Red Velvet Cake is a beloved classic with a moist, tender crumb and a hint of cocoa flavor, all wrapped in a rich cream cheese frosting. Its vibrant red color and smooth texture make it perfect for celebrations, holidays, or whenever you crave something decadent yet simple to prepare.

ingredients

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

all-purpose floursugarunsweetened cocoa powderbaking sodasaltbuttermilkmelted buttermayonnaiseeggsred food coloringvanilla extractwhite vinegarcream cheeseunsalted butterconfectioners’ sugar

directions

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans, lining the bottoms with parchment paper.

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

In another bowl, combine the buttermilk, melted butter, mayonnaise, eggs, red food coloring, vanilla extract, and vinegar.

Gradually add the wet ingredients to the dry ingredients, mixing until just combined and smooth.

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.

Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

For the frosting, beat the cream cheese and butter together until creamy and smooth.

Gradually add the confectioners’ sugar, beating until fluffy, then mix in the vanilla extract.

Frost the cooled cakes, stacking one layer atop the other, and cover the sides and top generously with frosting.

Servings and timing

This recipe yields approximately 12 servings.Preparation time: 20 minutesBaking time: 30-35 minutesCooling and frosting time: 1 hourTotal time: 1 hour 50 minutes

Variations

Add chocolate chips to the batter for a surprise chocolatey bite.

Use beetroot juice instead of red food coloring for a natural red hue.

Make cupcakes instead of a layered cake for individual portions.

Add a hint of almond extract to the frosting for a different flavor profile.

Top with fresh berries for a colorful and fresh finish.

storage/reheating

Store Red Velvet Cake covered in the refrigerator for up to 5 days.Let slices come to room temperature before serving for the best flavor and texture.You can also freeze the frosted or unfrosted cake for up to 2 months; thaw overnight in the fridge before enjoying.

FAQs

Why is mayonnaise used in this recipe?

Mayonnaise adds extra moisture and richness, making the cake incredibly tender.

Can I use a different frosting?

Yes, while cream cheese frosting is traditional, buttercream or whipped cream frosting works beautifully too.

Is the cocoa flavor strong?

No, it’s subtle, adding depth without overpowering the cake’s sweetness.

Can I make this cake ahead of time?

Absolutely, the cake layers can be made a day ahead and frosted the next day.

What type of food coloring works best?

Gel food coloring provides the most vibrant color without altering the batter’s consistency.

Can I make this recipe gluten-free?

Yes, by substituting a good-quality gluten-free all-purpose flour blend.

Why use vinegar in Red Velvet Cake?

Vinegar reacts with baking soda to create a light, fluffy texture and helps deepen the red color.

Can I bake this cake in a sheet pan?

Yes, but adjust the baking time to 25-30 minutes and keep an eye on it.

How do I prevent my cake from being dry?

Be careful not to overbake and measure your ingredients precisely.

Is Red Velvet Cake just chocolate cake?

No, it has a unique flavor with a slight cocoa taste but is not as rich as traditional chocolate cake.

Conclusion

The Best Red Velvet Cake is an irresistible dessert that’s easy to make and always impresses with its stunning appearance and luscious taste. Whether you’re baking for a special occasion or just because, this simple yet decadent recipe will quickly become a go-to favorite for any cake lover.