Can I use cake flour instead of all-purpose flour?

Yes, you can! Cake flour gives an even lighter crumb, which can boost the “fluffy” factor in your moist and fluffy red velvet cake . However, all-purpose flour works just fine too—just sift it well and don’t overmix.

What makes a red velvet cake moist and fluffy?

Great question. It’s all about balance . Moisture comes from oil, buttermilk, and eggs. Fluffiness? That’s thanks to leaveners like baking soda, and the creaming process that traps air. Plus, folding instead of beating the final batter helps keep it airy.

How long does red velvet cake stay fresh?

If stored right, your cake can stay soft and tasty for up to 4–5 days . Just wrap it well or use a cake container. And remember—chill it only if it’s frosted with cream cheese.

Can I make it without food coloring?

Absolutely! Traditional red velvet relied on natural reactions between cocoa and vinegar. Without coloring, the cake will have a reddish-brown tone. It’s still delicious and keeps all the charm of a true red velvet.

Moist and Fluffy Red Velvet Cake Recipe Guide

Description

This moist and fluffy red velvet cake recipe is a bakery-quality classic made simple. With a soft, tender crumb, light cocoa flavor, and luscious cream cheese frosting, it’s the perfect treat for any occasion. Rich in flavor and vibrant in color, it’s sure to be a showstopper at your next gathering.

Ingredients

Scale

2¼ cups (275g) all-purpose flour
3 tbsp (18g) cornstarch
3 tbsp (14g) unsweetened natural cocoa powder
½ tsp baking soda
1 tsp baking powder
½ tsp salt
6 tbsp (86g) unsalted butter, room temperature
¾ cup (141g) vegetable oil
1¾ cups (344g) granulated sugar
3 large eggs, room temperature
1 tbsp (12g) vanilla extract
1½ tsp white vinegar
3½ tbsp (38g) red liquid food coloring
¾ cup (158g) buttermilk, room temperature
1 batch cream cheese frosting

Instructions

Preheat oven to 160°C (320°F) with fan setting. Grease and line two 8-inch cake tins.
Sift together flour, cornstarch, cocoa powder, baking soda, baking powder, and salt. Set aside.
In a large bowl, cream butter, oil, and sugar until light and fluffy.
Add eggs one at a time, mixing well after each. Stir in vanilla extract, vinegar, and red food coloring.
Fold in the dry ingredients in three parts, alternating with buttermilk. Mix just until combined.
Divide batter between cake tins. Tap lightly to release air bubbles.
Bake for 30 minutes, or until a toothpick comes out clean.
Cool in tins for 15–20 minutes, then transfer to a wire rack to cool fully.
Frost with cream cheese frosting. Decorate as desired and chill before serving.

Notes

Substitute buttermilk with ¾ cup milk + 1 tbsp vinegar or lemon juice.
Use cake flour (293g) in place of flour and cornstarch for a finer crumb.
Chill frosting before use to make decorating easier.

Prep Time: PT10M
Cook Time: PT30M
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 429
Sugar: 32g
Sodium: 217mg
Fat: 22g
Saturated Fat: 7g
Unsaturated Fat: 14g
Trans Fat: 0.3g
Carbohydrates: 53g
Fiber: 1g
Protein: 5g
Cholesterol: 64mg

Keywords: moist and fluffy red velvet cake, red velvet dessert, soft red velvet cake, cream cheese frosting cake, fluffy velvet cake, easy red velvet cake, homemade red velvet cake