# BEST Red Velvet Cake (Very Soft, Moist & EASY!)

This is a classic red velvet cake that is perfectly soft and moist and very easy to make, with a batter that can be prepared in 5-10 minutes.

- Servings: 8 servings
- Cuisine: American
- Category: Baked Goods
- Language: en

## Ingredients

- 280 g All-purpose flour
- 1 tsp Baking soda
- 1 tsp Baking powder
- 1 tsp Salt
- 13 g Cocoa powder
- 350 g Granulated sugar
- 100 g Egg
- 172 g Oil
- 120 g Whole milk
- 30 g White vinegar
- 10 g Vanilla extract
- 2 tsp Gel paste red food coloring
- 240 g Hot milk
- 56 g Unsalted butter, melted
- 225 g Soft butter (for frosting)
- 500 g Powdered sugar (for frosting)
- 0.25 tsp Salt (for frosting)
- 450 g Cold cream cheese (for frosting)
- 1 tsp Vanilla extract (optional, for frosting)

## Instructions

1. Coat a thin layer of butter on the bottom of the pan and attach parchment paper as a cake liner.
2. In a bowl, add all-purpose flour, baking soda, baking powder, salt, cocoa powder, and granulated sugar.
3. Whisk the dry ingredients together until well combined and set aside.
4. In a separate bowl, add eggs, oil, whole milk, white vinegar, vanilla extract, and red food coloring.
5. Whisk the wet ingredients together until well combined.
6. Add the dry ingredients to the wet ingredients and mix until very smooth.
7. In a small pot, add milk and butter and heat at medium heat until the milk starts simmering very gently.
8. Remove the hot milk and butter from the heat once simmering.
9. Add about 1/3 to half of the hot liquid into the cake batter, mixing gently at first to prevent spills, then mix until well combined.
10. Add the remaining hot liquid to the batter and mix until combined.
11. Scrape off the side and bottom of the bowl to ensure everything is evenly incorporated.
12. Pour the batter into the prepared pans.
13. Bake in the preheated oven at 330ºF (165ºC) for 35-40 minutes (for 8-inch cakes) or 15-20 minutes (for 12 cupcakes) until the top bounces back gently and a toothpick comes out clean with a few crumbs.
14. Set the cake aside until it cools down completely.
15. Once cooled, detach the side using a small cake spatula, flip, take off the pan, and flip it back.
16. Optionally, trim the top of the cake to make it more even.
17. To make cake crumbs for decoration, bake the trimmed cake top at 300 F for about 15 minutes until dried, taking it out once or twice to ensure even cooking and crushing it into smaller pieces.
18. For the frosting, whip soft butter, powdered sugar, and salt at medium to medium-high speed until very fluffy for about 5 minutes.
19. Add cold cream cheese (left at room temperature for about 15 minutes) and whip at high speed until evenly combined.
20. Whip even more for a few additional minutes to make fluffier frosting.
21. Drop a big scoop of frosting on the first cake layer and spread it to make it flat.
22. Place the second cake layer on top.
23. Drop another big scoop of frosting and spread it all over the surface evenly for the crumb coat, ensuring it's thin to seal crumbs.
24. Chill the cake in the fridge if the frosting is getting too soft before applying the final coat.
25. Finish the final coat and decoration as desired; a rustic look can be achieved with a cake spatula.
26. If needed, chill the cake in the fridge before decorating the top to prevent squishing the corner frosting.

## Equipment

- 2 8-inch pans
- parchment paper
- bowl
- whisk
- stand mixer with a paddle attachment (optional)
- small pot
- cake spatula
- oven
- cupcake pan (optional)

## Tips

- For best results, measure ingredients with a scale.
- Using cold cream cheese is key to making a stiffer frosting.
- If the frosting gets too soft, chill it in the fridge to firm up.
- Double the amount of butter in the frosting for an even stiffer cream cheese frosting.
- When baking, try not to open the oven door frequently.
- Wrap the cake surface tightly and store it in the fridge; for a fluffier texture, leave it at room temperature for some time before serving.
- You can bake cupcakes with this recipe; a half batch makes a dozen cupcakes.

## Source

- Original video: https://www.youtube.com/watch?v=KvlAjbfv20M
- Recipe page: https://www.cliprecipe.com/recipe/38475756-d7bd-498a-af91-68490274bcc9
- Extracted: 2026-02-24

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt