extra moist red velvet cake

Name: Extra Moist Red Velvet Cake
Prep time: 10 min
Cook time: 35 min
Yield: 10
Ingredients: 2 1/2 cup(s) flour; 1/2 cup(s) cocoa powder; 1 teaspoon(s) baking soda; 1/2 teaspoon(s) salt; 1 cup(s) butter, room temperature; 2 cup(s) sugar; 4 - eggs; 1/2 ounce(s) red food coloring; 2 teaspoon(s) vanilla extract; 1/2 teaspoon(s) butter flavoring; 1/2 cup(s) buttermilk *** see direction #6 for a good substitute; 1 cup(s) sour cream

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120 Pinches 1 Photo

LauraLynn Binder

Eau Claire, WI

Updated on Oct 28, 2011

I can't take complete credit for this recipe. I originally got it online, I just tweaked it a little to serve my needs. ;)

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The decor is a basket of grapes I made for my sister-in-law's 24th birthday, so it won't look like this right out of the oven. ;) I'll try to post more pics of what the cake itself will look like!

prep time 10 Min

cook time 35 Min

method ---

yield 10-15 ?

Ingredients

2 1/2 cups flour
1/2 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, room temperature
2 cups sugar
4 - eggs
1/2 ounce red food coloring
2 teaspoons vanilla extract
1/2 teaspoon butter flavoring
1/2 cup buttermilk *** see direction #6 for a good substitute
1 cup sour cream

How To Make extra moist red velvet cake

Step 1

Preheat oven to 350. Grease pans. (I usually use heart shaped ones) =)

Step 2

In small bowl, sift flour, salt & soda together. Add the cocoa powder.
Step 3

In larger bowl, beat butter & sugar together. Add one egg at a time. Beat until smooth
Step 4

Add wet ingredients to egg mixture. At low speed, add a little (about half a cup) of flour mixture at a time.
Step 5

Bake 35-40 minutes for cake, 20-30 minutes for cupcakes ;)
Step 6

***(a good substitute for buttermilk is 1/4-1/2 Tbsp (or even 1/8 of a cup if that's easier for you to measure) of lemon juice + the remainder of the cup of milk... let sit for a few minutes, stir then add)
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