How to make a moist red velvet cake

Written by kathryn hatter
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This classic treat calls to mind Mom's best cooking. Making red velvet cakes is simple and straightforward enough that any cook with basic kitchen skills can master this moist, sweet cake. The cake often features a cream cheese icing but this one uses chocolate.

Skill level:

Things you need

  • 2 1/2 cups all-purpose flour
  • ½ cup cocoa powder
  • 1 tsp baking soda
  • ½ tsp. salt
  • 2 cups sugar
  • 1 cup butter or margarine (softened)
  • 4 eggs
  • 2 tsp vanilla
  • 28.4gr. red food colouring
  • ½ cup buttermilk
  • 1 cup sour cream
  • 3, eight-inch cake pans
  • Small bowl
  • Large mixing bowl
  • Hand mixer
  • Wooden spoon
  • Measuring cups and spoons
  • Oven
  • Cake tester
  • Cooling rack
  • Chocolate frosting

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  1. 1

    Grease and flour the cake pans and set them aside. Preheat the oven to 177 degrees C.

  2. 2

    Combine the flour, cocoa powder, baking soda and salt together in the small bowl.

  3. 3

    Measure the butter or margarine and the sugar into the large bowl. Use the hand mixer to cream these ingredients until light and fluffy.

  4. 4

    Add the eggs to the sugar mixture and continue beating the ingredients. Add the vanilla, food colouring, buttermilk and sour cream and continue mixing for two to three minutes.

  5. 5

    Slowly add the dry ingredients to the moist ingredients. Continue beating with the mixer until all the ingredients are incorporated.

  6. 6

    Pour the batter into the prepared pans and bake for 35 to 40 minutes. Insert a cake tester after approximately 33 minutes. When the cake tester comes out clean, the cakes are finished baking.

  7. 7

    Cool the cakes in the pans on a cooling rack for 15 minutes and then carefully remove them from the pans. Cool the cakes completely before topping with the chocolate frosting.

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