Red Velvet Cake Recipe

Why You’ll Love This Recipe

Red Velvet Cake is a classic dessert known for its vibrant red color, soft and tender crumb, and subtle hints of cocoa balanced with a tangy cream cheese frosting. Whether served at birthdays, holidays, or special events, this elegant and flavorful cake never fails to impress. It’s as delicious as it is beautiful.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flourgranulated sugarsaltunsweetened cocoa powderbaking sodabuttermilklarge eggsvegetable oilwhite vinegarvanilla extractred food coloringunsalted buttercream cheeseconfectioners’ sugar

directions

Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.

In a large bowl, whisk together flour, cocoa powder, baking soda, and salt.

In another bowl, beat together sugar and vegetable oil until smooth.

Add the eggs one at a time, then mix in buttermilk, red food coloring, vanilla extract, and vinegar.

Gradually mix the dry ingredients into the wet ingredients until just combined—do not overmix.

Divide the batter evenly between the prepared pans and smooth the tops.

Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

Cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.

To make the frosting, beat softened butter and cream cheese until creamy.

Gradually add confectioners’ sugar and vanilla extract, beating until fluffy.

Frost the cooled cakes by spreading an even layer of frosting between the layers and all over the top and sides.

Servings and timing

This recipe yields approximately 12 slices.Preparation time: 25 minutesBaking time: 30–35 minutesCooling and frosting time: 1 hourTotal time: 2 hours

Variations

Use cupcakes instead of cake layers—bake for 18–20 minutes.

Add a teaspoon of espresso powder for depth of flavor.

Use beet juice or natural food coloring for a dye-free version.

Add a hint of orange zest for a citrus twist.

Sprinkle chopped pecans or walnuts between layers for crunch.

storage/reheating

Store cake covered in the refrigerator for up to 5 days.Bring to room temperature before serving for best flavor.Freeze unfrosted cake layers for up to 2 months; thaw before frosting.Do not microwave; allow to warm naturally if needed.

FAQs

Why is red velvet cake red?

Traditionally, the reaction between cocoa and acidic ingredients produced a reddish hue, but modern versions use food coloring for consistency.

Is red velvet just chocolate cake?

It has cocoa, but much less than chocolate cake—it’s known for its mild cocoa flavor and soft texture.

Can I use natural food coloring?

Yes, beet juice or natural red dyes work, though the color may vary.

Can I make this without buttermilk?

You can substitute with milk mixed with lemon juice or vinegar.

What’s the best frosting?

Cream cheese frosting is the classic choice for its tangy balance.

Why use vinegar in the batter?

It reacts with baking soda for a light texture and enhances the color.

Can I make it gluten-free?

Yes, use a 1:1 gluten-free flour substitute.

How do I keep the cake moist?

Don’t overbake, and use oil and buttermilk for tender texture.

Do I need to sift the flour?

Sifting helps create a lighter cake, but it’s optional.

Can I make it ahead?

Yes, the cake layers can be baked and frozen ahead of time, then frosted before serving.

Conclusion

Red Velvet Cake is a timeless dessert with a stunning look and a uniquely soft, velvety texture. With its rich flavor and creamy frosting, it’s a celebratory cake that feels both indulgent and refined. Perfect for any occasion, this classic recipe is sure to become a go-to favorite.

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