Red velvet cake is one of those classic cakes that is always a great recipe to have in your back pocket. This recipe results in a moist cake that is perfect for cakes, cupcakes, cake pops, and more!

After trying Cake Man Raven’s recipe, I adapted my own recipe. If you would like to check out his original recipe, click here.

Equipment:

• Measuring cups
• Liquid measuring cups
• Measuring spoons
• Large mixing bowl (x2)
• Sifter
• Whisk
• Hand mixer or stand mixer
• Spatula
• Cake pans or Cupcakes pans
• Cooking spray or butter + flour
• Cake tester
• Cooling rack

If you’re looking for a hand mixer, I recommend this KitchenAid mixer:

Ingredients:

• 2 1/2 cups (350 grams) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon unsweetened dark cocoa powder
• 1 1/2 cups (300 grams) granulated sugar
• 1 teaspoon white distilled vinegar
• 1 teaspoon vanilla extract
• 1/2 – 3/4 ounce red food gel
• 3 eggs, room temperature
• 1/2 cup (119 milliliters) vegetable oil
• 1 cup (208 grams) mayonnaise
• 1 cup (237 milliliters) buttermilk, room temperature

Directions:

1. Preheat the oven to 350°F (177°C).
2. Sift the flour, baking soda, baking powder, salt, and unsweetened dark cocoa powder into a mixing bowl. Whisk the mixture to make sure the dry ingredients are well combined.
3. Add granulated sugar, vanilla extract, white distilled vinegar, red food gel, and room temperature eggs into a separate bowl and mix using either a stand mixer or a hand mixer. Mix on a medium-high speed until the ingredients lighten in color, which will take approximately 3-4 minutes.
4. Add the vegetable oil, mayonnaise, and buttermilk and mix on medium speed until well combined, approximately 1-2 minutes.
5. Add either one-half or one-third of the dry ingredients to the wet ingredients and mix until just combined (do not overmix!). Repeat until all dry ingredients and wet ingredients are just combined. Add the cake batter to your desired cake or cupcake pans.
6. Bake 6” round cakes for approximately 25-30 minutes, regular cupcakes for approximately 15-18 minutes, or mini cupcakes for approximately 10-12 minutes. Baking times will vary depending on what you are making, but you will know when your sponge is done when a cake tester (such as a toothpick) inserted into the middle of the cake comes out clean.
7. Remove pans from the oven and let the cake or cupcakes cool in the pans for 10 minutes. Next, remove the sponge or cupcakes from the pans and let them completely cool on a wire rack or baking sheet.
8. Fill and decorate with your favorite fillings and buttercream. Enjoy!

You can also find the printable recipe here:

Red Velvet Cake

Recipe by Carly PrestonCourse: DessertDifficulty: Easy

Prep time

20

minutes

Cooking time

30

minutes

Ingredients

• 2 1/2 cups (350 grams) all-purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1 teaspoon salt

• 1 teaspoon unsweetened dark cocoa powder

• 1 1/2 cups (300 grams) granulated sugar

• 1 teaspoon white distilled vinegar

• 1 teaspoon vanilla extract

• 1/2 – 3/4 ounce red food gel

• 3 eggs, room temperature

• 1/2 cup (119 milliliters) vegetable oil

• 1 cup (208 grams) mayonnaise

• 1 cup (237 milliliters) buttermilk, room temperature

Directions

• Preheat the oven to 350°F (177°C).
• Sift the flour, baking soda, baking powder, salt, and unsweetened dark cocoa powder into a mixing bowl. Whisk the mixture to make sure the dry ingredients are well combined.
• Add granulated sugar, vanilla extract, white distilled vinegar, red food gel, and room temperature eggs into a separate bowl and mix using either a stand mixer or a hand mixer. Mix on a medium-high speed until the ingredients lighten in color, which will take approximately 3-4 minutes.
• Add the vegetable oil, mayonnaise, and buttermilk and mix on medium speed until well combined, approximately 1-2 minutes.
• Add either one-half or one-third of the dry ingredients to the wet ingredients and mix until just combined (do not overmix!). Repeat until all dry ingredients and wet ingredients are just combined. Add the cake batter to your desired cake or cupcake pans.
• Bake 6” round cakes for approximately 25-30 minutes, regular cupcakes for approximately 15-18 minutes, or mini cupcakes for approximately 10-12 minutes. Baking times will vary depending on what you are making, but you will know when your sponge is done when a cake tester (such as a toothpick) inserted into the middle of the cake comes out clean.
• Remove pans from the oven and let the cake or cupcakes cool in the pans for 10 minutes. Next, remove the sponge or cupcakes from the pans and let them completely cool on a wire rack or baking sheet.
• Fill and decorate with your favorite fillings and buttercream. Enjoy!

Thank you so much for checking out this recipe! let me know how you like this red velvet cake in the comments below!