The BEST Red Velvet Cake

Over the last few months, I’ve shared my favorite chocolate cake and white cake recipes with you. And today I have one more that’s perfect for Valentine’s Day – this homemade red velvet cake recipe!
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!I’m also sharing everything you need to know on how to perfect this cake. Including how to make a 9×13 cake or cupcakes and some step-by-step pictures to help you along the way!

How To Make This Red Velvet Cake
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.
There’s also 1/4 cup of unsweetened cocoa powder in this cake so the cake isn’t super chocolatey, but it has a hint of chocolate that is expected in red velvet cakes. 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.

The BEST Red Velvet Cake
We love velvet cake but never been brave enough to bake one, I will give this recipe a try, looks delicious.

Prep Time: 15 minutes
Cook Time: 27 minutes
Total Time: 42 minutes

Ingredients

FOR THE CAKE

•     ½ cup + 2 tablespoon corn starch
•     2 ½ cup + 2 tablespoon all purpose-flour
•     2 teaspoon baking powder
•     2 tablespoon unsweetened cocoa powder
•     1/4 teaspoon salt
•     1 teaspoon baking soda
•     2 tablespoon red food coloring
•     ¼ cup sour cream
•     4 large eggs
•     ¾ cup milk
•     2 teaspoon vanilla
•     1/2 cup vegetable oil
•     1 1/2 cup white sugar
•     1/2 cup + 2 tablespoon softened butter

FOR THE FROSTING

•     ½ cup unsalted butter at room temperature
•     ½ cup cream cheese
•     1 teaspoon vanilla
•     2 cup sifted confectioners sugar

Instructions

FOR THE CAKE

1. Preheat oven to 350F/180C. Grease and line two 8” baking pan with parchment paper.
2. Mix milk with sour cream and food coloring, Keep aside.
3. Sift twice the flour, cornstarch, baking powder, baking soda, cocoa powder, and salt. Keep aside.
4. In a bowl, Beat the butter with oil until well combined. Add the sugar and beat until creamy, now add the eggs and vanilla, beat well for two minutes.
5. Add the milk and sour cream mixture to the previous mixture and beat for a minute. Gradually add the dry ingredients and mix gently for few seconds (not more than 7 seconds.)
6. Pour the batter in the previously prepared pans and bake for 27 minutes or until a toothpick inserted in the middle of the cake comes out clean. (When you test if the cake is done baking, the toothpick might come out red, that’s normal. If the toothpick doesn’t have a batter on it the cake is done.)
7. Cool the cake in the pan while on a wire rack for 9 minutes. Remove cake from pan and place on wire rack to cool completely.

FOR THE FROSTING

1. Beat the butter until light and creamy.
2. Add the confectioner's sugar and vanilla. Beat for 3 minutes on medium high.
3. Now add the cream cheese and beat for 3 minutes on medium high, then beat for one minute on high.
4. The frosting is creamy, but it will be easy to use it for frosting your cake.

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