If you have a soft spot for rich, moist, and vibrantly hued desserts, then you are in for a treat with this Red Velvet Cake Recipe. It’s a classic crowd-pleaser that strikes the perfect balance between a tender cocoa-infused crumb and tangy cream cheese frosting. The cake’s signature crimson color combined with its velvety texture makes every bite feel like a celebration. Whether you’re baking for a special occasion or simply to sweeten up your day, this recipe delivers that iconic red velvet magic with ease and love.
Ingredients You’ll Need
You don’t need dozens of fancy ingredients to create this stunning Red Velvet Cake Recipe. Each component serves a purpose, contributing richness, moisture, or that signature color and flavor we all adore. From the tangy buttermilk that keeps the cake moist, to the hint of cocoa that adds depth of flavor, every ingredient plays a starring role.
- 1½ cups sugar: Sweetness that balances every other flavor perfectly.
- 1½ cups vegetable oil: Keeps the cake wonderfully moist without overpowering texture.
- 2 large eggs: Provide structure while adding tenderness.
- 3 (1-oz) containers red gel food coloring: Creates the iconic red hue that makes this cake unforgettable.
- 1 tsp vanilla extract: Enhances overall flavor with warm, aromatic notes.
- 2½ cups all-purpose flour: Forms the base structure of the cake’s tender crumb.
- 2 Tbsp cocoa powder: Adds subtle chocolate undertones, making the red velvet truly unique.
- 1 tsp salt: Balances sweetness and enhances flavor complexity.
- 1 cup whole buttermilk: Adds tang and acidity, aiding in the cake’s tender crumb.
- 2 tsp white vinegar: Reacts with baking soda for a light, airy texture.
- 1½ tsp baking soda: Leavens the cake to make it light and fluffy.
- 2 (8-oz) packages cream cheese: Softened for a smooth, tangy frosting that complements the cake perfectly.
- 1 cup unsalted butter: Softened, it makes the frosting rich and creamy.
- 6 cups powdered sugar: Sweetens and thickens the frosting to luscious perfection.
- 1 Tbsp vanilla extract: Brings bright flavor to the frosting.
How to Make Red Velvet Cake Recipe
Step 1: Prepare Your Ingredients and Pans
Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to ensure your cakes come out cleanly and without sticking. Make sure all your ingredients, especially the eggs, butter, and cream cheese, are at room temperature to blend easily without lumps.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, beat together the sugar and vegetable oil until smooth and well combined. Add the eggs one at a time, beating well after each addition. Mix in the red gel food coloring and vanilla extract until the batter is an even, vibrant color that will make your cake unmistakable.
Step 3: Combine the Dry Ingredients
In a separate bowl, sift together the flour, cocoa powder, and salt. This ensures there won’t be any clumps and helps incorporate air into the batter, making your cake lighter.
Step 4: Alternate Adding Dry Ingredients and Buttermilk
Add about one-third of the dry ingredients to the wet mixture, followed by half of the buttermilk. Continue alternating in portions until everything is fully combined. This method prevents overmixing, which could toughen the cake crumb.
Step 5: Activate the Leavening
In a small bowl, combine the white vinegar and baking soda—it will fizz beautifully. Quickly fold this mixture into the batter to give the cake its signature airy texture and slight tanginess.
Step 6: Bake the Cakes
Pour the batter evenly into your prepared pans. Bake for about 30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Step 7: Prepare the Cream Cheese Frosting
Beat the softened cream cheese and unsalted butter together until smooth and creamy. Gradually add powdered sugar and vanilla extract, beating until fluffy. This frosting is rich yet light and is the perfect partner for the cake’s moist crumb.
Step 8: Assemble Your Red Velvet Cake Recipe
Once your cake layers are fully cooled, spread a generous amount of cream cheese frosting on your first layer. Carefully place the second layer on top and frost the top and sides of the cake evenly. Your stunning Red Velvet Cake Recipe is ready to be admired and devoured!
How to Serve Red Velvet Cake Recipe
Garnishes
The best Red Velvet Cake Recipe deserves beautiful finishing touches. Sprinkle a few red velvet crumbs from trimming excess cake on top for texture and a sophisticated look. Fresh berries like raspberries or strawberries add a juicy brightness, or try a few chocolate shavings to amp up the indulgence.
Side Dishes
Serving this cake alongside a simple cup of rich coffee or a creamy vanilla bean ice cream really enhances the experience. Light, fresh fruit salads also serve as a delightful palate cleanser between bites of the decadence.
Creative Ways to Present
Slice your Red Velvet Cake Recipe into neat wedges and stack on vintage dessert plates for a charming touch. For a modern twist, cut the cake into squares and serve as mini bite-sized portions with individual dollops of frosting. You could also layer the cake as a trifle with whipped cream and berries for a fun and elegant display.
Make Ahead and Storage
Storing Leftovers
Once frosted, your Red Velvet Cake stays fresh covered loosely and refrigerated for up to 4 days. Keep it sealed to prevent it from absorbing any kitchen odors and to retain moisture throughout the week.
Freezing
You can freeze this cake either frosted or unfrosted. Wrap individual layers tightly in plastic wrap and then in foil before freezing, and store the frosting in an airtight container separately. Thaw in the refrigerator overnight and assemble just before serving to enjoy that fresh-from-bakery taste any time.
Reheating
Because this cake is best served chilled or at room temperature, avoid microwaving or heating it, as it can alter the texture and flavor. Instead, simply take it out of the refrigerator 30 minutes before serving to bring the cake to a perfect softness.
FAQs
Can I use regular milk instead of buttermilk?
Regular milk won’t provide the acidity needed for the chemical reaction with baking soda, which gives the cake its tender crumb. If you don’t have buttermilk, mix 1 cup milk with 1 tablespoon vinegar or lemon juice and let it sit for 5-10 minutes to mimic buttermilk.
Is red food coloring necessary?
Yes, the red food coloring is what gives the Red Velvet Cake its iconic vibrant color. Without it, the cake will still taste great but lose that signature red charm.
Can I make this recipe into cupcakes?
Absolutely! This recipe adapts beautifully to cupcakes—just reduce baking time to about 18-22 minutes and keep an eye on them to avoid overbaking.
What is the purpose of vinegar in the recipe?
Vinegar reacts with baking soda to create bubbles that help the cake rise and stay light. It also contributes a slight tang that complements the cream cheese frosting perfectly.
How do I avoid the cake being dry?
Using oil instead of butter in the batter helps retain moisture. Also, be sure to measure flour carefully and avoid overbaking to keep your cake soft and tender.
Final Thoughts
This Red Velvet Cake Recipe is truly a treasure to have in your baking repertoire. The way the flavors and textures come together makes it an irresistible dessert for any occasion. Give it a try—you’ll find yourself reaching for this recipe again and again, sharing its charm with friends and family, and creating sweet memories one slice at a time.
Print
Red Velvet Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic Red Velvet Cake is a moist, tender, and beautifully colored dessert perfect for celebrations and special occasions. Featuring a delicate balance of cocoa and vanilla flavor with a tangy buttermilk affinity, it’s topped with a luscious cream cheese frosting that complements the velvety texture. This recipe yields 12 generous servings and requires a moderate prep and baking time, making it a delightful yet manageable treat.
Ingredients
Cake Ingredients
- 1½ cups sugar
- 1½ cups vegetable oil
- 2 large eggs
- 3 (1-oz) containers red gel food coloring (such as Wilton’s)
- 1 tsp vanilla extract
- 2½ cups all-purpose flour
- 2 Tbsp cocoa powder
- 1 tsp salt
- 1 cup whole buttermilk
- 2 tsp white vinegar
- 1½ tsp baking soda
Frosting Ingredients
- 2 (8-oz) packages cream cheese (softened)
- 1 cup unsalted butter (softened)
- 6 cups powdered sugar
- 1 Tbsp vanilla extract
Instructions
- Prepare the Cake Batter: In a large mixing bowl, combine sugar, vegetable oil, eggs, red gel food coloring, and vanilla extract. Beat until well incorporated and smooth. In a separate bowl, sift together the all-purpose flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet mixture alternately with the whole buttermilk, starting and ending with the flour mixture. Mix gently to blend.
- Activate the Leavening: In a small bowl, combine the white vinegar and baking soda, which will fizz and bubble as a leavening reaction. Quickly fold this mixture into the cake batter to ensure the cake rises properly during baking.
- Bake the Cake: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Divide the batter evenly between the pans. Bake in the preheated oven for about 30 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- Prepare the Cream Cheese Frosting: In a medium bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy. Gradually add the powdered sugar, beating continuously until the frosting is light and fluffy. Stir in the vanilla extract for flavor.
- Assemble and Frost the Cake: Once the cake layers are completely cool, place one layer on your serving plate. Spread a generous amount of frosting evenly on top. Place the second layer on top and cover the entire cake with the remaining frosting. Smooth the frosting with a spatula or decorative knife.
Notes
- For best results, use room temperature ingredients to ensure smooth batter and frosting.
- Red gel food coloring provides vibrant color without thinning the batter, unlike liquid food coloring.
- Allow the cake to cool completely before frosting to prevent melting.
- You can substitute buttermilk with milk plus 1 tablespoon of lemon juice or vinegar if you do not have buttermilk on hand.
- Store the cake covered in the refrigerator for up to 3 days for freshness.
