggs one by one, mixing well after each addition.
  5. Mix the buttermilk, vinegar, vanilla extract, and food coloring into the wet mixture.
  6. Fold in half of your dry ingredients, followed by the remaining dry ingredients and buttermilk, alternating as you go.
  7. Be cautious not to overmix; you want just combined.
  8. Distribute the batter evenly into the prepared tins.
  9. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
  10. Once baked, allow the cakes to cool in their tins before transferring to a wire rack.

Notes

Serve with cream cheese frosting and garnish with fresh berries or powdered sugar. Brush baked layers with simple syrup for extra moisture. Store in an airtight container for freshness.