Red Velvet Cake Recipe

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Discover the best Red Velvet Cake recipe. This double batch makes two 7-inch cakes with a deliciously soft, light crumb. The rich red color and velvety texture make it a favorite. Top with cream cheese frosting for a classic finish.

Prep Time 20

Cook Time 40

Total Time 1

Servings 7 Inch Cakes

Calories 2259kcal

Author Fay

INGREDIENTS

360 g (3 cups) all purpose flour
15 g (1½ tablespoon) cocoa powder
28 g (2 tablespoon) baking powder
¼ teaspoon (¼ teaspoon) salt
300 g (1½ cup) sugar
240 ml (1 cup) vegetable oil
240 ml (1 cup) water
3 teaspoon (3 teaspoon) vanilla
1 teaspoon (1 teaspoon) red gel food color more or less

INSTRUCTIONS

Preheat and Prepare: Preheat your oven to 180°C (350°F). Grease and line two 7-inch cake pans.
Mix Dry Ingredients: Place a mesh strainer over a mixing bowl and add the flour, cocoa powder, baking powder, and salt. Sift into the bowl.
Combine Dry Ingredients: Add the sugar to the sifted dry ingredients and mix well with a hand whisk.
Add Wet Ingredients: Add the water, vegetable oil, vanilla extract, and red gel food color to the dry ingredients. Mix briefly on low speed until no more flour is visible. Be careful not to overmix.
Divide and Bake: Divide the batter evenly between the two prepared cake pans.
Bake: Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Place the cakes onto a wire cooling rack and cool in the pans for 10 minutes. Then, turn out onto the cooling rack to cool completely.
Finish: These cakes are perfect for stacking to make a two-layer cake. Trim the domes if stacking. Top with cream cheese frosting when completely cool. There are a couple of links in the blog post to Cream Cheese frostings!

NOTES

Room Temperature Ingredients: Ensure wet ingredients are at room temperature for better mixing.

Overmixing: Avoid overmixing the batter to keep the cake light and fluffy.

Cooling: Allow cakes to cool completely before frosting to prevent the frosting from melting.

Storage: Store unfrosted cakes wrapped in plastic wrap at room temperature for up to 2 days or freeze for longer storage.

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