Soft Red Velvet Cake Recipe – Learn like a Pro

Soft Red Velvet Cake Recipe – Learn like a Pro: It makes me so happy that I finally have the chance to share the recipe for the red velvet cake that I have been making. This flavorful red velvet cake is topped with the cream cheese buttercream that is considered to be the best in the entire human race. This particular red velvet cake recipe is among the best I’ve ever tried because of its velvety texture and frosting that is slightly tart, sweet, and creamy. I’ve tried a lot of different red velvet cake recipes.

Soft Red Velvet Cake Recipe – Learn like a Pro


  •  cups (275 g) flour – regular all purpose (see note 3 if you want to use cake flour)
  • 3 tbsp (18 g) cornflour – also known as cornstarch
  • 3 tbsp (14 g) cocoa powder – unsweetened
  • ½ tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt – omit if using salted butter
  • 6 tbsp (86 g) unsalted butter – room temperature
  • ¾ cup (141 g) unflavoured vegetable oil – I use canola
  •  cups (344 g) white granulated sugar
  • 3 large eggs – room temperature
  • 1 tbsp (12 g) vanilla essence/extract
  •  tsp white vinegar
  •  tbsp (38 g) red liquid food colouring
  • ¾ cup (158 g) buttermilk – room temperature

How to make Soft Red Velvet Cake

  1. Prepare two 8-inch cake tins by greasing and/or lining them with cake release that you have made yourself. Preheat the oven to 160 degrees Celsius (320 degrees Fahrenheit) with the fan on (see note 7 if you do not have a fan function).
  2. Flour, cornflour, cocoa powder, baking soda, baking powder, and salt should all be mixed together in a bowl and then sifted together. Combine the ingredients thoroughly by whisking or using a fork. Put aside for later.
  3. Put your sugar, butter, and vegetable oil in a separate bowl and mix them together. Blend the ingredients together for two to three minutes, using an electric mixer (a hand mixer or a stand mixer are both acceptable; see note 6), until the mixture is fluffy and creamy.
  4. The eggs should be added one at a time, with a thorough mixing in between each addition (about ten to fifteen seconds between each egg).
  5. Add your vanilla, vinegar, and red liquid food coloring, and mix everything together until it is completely incorporated. The remaining portion of the batter will be completed by hand, so put your mixer to the side for the time being.
  6. The final step is to incorporate half of your dry ingredients that have been pre-mixed into your wet mixture. Using a spatula, gently fold the dry ingredients in until they are just combined. Add all of your buttermilk to the mixture, and fold it in until it is almost completely incorporated. Last but not least, incorporate the remaining dry ingredients into the mixture by gently folding them in until they are just combined. Note 1: Do not overmix the ingredients.
  7. Put the batter into the two cake tins that are 8 inches in diameter, and bake it for thirty minutes, or until a toothpick inserted into the center of the cake comes out clean. Take care not to open the door of the oven much earlier than necessary; doing so may result in the cake layers sinking (see note 2 for more information). In addition, refrain from overbaking the cake layers; doing so will cause them to become dry.
  8. After they have been baked, you should let them cool for approximately fifteen to twenty minutes in the cake tins. After that, you should turn them out onto a wire rack and allow them to completely cool before frosting them with my cream cheese buttercream frosting.


  • Calories: 429kcal
  • Carbohydrates: 53g
  • Protein: 5g
  • Fat: 22g
  • Saturated Fat: 7g
  • Polyunsaturated Fat: 9g
  • Monounsaturated Fat: 5g
  • Trans Fat: 0.3g
  • Cholesterol: 64mg
  • Sodium: 217mg
  • Potassium: 89mg
  • Fiber: 1g
  • Sugar: 32g
  • Vitamin A: 271IU
  • Calcium: 53mg
  • Iron: 2mg


Q1.Can I use gel food coloring instead of liquid color for this recipe?

It is possible to use gel food coloring in place of liquid coloring; however, in order to compensate for the liquid that is lost when using gel colors, you will need to dilute the gel color with a little less than three and a half tablespoons of water or milk. If you are using gel colors, you won’t need as much liquid color because gel colors are more concentrated than liquid colors. However, this recipe calls for three and a half tablespoons of liquid color. The addition of liquid helps to thin out the batter, which ultimately results in a cake that is more comfortable to the touch and has a more velvety texture.

Q2.Can I use this recipe to make red velvet cupcakes?

Please refer to my recipe for red velvet cupcakes if you would like to make a cupcake version of this cake. The amount of this recipe that is required to make twelve cupcakes is essentially reduced to a smaller quantity.

Q3.Can I use a buttermilk substitute?

For the purpose of this recipe, a buttermilk substitute will work just fine. See this article for instructions on how to make your own buttermilk substitute.

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