"he Proposed!" Red Velvet Cake

"This may sound cocky, but seriously, stop looking for an amazing, homemade red velvet cake recipe because here she is!!! I've had three professional wedding cake bakers ask me for this ridiculously moist recipe. Not only is this red velvet cake "stick to the back of the fork" moist, but it's so soft with that perfect red velvety chocolate taste. Frost with whipped cream cheese icing and perfecto!!"
 
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photo by jennseay photo by jennseay
photo by jennseay
photo by yesdivascancook photo by yesdivascancook
Ready In:
50mins
Ingredients:
13
Yields:
1 two-layer cake
Serves:
12
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ingredients

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directions

  • In a large bowl add flour, baking soda, baking powder, salt & cocoa powder. Whisk until well combined. Set Aside.
  • In a separate large bowl, add sugar and oil. Mix until combined.
  • Add in eggs, buttermilk, vanilla & red food coloring. Stir until combined.Next add in the coffee & vinegar. Stir until combined.
  • Next add in the coffee & vinegar. Stir until combined.
  • Pour the flour mixture into the sugar mixture a little at a time. Beating until well combined.
  • Pour the batter into 2 greased & flour 9 inch round cake pans. Bake for 30-40 minutes at 350 or until toothpick inserted into center comes out clean. Another way to check for doneness is to lightly press the cake on top, if it springs back then it is done, if the dent remains in the cake then it is not done. Do not overbake.
  • When the cakes are done let them cool in the pan for about 10-15 minutes. Then remove them from the pan and let them finish cooling on a wire rack.

Questions & Replies

default avatar
  1. Mary C.
    Where is the recipe for the cream cheese frosting? If there is one plz let me know. Thanks
     
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Reviews

  1. anchorwoman2b_80170
    OMG, I have been looking for a red velvet recipe and have only found the oily blah recipes. However, I have to search no more. This recipe was great and I only made two small changes. I only used 3/4 cups of oil ( to avoid an oily cake). I also mixed the vinegar and baking soda together and added it to the the wet mix. This cakes needs to be made the night before, because something happens that makes you raise your hand and thank God when you taste it the next day.
     
  2. jennseay
    I have searched all over for the perfect red velvet recipe and FINALLY I've found it! It made the PERFECT cupcakes! I added a picture that doesn't even do justice to the beauty and depth of the red. The only change I made was to use 1 ounce of Wilton red icing color instead of dye. One of the other commenters suggested 13 min for the cupcakes...PERFECT! This left them moist, which I don't typically get! Outstanding!
     
  3. Cathy L.
    I have been making this beautiful cake for the last 5 years after a 10 year search for the perfect Red Velvet Cake... I am telling you this is it! Follow the recipe to the letter and it will not fail. I also follow yesdivascancook Please try her Grandmas pound cake....melt in your mouth!
     
  4. SanRoCher5
    This is the best red velvet cake! Even my son who generally dislikes cake loves this recipe. Moist and delicious!
     
  5. Cinda1201
    I was excited to make this cake after reading the reviews, but was a disappointed with the result. Though I like the idea of oil verses butter, and also the addition of coffee. I was surprised to see how little vinegar the recipe called for and that it did not require to combine it with the baking soda, which as I understand it important for the cake to rise properly. The addition of baking powder as well (I thought) gave it a starchy taste. However, I tried this recipe again with a few variations, and was not happy with that result either. Overall, it's an okay cake, but not what I would serve for a special occasion or a dinner party full of gourmet foodies.
     
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Tweaks

  1. chimeraboo
    Wooo Child! This cake is PHENOMENAL! It is hands down the best red velvet cake I have ever made! I was looking for a moist red velvet cake with something special or different than the typical red velvet cake recipe and I found it! Vegetable oil instead of butter, and the 1/2 cup of hot coffee is just genius (for the record, I didn't have coffee so I substituted hot chocolate instead. This cake is so moist! I made it for Christmas and then sent half of it home with my guests, the rest is mine all mine (as long as I can keep my husband and child away from it). I already have requests to make it again! This is the real deal. This recipe is definitely going in my recipe files for future use! Thank you Yesdivascancook!
     

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