Our baker, Jesse, has been working very hard to find the PERFECT red velvet cake recipe. I know from experience that GOOD red velvet cake is hard to make. He thinks this one from Diva’s Can Cook might be it, and I agree (I volunteered to be his cake tester….I have a challenging job). We will be featuring these beautiful red velvet butterflies, made with REAL CREAM, in our cafe all week! Come by with your sweetie for coffee and the best red velvet cake you have ever had (That’s a promise)!
If you decide to try this recipe, let us know how it goes!
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 Tablespoons unsweetened, cocoa powder
- 2 cups sugar
- 1 cup vegetable oil or canola
- 2 eggs
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1-2 oz. red food coloring, more or less depending on how deep you want the color
- ½ cup plain hot coffee, prepared (don’t skip this ingredient)
- 1 teaspoon white distilled vinegar
- Preheat oven to 325 F.
- Generously grease and flour (2) 9-inch round cake pans. Set aside.
- In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder, and salt. Set aside.
- In a large bowl, combine the sugar and vegetable oil.
- Mix in the eggs, buttermilk, vanilla and red food coloring until combined.
- Stir in the coffee and white vinegar.
- Combine the wet ingredients with the dry ingredients a little at a time, mixing after each addition, just until combined. (Batter will be thin)
- Pour the batter evenly into each pan.
- Bake in the middle rack for 30-40 minutes or until a toothpick inserted in center comes out with moist crumbs clinging to it. Do not over bake as the cake will continue to cook as it cools.
- Let pans cool on a cooling rack until the pans are warm to the touch.
- Slide a knife or offset spatula around the inside of the pans to loosen the cake from the pan.
- Gently remove the cakes from the pan and let them finish cooling. (The warm cake will be very delicate)
- Frost the cake with cream cheese frosting when the cakes have cooled completely.
Be sure to not overbake! Check the cake at 30 minutes as some ovens run really hot.
Cakes are really moist and you may need to refrigerate them to firm them up before stacking and frosting.
To bake cupcakes, bake for 18-20 minutes, checking at the 18-minute mark.