Easy Red Velvet Cake (Inspired by Martha Stewart) – Moist, Rich, and Perfect for the Holidays
Looking for a holiday showstopper that’s both easy and irresistibly moist? This Red Velvet Cake is your go-to recipe. Made with a splash of buttermilk, a touch of cocoa, and vibrant red food coloring, it’s soft, tender, and flavorful through every bite. The homemade cream cheese frosting is smooth, luscious, and the perfect complement to the cake’s subtle chocolate notes.
Whether you serve it as a two-layer stunner or a single sheet cake, this red velvet beauty brings both elegance and simplicity—very much in the spirit of Martha Stewart herself. 💖
Super Moist Red Velvet Cake with Cream Cheese Frosting
📋 Ingredients
Cake Batter:
- 2 ½ cups all-purpose flour
- 1 ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ½ cup boiling water
- ¼ cup unsweetened cocoa powder
- 2 cups granulated sugar
- 8 tbsp (1 stick) unsalted butter, melted
- 2 cups vegetable oil
- 3 large eggs, room temp
- 1 cup buttermilk, room temp
- 1 tsp vanilla extract
- 4 tsp red food coloring
- 1 tsp distilled white vinegar
Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 16 tbsp (2 sticks) unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 2–3 tbsp heavy cream
👩🍳 Instructions
1. Preheat Oven
Preheat your oven to 325°F (163°C).
Grease and line two 9×9 pans with parchment paper.
(Use one 9×13 baking dish if making a single-layer cake.)
2. Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
3. Bloom Cocoa
Boil ½ cup water, remove from heat, and stir in ¼ cup cocoa powder. Let it sit to cool slightly.
4. Build the Batter
In a large mixing bowl, combine sugar, melted butter, oil, and eggs until smooth.
Add in buttermilk, vanilla extract, and red food coloring, whisk to combine.
Stir in vinegar and the cooled cocoa mixture.
5. Add Dry Ingredients
Slowly add the dry ingredients, about ½ cup at a time, whisking gently until smooth and fully incorporated.
6. Bake
Divide the batter between the two prepared pans.
Bake for 25–30 minutes (mine was perfect at 28 minutes).
Cake should feel soft but spring back lightly. Cool in pans for 10 minutes, then transfer to a rack to cool fully.
7. Make the Frosting
Beat cream cheese and butter together until smooth.
Add in powdered sugar, vanilla, and heavy cream, and beat until fluffy and creamy.
8. Assemble
Frost the first layer, add the second layer, and cover the top with frosting.
Trim the cake edges, crumble the scraps, and sprinkle the crumbs over the top.
Slice and serve!
🍰 Tips & Variations
- Make Ahead: Bake the layers a day ahead and wrap tightly. Frost when ready.
- Color Depth: Use gel food coloring for more vibrant red and less dilution.
- Decorate: Garnish with white chocolate curls or fresh berries for a Martha Stewart-style touch.
