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BEST Red Velvet Cake Recipe -- Moist & Delicious!

Crafted with love, this recipe holds special memories of holiday dinners and a cherished family tradition. Inspired by a recipe I found online, it recreates the magic of my favorite childhood cake that one of my father's patients would bake him at Christmas.
The secret to its allure? A generous 1/2 cup of hot coffee, making this Red Velvet Cake incredibly moist and distinct. Topped with real Cream Cheese frosting, a delightful blend of butter, cream cheese, powdered sugar, and a hint of vanilla, this cake is the epitome of Southern charm.
Indulge in each slice, as it not only delights your taste buds but also pays homage to where I great up, Southern traditions, black foodways, and soul food. It's more than a cake; it's a celebration of history and flavors.
Prep Time15 minutes
Cook Time30 minutes
Cream Cheese Frosting15 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Keyword: Red Velvet Cake

Equipment

  • 2 9 inch round cake pans
  • Measuring cups
  • Measuring spoons
  • 1 Medium size bowl
  • 2 Large size bowls
  • Knife or Offset Spatula

Ingredients

  • 2 cups All-Purpose Flour
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1 tsp Salt
  • 2 tbsp Unsweetened Cocoa Powder
  • 2 cups Sugar
  • 1 cup Vegetable Oil or Canola Oil
  • 2 Eggs
  • 1 cup Buttermilk
  • 2 tsp Vanilla Extract
  • 1-2 oz Red Food Coloring Use more or less based on color preference
  • 1/2 cup Plain Hot Coffee This is the special ingredient
  • 1 tsp White Distilled Vinegar

Real Cream Cheese Frosting

  • 4 blocks 8 ounce Cream Cheese Blocks
  • 16 tbsp Unsalted Butter
  • 2 tsp Vanilla Extract
  • 4 cups Powdered Sugar

Instructions

  • Preheat oven to 325 F.
  • Generously grease and flour two 9-inch round cake pans. Set aside.
  • In a medium bowl, whisk together flour, Baking Soda, Baking Powder, Cocoa Powder, and Salt. Set aside.
  • In a large bowl, combine the sugar and vegetable oil.
  • Mix in the Eggs, Buttermilk, Vanilla, and Red Food Coloring until combined.
  • Stir in the hot Coffee and White Vinegar.
  • Combine the wet ingredients with the dry ingredients a little at a time, mixing after each addition, just until combined. The batter will be thin.
  • Pour the batter evenly into each pan.
  • Bake on the middle rack of 30-40 minutes or until a toothpick inserted in the center comes out clean without moist crumbs clinging to it. Don't leave the cake in the oven too long since the cake will continue to cook as it cools.
  • Let both pans cool on a cooling rack until the pans are warm to the touch.
  • Slide a knife or an offset spatula around the inside of the pans to loosen the cake from the pans.
  • Gently remove the cakes from both pans. Allow them to finish cooling.
  • Frost the cake with cream cheese frosting when the cakes have cooled completely.

Real Cream Cheese Frosting (Makes enough for a 3 layer cake)

  • In a large bowl, cream together Cream Cheese and Butter.
  • Mix in Vanilla Extract.
  • Gradually mix in Powdered Sugar.
  • Let frosting set in the refrigerator for a few hours to firm up as needed.
  • Store frosting in refrigerator.

Notes

  • Be sure not to over bake the cakes. Check the cakes at 30 minutes since some ovens run really hot.
  • Since the cakes are moist and delicate, you may need to refrigerate them to firm them up before stacking and frosting them.
  • To bake cupcakes, bake for 18-20 minutes, and check at the 18 minute mark.