Red Velvet Cake Recipe
If you want to bake a dessert that’s guaranteed to dazzle both the eyes and taste buds, look no further than Red Velvet Cake. This iconic treat—layered with dreamy cream cheese frosting and boasting that signature bright-red crumb—is pure celebration on a plate. Every bite delivers a hint of cocoa, a kiss of tang from buttermilk, and a tender, melt-in-your-mouth crumb that keeps people coming back for seconds. Whether you’re making it for a birthday, holiday, or simply craving something special, Red Velvet Cake is a classic that never goes out of style.
Ingredients You’ll Need
Baking a perfect Red Velvet Cake is all about simple, quality ingredients working in harmony. Each one plays a special part, whether enhancing color, boosting moisture, or building the lovely flavor layer by layer.
- All-purpose flour: Provides the structure and a soft, tender crumb for the cake.
- Unsweetened cocoa powder: Adds a gentle hint of chocolate without overpowering the red color.
- Baking soda: Ensures a gentle rise and fluffy cake texture.
- Salt: Sharpens all the flavors and balances sweetness.
- Unsalted butter, softened: Gives the cake rich flavor and creamy texture.
- Vegetable oil: Keeps every bite wonderfully moist even days after baking.
- Granulated sugar: Sweetens the cake and helps create a light, airy crumb.
- Large eggs: Bind everything together while adding richness.
- Buttermilk: Adds a tangy depth and reacts with other ingredients for that perfect texture.
- Red food coloring: Delivers the cake’s iconic, show-stopping crimson color; gel coloring gives an even deeper red.
- Vanilla extract: Rounds out the flavors with sweet, aromatic notes.
- White vinegar: Just a touch, but it brings out the red hue even more and enhances the tender crumb.
- Cream cheese, softened: Makes the frosting luxuriously thick and tangy.
- Powdered sugar: Sweetens and smooths out the cream cheese frosting.
- Pinch of salt (frosting): Keeps the frosting from being too sweet and brings everything into balance.
How to Make Red Velvet Cake
Step 1: Prep Your Cake Pans
Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans—this prevents sticking and helps your Red Velvet Cake layers pop right out. For extra peace of mind, I love lining the bottoms with parchment paper rounds as well.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. This step ensures the cocoa is evenly distributed so every slice gets a subtle hint of chocolate, and your cake rises uniformly.
Step 3: Cream the Butter, Oil & Sugar
In a large mixing bowl, beat the softened butter, vegetable oil, and granulated sugar until the mixture is light and fluffy. The blend of butter and oil makes Red Velvet Cake incredibly moist and tender—you’ll taste the difference.
Step 4: Add Eggs, Buttermilk, and Flavorings
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then mix in the buttermilk, red food coloring, vanilla extract, and vinegar. You’ll see that glorious red hue form right before your eyes!
Step 5: Combine Wet and Dry Ingredients
Gradually add your dry mixture to the wet ingredients. Mix just until you no longer see streaks of flour; over-mixing can lead to a dense cake. The batter should be silky, soft, and vibrantly red.
Step 6: Bake the Cakes
Divide the batter evenly between your prepared cake pans and gently smooth the tops. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in their pans for 10 minutes, then turn out onto wire racks and cool completely before frosting.
Step 7: Make the Cream Cheese Frosting
With your cakes cooling, beat together the softened cream cheese and butter until smooth and fluffy. Slowly add the powdered sugar, along with vanilla and a pinch of salt, until your frosting is thick and spreadable. Don’t hesitate to give it a taste—you’ll want to lick the beaters!
Step 8: Frost and Decorate
Spread a generous layer of cream cheese frosting between the cooled cake layers and all around the cake. Feel free to get fancy with swirls or simple swoops—a classic Red Velvet Cake always looks stunning, no matter your decorating style.
How to Serve Red Velvet Cake
Garnishes
For a picture-perfect finish, try sprinkling cake crumbs on top, adding white chocolate curls, or even fresh raspberries. A few bright mint leaves add a pop of color, and if you’re feeling festive, heart-shaped sprinkles are always a hit!
Side Dishes
Red Velvet Cake pairs beautifully with simple sides like a scoop of vanilla ice cream or a few fresh berries. A hot cup of coffee, strong black tea, or a silky glass of milk are all excellent partners for this luscious dessert.
Creative Ways to Present
If you’re hosting a party, consider slicing the cake into petite squares for bite-sized treats, or make Red Velvet Cake parfaits by layering cake cubes and frosting in pretty glasses. You can even bake the batter into cupcakes for a portable twist—all the flavor, no forks required.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Red Velvet Cake fresh by covering it tightly and refrigerating for up to five days. Because of the cream cheese frosting, chilling is important—just bring slices to room temperature before serving for the best taste and texture.
Freezing
If you want to get ahead or save some for future cravings, you can freeze the unfrosted cake layers for up to two months. Wrap each layer well in plastic wrap and foil, then thaw overnight in the fridge before frosting and serving.
Reheating
Red Velvet Cake is best enjoyed at room temperature, but if your cake has been chilled, let it sit out for 20–30 minutes. Avoid microwaving, as it can melt the frosting, but if you’re after a slightly warm bite, use a very gentle heat for just a few seconds, keeping a close eye on it.
FAQs
What makes Red Velvet Cake different from regular chocolate cake?
Red Velvet Cake uses just a touch of cocoa, not enough to make it a full chocolate cake. Its magic lies in the combination of buttermilk, vinegar, and food coloring, which create its signature tangy flavor, tender crumb, and gorgeous red hue.
Can I use natural food coloring instead of artificial?
Absolutely! You can try natural alternatives like beet juice or natural gel food coloring, though the color may be slightly less vibrant. Whichever you choose, you’ll still get a beautiful, delicious result.
Why do you add vinegar to the cake batter?
The vinegar reacts with the baking soda and cocoa, boosting both color and fluffiness in Red Velvet Cake. It also enhances the unique tender texture that sets this cake apart.
How do I prevent my cream cheese frosting from being runny?
Make sure your cream cheese and butter are at room temperature but not too soft, and gradually add the powdered sugar to control consistency. If it gets too loose, pop it in the fridge for 10-15 minutes before frosting your cake.
Can I make Red Velvet Cake into cupcakes?
Yes, you can easily turn the same batter into cupcakes! Just pour the batter into lined muffin tins and bake for about 15-18 minutes, checking for doneness after 15 minutes. Decorate with cream cheese frosting as usual.
Final Thoughts
Red Velvet Cake is one of those desserts that brings instant joy to every table—its dazzling color and unforgettable taste make for pure celebration. Whether you’re baking it for a special occasion or just to treat yourself, don’t hesitate to give this classic a try. Trust me, you and your loved ones will be asking for a second slice!
Print
Red Velvet Cake Recipe
- Total Time: 50 minutes
- Yield: 12 slices
- Diet: Vegetarian
Description
Indulge in this classic Red Velvet Cake with a rich cream cheese frosting that is perfect for any celebration or special occasion.
Ingredients
Cake:
- 2 1/2 cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 cup buttermilk
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
- Preheat oven: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
- Prepare dry ingredients: In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Prepare wet ingredients: In a large mixing bowl, beat butter, oil, and sugar until light and fluffy. Add eggs one at a time, beating well after each. Mix in buttermilk, red food coloring, vanilla extract, and vinegar until combined.
- Combine wet and dry ingredients: Gradually add dry ingredients to wet ingredients, mixing just until smooth. Divide batter evenly between prepared pans and smooth the tops.
- Bake: Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
- Make the frosting: Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt, and beat until fluffy.
- Frost the cake: Frost the cooled cake layers and stack. Decorate as desired.
Notes
- For a deeper red color, use gel food coloring.
- Cake can be baked ahead and frozen (unfrosted) for up to 2 months.
- Let layers cool completely before frosting to prevent melting.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 38g
- Sodium: 320mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
