My Red Velvet Cake has a plush, velvety red crumb with a buttery, subtly chocolatey flavor. Top it off with classic ermine or cream cheese frosting! An easy, moist, and delicious recipe for a classic cake!
Preheat oven to 350F (175C) and spray two 8” cake pans (see note for using different sized pans) with baking spray and line the bottoms with parchment paper. Set aside.
Combine milk and food coloring in a large measuring cup or small bowl, whisk to thoroughly combine and set aside.
In a large bowl, whisk together flour, granulated sugar, brown sugar, cocoa powder, baking soda, and salt until thoroughly combined.
Add melted butter and oil and stir until all ingredients are well-combined and no longer dry (the mixture will be thick).
Add eggs and egg yolk, one at a time, stirring until very well-combined after each addition. Pause occasionally to scrape the sides and bottom of the bowl with a spatula.
Stir in vanilla extract and vinegar then gradually add milk mixture and stir very well until completely combined and batter is entirely smooth and lump-free. While it's not impossible to over-mix this cake batter, it is difficult to do so and you are more likely to accidentally under-mix, so stir well!
Evenly divide batter into prepared pans and bake on center rack on 350F (175C) for 40-45 minutes or until a toothpick inserted in the center comes out with a few moist crumbs (preferred) or clean (once the toothpick comes out clean it is nearing becoming over-baked, take it out of the oven at once).
Allow cakes to cool in their pans for 10-15 minutes, then run a knife along the inside rim to loosen the cakes and carefully invert onto a cooling rack to cool completely before covering with frosting. My cakes generally bake up nice and flat, but if yours are domed, level with a sharp serrated knife after cooling and before stacking and frosting.
Buttermilk. If you don't have buttermilk on hand, measure 1 ½ Tablespoons of white vinegar into a 2-cup measuring cup and then add whole milk until you reach the 1 ½ cup line. Whisk together and allow to sit for 5 minutes, then add food coloring and proceed with the recipe.¹I do NOT recommend substituting cake flour or any other kind of flour for this recipe.²To quickly bring eggs to room temperature, place them in a bowl of warm (not hot!) water for 15 minutes.³Ermine frosting is the classic frosting used for red velvet cake, but I alternatively love and would recommend using a batch of my cream cheese frosting.
Using Different Pans:
This recipe makes 6 cups of batter. I have tested it in the following pans:9x13 pan: bake on 350F/175C for approximately 33 minutes (may take longer if using a glass dish)9” pans: bake on 350F/175C for 33-35 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.Cupcakes: I don't recommend using this exact recipe for cupcakes as it's a bit too moist, try my red velvet cupcake recipe instead.
Store cake in an airtight container. It will keep at room temperature for 1-2 days or in the refrigerator for up to 7 days (the fridge does tend to dry out cakes!). It may also be frozen for 2-3 months.
Serving: 1slice (does not include icing, all icing recipes include complete nutrition in the recipe) | Calories: 423kcal | Carbohydrates: 56g | Protein: 5g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 54mg | Sodium: 365mg | Potassium: 116mg | Fiber: 1g | Sugar: 37g | Vitamin A: 368IU | Calcium: 60mg | Iron: 2mg
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