Y’all, this cake is simply AMAZING! It’s moist thanks to the buttermilk and the texture is perfect thanks to the combination of all purpose flour and cake flour.  The cream cheese frosting will knock your socks off with just the right amount of sweetness. This cake will stop your guests in their tracks because you produced a red velvet cake that is not only beautiful (done so easily), but freaking delicious!

So, how do I know that this is The Very Best Red Velvet Cake? Well….because I’ve eaten a lot of red velvet cake over the years. From store bought to homemade this one was the first one that I ever was like, “WOW.” I’ve probably made about a dozen different recipes, but after finding one that I really liked, and playing around with it to find The Very Best Red Velvet Cake, I knew that it had to be for Zack’s birthday, and I knew that I had to share it with y’all!

For The Very Best Red Velvet Cake I used the crumbs from leveling the cakes to top the cake with. The side was made with the tip of my small offset spatula. I just placed the tip on the bottom and pulled it straight up, and pulled it slightly upward towards the center of the cake. See, simple. It’s very easy to practice this, and if you mess up, just take the frosting back off, and do it again until you get the look you want.


  • 1 1/2 cups flour
  • 1 1/2 cups cake flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons cocoa powder, I used Hershey's special dark
  • 1 cup buttermilk, room temperature
  • 1 stick butter, room temperature
  • 2 cups sugar
  • 1 cup canola oil
  • 4 eggs, room temperature
  • 1 1/2 tablespoons vanilla
  • 1 teaspoon vinegar
  • red food coloring as much as you'd like. I used 3/4th's of a bottle that is 1 fluid ounce

Cream Cheese Frosting

  • 16 ounces cream cheese, room temperature you want to use regular cream cheese
  • 1 stick butter, room temperature
  • 4 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 2 tablespoons heavy whipping cream
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  1. Preheat oven to 350 degrees. Line the bottoms of two 9X2 inch cake pans with parchment paper (I trace the bottom of the pans, and cut them out to fit), and spray with non-stick cooking spray. Set aside.
  2. Whisk together the flour, cake flour, baking soda, salt, and cocoa powder together, and set aside.
  3. In a large bowl using a stand or handheld mixer, cream the butter and sugar together for at least 2 minutes, until combined. Add the oil, eggs, and vanilla, mix until combined.
  4. Mix in the vinegar and food coloring - use as much or as little as you'd like, to reach the desired color you are looking for. I used 3/4th's of a 1 fluid once bottle of red food coloring.
  5. ...............................................

for full instruction please see :


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