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This is the best Red Velvet Cake I’ve ever tasted!

Nothing says Juneteenth better than Red Velvet Cake. This one is super moist and the cream cheese frosting is nice and tangy.


Red Velvet Cake


 2¼ cups all-purpose flour

3 tbsp cornstarch

3 tbsp cocoa powder 

½ tsp baking soda

1 tsp baking powder

½ tsp salt - omit if using salted butter

6 tbsp unsalted butter - room temperature

¾ cup vegetable oil 

1¾ cups sugar

3 large eggs - room temperature

1 tbsp  vanilla extract

1½ tsp white vinegar

3½ tbsp red liquid food coloring

¾ cup buttermilk - room temperature


Preheat oven to 350° 

In a bowl, sift together your flour, cornstarch, cocoa powder, baking soda, baking powder and salt. Using a whisk or fork, mix until well combined. Set aside.

In another bowl, add butter, vegetable oil and sugar. Using a hand or stand mixer, cream together for 2-3 minutes until light and creamy.

Add in eggs one by one, mixing well in between each addition.

Add vanilla, vinegar and red liquid food coloring, and mix until well combined. Now set your mixer aside as the remainder of the batter will be finished by hand.

Finish off by adding in half of your premixed dry ingredients to your wet mixture, and gently fold it in with a spatula until just combined. Then add in all of your buttermilk, and fold it in until just combined. Lastly, add in the remaining dry ingredients and gently fold it into the mixture until just combined. Do not overmix.

Distribute the batter evenly into the two 8-inch cake pans, and bake for 30 minutes or until a toothpick comes out clean. Be careful not to open the oven door too early otherwise this can cause the cake layers to sink. Also avoid overbaking the cake layers otherwise they will dry out.

Once baked, allow cake to cool in the cake pans for about 15-20 minutes, and then turn them out onto a wire rack to completely cool before frosting with my cream cheese frosting.  


Cream Cheese Frosting


 1 cup unsalted butter - room temp

4½ cups powdered sugar - also known as confectioners/icing sugar.

1 8 oz. block cream cheese (do not use whipped or soft cream cheese)

1½ tsp vanilla essence/extract

1½ tbsp fresh lemon juice 



To a large bowl add unsalted butter and using an electric mixer, cream for a few minutes at medium high speed until it's light and fluffy.

Add in the powdered sugar in 3 batches while mixing on low. Ensure that each batch of powdered sugar is mixed into the butter well before adding in the next batch.

Next add in your cold cream cheese, vanilla and fresh lemon juice and mix on a medium speed just until the frosting is smooth. Avoid over-mixing. If using a stand mixer, you may need to mix on a high speed to get everything nice and smooth.


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