1 208 208 208c52 0 99. This is my favorite Red Velvet Cake recipe! This cake is incredibly soft, moist, buttery, and topped with an easy cream cheese frosting. Two best cakes to bake of red velvet cake topped with cream cheese frosting on decorative white plates and a white napkin on the side.
Over the last few months, I’ve shared my favorite chocolate cake and white cake recipes with you. Red velvet is such a unique cake because it has a vanilla flavor but also a hint of chocolate. It can also be hard to get just right because it should be buttery, yet stay moist. This recipe delivers all of that and it’s incredibly delicious too! 13 cake or cupcakes and some step-by-step pictures to help you along the way! A close-up of the dry ingredients for red velvet cake in a small glass bowl. To make this red velvet cake, you’ll start by whisking together your dry ingredients: cake flour, unsweetened cocoa powder, baking soda, and salt.
I suggest using cake flour because it has a lower protein content than all-purpose flour which creates a softer, lighter cake. When it comes to cake flour, two of my favorite brands are Pillsbury Softasilk and Swans Down. Once you’ve whisked together the dry ingredients I suggest sifting them as well to remove any lumps of cocoa powder and help keep the cake light. An overhead picture of a glass bowl filled with the wet ingredients for a red velvet cake. Then, mix up the wet ingredients starting with some unsalted butter and granulated sugar. I suggest creaming the butter and sugar together for about 4-5 minutes. Creaming the butter and sugar together until light and fluffy incorporates more air into your cake batter creating a softer, lighter cake.
