I was never a fan of Red Velvet Cake until I started making my own.
Red Velvet cakes can be very temperamental and end up being very dry.
I know I say it a lot but I really detest dry cakes.
That was why when I found this recipe, I was so damn happy. The cakes are always moist, and soft and when made into cupcakes, they always rise beautifully.
I wish all recipes were like this one!
If you are a fan of red velvet cupcakes, then your search for the perfect red velvet cupcake is over. Seriously, don’t take my word for it – go make some and I am sure you will totally agree with me!
I frosted the cupcakes with a Cream Cheese Swiss Meringue Buttercream (I refer to this as “CCSMBC”. Click on title for recipe), but you can always use a regular cream cheese frosting if you prefer.
Here are the instructions on how to make this delightfully delicious cupcakes!
In a mixing bowl, add the sugar and vegetable oil. Beat this until the oil and sugar are blended. Add the eggs and beat to combine.
Add the buttermilk, vanilla extract and vinegar. Continue beating.
Add red food coloring, followed by the coffee.
Sift together the dry ingredients – plain flour, baking soda, baking powder, salt and cocoa powder. Add this to the wet ingredients in 2 batches. Mix on low speed to combine.
When all the dry ingredients have been added, give the bowl a scrape with a spatula and give the mixture one final mix.
Fill the cupcake liners until they are 2/3 full – I used my Tovolo Cupcake pen as this easily dispenses batters that are more runny.
Bake the cupcakes at 180°C for about 20-25 minutes.
Cool the cupcakes in the baking tray for 10-15 minutes before transferring them into a wire rack to cool completely. Make sure the cupcakes are completely cool before you frost them!
I like to blitz one of the cupcakes and sprinkle the crumbs on the frosting. I think they look pretty. 🙂
And there you have it – the best Red Velvet Cupcakes in the world!
Every bite is bliss!
- 2 cups (250g) all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 tablespoons unsweetened, cocoa powder
- 2 cups (450g) sugar - I halved this
- 1 cup (240ml) vegetable oil - I used canola oil
- 2 eggs
- 1 cup (240ml) buttermilk
- 2 teaspoon (10ml ) of vanilla extract
- 1-2 oz. (28.3 - 56.6g) red food coloring
- 1 teaspoon (5ml) of white distilled vinegar
- ½ cup (120ml) prepared plain hot coffee - I mix 1 tablespoon instant coffee with 1/2 cup hot water
- In a mixing bowl, add the sugar and vegetable oil. Beat this until the oil and sugar are blended. Add the eggs and beat to combine.
- Add the buttermilk, vanilla extract and vinegar. Continue beating.
- Add red food coloring, followed by the coffee.
- Sift together the dry ingredients – plain flour, baking soda, baking powder, salt and cocoa powder. Add this to the wet ingredients in 2 batches. Mix on low speed to combine.
- When all the dry ingredients have been added, give the bowl a scrape with a spatula and give the mixture one final mix.
- Fill the cupcake liners until they are 2/3 full.
- Bake the cupcakes at 180°C for about 20-25 minutes.
- Cool the cupcakes in the baking tray for 10-15 minutes before transferring them into a wire rack to cool completely. Make sure the cupcakes are completely cool before you frost them!
Tovolo Spatulart Love Tree Spatula
Like your recipes.
Thank you Gladys 🙂
Interesting addition of coffee in the batter! Is the coffee taste strong or distinct?
Hi Meg there is no taste of the coffee at all.
Can I use this recipe for cake, whats the size?
Hi pls see http://thedomesticgoddesswannabe.com/2014/07/red-velvet-cake-with-swiss-meringue-cream-cheese-buttercream/
Hi! These look really pretty, could I ask, where did you get the white cuocake liners from? Thanks in advance!
Hi I think I got them from Phoon Huat!
Hi! Could I replace the coffee with anything else? Thanks!
Hi JOanna, just omit it.
Hi! If i omit the coffee, i would still need to add in the 120ml of hot water, is that right? Thanks!
Yep yep! 🙂
Hi, the cake looks nice. Will give a try. Did you use a K beater? Thank you.
Hi Celeste thanks! Yes I did! 🙂
Thank you. I’ll definitely give it a try. I love soft n moist cake like you
Hi Diana,
Thank you for the wonderful recipe. I baked for my daughter’s BD celebration in school yesterday. Everyone loves it. Thumb Up. I frosted the cakes with SMBC.
U mentioned that you halved the sugar amount. So is the 450g before or after it’s been halved?
450g was before halving.
Hi, love your blog! So many different recipes! Thanks for sharing. One question – how do I make the frosting? I’ve tried making frosting before but it all melts the moments I remove from the fridge
Hi Elsbeth, thank you so much! I have attached the recipe for cream cheese swiss meringue buttercream with this recipe. You can try that because it holds up better than the American buttercreams and will last longer in the hot weather we have here.
Hi. Not sure what is white distilled vinegar. Same as white wine vinegar? Thanks.
yes it is the same.
Thank you! I tried your recipe. This red velvet cupcake taste very good. Moist and soft. No coffee taste even though coffee was used. My only problem is the buttercream. Didn’t curled after i add in BC to CCheese. It did whip into smooth batter/cream. But i couldn’t make it firm enough to hold its shape. So i put into fridge for 5-10mins. It still looks sandy/grainy when i pipe. Not smooth whipped cream. Not sure what went wrong. My first pipped cupcake looks bad. =(
Hi have you made SMBC (not the CC version) successfully before you attempted the CCSMBC?
Thank you so much for the advise. I’m going to try it this weekend!
welcome!
Where can i get buttermilk? Thanks
NTUC
Hi…can I use olive oil or the cold pressed coconut oil instead of the vegetable oil? Thanks
sure!
This red velvet recipe is a winner! I’ve tried and tested over 10 different RV recipes and this is the best I’ve come across.It has actual flavor, moist and not too sweet.Topped with the SMBC cheese frosting that came out perfectly, that is not overly sweet compared to American buttercream. Thank you Diana for sharing this wonderful recipe!
This is so awesome to hear! Thank you so much for your lovely feedback, Imar!!