Super Moist Red Velvet Cake Recipe

I have a Red Velvet Cake Recipe here that I know you are going to love because it’s moist, not too sweet and most of all, it uses locally found ingredients.

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No apple cider vinegar? No problem. Del Monte’s Red Cane Vinegar will absolutely do. No buttermilk? No problem. But you’re welcome to use buttermilk as well if you have it. What I used for this Red Velvet Cake Recipe is Yakult,  a healthy drink originating from Japan that I know everyone loves. But just in case you don’t fancy it, I’ve listed the best buttermilk substitutions here for you -

  • Buttermilk (of course) – available in Manila through Rizal Dairy Farms who has a stall in the Salcedo Saturday Market
  • Yoghurt (conversion 1:1) – plain unsweetened one available in all supermarkets
  • Sour cream (conversion 1:1) – available in all supermarkets
  • Buttermilk powder – add four tablespoons to a liquid measuring cup and add enough water to fill one cup. Available at baking supplies stores like Sweetcraft or Chocolate Lovers.
  • Lemon + Milk – add 1 tablespoon freshly squeezed lemon to a liquid measuring cup and add enough milk (fresh, full, low fat will do) to fill one cup. Mix well and wait for 3 minutes and you have buttermilk.
  • Calamansi + Milk – add 1 tablespoon freshly squeezed calamansi to a liquid measuring cup and add enough milk (fresh, full, low fat will do) to fill one cup. Mix well and wait for 3 minutes and you have buttermilk.

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Back to our red velvet cake recipe here, this is a variation of the red velvet cupcake recipe from this post. However, I have changed a lot based on the inputs I have since posting it a few years back. One of which is using oil instead of butter, adding a layer of moistness to the the texture. If you scroll down right this minute and see the cake after it’s baked then you would know what I am talking about. Or stay and read on, we’ll get there in no time. Pinky swear.

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This being the love month and all, I decided to decorate the red velvet cake with red velvet cake crumbs all over and add fondant hearts on top. Then I placed it in a fancy pink cake plate. I hope I didn’t go overboard, did I? Oh well, let’s go and start making this Red Velvet Cake Recipe :)

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So we begin with sifting together all the dry ingredients, flour (I use all purpose flour but you are welcome to use cake flour if you like), cocoa, baking powder, baking soda and salt. I sifted them three times but it you prefer dry whisking, it will work, too. Then, in a small bowl, I combined the wet ingredients, yakult, vinegar, vanilla extract, red food coloring. Mix well and set aside.

Now, we begin baking proper. In a large bowl, add in eggs, sugar and oil. Mix together until light in color.

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Add in one third of the dry ingredients.

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Add in one half of the wet ingredients.

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Alternately add wet and dry ingredients until all are combined. Just barely mix until you see just a few flour streaks. Do not over beat as it will result to a hard cake.

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Line 2 6-inch cake pans and evenly distribute the batter to the pans. Make sure to line the bottom and sides of the pans with parchment paper to avoid them from sticking to the pan.

Bake the cakes at 350F for about 45 minutes or until done. See how moist the cake looks?

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Okay, so on to the frosting, whip the cream until they form stiff peaks or is of pipeable consistency. I used Avoset Pour and Whip for this recipe. You can find some in major supermarkets like Landmark Makati. A picture of it can be found here.

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In another bowl, mix together powdered sugar, cream cheese and vanilla extract.

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Using a spatula, fold in cream cheese to the whip cream. Make sure to do this slowly so the air in the whipped cream will not deflate.

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Now we assemble!!! I used a cake leveler to divide the cakes evenly. I cut the cakes using the lowest option on the leveler which is a slightly a little more than half an inch.

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The batter will result into 4 layers with still more left. You can either divide the cake a lot more than half an inch or crumble the excess like I did for cake decoration later.

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Add approximately 1/2 cup of frosting in between each layer.

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Until you have something like this.

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Then, make sure to cover the cake with frosting all over. Don’t obsess about having no bubbles or attaining smooth edges because we will cover the cake with crumbs anyway :)

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If you’re like me and opt to make cake crumbs out of the excess red velvet  cake, now is the time to cover the cake with it. This is the most fun part. I’ll leave you to it, enjoy! Oh wait, we’re not done yet, with the remaining frosting, pipe rosettes on the borders of the cake.  As topping you can add sprinkles, cherries or even white chocolate shavings. For this cake, I don’t have  heart sprinkles so I got red fondant and cut out hearts. It’s the love month anyway :).

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Red Velvet Cake Recipe

6-inch cake / 350 F / 45 minutes
Ingredients:
2 1/2 cups all purpose flour
2 tbsp + 2 tsp cocoa
1 tsp baking powder
1 tsp baking soda
1/8 tsp salt
1 cup yakult
2 tbsp red cane vinegar (such as Del Monte)
1 tsp vanilla extract
2 1/2 tsp red food coloring (I used McCormick)
1/2 cup canola oil
2 eggs
1 1/3 cup sugar
Whipped Cream Cheese Frosting
Ingredients:
1 cup/8oz/227g cream cheese
2 cups powdered sugar
1 1/2 cups whipping cream
1 tsp vanilla extract
Procedure:
  1. Assemble team dry ingredients – flour, cocoa, baking soda, baking powder and salt. Sift three times and set aside. Assemble team wet ingredients – yakult, vinegar, vanilla extract and food coloring. Mix well and set aside as well.
  2. In a large bowl, mix together sugar, oil and eggs. Eggs can be added in one go but make sure that everything is well incorporated.
  3. Add in one third of the dry ingredients and then add in one half of the wet ingredients.
  4. Repeat step 3 until all are combined. Just barely mix, until you cannot see streaks of flour in the batter.
  5. Evenly pour batter into two 6-inch pans lined with parchment paper. Bake for 45 minutes or until done.
  6. To make the frosting, whip cream until it is of pipeable consistency. In another bowl, mix together cream cheese, vanilla and powdered sugar until smooth. Fold in cream cheese into the whipped cream until well combined.
  7. To assemble, cool cakes first. Divide the cake into (a little more than) 1/2 inch layers. For every layer, add 1/2 cup frosting in between. Cover the cake with frosting. Make cake crumbs from the excess and cover the cake all over. Pipe whipped cream on top and decorate with heart sprinkles or fondant hearts.

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My watercolor version of the cake. I need practice :)

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PInterest red velvet cake recipe

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Comments

  1. Bhing says

    wow….this one’s good for valentines day hehehe….i should try this one too…dami ko ng na-bake from your recipe ms. akiko…thanks so much!

  2. Gigi says

    Hi Ms. Aikko! I love your red velvet cupcake recipe…Been baking them a lot.. Even tried making it into a cake and they really taste so good… My only problem when i make it into a cake is the cream cheese fosting… Need to put the cake in the ref para di matunaw… I saw that you added whipped cream in the frosting this time… If you add whipped cream ba mas lesser amg tendency matunaw and also by adding crumbs? Thanks a lot! :)

    • says

      Hi Gigi! Thank you so much! :) Cream cheese is actually a tricky when it’s used a frosting, yes, madali syang matunaw. So what I do if I want it to stand tall is to add more sugar, but it will become sweeter. For this one, I added whipped cream to actually make it less sweet but the thing is, it’s less stable. The crumbs helped in making sure it’ll stand tall :)

  3. says

    Gorgeous – Would love to share with all my foodie friends – If you’re interested then head over to FoodFotoGallery dot com and submit one of your food photos (without watermarks, please).

  4. Precious says

    hi aikko,
    i super love your recipes and been a follower of your blog. i noticed a difference from your previous red velvet recipe. this no longer recommends to use one whole bottle of food color! may i also ask what tip number did you use here (and in your mango cream cupcake recipe, please?)
    speaking of mango cream, may i just use APF instead of APF+cake flour because it’s too heavy in the tummy, hehe!im thinking that it will be just as moist as this red velvet cake..
    lastly, i hope you’ll make cream puffs and eclairs :)

  5. Anne says

    Hi! you’re blog is amazing! you’re so creative and a great baker! Love all the photos…by the way, may i just ask how much did you buy the avoset non dairy w-cream? I’m just a kilometers away from Baguio, and all I can find here in Baguio are those: Ambiante, Lactofil, Ever whip, and some powdered whipping cream (Ferna, Bakersfield brand). But what i want is to try the Avoset..have you tried to flavor the non dairy w-cream with just cocoa powder? Thanks so much.. Here i am, reading ur blog! love the ganache frosting u made using the nestle brand..I find the Anchor cream so pricey…

    • says

      Hi Anne, for Avoset I think it’s Php 220+ now. I haven’t tried adding just cocoa powder to it. But all I can say is, it’s my favorite brand! :) as it is it tastes like melted vanilla ice cream :)

  6. Mary says

    Hi! I really really want to make redvelvet. But i am scared because i made it 2 times but they ended in the trash can. So, i want to try your recipe, but i dont have canola oil and red cane vinegar. Can you give me the substitute/ alternative?

  7. hannaa says

    Hi Aikko! Ask lang yung sa Avoset Pour and Whip may instruction kasi dun sa box na bago gamitin kailangan pang ithaw? Should i follow that o direcho na from ref then whip? Thanks :)

  8. xochitl says

    Hi, bout dun sa Avoset Pour and Whip, may instruction kasi sa box na it shoul be thaw before using. Do i need to follow that or i can use na without thawing? Thanks :)

  9. Jacq says

    hi po.
    your looks fabulous :) sana ganyan din ung gawa ko hehehe. ung recipe na gamit ko butter ang nakalagay instead of oil, i think mas okay ang oil para mas moist? tama ba?

  10. michelle mangiliman says

    Hi aikko! i’ve tried your calamansi muffin! it’s superb! can i request for caramel cake like estrel’s? thank you

  11. Laarni says

    Hi Aikko, if I used the same ingredients for cupcakes do you know how many cupcakes this makes? Your other recipes for red velvet do not include Oil. Should I only use oil for cakes?

    Love your website and blog.

    xx

  12. lar says

    what can i use instead of yakult or can i remove it all together
    also instead of red cane vinegar can i just use plain vinegar

  13. orangeandgold says

    Hi Ms. Aiko may i ask if i can use fresh milk instead of Yakult? we dont have it here in saudi arabia. And what can i use for the subtitute for red cane cane vinegar. thanks! o hope to hear from you.

  14. Debby says

    Wow! This is very explanatory and I will give it a try. Thanks a lot. God will increase your skills.

  15. rea olap says

    Hi Aikko!

    Thank you for this recipe. I really love it! I don’t know how to tag you in my FB page so you could see the results when i tried your recipe, so i’m just sharing my link:

    https://www.facebook.com/photo.php?fbid=813286285372412&set=a.808944379139936.1073741830.100000731443588&type=1&theater

    I made this red velvet cake for our 3rd wedding anniversary and i really love it. I just couldn’t get the frosting right because mine really melts. Actually, it’s really delicious and not too sweet. i didn’t add more sugar because i don’t like the too much sweetness it will bring. yun nga lang, hindi sya mag-stand.

  16. Doki says

    Can you bake the cake and eat it a few days after ? Will it stay moisty ? Thank you a lot for the recipe ^^

  17. alan says

    hi Aikko,

    i tried using the Wilton Red colour into the wet ingredients as instruct but it doesn’t came out in red colour as yours. mine more on brownies colour no matter how much i add in red.

    Any advice please? how to make it Red Red!! haha

      • says

        I baked them but why it fail to be like yours? I put 177 Celcius with 45 minutes and it started to turn dark brown to burn on the top at 20 minutes. and after it cooled down, the middle part torn apart *I don’t know why is this happening* and the whipped cream that I have mixed up is so watery. :(

        • says

          Hi Barbara, I’m so sorry to hear that… I have a feeling your oven is too hot, try making sure your oven temp is regulated and is stable all the time by having an oven thermometer inside your oven :)

  18. Poch says

    May i also ask how much it’s gonna rise? I was thinking of steaming it in a jar. What do you think about this? :)

  19. Poch says

    I also saw that in the cupcake blog you adapted it from, the cream cheese frosting was a little different? Would you please compare yours to it? :)

  20. says

    Hi Aikko! I’m trying this one out tomorrow and I would like to know what kind of cocoa did you use for this? Will the dutch-processed cocoa do? I don’t have the natural cocoa at home :( Please let me know, I’m afraid my cake wont rise because of some chemical reaction LOL. Thanks!

  21. says

    Hi Aikko, I’m planning to make 2 tiers cake using your recipe. May I ask how many batches should I make for a 9 in cake, 3 in height? Also, what’s the height of the cake in the pic above. Thanks a lot! :D

    • says

      Hi Rhea, I’m sorry I haven’t tried it in a big batch. My estimate would be for a 9 in cake, 3 in height perhaps, two batches. But that’s just for one tier ha? Good luck! – Cheers, Aikko

  22. Lily Hope Pinzon Gallon says

    Very nice! Thanks for sharing your recipe! What about if I substitute the oil with butter,would that make the cake really super duper moist?

  23. ana gonzales says

    hi! can i use buttermilk instead of yakult? also, can i use blue food color instead of red coz i want a blue velvet cake..thanks..

  24. Apple says

    Hi Aikko,

    May i just ask, If I use cake flour as a substitute to all purpose, would it be the same ratio/measurement? Also, is there a difference in texture? Thanks :)

  25. David says

    Tried your recipe for cupcakes. They are amazing and because it’s super moist, I felt like I don’t need to pipe a frosting but I do hope I can put an artsy fondant but I don’t know how. Lol. I hope you’ll bake more and try something organic. Cheers!

    • sherwin says

      Hi, how long did u bake it? i want to try it for cupcakes, is it the same baking time with cake? and how many cupcakes can the recipe produce? thanks :))

  26. osamz concept says

    Hi Aikko I rili like this recipe. I have been looking for a moist red velvet cake recipe.will try this out. Pls will like to know if I want to bake a bigger pan cake I just double d measurements in the recipe?pls reply

  27. elexis says

    Hi Ms. Aikko! I like your blog a lot. It’s very informative and full of life. It’s fun reading it. I’m learning something and enjoying at the same time. I made your red velvet crinkles and my kids love it. I will be making my son a spider-man cake for his birthday.I just wonder,can use this moist red velvet cake under fondant?

    • Elexis says

      Hi! Ms. Aikko no need to answer my question…It’s YES! I used it to make 2-tier spider-man cake for my son. Positive feedback from guests. The cake is delicious and moist :)

  28. nadine says

    Hi Ms. Akiko! ano po mas better gawin kapag tomorrow ko pa gagamitin yung cake? Need ko na ba siya lagyan ng frosting ngyon then i-ref na lang or tmrw ko na lagay yung frosting? Mabilis lang po ba matunaw kapag may whipped cream? Thanks!

  29. jkyser says

    Hi Aikko! Do you think the whipped creamcheese frosting recipe here is good for red velvet cupcakes too? Will it be like buttercream frosting when I pipe it, stable? And is this recipe good for cupcakes too? Thanks.

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