# Super moist red velvet cake

A super moist red velvet cake recipe for the holiday season.

- Total time: 30 min
- Cuisine: American
- Category: Baked Goods
- Language: en

## Ingredients

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

## Instructions

1. Sift together 2.5 cups of all-purpose flour, 1 teaspoon of baking soda, and 1 teaspoon of cocoa powder in a mixing bowl.
2. In 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.
3. Cream together 1.5 cups of sugar, 2 eggs, and the red food coloring mixture until well blended.
4. Gradually 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.
5. Stop the mixer periodically to scrape down the sides of the bowl.
6. Prepare two 8-inch round cake pans by greasing them and optionally lining with parchment paper.
7. Divide the batter evenly between the prepared pans and tap them gently on the counter to release air bubbles.
8. Bake at 350°F (175°C) for approximately 30 minutes, or until a toothpick inserted into the center comes out clean.
9. While the cakes bake, prepare the frosting by creaming together 1 block (8 oz) of cream cheese and 1 stick of butter until smooth.
10. Add 4 cups of confectioners' sugar to the cream cheese and butter mixture and mix well.
11. Stir in 2 tablespoons of sweet cream (or coffee creamer) and 1 teaspoon of vanilla extract until the frosting reaches the desired consistency.
12. Once the cakes have cooled, frost them, applying a crumb coat first if desired.

## Equipment

- sifter
- mixing bowls
- whisk
- electric mixer
- offset spatula
- cake pans
- oven

## 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.

## Source

- Original video: https://www.tiktok.com/t/ZP8U7Lr9h/
- Recipe page: https://www.cliprecipe.com/recipe/6e3cf739-11fa-4d50-95be-74b9c4043efc
- Extracted: 2025-12-09

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