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moist buttermilk red velvet

Moist Buttermilk Red Velvet Cake

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Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 1 hour
Total Time 1 hour 50 minutes
Course Dessert
Cuisine American
Servings 12 slices

Equipment

  • 2 round cake pan (9-inch)
  • 1 stand mixer or hand mixer
  • 3 Mixing bowl, medium
  • 1 Whisk
  • 1 Rubber spatula
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 sifter or fine-mesh sieve
  • 1 Wire rack
  • 2 parchment paper sheet
  • 1 offset spatula
  • 1 Cooling rack
  • 1 toothpick or cake tester

Ingredients
  

  • 2 1/2 cup all-purpose flour sifted
  • 1 1/2 cup granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon fine salt
  • 2 tablespoon natural cocoa powder unsweetened
  • 1 1/2 cup vegetable oil
  • 1 cup buttermilk room temperature
  • 2 large eggs room temperature
  • 2 tablespoon red liquid food coloring or 1 teaspoon gel
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 1/2 cup hot coffee or hot water
  • 8 ounce cream cheese softened
  • 1/2 cup unsalted butter softened
  • 3 cup powdered sugar sifted
  • 1 teaspoon vanilla extract for frosting
  • 1 pinch fine salt for frosting

Instructions
 

  • Preheat oven to 350°F (175°C), grease two 9-inch round cake pans, line bottoms with parchment, and lightly flour the sides.
  • In a medium bowl whisk together flour, sugar, baking soda, salt, and cocoa powder until evenly combined.
  • In a large bowl or mixer bowl whisk oil, buttermilk, eggs, food coloring, vanilla, and vinegar until smooth and uniformly red.
  • Add dry ingredients to the wet mixture in two additions on low speed just until combined, then stream in the hot coffee and mix until batter is smooth and fluid.
  • Divide batter evenly between prepared pans, tap pans gently to release air bubbles, and smooth tops.
  • Bake for 28 to 32 minutes until a toothpick inserted in the center comes out with a few moist crumbs.
  • Cool cakes in pans on a wire rack for 10 minutes, then invert onto the rack, peel off parchment, and cool completely.
  • For the frosting, beat cream cheese and butter on medium speed until creamy and fluffy, about 2 minutes.
  • Add powdered sugar, vanilla, and a pinch of salt, then beat on low to combine and on medium-high until smooth and spreadable, 1 to 2 minutes.
  • Level cake layers if needed, place one layer on a serving plate, spread frosting over the top, add the second layer, and frost the top and sides with an offset spatula.
  • Chill the frosted cake for 30 minutes to set the frosting before slicing.

Notes

Use natural cocoa for the classic tang and color, as Dutch-process can mute the red hue; gel food coloring gives strong color with less liquid, but you can increase or reduce to preference. The hot coffee deepens cocoa flavor without making the cake taste like coffee, though hot water works fine. Room-temperature ingredients help the batter emulsify, preventing tunnels and ensuring a tender crumb. Avoid overmixing once the flour is added to keep the cake moist. If your buttermilk is thick, measure accurately and don’t substitute with plain milk; if needed, make a quick buttermilk by mixing 1 cup milk with 1 tablespoon white vinegar and resting 5 minutes. For clean slices, warm the knife in hot water and wipe between cuts, and store leftovers covered in the fridge for up to 4 days, bringing to room temperature before serving.
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