Hello beautiful people!
Welcome back--I’m here with something a little different! Today I’m going to show you how to make this delicious, homemade, and most importantly moist Red Velvet Cake! I made this cake for Valentine’s weekend and it was amaayzzzinguh! If you want the deets on this yummy recipe, keep reading and don’t forget to subscribe to the blog--ok, let's get started!
So these are the ingredients you will need. Most of them you probably already have: like eggs, oil, salt, sugar. But some you may not have on hand like butter milk or red food coloring. If buttermilk is a regular item in your fridge, I want pancakes at your house--like yesterday!
Start by pre-heating your oven to 325 degrees F. This cake takes 30-ish minutes to cook. The combination of low heat and longer cook time ensures for a thoroughly cooked, moist cake.
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 Tablespoons unsweetened, cocoa powder
- 2 cups sugar
- 1 cup vegetable oil or canola
- 2 eggs
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 3 teaspoons of red food coloring
- 1 teaspoon white distilled vinegar
- 1 cup of Hazelnut flavored, black HOT coffee
Preheat oven to 325 F.
Generously grease and flour (2) 9-inch round cake pans. Set aside.
- In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder and salt. Set aside.
- In a large bowl, combine the sugar and vegetable oil.
- Mix in the eggs, buttermilk, vanilla and red food coloring until combined.
- Stir in the coffee and white vinegar.
- Combine the wet ingredients with the dry ingredients a little at time, mixing after each addition, just until combined. (Batter will be thin)
- Pour the batter evenly into each pan.
- Bake in the middle rack for 30-40 minutes or until a toothpick inserted in center comes out with moist crumbs clinging to it. Do not over bake as cake will continue to cook as it cools.
- Let pans cool on a cooling rack until the pans are warm to the touch.
- Slide a knife or offset spatula around the inside of the pans to loosen the cake from the pan.
- Gently remove the cakes from the pan and let them finish cooling. (The warm cake will be very delicate)
- Frost the cake with cream cheese frosting when the cakes have cooled completely.
Be sure to follow Step 5 TO THE T! If you just flop all of your dry ingredients into the wet mix, your batter will be lumpy and you may end up cooking small bubbles of flour and that's never good. The pictures below show how best to incorporate the dry and wet ingredients.
Be sure to pour your prepared cake batter evenly into each 9 inch cake pan. Doing so will ensure the aesthetic of the cake is even when baking. Look at those baked cakes--perfection!
When frosting, frost only on 100% cool cake. Take it from me: I have rushed the process and iced a warm cake. NO BUENO. The cake will act as a sponge and will suck up the frosting completely changing the texture of your cake. Also, beginning the frosting process on warm cake will cause your icing to melt into a runny mess!
If you try this out let me know on social media by tagging your food pics with #EugeniaCooks! What other recipes would you guys like to see? Leave me a comment below: have you made this recipe before? What was different about it?! I would love to see your creations and share them! Share this recipe with your foodie friends!