Super moist red velvet cake

30 mins
Serves 1
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Directions

  1. 1Sift together 2.5 cups of all-purpose flour, 1 teaspoon of baking soda, and 1 teaspoon of cocoa powder in a mixing bowl.
  2. 2Sift together 2.5 cups of all-purpose flour, 1 teaspoon of baking soda, and 1 teaspoon of cocoa powder in a mixing bowl.
  3. 3Sift together 2.5 cups of all-purpose flour, 1 teaspoon of baking soda, and 1 teaspoon of cocoa powder in a mixing bowl.
  4. 4In a separate bowl, combine 1.5 cups of canola oil, 1 teaspoon of vinegar, 1 teaspoon of vanilla extract, and 1 ounce of red food coloring.
  5. 5In a separate bowl, combine 1.5 cups of canola oil, 1 teaspoon of vinegar, 1 teaspoon of vanilla extract, and 1 ounce of red food coloring.
  6. 6In a separate bowl, combine 1.5 cups of canola oil, 1 teaspoon of vinegar, 1 teaspoon of vanilla extract, and 1 ounce of red food coloring.
  7. 7Cream together 1.5 cups of sugar, 2 eggs, and the red food coloring mixture until well blended.
  8. 8Cream together 1.5 cups of sugar, 2 eggs, and the red food coloring mixture until well blended.
  9. 9Cream together 1.5 cups of sugar, 2 eggs, and the red food coloring mixture until well blended.
  10. 10Gradually add the dry ingredients and 1 cup of buttermilk to the wet ingredients, alternating between the two and beginning and ending with the dry ingredients.
  11. 11Gradually add the dry ingredients and 1 cup of buttermilk to the wet ingredients, alternating between the two and beginning and ending with the dry ingredients.
  12. 12Gradually add the dry ingredients and 1 cup of buttermilk to the wet ingredients, alternating between the two and beginning and ending with the dry ingredients.
  13. 13Stop the mixer periodically to scrape down the sides of the bowl.
  14. 14Stop the mixer periodically to scrape down the sides of the bowl.
  15. 15Stop the mixer periodically to scrape down the sides of the bowl.
  16. 16Prepare two 8-inch round cake pans by greasing them and optionally lining with parchment paper.
  17. 17Prepare two 8-inch round cake pans by greasing them and optionally lining with parchment paper.
  18. 18Prepare two 8-inch round cake pans by greasing them and optionally lining with parchment paper.
  19. 19Divide the batter evenly between the prepared pans and tap them gently on the counter to release air bubbles.
  20. 20Divide the batter evenly between the prepared pans and tap them gently on the counter to release air bubbles.
  21. 21Divide the batter evenly between the prepared pans and tap them gently on the counter to release air bubbles.
  22. 22Bake at 350°F (175°C) for approximately 30 minutes, or until a toothpick inserted into the center comes out clean.
  23. 23Bake at 350°F (175°C) for approximately 30 minutes, or until a toothpick inserted into the center comes out clean.
  24. 24Bake at 350°F (175°C) for approximately 30 minutes, or until a toothpick inserted into the center comes out clean.
  25. 25While the cakes bake, prepare the frosting by creaming together 1 block (8 oz) of cream cheese and 1 stick of butter until smooth.
  26. 26While the cakes bake, prepare the frosting by creaming together 1 block (8 oz) of cream cheese and 1 stick of butter until smooth.
  27. 27While the cakes bake, prepare the frosting by creaming together 1 block (8 oz) of cream cheese and 1 stick of butter until smooth.
  28. 28Add 4 cups of confectioners' sugar to the cream cheese and butter mixture and mix well.
  29. 29Add 4 cups of confectioners' sugar to the cream cheese and butter mixture and mix well.
  30. 30Add 4 cups of confectioners' sugar to the cream cheese and butter mixture and mix well.
  31. 31Stir in 2 tablespoons of sweet cream (or coffee creamer) and 1 teaspoon of vanilla extract until the frosting reaches the desired consistency.
  32. 32Stir in 2 tablespoons of sweet cream (or coffee creamer) and 1 teaspoon of vanilla extract until the frosting reaches the desired consistency.
  33. 33Stir in 2 tablespoons of sweet cream (or coffee creamer) and 1 teaspoon of vanilla extract until the frosting reaches the desired consistency.
  34. 34Once the cakes have cooled, frost them, applying a crumb coat first if desired.
  35. 35Once the cakes have cooled, frost them, applying a crumb coat first if desired.
  36. 36Once the cakes have cooled, frost them, applying a crumb coat first if desired.

Ingredients

  • 2.5 cups all purpose flour
  • 2.5 cups all purpose flour
  • 2.5 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking soda
  • 1 teaspoon baking soda
  • 1 teaspoon cocoa
  • 1 teaspoon cocoa
  • 1 teaspoon cocoa
  • 1.5 cups canola oil
  • 1.5 cups canola oil
  • 1.5 cups canola oil
  • 1 teaspoon vinegar
  • 1 teaspoon vinegar
  • 1 teaspoon vinegar
  • 1 teaspoon vanilla
  • 1 teaspoon vanilla
  • 1 teaspoon vanilla
  • 1 1 ounce bottle red food colouring
  • 1 1 ounce bottle red food colouring
  • 1 1 ounce bottle red food colouring
  • 1.5 cups sugar
  • 1.5 cups sugar
  • 1.5 cups sugar
  • 2 eggs
  • 2 eggs
  • 2 eggs
  • 1 cup buttermilk
  • 1 cup buttermilk
  • 1 cup buttermilk
  • 8 oz block cream cheese
  • 8 oz block cream cheese
  • 8 oz block cream cheese
  • 1 stick butter
  • 1 stick butter
  • 1 stick butter
  • 4 cups confectioner sugar
  • 4 cups confectioner sugar
  • 4 cups confectioner sugar
  • 2 tablespoons sweet cream (coffee creamer)
  • 2 tablespoons sweet cream (coffee creamer)
  • 2 tablespoons sweet cream (coffee creamer)
  • 1 teaspoon vanilla
  • 1 teaspoon vanilla
  • 1 teaspoon vanilla

Equipment

siftermixing bowlswhiskelectric mixeroffset spatulacake pansoven

Tips

  • Sifting the dry ingredients is important for a light and fluffy cake.
  • Start with flour and end with flour when alternating with buttermilk to prevent drying out the batter.
  • Scrape down the sides of the mixer bowl to ensure all ingredients are incorporated.
  • Grease and flour cake pans or use parchment paper to prevent sticking.
  • Tap the filled cake pans on the counter to remove large air bubbles.
  • Bake at 350°F (175°C) for approximately 25-30 minutes, but watch closely as oven times vary.
  • The coffee creamer works well as a substitute for sweet cream.
  • Cutting the cake layers in half can make them thinner, but this is optional.
  • A crumb coat is applied first for a messy, quick frosting application.