Red Velvet Cake Recipe

Introduction

Red velvet cake is a classic Southern dessert known for its striking red color and tender crumb. Paired with a smooth cream cheese frosting, it’s perfect for celebrations or a cozy treat any time.

Ingredients

• 2.5 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 tablespoon unsweetened cocoa powder
• 1 cup buttermilk
• 0.5 cup vegetable oil
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 teaspoon white vinegar
• 1 ounce red food coloring
• 8 ounces cream cheese (softened)
• 0.5 cup unsalted butter (softened)
• 4 cups powdered sugar
• 2 teaspoons vanilla extract (for frosting)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Step 2: In a large bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder.
3. Step 3: In a separate bowl, combine the buttermilk, vegetable oil, eggs, vanilla extract, white vinegar, and red food coloring.
4. Step 4: Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Avoid overmixing to keep the cake tender.
5. Step 5: Pour the batter evenly into the prepared pans and bake for 30-35 minutes, or until a wooden skewer inserted in the center comes out clean.
6. Step 6: Let the cakes cool in the pans for 10 minutes, then invert onto a wire rack to cool completely.
7. Step 7: While the cakes cool, prepare the frosting by beating the cream cheese and butter together until smooth and creamy in a large bowl.
8. Step 8: Gradually add the powdered sugar to the cream cheese mixture, beating until smooth. Stir in 2 teaspoons of vanilla extract.
9. Step 9: Once the cakes are completely cooled, frost the top of one layer, place the second layer on top, and frost the entire cake evenly.

Tips & Variations

• For a more intense red color, use gel-based food coloring instead of liquid.
• Substitute buttermilk with milk mixed with a tablespoon of lemon juice or vinegar if you don’t have buttermilk on hand.
• Add a pinch of cinnamon or nutmeg to the dry ingredients for a subtle warm spice note.
• Try to sift the powdered sugar before adding to the frosting to ensure a smooth texture.

Storage

Store the frosted cake in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best flavor and texture. The cake layers alone can be wrapped tightly and frozen for up to one month; thaw fully before frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake vegan or dairy-free?

This recipe relies on dairy products like buttermilk, cream cheese, and butter, but you can substitute with plant-based milk (adding vinegar to mimic buttermilk), vegan butter, and vegan cream cheese alternatives.

Why is vinegar used in red velvet cake?

Vinegar reacts with baking soda to help the cake rise, and it also enhances the tangy flavor that complements the sweetness of the cake and frosting. It works alongside buttermilk to create the cake’s tender crumb.

Red Velvet Cake Recipe

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★★★★★

4.7 from 58 reviews

• Author: Gabriel
• Total Time: 55 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

This classic red velvet cake features a moist, tender crumb with a subtle cocoa flavor and striking red color, perfectly complemented by a smooth, creamy cream cheese frosting. Ideal for celebrations or a delightful dessert treat, this recipe guides you through creating a beautiful two-layer cake with rich, balanced flavors.

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Ingredients

Scale 1x2x3x

Cake Ingredients

• 2.5 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 tablespoon unsweetened cocoa powder
• 1 cup buttermilk
• 0.5 cup vegetable oil
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 teaspoon white vinegar
• 1 ounce red food coloring

Frosting Ingredients

• 8 ounces cream cheese, softened
• 0.5 cup unsalted butter, softened
• 4 cups powdered sugar
• 2 teaspoons vanilla extract

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Instructions

1. Preparation: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking and ensure an even bake.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking soda, salt, and unsweetened cocoa powder. This ensures even distribution of the leavening agents and cocoa for a consistent cake texture.
3. Combine Wet Ingredients: In a separate bowl, blend the buttermilk, vegetable oil, eggs, vanilla extract, white vinegar, and red food coloring until smooth. The vinegar reacts with the baking soda to create a tender crumb, and food coloring gives the signature red hue.
4. Combine Mixtures: Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. Avoid overmixing to keep the cake tender and moist.
5. Bake: Divide the batter evenly between the prepared cake pans. Place them in the preheated oven and bake for 30-35 minutes. Use a wooden skewer to test doneness—it should come out clean when inserted into the center.
6. Cool Cakes: Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then invert onto a wire rack to cool completely, preventing sogginess and preparing for frosting.
7. Prepare Frosting: While the cakes cool, beat together the softened cream cheese and unsalted butter in a large bowl until smooth and creamy. Gradually add powdered sugar, continuing to beat until the frosting is silky. Stir in vanilla extract for flavor.
8. Assemble Cake: Once the cakes are completely cooled, spread a generous layer of cream cheese frosting on top of one layer. Place the second layer on top and frost the entire cake evenly for a smooth finish.

Notes

• Ensure that the cake layers are completely cooled before frosting to prevent the frosting from melting.
• Use full-fat cream cheese and unsalted butter for the best flavor and consistency in the frosting.
• For a more intense red color, use gel or paste red food coloring instead of liquid.
• This cake is best enjoyed within 2-3 days; store covered in the refrigerator.
• You can prepare the layers a day ahead and store them wrapped tightly in plastic wrap.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: red velvet cake, cream cheese frosting, layered cake, classic dessert, birthday cake, American dessert