Red Velvet Cake Recipe
Few cakes inspire pure joy quite like Red Velvet Cake. With its dreamy layers of vibrant crimson, delicately balanced cocoa flavor, and the swoon-worthy cream cheese frosting, this classic dessert is a showstopper that fits celebrations big and small. I adore how every bite feels like a festive occasion, whether you’re marking a milestone or simply treating yourself midweek. Trust me, once you see just how straightforward this recipe is, Red Velvet Cake will be your new favorite to bake and share.
Ingredients You’ll Need
Red Velvet Cake comes together with simple, everyday ingredients, each one bringing something special to the table—be it the rich moisture, that signature crimson glow, or the perfect hint of chocolate. Here’s what you’ll need and why each is a must.
- All-purpose flour: The backbone of the cake, giving just enough structure to hold those tender, plush layers together.
- Granulated sugar: Sweetens the batter and helps create a delicate crumb.
- Baking soda: Adds the lift, so your layers bake up tall and airy.
- Salt: Balances out the sweetness and helps round out each bite.
- Cocoa powder: Just a bit, for the subtle chocolate note that defines Red Velvet Cake.
- Vegetable oil: Ensures maximum moistness from the first forkful to the last crumb.
- Buttermilk (room temperature): Reacts with the baking soda and cocoa for a tender, tangy crumb.
- Large eggs (room temperature): Bind everything together while adding richness.
- Red food coloring: The secret to that gorgeous, striking red hue.
- White vinegar: Activates the baking soda and deepens the cake’s color and flavor.
- Pure vanilla extract: Adds warmth and brings all the flavors together seamlessly.
- Cream cheese (softened): For the signature tang and luscious texture in the frosting.
- Unsalted butter (softened): Makes the frosting extra creamy and smooth.
- Powdered sugar: Brings sweetness and helps the cream cheese frosting hold its shape.
- Pure vanilla extract: Rounds out the frosting with mellow, fragrant notes.
- Pinch of salt: Keeps the frosting from being too sweet and balances the flavors.
How to Make Red Velvet Cake
Step 1: Prep Your Pans and Oven
First things first: Preheat that oven to 350°F (175°C) to ensure an even bake. Take a moment to generously grease and flour two 9-inch round cake pans—this will guarantee an easy release later and keep your cake layers picture-perfect.
Step 2: Sift the Dry Ingredients
In a medium bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. Sifting helps break up any lumps and mix these key ingredients evenly, which means a fine, tender crumb in your finished Red Velvet Cake.
Step 3: Mix the Wet Ingredients
In a large bowl, whisk the oil, buttermilk, eggs, red food coloring, vinegar, and vanilla extract until smooth and fully combined. The oil and buttermilk make the batter silky, while the eggs add richness. The food coloring and a splash of vinegar work their magic for that bold, signature color and tang.
Step 4: Combine Wet and Dry
Gently add your dry ingredients to the wet mixture, stirring just until you no longer see streaks of flour. Be careful not to overmix—this helps keep your Red Velvet Cake light, tender, and irresistible.
Step 5: Bake the Cakes
Divide the vibrant batter evenly between your prepared pans. Tap them lightly on the counter to release any air bubbles. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. The smell as it bakes is pure nostalgia!
Step 6: Cool the Layers
Let the cakes cool in their pans for about 10 minutes, then carefully run a knife around the edges and turn them out onto wire racks. Allow them to cool completely—this is essential for smooth, velvety frosting application later on.
Step 7: Make the Cream Cheese Frosting
In a large bowl, use an electric mixer to beat together the softened cream cheese and butter until creamy and smooth. Gradually add the powdered sugar, vanilla, and a pinch of salt. Beat until the frosting is light, fluffy, and irresistible—try not to eat it all by the spoonful!
Step 8: Assemble and Frost the Red Velvet Cake
Place one cake layer on your serving plate and generously spread frosting over the top. Stack on the second layer and frost the top and sides, swirling as you go. Don’t worry about perfection—a little rustic charm is what homemade Red Velvet Cake is all about! Slice, serve, and watch the smiles appear.
How to Serve Red Velvet Cake
Garnishes
For a classic look, you can never go wrong with a sprinkle of finely crumbled cake on top of the frosted layers. Fresh berries—like raspberries or strawberries—add color and a tangy contrast. If you want to switch things up, try a dusting of shaved dark chocolate or even a scattering of edible flowers for an extra special touch.
Side Dishes
Red Velvet Cake is lovely all by itself, but if you’re making a full dessert spread, consider serving it with vanilla ice cream or a simple fruit salad. A hot cup of coffee or strong black tea pairs beautifully, balancing the sweetness and making each bite even more satisfying.
Creative Ways to Present
Want to really dazzle? Cut your Red Velvet Cake into small squares and skewer them as festive “cake pops,” or serve individual slices in mason jars for an adorable, portable treat. For a layer cake twist, use the batter to make cupcakes and pipe the frosting high—a guaranteed crowd-pleaser at parties!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store slices tightly wrapped or in an airtight container in the refrigerator. The cream cheese frosting keeps everything moist, and the flavors only get better after a day or two as they have more time to mingle.
Freezing
You can absolutely freeze Red Velvet Cake. Wrap unfrosted cake layers tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the refrigerator overnight before frosting. Even frosted slices can be frozen; just place parchment between slices and store in an airtight container for quick, ready-to-go treats.
Reheating
While Red Velvet Cake is usually served chilled or at room temperature, you can gently let refrigerated slices rest on the counter for about 30 minutes to take off the chill. There’s no need to heat it in the oven—just let it soften up naturally for the best texture and flavor.
FAQs
What makes Red Velvet Cake different from chocolate cake?
Red Velvet Cake contains only a touch of cocoa powder, so it has hints of chocolate rather than a strong chocolatey flavor. The addition of buttermilk and vinegar gives it a unique tang and ultra-tender crumb—plus that vivid red color sets it apart from classic chocolate cakes!
Can I use natural food coloring instead of artificial red food coloring?
Yes! Beet juice or natural food color powders can be substituted, though you may not achieve the same intensely bright hue. The flavor and texture will be just as delicious, and you’ll have a more naturally colored Red Velvet Cake.
Can I make Red Velvet Cake ahead of time?
Definitely! You can bake the cake layers a day in advance and store them (wrapped well) at room temperature or in the fridge. You can even frost the whole cake a day or two before serving—the flavors meld together beautifully.
Is it possible to make this cake gluten-free?
Absolutely. Just substitute your favorite cup-for-cup gluten-free flour blend in place of all-purpose flour. The rest of the ingredients work the same, giving you a gluten-free Red Velvet Cake to enjoy.
Can I make cupcakes instead of a layer cake?
Yes, this recipe works beautifully as cupcakes! Line a muffin tin with paper liners, fill each 2/3 full, and bake for 18 to 20 minutes. Frost as you would the cake for adorable, individual Red Velvet Cake treats.
Final Thoughts
If you’ve been searching for a dessert that looks stunning, tastes heavenly, and never fails to impress, Red Velvet Cake is it. Don’t let the striking color fool you—this recipe is as approachable as it is memorable. I hope it finds its way into your celebrations and everyday moments alike. Happy baking!
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Red Velvet Cake Recipe
- Total Time: 50 minutes (plus cooling)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in a classic Southern favorite with this moist and decadent Red Velvet Cake recipe. Paired with a rich and creamy Cream Cheese Frosting, this dessert is sure to be a hit at any gathering.
Ingredients
Cake:
- 2½ cups all-purpose flour
- 1½ cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 1½ cups vegetable oil
- 1 cup buttermilk (room temperature)
- 2 large eggs (room temperature)
- 2 tablespoons red food coloring
- 1 teaspoon white vinegar
- 2 teaspoons pure vanilla extract
Cream Cheese Frosting:
- 16 ounces cream cheese (softened)
- 1 cup unsalted butter (softened)
- 4 cups powdered sugar
- 2 teaspoons pure vanilla extract
- pinch of salt
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- Mix dry ingredients: In a medium bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
- Combine wet ingredients: In a large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla until smooth.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Bake: Divide the batter between the pans and bake for 25–30 minutes. Cool the cakes on wire racks.
- Make frosting: Beat cream cheese and butter, then add powdered sugar, vanilla, and salt.
- Assemble: Place one cake layer, frost the top, add the second layer, and frost the top and sides. Slice and serve.
Notes
- For extra moistness, chill the cake layers before frosting.
- You can also make cupcakes with the same batter, baking for 18–20 minutes.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 540
- Sugar: 48 g
- Sodium: 340 mg
- Fat: 31 g
- Saturated Fat: 10 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 63 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 55 mg
