Extra Moist Red Velvet Cake

"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!"
photo by justme.jeneeb photo by justme.jeneeb
photo by justme.jeneeb
photo by jhanisj photo by jhanisj
photo by jhanisj photo by jhanisj
photo by nikki lecroy photo by nikki lecroy
photo by mortarandpestle photo by mortarandpestle
Ready In:




  • 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.
  • 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.
  • 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.
  • Bake in 350 oven for 35 to 40 minutes or until wooden pick comes out clean.

Questions & Replies

Got a question? Share it with the community!


  1. 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.
  2. 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.
  3. It was really tasty but I did add just a tablespoon more buttermilk to thin out the liquid.
  4. I made this cake 3 times and everyone seems to love it! But i made some modifications as well:<br/>-used just 2 tbsp of cocoa<br/>-buttermilk used lemon instead of vinegar<br/>-used just 2 tbsp of coloring<br/>-added 1/2 cup of cream cheese.
  5. Quite a good cake- they were well recieved by the family. I wasnt sure what 3 semisweet chocolate squares was in grams so I used 75g dark chocolate which was just about right. I made the mix into muffins and iced them with my own cream cheese icing and easter eggs. Made for PAC Spring 2009


Known for our $2,500 award winning "Butter Pecan Caramel Cheesecake", but we do so much more. We do what most bakeries don't do any more. We offer a wide variety of made to order baked goods all made from scratch. Can you imagine, old fashioned baking like your great-grandmother use to do. Who does that?......We do! Call us today! Offering a delectable assortment of made to order desserts from cheesecakes to candy you can not go wrong choosing us for all of your baking or party needs. We also cater all events large and small. Bon app?tit!
View Full Profile

Find More Recipes