Red Velvet Cake Recipe

You know what….no, I’m not gonna say that. Wait, no. Okay, look this is the BEST RED VELVET CAKE I’VE EVER HAD! I say that in the humblest way possible. It’s so moist and light with the perfect crumb. I wouldn’t lie to you. I’ve tried so many red velvet cakes as it if one of my favorites. But, this recipe is a keeper. I truly believe I’ve come up with the dreamiest red velvet cake recipe. 

There are a few ways to make a cake moist. You have to be sure not to over mix the batter. Don’t bake it for too long. Etc. But, one of my keys is to add an extra egg yolk. That added fat with make for a richer cake. 

And, Cookies, I don’t care what ANYONE says. Red Velvet Cake is NOT just chocolate cake with food coloring. Not true! I refuse to believe that they are the same. Similar, yes. Same, NAH! The reaction between the vinegar, buttermilk uncovers the anthocyanin in the cocoa powder. Anthocyanin is what creates the reddish tint in the batter that the food coloring intensifies. That’s enough Science. You get my point. Red Velvet cake stands on it’s own!

I can brag about this cake all day. But, let your taste buds be the judge. It’s incredibly easy to make. It’s almost a “dump” cake. You can really place all ingredients in a bowl and mix. 

And there is coffee in this cake. It really emboldens the flavor of the cocoa powder. I use french vanilla. But, feel free to use your favorite roast. Make sure it’s warm, but not piping hot. We don’t want to cook those eggs in the batter.

I hope you are better at frosting a cake than I am. I SUCK at it! But, an ugly cake STILL tastes great. However, cream cheese icing can be difficult to work with even if you’re a seasoned cake decorator. It’s really silky and doesn’t set as well as a buttercream frosting. To make it a bit stiffer, use cold cream cheese and soft butter. This will give it more structure and make it a little bit easier to mold on your cake.

Happy Baking,

B. Coop

5 from 1 vote

Red Velvet Cake

The most moist and fluffy red velvet cake you’ll ever bake! Trust me. 

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Author B. Coop



  • 2 1/2 cups cake flour
  • 2 cups sugar
  • 1 tsp baking powder
  • 1 tbsp baking soda
  • 1/4 cup cocoa powder
  • 1 tsp salt
  • 2 eggs
  • 1 egg yolk
  • 1 cup buttermilk
  • 1 1/3 cup vegetable oil
  • 1 tsp vanilla extract
  • 1 tsp vinegar
  • 1/2 cup warm French vanilla coffee or any coffee*
  • 2 tbsp red Food coloring

Cream Cheese Frosting:

  • 8 oz Philadelphia cream cheese cold
  • 2 sticks salted butter softened at room temp
  • 4 cups powdered sugar
  • 1 tsp pure vanilla extract



  1. Preheat oven to 350 degrees F
  2. Grease and flour (3) 9 inch baking pans
  3. In a large mixing bowl, combine all dry ingredients
  4. Add in the eggs, yolk, buttermilk, and vegetable oil
  5. Using an electric mixer on a low speed, mix just until combined; about 10 seconds.
  6. Add the vanilla extract, vinegar, coffee, and food coloring.
  7. Use the mixer to mix until well combined. Be careful not to over mix.
  8. Pour 2 cups of the batter into each of the cake pans
  9. Bake the cakes on the middle rack of the oven for 20-25 mins or until a toothpick inserted into the middle of the cakes come out clean.
  10. Allow cakes to cool completely before frosting.


  1. Place the cream cheese and butter into a bowl
  2. Using an electric mixer, cream them together until smooth
  3. Add in the powdered sugar gradually mixing well in between.
  4. Add the vanilla extract and mix well to combine.
  5. Frost cake as desired.
  6. Enjoy!

Recipe Notes

*Brew the coffee, but don’t add milk or sugar. The cake likes the coffee black! Instant coffee works too. Just use regular coffee. Not the latte stuff. Don’t get cute. **The cake will last 5-7 days if stored correctly in the fridge. And if you don’t share and have a lot of self control. ***I don’t remember what I needed to tell you here. Never mind. ****Oh! I remember. You may need to double it frosting if you decide to get fancy and show off on your cake decorating or whatever.

7 Up Pound Cake

I have a list of recipes I think every Southern cook should master. 7 Up Pound Cake is definitely at the top of that list. The ingredients are few and the method is a breeze. You’ll have this recipe committed to memory in no time. After you make it once, everyone will be begging you to make it again! AND again. 

One of the most important steps in baking is having the ingredients all set at room temperature. Why? Because ingredients at room temperature emulsify easily which, in turn, traps air. Trapping the air ensure that we get a smooth textured batter. And the end result? Hole free, fluffy cake! So, take your milk and eggs out of the fridge about an hour before use. And give your butter about 2 hours sitting out so that it’s nice and soft.  Blending hard butter is the blues! So, don’t think you’re gonna get away with skipping that part! You’ll have butter stuck to your forehead if you turn that mixer on hard butter. Oh and DO NOT attempt to soften butter in the microwave! We want softened butter. Not melted butter.

Another important part of the baking process is “creaming”. You want to take your time and mix the butter and sugar until it’s light and creamy. This can take up to 10 mins at times. I always cream the butter and sugar together using my electric mixer for 7 mins. I know that make seem excessive, but doing this will give us a fluffy cake every time! It’s well worth the tired wrist! If you do a lot of baking, a stand mixer is a great investment. Honey, it’s kitchen life changing!

I’m also using butter extract in this recipe. I love a buttery, moist pound cake! And this is exactly what this recipe renders. If you’d like a more “gooey” texture, just use 2 sticks of butter and 1/2 cup of butter flavored shortening instead of the 3 sticks of butter. If you don’t like lemony cake, leave out the lemon extract. Don’t skip the zest though. It really adds a freshness and flavor boost.

The glaze is my favorite part. Probably because it’s the easiest. You know I’m the lazy baker. Anyway, just put all of the ingredients in a bowl, whisk it well, wait until the cake is completely cool, and drizzle it over. Done!

P.S. I still hate baking.

Happy Baking,

B. Coop

7 Up Cake
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Prep Time
20 min
Cook Time
1 hr 15 min
Total Time
1 hr 35 min
Prep Time
20 min
Cook Time
1 hr 15 min
Total Time
1 hr 35 min
  1. 3 cups granulated sugar (Yes, 3 cups. Don't question my measurements in the comments. I got this.)
  2. 3 sticks unsalted butter, room temperature
  3. 5 eggs, room temperature
  4. 3 cups cake flour or all purpose flour, sifted
  5. 1 cup 7 up soda, room temperature
  6. 1 tsp butter extract
  7. 1 tsp lemon extract
  8. 1 tsp vanilla extract (pure, good quality)
  9. 1/2 tsp salt
  10. zest of one lemon
  1. 1 cup powdered sugar
  2. 2 T 7 up
  3. 1 tsp butter extract
  1. Preheat oven to 325 degrees F
  2. Grease Bundt pan with Baker's Joy or flour and butter. Set aside.
  3. Using a stand or electric mixer, cream butter and sugar together for 5-7 mins. (I know that's a long time. But, it's necessary. Trust me. Tag in a partner for help when your arm gives out.)
  4. Add in the eggs one at a time, mixing to combine in between each egg.
  5. Now, add the extracts and lemon zest
  6. Scrap down the mixing bowl with a spoon and spatula as needed.
  7. Mix the salt with the flour and add in half of that mixture.
  8. Pour in half of the 7 up. Mix. Then, add in the remaining flour and 7 up.
  9. Mix until combined and fluffy.
  10. Spoon batter into Bundt pan and bake for 1 hour and 15 mins or until a toothpick inserted in the center of the cake comes out clean.
  11. Allow cake to cool in the pan for 10-15 mins.
  12. Flip cake over onto cake plate or cooling rack and allow to cool completely.
  1. Whisk all ingredients together in a bowl.
  2. Drizzle over cake.
  3. Enjoy!
Coop Can Cook

Pineapple Upside Down Cake

Not one, not two, but three recipes back to back this week!!! I’m on a roll! lol You know I couldn’t let National Pineapple Upside Down Cake Day pass me by! Pineapples make me happy. They’re really my favorite food. Ever. And this cake is super easy! Making it in my cast iron skillet was a breeze!

Easy right?? And so delicious!

Whipping and incorporating the egg whites into the batter separately from the yolks makes a huge difference in the texture of this cake!

I’m loving these sweet food holidays.

Pineapple Upside Down Cake
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Prep Time
20 min
Cook Time
50 min
Total Time
1 hr 10 min
Prep Time
20 min
Cook Time
50 min
Total Time
1 hr 10 min
  1. 1 20 ounce can of pineapple rings
  2. 4 T unsalted butter
  3. 3/4 cup packed light brown sugar
  4. Maraschino cherries
  1. 1 1/2 cup self-rising flour
  2. pinch of salt
  3. 2 eggs
  4. 1 cup of sugar
  5. 1 stick of butter (softened)
  6. 1/4 cup milk
  7. 1/4 cup pineapple juice
  8. 1 tsp pure vanilla extract
  1. Melt butter in 9 inch cast iron skillet
  2. Stir in sugar then turn off heat and allow to cool for 10 mins
  3. Arrange the pineapple rings and cherries on top
  1. Preheat the oven to 350 degrees F
  2. Blend butter and sugar together for 2 mins
  3. Separate egg yolks from the whites; reserve the whites
  4. Beat in the egg yolks one at a time
  5. Add in the vanilla
  6. Add flour/salt gradually alternating with the liquids (milk and pineapple juice)
  7. Mix whites in a separate bowl until frothy and stiff peaks form
  8. Fold the whites into the batter.
  9. Pour batter over the topping; spread evenly
  10. Bake for 45-50 mins or until a toothpick inserted into the center of the cake comes out clean
  11. Glide a butter knife around the edge of the cake to loosen it from the sides of the skillet
  12. Allow to cool for 20 mins
  13. Flip onto a cake plate
  14. Enjoy!
Coop Can Cook


Berry Chantilly Cake

FINALLY another sweet recipe! And it’s my version of my absolute favorite Whole Food’s cake! The famous Berry Chantilly cake. Cookies, can I be honest? The thought of making this cake terrified me for DAYS! I’ve wanted to try to do it for soooo long. I finally mustered up the courage. And with MUCH prayer, I DID IT! GLORY TO GOD! You know how much I detest baking! But, it wasn’t hard at all! 

The cake part was a breeze. I just made a simple and painless vanilla cake. The icing was what had me SHOOK! My piping skills have never been so hot. God bless the inventor of the Naked Cake! Life-saver! 

Don’t let ANYTHING intimidate you. Especially in the kitchen! You can do it! Just pray! And start with cupcakes if you don’t feel prepared to layer. I hope my leap of faith encourages you to take one as well inside and OUTSIDE of the kitchen. I believe in ya. 


B. Coop


Berry Chantilly Cake
Serves 8
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Prep Time
1 hr
Cook Time
30 min
Total Time
1 hr 30 min
Prep Time
1 hr
Cook Time
30 min
Total Time
1 hr 30 min
Vanilla Cake
  1. 3 cups of self rising flour
  2. 2 cups of granulated sugar
  3. 4 eggs
  4. 1 cup of milk
  5. 3/4 cup of vegetable oil
  6. 1/2 teaspoon salt
  7. 1 teaspoon pure vanilla extract
  1. 1/2 cup strawberry or raspberry preserves
  2. 1/2 cup each of strawberries, blueberries, and raspberries
  1. 1 1/2 cup heavy whipping cream
  2. 8 oz mascarpone cheese
  3. 1/3 cup powdered sugar
  4. 1/2 teaspoon pure vanilla extract
  1. Strawberries, blackberries, blueberries, raspberries etc
  2. Fresh rosemary
  1. Preheat over to 350 degrees F
  2. Mix eggs and sugar using an electric mixer
  3. Add in flour and milk alternating between the two until all is combined
  4. Next, pour in oil, salt, and vanilla extract; mix well (be careful not to over mix)
  5. Pour evenly into (3) 8 or 9 inch pans
  6. Bake for 25-30 mins or until toothpick inserted into the middle comes out clean
  7. Allow cakes to cool on a wire cooling rack.
  1. Chill mixing bowl in the freezer for at least 10 mins
  2. Using electric mixer, cream mascarpone until smooth
  3. Add in extract and heavy cream
  4. Mix for 30 secs then slowly sprinkle in the sugar while mixing
  5. Continue to mix until stiff peaks form (approx. 2 mins of mixing)
  6. Chill in fridge until ready to use
  1. Spread preserves on bottom cake layer
  2. Using a piping bag, cover the perimeter of the cake with icing
  3. Add berries to the center
  4. Continue this for the next layer
  5. Frost the entire cake with the remaining icing
  6. Garnish with berries and rosemary
  7. Enjoy!
  1. For best results, pre-bake the cakes, wrap with plastic wrap, and refrigerate until you're ready to assemble them.
  2. Be sure to store this cake in the refrigerator.
Coop Can Cook

Cream Cheese Poundcake

Hey Cookies! Today, I had to bake a cake for someone. You already know my mood is wack! Because……COOP HATES BAKING!! But, I do it. I shared some clips on social media and you guys demanded this recipe. Of course, I give ya what ya want!


I had to be extra and pour a Praline coating on top. GOOD GOD!!!!! Sin. It’s just sinful! Make this!!!


B. Coop


Cream Cheese Pound Cake


  • 3 cups cake flour
  • 3 cups granulated sugar
  • 3 sticks salted butter softened
  • 8 oz Philadelphia cream cheese softened
  • 6 eggs
  • 1 T pure vanilla extract


  1. Don't preheat your oven.
  2. Make sure your butter and cream cheese are softened. Leave them out at room temp for a few hours
  3. In a bowl, use your mixer to blend the cream cheese, butter, and sugar well; 5 mins.
  4. Now, add in one egg at a time until all are incorporated. Mix well in between adding each one.
  5. Add in vanilla and mix
  6. Add in 2 cups of the flour
  7. Mix on low for 45 secs.
  8. Add in the last cup of flour and fold it in with a spoon or spatula by hand until the flour is no longer visible. (Try not to over mix.)
  9. Batter should be light and fluffy
  10. Pour into greased bundt pan
  11. Bake on 325 degrees F for 1 hour and 30 mins or until a toothpick insert in the middle of the cake comes out clean.

  12. Allow the cake to cool in the bundt pan for 25 mins before flipping it over onto your cake plate.
  13. Enjoy!

Recipe Notes

Use my microwave praline recipe and pour it on top of this cake after the cake cools if you're bout that life!