Hey there, baking buddies! Let me share with you my absolute favorite Red Velvet Cake Recipe that I just can't stop making! You know what makes me smile every single time? When I'm creating this gorgeous Red Velvet Cake Recipe in my kitchen, watching those beautiful crimson layers come together like edible art. Trust me, once you try this Red Velvet Cake Recipe, you'll understand why I'm so excited about it! The way the velvety-soft crumb just melts in your mouth, paired with my super creamy cream cheese frosting – it's pure heaven! I've tested this Red Velvet Cake Recipe countless times to make it absolutely perfect for you, and I'm thrilled to say that it turns basic pantry ingredients into something truly magical. Whether you're celebrating a birthday, hosting a holiday gathering, or just wanting to make any day extra special, this beauty will have everyone at the table asking for seconds. I can't wait for you to experience the joy of baking this in your own kitchen!
Why You'll Love This Red Velvet Cake ?
This Red Velvet Cake recipe strikes the perfect balance between rich chocolate notes and tangy buttermilk, creating that distinctive flavor that's made it a beloved classic. The cake stays incredibly moist for days, thanks to the special combination of oil and butter. Whether you're baking a red velvet cake for the first time or you're a seasoned baker, this recipe delivers consistent, amazing results.
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Ingredients
The Cake:
- 2½ cups all-purpose flour
- 1½ cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons natural cocoa powder
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 1½ cups vegetable oil
- 1 teaspoon white vinegar
- 2 teaspoons vanilla extract
- 2 tablespoons red food coloring (or 1 tablespoon gel food coloring)
The Cream Cheese Frosting:
- ¼ teaspoon salt
- 16 ounces cream cheese, softened
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C)
- Grease and flour two 9-inch cake pans, then line the bottoms with parchment paper
- Bring all refrigerated ingredients to room temperature
Mix Dry Ingredients
- In a large bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder
- Make sure there are no cocoa powder lumps for a smooth batter
Combine Wet Ingredients
- In a separate bowl, whisk together buttermilk, eggs, oil, vinegar, and vanilla
- Add the red food coloring and mix until the color is uniform
Make the Batter
- Gradually add the wet ingredients to the dry ingredients
- Mix on medium speed until just combined, scraping down the sides as needed
- Be careful not to overmix - stop as soon as no dry streaks remain
Bake
- Divide the batter evenly between the prepared pans
- Bake for 25-30 minutes, or until a toothpick inserted comes out clean
- Let cool in pans for 10 minutes before removing to a wire rack
Make the Frosting
- Beat the softened cream cheese and butter until smooth and creamy
- Gradually add the powdered sugar, vanilla, and salt
- Beat until light and fluffy, about 5 minutes
Assemble and Frost
- Create decorative swirls or patterns as desired
- Once completely cool, level the cakes if needed
- Place one layer on your serving plate
- Add a generous layer of frosting
- Top with the second layer and frost the entire cake
- Preparation: Preheat the oven, prepare cake pans with grease, flour, and parchment paper.
- Room Temperature Ingredients: Arrange refrigerated ingredients to reach room temperature.
- Mix Dry Ingredients: Whisk flour, sugar, cocoa, baking soda, and salt until smooth.
- Combine Wet Ingredients: Blend buttermilk, eggs, oil, vinegar, vanilla, and food coloring.
- Make the Batter: Gradually mix wet and dry ingredients into a smooth, red batter.
- Bake: Pour batter into pans, bake until a toothpick comes out clean, and cool.
- Frost: Frost a single cake layer with cream cheese frosting on a clean serving plate.
Equipment For Red Velvet Cake Recipe
- Wire cooling rack
- Two 9-inch round cake pans
- Stand mixer or hand mixer
- Large mixing bowls
- Measuring cups and spoons
- Cake turner (optional but helpful)
- Offset spatula for frosting
Storage
- Room Temperature: The frosted cake can be stored at room temperature for up to 24 hours
- Refrigerator: Store covered for up to 5 days
- Freezer: Unfrosted layers can be wrapped well and frozen for up to 2 months
Recipe Variations
- Gluten-Free: Substitute with a 1:1 gluten-free flour blendeeks/months.
- Cream Cheese-Free Version: Replace with vanilla buttercream if preferred
- Natural Color Option: Use beet powder instead of food coloring
- Cupcakes: This recipe yields 24 cupcakes (bake for 18-20 minutes)
Top Tip
- Room Temperature Ingredients: This is crucial for a smooth, well-mixed batter
- Don't Overmix: Stop mixing as soon as the ingredients are combined to ensure a tender crumb
- Natural Cocoa Powder: Use natural, not Dutch-processed cocoa for the right chemical reaction
- Cake Test: The cake is done when it springs back lightly when touched
- Cooling Time: Allow the layers to cool completely before frosting to prevent melting
FAQ
What are some fun facts about red velvet cake?
Red velvet cake recipe originated in the 1920s at the Waldorf Astoria Hotel in New York. Originally, its red color came from a chemical reaction between cocoa powder and buttermilk, not food coloring. During World War II, bakers used boiled beets to enhance the cake's color due to food rationing. Today's red velvet cake typically contains just 2-3 tablespoons of cocoa powder, giving it a signature mild chocolate flavor that sets it apart from traditional chocolate cakes.
What does vinegar do in red velvet cake?
Vinegar plays three crucial roles in red velvet cake recipes. First, it reacts with baking soda to create bubbles that help the cake rise. Second, it brightens the red food coloring, making the cake's color more vibrant. Third, vinegar breaks down the protein in the cake flour, resulting in a tender, velvet-like texture that gives the cake its name. Most recipes call for 1 teaspoon of white vinegar for optimal results.
What flour is best for red velvet cake?
Cake flour is the best choice for red velvet cake recipe because of its lower protein content (7-8%). This creates a softer, more tender crumb that's characteristic of authentic red velvet cake. If you only have all-purpose flour, use 2 cups all-purpose flour mixed with ¼ cup cornstarch to replicate cake flour's texture. Avoid bread flour, as its high protein content will make the cake tough.
Is buttercream or cream cheese frosting better for red velvet?
Cream cheese frosting is traditionally better for red velvet cake recipe. Its tangy flavor complements the cake's subtle chocolate notes and creates the classic red velvet taste profile. While vanilla buttercream can work, cream cheese frosting's slightly acidic taste balances the cake's sweetness and adds the signature tang that red velvet cake is known for. The traditional ratio is 16 ounces cream cheese to 1 cup butter for perfect texture and flavor.
Delicious,and Easy: Your Go-To Red Velvet Cake Recipe
Hey baking friends! Now that I've shared all my favorite tips and tricks with you, it's time to create your own red velvet masterpiece! This red velvet cake recipe has been tested countless times in my kitchen to ensure you'll get amazing results every time. Remember to enjoy the process - baking should be fun! I'd love to hear how your cake turned out, so please share your experience in the comments below. Happy baking, and get ready to impress everyone with your delicious creation!
If you loved our Red Velvet Cake Recipe, you're in for a treat with these other delicious desserts! Indulge in the rich and decadent Triple Chocolate Mousse Cake, perfect for serious chocolate lovers. If you're craving something fruity, our Cherry Pie Bars Recipe brings the classic flavors of cherry pie in an easy-to-make bar form. For a timeless favorite, try our Banana Bread Recipe, a moist and flavorful loaf that's great for breakfast or a snack. And if you're all about chocolatey goodness, don’t miss our Fudgy Brownies Recipe—chewy, rich, and irresistibly delicious. There's something for every sweet tooth, so why not try them all?
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Pairing
These are my favorite dishes to serve with Red Velvet Cake Recipe
Red Velvet Cake Recipe
Equipment
- 2 9-inch round cake pans Greased and lined with parchment
- 1 Stand mixer or hand mixer For mixing batter & frosting
- 1 Large mixing bowl For dry ingredients
- 1 Wire cooling rack To cool cakes before frosting
- 1 Offset spatula For smooth frosting application
- 1 Measuring cups/spoons For accurate ingredient amounts
- 1 Cake turner (optional) Helpful for even frosting
Ingredients
Cake
- 2½ cups all-purpose flour Sifted for a smooth batter
- 1½ cups granulated sugar
- 1 teaspoon baking soda Helps cake rise
- 1 teaspoon salt Enhances flavor
- 2 tablespoon cocoa powder Natural, not Dutch-processed
- 1 cup buttermilk room temperature
- 2 large eggs room temperature
- 1½ cups vegetable oil Keeps cake moist
- 1 teaspoon white vinegar Reacts with baking soda
- 2 teaspoon vanilla extract For added depth of flavor
- 2 tablespoon red food coloring Or 1 tablespoon gel food coloring
Cream Cheese Frosting
- 16 oz cream cheese Softened
- 1 cup unsalted butter Softened
- 4 cups powdered sugar Sifted for smooth frosting
- 2 teaspoon vanilla extract Enhances flavor
- ¼ teaspoon salt Balances sweetness
Instructions
- Preheat oven to 350°F (175°C)
- Grease and flour cake pans
- Bring cold ingredients to room temperature
- Mix wet ingredients
- Add food coloring
- Combine wet & dry ingredients
- Divide batter into pans
- Bake for 25-30 min
- Cool cakes on wire rack
- Beat cream cheese & butter
- Add sugar, vanilla, and salt
- Level cakes (if needed)
- Frost the cake
Notes
- Prices may vary by location and season
- Bulk buying ingredients can reduce costs
- Premium ingredients (Nielsen-Massey vanilla, organic products) will increase costs
- Store-brand ingredients can lower total cost to ~$17
- Cost doesn't include basic kitchen equipment
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