Yes, you heard right…this is a Super Moist Red Velvet Cake. Before I even started blogging I found this recipe and I’ve used it ever since.
Super Moist Red Velvet Cake
This isn’t my recipe, it is from the blog Divas can Cook. However I did adjust it a little to suit my taste. I also used my own cream cheese icing recipe.
I promise whenever I make this cake everyone raves about it. So much so I made it for someone’s wedding.
But let’s not talk about that wedding cake, let’s just say it was a nightmare I don’t really want to remember…Lol!
I guess I am bringing this cake recipe to you just in time for Valentine’s Day. You can make it for your loved ones.
My fussy hubby who hates red velvet cake, actually eats this one. I insisted that he tastes it when I made it a few times and now he’s hooked.
A few people have requested this recipe and I thought it was time I posted one. I am no baker, trust me.
You can tell from the decorating skills, can’t you…haha! Baker or not this cake is heavenly.
It may not look perfect but super delicious and that’s all that matters. If you are better skilled than I am then you will have no problem perfecting the decorating.
Believe it or not I had fun decorating this cake. It made me feel happy and I felt like a child again.
Sometimes it’s not all about being perfect at what we do. It’s also about having fun whilst doing it.
There are times I want everything so perfect and I get really stressed out. Today I realised that actually takes the joy out of what we do.
So from today I am going to focus more on the fun part. I love what I do but I think of late I have been over thinking everything.
How to make this cake
This is an absolute flop proof recipe. I have never had it fail not once and I have made many times.
The wet and dry ingredients are mixed separately and then whisked together. It’s as easy as that.
It’s only the cream cheese icing that needs a little work I promise. I love this recipe and I wish all cakes can be this easy to make.
What ingredients do I need
For this recipe you need the basic ingredients for a cake, such as cake wheat flour, eggs, sugar, oil, vanilla essence, bicarbonate of soda, baking powder and cocoa.
The extras are buttermilk, coffee and some red food colouring. If you are one of those people that really watches what they put into their bodies then I think you should give this one a skip.
Cream Cheese Icing
So a few weeks ago I made this cake. I decided I want to try someone else’s cream cheese icing and it was a disaster.
I therefore stuck to my tried and tested recipe and it was perfect for this cake. Next time I will stick to what I know.
It can be tricky to make cream cheese icing. Low fat cream cheese will not work.
I have tried it and it makes the icing runny. You will need medium fat or full fat cream cheese.
Beating the butter and cream cheese like most recipes suggest does not work for me. I prefer beating my butter and icing sugar first.
Then the cream cheese is added. Besides the vanilla essence please do not add any liquid to your icing.
Once you add the cream cheese beat until just combined. Do not over-beat the icing.
Trust me I’ve had many disasters with cream cheese icing. You may have methods that work for you but this is what works for me.
I hope you love this cake as much as we do. If you do try it please drop a comment and a star rating. It is always appreciated.
More recipes to try:
Super Moist Red Velvet Cake
- 2 cups cake wheat flour
- 1&1/2 cups granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon bicarbonate of soda
- 1/4 teaspoon salt
- 2 tablespoon unsweetened cocoa powder
- 1 cup vegetable or canola oil
- 2 large eggs
- 1 cup buttermilk
- 2 teaspoon vanilla essence
- 1/4 teaspoon red powdered food colouring
- 1/2 cup hot coffee
- 1 teaspoon white vinegar
Cream Cheese Icing/Frosting
- 250 gram butter
- 4 cups icing sugar
- 2 teaspoon vanilla essence
- 250 gram medium or full fat cream cheese
- Preheat oven to 180 degrees celsius. Brush the bottom and sides of 2 x 20cm baking pans with oil. Line bottom of pans with baking paper and set aside
- In a large bowl whisk together flour, baking powder, bicarbonate of soda, sifted cocoa powder and salt
- In another large bowl mix together the oil and sugar. Add in the eggs, buttermilk, vanilla and food colouring until combined. Mix in the coffee and vinegar
- Combine the wet ingredients with the dry ingredients. Use a whisk for a smooth batter
- Divide the mixture equally into the two pans. Bake for 20 minutes or until a toothpick inserted comes out with moist crumbs clinging to it, but shouldn't be wet
- Allow to cool for about 20 minutes
- Slide a knife around the edges of the cake before turning it onto a cooling rack that's lined with baking paper. This is a very moist cake and if you don't use baking paper the cake will stick to the rack
- Allow it to cool completely before decorating
- For the cream cheese frosting beat the butter until light and creamy. Add the icing sugar, a little at a time and beat really well. Should be a pale colour. This process should take about 8 minutes. Mix n the vanilla essence. Add the cream cheese and mix until combined
- I used red powdered food colouring but you can use a gel colour too. The store bought colours are not as intense and you may use a couple of bottles of those so I don't recommend it.
- Although I was totally against the homemade buttermilk before I have changed my mind after using it a few times. I think I wasn't adding enough lemon juice and it was therefore not working. For every cup of milk you need 1 tablespoon of lemon juice.