I came up with the SOFTEST RED VELVET CAKE recipe you will ever eat

RECIPE (cups/gram measurements): https://cakesbymk.com/recipe/soft-red-velvet-cake/

Okay I am SO EXCITED for this one! This red velvet cake is so incredibly soft, full of flavour and is topped with the most delicious cream cheese buttercream. I couldn’t think of a better match!

This is an updated version of my original red velvet cake recipe. I tweaked it slightly and came up with this version which I am IN LOVE WITH! I hope you all love it just as much 🙂

INGREDIENTS:
2¼ cups (275 g) flour – regular all purpose (see note 3 on blog post if you want to use cake flour)
3 tbsp (18 g) cornflour – also known as cornstarch
3 tbsp (14 g) cocoa powder – unsweetened
½ tsp baking soda
1 tsp baking powder
½ tsp salt – omit if using salted butter
6 tbsp (86 g) unsalted butter – room temperature
¾ cup (141 g) unflavoured vegetable oil – I use canola
1¾ cups (344 g) white sugar
3 large eggs – room temperature
1 tbsp (12 g) vanilla essence/extract
1½ tsp white vinegar
3½ tbsp (38 g) red liquid food colouring
¾ cup (158 g) buttermilk – room temperature

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TIMESTAMPS:
00:00 – 00:10 – Intro
00:10 – 03:35 – Red Velvet Cake Layers
03:35 – 05:06 – Cream Cheese Buttercream
05:06 – 07:36 – Cake Decorating & Tasting

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= Layer Cake From Scratch: Ultimate Beginners Guide to Cake Decorating – https://bit.ly/36HQv4p
= How to Make a Professional Wedding Cake From Home – https://bit.ly/354TMdM
= Mousse Cake From Scratch: Patisserie Style – https://bit.ly/3JCRxNM

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