Extra Moist Red Velvet Cake

Total Time
1hr
Prep
25 mins
Cook
35 mins

I have been on a mad search for a moist Red Velvet cake. I have gone from recipe sites to recipe sites and my search continued until I decided to just create it myself, and Eureka I have found it!

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Ingredients

Nutrition

Directions

  1. Preheat oven to 350. Grease three 9 inch round pans. Sift flour, salt and baking soda together and set aside. If using cocoa powder mix that with the dy ingredients too.
  2. Melt semi-sweet chocolate with 1 tablespoon of milk. Set aside but do not let harden. Or if you are using coca powder just sift it in with the flour mixture.
  3. Beat butter and sugar in a bowl together for approximately 5 minutes at medium speed. Add eggs one at a time and beat until smooth. Add the food coloring and sour cream, milk vanilla and butter flavoring and chocolate squares. At low speed add flour mixture a little at a time but do not over mix.
  4. Bake in 350 oven for 35 to 40 minutes or until wooden pick comes out clean.
Most Helpful

3 5

This was my fifth stab at a red velvet cake. While it was not dry, it wasn't what I would call extra moist. The cakes I've made with oil or with a mixture of oil and butter were moister. Also, even though I like the definite chocolate taste, the cake comes out looking too brown. The whole point of this cake is the dramatic presentation. So I would either add less chocolate or more red food coloring.

4 5

This cake is extremely delicious..I made some modifications...I don't like sour cream, so I used a teaspoon of vinegar. Also I used 2 ounces of red food coloring to offset the extra cocoa. Rather than using all purpose flour, I used cake flour and added one extra egg. I strongly recommend the recipe. I made two in one night!!!!! It was a tremendous success.

4 5

It was really tasty but I did add just a tablespoon more buttermilk to thin out the liquid.