How to Make Best Dessert Moist Red Velvet Cake Recipe
How to Make Best Dessert Moist Red Velvet Cake Recipe
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There’s something so stylish about this moist red velvet cake recipe. Maybe it’s the call or that stunning, ambitious pink coloration. Or maybe it’s the sensitive crumb and gently chocolatey sweet flavor mellow with a tad little bit of tang from the buttermilk.
How to Make Best Dessert Moist Red Velvet Cake Recipe
Votes: 1
Rating: 3
You:
Rate this recipe!
Print Recipe
There’s something so stylish about this moist red velvet cake recipe. Maybe it’s the call or that stunning, ambitious pink coloration. Or maybe it’s the sensitive crumb and gently chocolatey sweet flavor mellow with a tad little bit of tang from the buttermilk.
Servings Prep Time Cook Time Passive Time
12 30minutes 30minutes 1hour
Servings Prep Time
12 30minutes
Cook Time Passive Time
30minutes 1hour
Nutrition Facts
How to Make Best Dessert Moist Red Velvet Cake Recipe
Amount Per Serving
Calories 489 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 3g 15%
Polyunsaturated Fat 10g
Monounsaturated Fat 7g
Cholesterol 38mg 13%
Sodium 308mg 13%
Potassium 107mg 3%
Total Carbohydrates 71g 24%
Dietary Fiber 2g 8%
Sugars 41g
Protein 6g 12%
Vitamin A 1%
Calcium 3%
Iron 11%
* Percent Daily Values are based on a 2000 calorie diet.
Ingredients
Servings:
Units:
Ingredients
Servings:
Units:
Nutrition Facts
How to Make Best Dessert Moist Red Velvet Cake Recipe
Amount Per Serving
Calories 489 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 3g 15%
Polyunsaturated Fat 10g
Monounsaturated Fat 7g
Cholesterol 38mg 13%
Sodium 308mg 13%
Potassium 107mg 3%
Total Carbohydrates 71g 24%
Dietary Fiber 2g 8%
Sugars 41g
Protein 6g 12%
Vitamin A 1%
Calcium 3%
Iron 11%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
  1. Preheat oven to 325 F.
  2. Generously grease and flour (2) 9-inch round cake pans. Set aside.
  3. In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder and salt. Set aside.
  4. In a large bowl, combine the sugar and vegetable oil.
  5. Mix in the eggs, buttermilk, vanilla and red food coloring until combined.
  6. Stir in the coffee and white vinegar.
  7. Combine the wet ingredients with the dry ingredients a little at time, mixing after each addition, just until combined. (Batter will be thin)
  8. Pour the batter evenly into each pan.
  9. 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 cake will continue to cook as it cools.
  10. Let pans cool on a cooling rack until the pans are warm to the touch.
  11. Slide a knife or offset spatula around the inside of the pans to loosen the cake from the pan.
  12. Gently remove the cakes from the pan and let them finish cooling. (The warm cake will be very delicate)
  13. Frost the cake with cream cheese frosting when the cakes have cooled completely.
Recipe Notes

Serve and Enjoy with Your Family.