Red Velvet Cake (Super moist)

Red Velvet Cake (super Moist) Recipe

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Janie Helm


This is the most moist red velvet cake that I have ever ate. It is not the traditional red velvet cake recipe. This is the one that I use now because it stays moist for days.


★★★★★ 1 vote

10 Min


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  • 1 1/2 c
  • 2 c
    mazola cooking oil
  • 2
  • 1 tsp
    white vinegar
  • 2 oz
    red food coloring
  • 2 1/2 c
    self rising flour
  • 1 tsp
    baking soda
  • 1 c
  • 1 tsp
    vanilla extract

  • 1 stick
  • 1 tsp
    vanilla extract
  • 1 box
    confectioners' sugar (powder sugar)
  • 1 pkg
    8 oz. cream cheese

How to Make Red Velvet Cake (Super moist)


  1. Cream sugar and oil together; add eggs,beat well. Add vinegar and food coloring and beat well. Sift flour and baking soda together. Add this to above mixture alternating with the buttermilk. Add vanilla extract. Beat well. Pour in to three 9-inch pans or one 9 x 13 pan. Bake in a preheated oven at 350 degrees for 30-35 minutes. Ovens are different so keep a close check on it. My oven cooks fast soit takes less time.
  2. Frosting- Cream soften butter and soften cream cheese together until creamy; add sugar and vanilla extract, mix well.

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About Red Velvet Cake (Super moist)

Course/Dish: Cakes

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