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ultra moist red velvet

Ultra Moist Red Velvet Cake Squares

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Prep Time 20 minutes
Cook Time 28 minutes
Resting Time 1 hour
Total Time 1 hour 48 minutes
Course Dessert
Cuisine American
Servings 16 squares

Equipment

  • 1 9x9 inch baking pan
  • 2 Mixing bowl
  • 1 Whisk
  • 1 hand mixer or stand mixer
  • 1 Rubber spatula
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 Wire rack
  • 1 parchment paper sheet
  • 1 toothpick

Ingredients
  

  • 1 1/2 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1 tablespoon unsweetened cocoa powder
  • 3/4 cup buttermilk room temperature
  • 1/2 cup neutral oil such as canola or vegetable
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 1 tablespoon red liquid food coloring or 2 to 3 teaspoons gel
  • 1/4 cup hot water
  • 4 ounce cream cheese softened
  • 2 tablespoon unsalted butter softened
  • 1 1/4 cup powdered sugar sifted
  • 1/2 teaspoon vanilla extract for frosting
  • 1 pinch fine salt for frosting

Instructions
 

  • Preheat the oven to 350°F (175°C), line a 9x9-inch pan with parchment with overhangs, and lightly grease the sides.
  • In a large bowl whisk together flour, sugar, baking soda, salt, and cocoa powder until evenly combined.
  • In a separate bowl whisk buttermilk, oil, eggs, vanilla, vinegar, and red food coloring until smooth and uniformly colored.
  • Pour the wet mixture into the dry ingredients and mix with a whisk or mixer on low just until a few streaks of flour remain.
  • Stir in the hot water until the batter is smooth and slightly fluid, avoiding overmixing.
  • Immediately pour the batter into the prepared pan and smooth the top with a spatula.
  • Bake for 26 to 30 minutes until a toothpick inserted in the center comes out with a few moist crumbs.
  • Cool the pan on a wire rack for 20 minutes, then lift the cake out using the parchment and cool completely for at least 40 minutes.
  • For the frosting, beat cream cheese and butter until creamy, then add powdered sugar, vanilla, and a pinch of salt and beat until fluffy.
  • Spread the frosting evenly over the cooled cake, chill 10 to 15 minutes to set, and cut into 16 squares with a clean sharp knife.

Notes

Use room-temperature ingredients to promote a tender crumb and avoid curdling; gel food coloring gives stronger color with less liquid, so adjust to reach a deep red without thinning the batter. Adding hot water blooms the cocoa and keeps the cake ultra moist—do not skip it. Avoid overmixing once flour is added to prevent toughness. If you prefer sturdier bars for transport, chill the frosted cake 30 minutes before slicing and wipe the knife between cuts. Store covered in the fridge up to 4 days; serve at room temperature for the best texture.
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