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Moist and Fluffy Red Velvet Cake Recipe

Servings 16 people

Ingredients

Cake:

  • 3 cups all-purpose flour
  • 3 cups granulated sugar
  • 1/2 cup cornstarch
  • 1/2 cup unsweetened cocoa powder
  • 1 tablespoon baking soda
  • 1½ teaspoons baking powder
  • 1½ teaspoons salt
  • 4 large eggs
  • 1½ cups buttermilk
  • 1 1/4 cups warm water
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon distilled white vinegar
  • 2 tablespoons red food coloring

Frosting:

  • 16 ounces cream cheese softened
  • 1 cup butter softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  • Preheat oven to 350 degrees. Butter three 9-inch cake rounds. Dust with flour and tap out the excess.
  • Mix together flour, sugar, cornstarch, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
  • Add eggs, buttermilk, warm water, oil, vanilla, vinegar, and food coloring. Beat on a medium speed until smooth. This should take just a couple of minutes.
  • Divide batter among the three prepared pans.
  • Bake for 30-35 minutes until the cake meets the toothpick test (stick a toothpick in and it comes out clean).
  • Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely before frosting.
  • Make the frosting. In a large bowl, beat together butter and cream cheese until fluffy. Use a hand mixer or stand mixer for best results. Add in vanilla extract. Beat until combined. Beat in powdered sugar, 1 cup at a time until frosting is smooth.
  • Assemble and frost the completely cooled cake.

Notes

For a brighter red color, reduce the cocoa powder to 1/4 cup.