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Moistest Red Velvet Cake (Soft For Days!) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 37 reviews

  • Author: Mary & Susan
  • Total Time: 1 hr 30 mins
  • Yield: 12-14 servings

Description

This Moistest Red Velvet Cake recipe delivers an exceptionally soft and tender crumb with a melt-in-your-mouth texture, achieved through a unique hot batter technique. Balanced with Dutch processed cocoa and a hint of tanginess from vinegar, this cake pairs perfectly with creamy, luscious cream cheese frosting. Ideal for special occasions or any time you crave a rich but light red velvet treat.

Ingredients

Red Velvet Cake:

  • 2 1/2 cups all purpose flour (325g)
  • 1 2/3 cups granulated sugar (330g)
  • 1 1/4 tsp baking soda
  • 1 tsp salt
  • 10 tbsp unsalted butter (140g)
  • 1/3 cup vegetable oil (75g)
  • 3/4 cup water (180g)
  • 2 1/2 tbsp Dutch processed cocoa powder (15g)
  • 1 tbsp red gel food color
  • 3/4 cup whole milk (180g)
  • 5 tsp vinegar
  • 2 large eggs
  • 1 tbsp vanilla bean paste

Cream Cheese Frosting:

  • 16 oz cream cheese, room temperature (2 8 oz blocks or 453g)
  • 1 cup unsalted butter, room temperature (2 sticks or 226g)
  • 1 tsp vanilla bean paste
  • ½ tsp salt
  • 3 cups powdered sugar, sifted (360g)

Instructions

  1. Preheat and Prepare Pans: Pre-heat oven to 325°F (conventional, no fan). Line three 8-inch cake pans with parchment paper, and grease them with butter or oil to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour. Add sugar, baking soda, and salt, then whisk thoroughly to combine evenly and ensure no lumps.
  3. Make Hot Batter Mixture: In a saucepan on medium-low heat, combine the unsalted butter, vegetable oil, water, Dutch processed cocoa powder, and red gel food color. Stir continuously until the butter melts. Once the mixture begins to simmer, cook and stir for one additional minute to blend flavors and activate the cocoa.
  4. Combine Wet Hot Mixture with Dry Ingredients: Pour the hot liquid slowly into the dry mixture. Gently whisk until just combined and no flour streaks remain. The batter might appear slightly split; this is normal and do not overmix.
  5. Add Remaining Wet Ingredients: In a glass, mix whole milk and vinegar. Add this mixture along with eggs and vanilla bean paste into the batter. Slowly and gently fold all the ingredients until you have a smooth, uniformly colored red cake batter.
  6. Divide Batter and Bake: Evenly pour the batter into the prepared pans, using a scale for accuracy if possible. Tap the pans firmly 3-5 times on the counter to release large air bubbles. Bake in the preheated oven for about 18 minutes, or until a toothpick inserted into the center comes out with light moist crumbs but no raw batter.
  7. Cool Cakes: Remove pans from the oven and let cakes cool in the pans for 15 minutes. Carefully invert the cakes onto wire racks and allow them to cool completely.
  8. Prepare Cream Cheese Frosting: In a stand mixer fitted with the paddle attachment, add room temperature butter, cream cheese, vanilla bean paste, salt, and sifted powdered sugar. Mix on medium speed for 2-3 minutes until smooth, fluffy, and spreadable, scraping the bowl halfway through. Refrigerate if frosting becomes too soft.
  9. Assemble the Cake: Trim the domed tops off the cooled cakes to level them. Place the first layer on a cake stand or turntable, spread a generous layer of frosting evenly over it. Repeat for the remaining layers.
  10. Crumb Coat and Chill: Apply a thin crumb coat of frosting over the assembled cake, smoothing as much as possible. Refrigerate for 15 minutes to set the crumb coat.
  11. Final Frosting and Decoration: Apply the remaining frosting over the cake, smoothing evenly. Use cake crumb made from trimmed domes for decoration or decorate as desired.
  12. Serve: Slice and enjoy your moist, flavorful red velvet cake!

Notes

  • Use Dutch processed cocoa powder for the best rich chocolate flavor; natural unsweetened cocoa can be substituted but may alter taste and color.
  • To scale down the recipe, halve all ingredient quantities and bake in 6-inch pans for a smaller three-layer cake.
  • You can prepare the cake ahead and keep it covered at room temperature for up to 1 day, or refrigerate for up to 3 days. Bring refrigerated cake to room temperature for 15-30 minutes before serving for optimal texture.
  • Keep leftovers stored in an airtight container in the fridge to maintain freshness.
  • Prep Time: 30 mins
  • Cook Time: 20 mins
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://mysimpledish.com/moistest-red-velvet-cake-soft-for-days-recipe/