I’m sharing the Best Red Velvet Cake Recipe today! This is the recipe my mom always used. It’s soft, moist and tender, with the perfect red velvet flavor!
My mom would always make this velvet red cake cake from scratch on Christmas when I was growing up. I never really thought too much about it, except that it was a “special occasion” cake. She would go to the trouble of making the cake, cooking the frosting, and carefully frosting it. It was a rustic beauty.
Ingredients
- Cake Batter
- 31 cups all-purpose flour
- 2 cups sugar
- 3 tablespoons unsweetened cocoa powder
- 2 teaspoons baking soda
- 3 teaspoon salt
- 13 cups buttermilk
- cups vegetable oil
- 3 large eggs
- 1 teaspoon distilled white vinegar
- 1 bottle liquid red food coloring
- Frostıng
- 1 pound cream cheese, room temperature
- 1 cup butter, softened
- cups confectioners’ sugar
- Bloody Ganache
- 12 ounces white chocolate bark
- 2 tablespoons heavy cream
- red food coloring
Instructions
1- To make cake, preheat oven to 350 degrees and spray 3 9-inch cake pans
with baking spray with flour.
2- In a large mixing bowl combine flour, sugar, cocoa powder, baking soda, and salt.
3- In a medium bowl, whisk together buttermilk, vegetable oil, eggs, and vinegar.
4- With the mixer on low, add the buttermilk mixture to the flour mixture. Once all buttermilk mixture has been added, turn to medium speed and beat until smooth.
5- Add food coloring and beat until mixed evenly.
6- Divide batter evenly between the prepared pans and bake about 22 to 25 minutes. Let cool in pans for 10 minutes and then remove to wire rack to cool completely.
7- For frosting, beat cream cheese and butter with an electric mixer until smooth. Gradually beat in confectioners’ sugar.
8- Spread frosting between layers of cakes and on top and sides.
9- Refrigerate cake to firm up frosting before adding bloody ganache.
10- Melt white chocolate bark with cream cheese in a heavy-bottomed pan over low heat, stirring continuously.
11- Once melted, add food coloring to get desired color. Drizzle on top of cake to resemble blood.
