This Simple and Easy Redvelvet Cake Recipe is so easy it is to make and is foolproof! This Redvelvet cake uses simple ingredients and is so incredibly soft, tender, moist and pairs wonderfully with cream cheese frosting or any other frosting for that matter.
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Prep Time10 Minutes
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Cook Time35 Minutes
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Serving12 People
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This yummy red velvet cake is soft, tender, moist and pairs wonderfully with cream cheese frosting or any other frosting for that matter.
Ingredients
Directions
Preheat oven to 165C.
Take two 7-inch cake pans, line with parchment paper rounds, This helps the cakes to seamlessly release from the pans.
Whisk the flour, baking soda, cocoa powder together in a large bow and set aside.
Using a handheld or stand mixer fitted with a whisk attachment, beat the eggs and vanilla.
Add sugar little by little while beating on medium-high speed until the eggs are light and airy.
Add oil and milk and combine well. Add the gel food colour and mix well.
Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
Add the dry ingredients in 2-3 additions and gently fold into cake batter. The batter will be silky and slightly thick.
Add the vinegar just before transferring to the pan and mix well. Be careful not to overmix the batter.
Divide batter between the cake pans. Bake for 35-40 minutes or until skewer inserted in the center comes out clean. If the cakes need a little longer as determined by wet crumbs on the toothpick, bake for longer. However, careful not to overbake as the cakes may dry out. Remove cakes from the oven and cool completely in the pans .
The cakes must be completely cool before frosting and assembling.
Tips
Food coloring: I recommend gel food coloring as the color is concentrated and you need less of it. For natural coloring you can use beet powder.
If you don’t want to use any food coloring, leave it out! The cake will have the same flavor and be a lovely shade of cocoa.
Frosting : cream cheese frosting goes best with red velvet’s flavor and you can check my cream cheese frosting recipe which is really simple.
Milk : You can replace the milk and vinegar with same quantity of buttermilk.
Storing: Cover leftover cake tightly and store in the refrigerator for 5 days. Frosted cake or unfrosted cake layers can be frozen up to 2-3 months. To use it thaw it overnight in the refrigerator and bring to room temperature before serving.
Do try the recipe and let me know how it turned out. If you like it please like and share.
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