Red Velvet Cake Recipe

Red Velvet Cake is more than just a dessert—it’s a celebration on a plate. With its striking crimson color, moist and tender crumb, and rich cream cheese frosting, this cake is a true American classic.

It’s been a staple at weddings, holidays, birthdays, and Southern gatherings for decades, and for good reason.

What sets red velvet apart is its subtle cocoa flavor, velvety texture, and the perfect balance of sweetness and tang. Whether you’re making it for Valentine’s Day, Christmas, or a special occasion, this cake always stands out—and it tastes just as heavenly as it looks.

Why I Love This Recipe

I love this Red Velvet Cake because:

• The texture is soft, moist, and rich.
• It’s visually stunning, making it perfect for celebrations.
• The tangy cream cheese frosting pairs beautifully with the mild cocoa flavor.
• It feels both classic and indulgent—you never get tired of it.
• It’s a showstopper that’s surprisingly easy to make at home!

Why It’s a Must-Try Dessert

• Elegant appearance with decadent flavor
• A perfect balance of sweetness, tang, and cocoa
• Great make-ahead option
• Loved by adults and kids alike
• You’ll feel like a pro baker after making it!

Preparation & Cooking Time

• Prep Time: 20 minutes
• Bake Time: 30 minutes
• Cooling & Frosting Time: 60 minutes
• Total Time: ~1 hour 50 minutes
• Servings: 10–12 slices
• Calories: ~450 kcal per slice (with frosting)

Ingredients

For the Red Velvet Cake:

• 2½ cups (310g) all-purpose flour
• 1½ cups (300g) granulated sugar
• 1 tsp baking soda
• 1 tsp salt
• 1 tsp cocoa powder (unsweetened)
• 1½ cups (360ml) vegetable oil
• 1 cup (240ml) buttermilk, room temperature
• 2 large eggs, room temperature
• 2 tbsp (30ml) red food coloring
• 1 tsp vanilla extract
• 1 tsp white vinegar

For the Cream Cheese Frosting:

• 16 oz (450g) cream cheese, softened
• ½ cup (113g) unsalted butter, softened
• 4 cups (480g) powdered sugar, sifted
• 1 tsp vanilla extract
• Pinch of salt (optional)

Step-by-Step Preparation Method

Step 1: Preheat and Prepare Pans

1. Preheat your oven to 350°F (175°C).
2. Grease and flour two 9-inch round cake pans or line with parchment paper.

Step 2: Mix Dry Ingredients

1. In a medium bowl, sift together flour, sugar, baking soda, salt, and cocoa powder.
2. Set aside.

Step 3: Mix Wet Ingredients

1. In a large bowl or stand mixer, combine oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar.
2. Beat on medium speed until smooth and fully incorporated.

Step 4: Combine Wet and Dry

1. Gradually add the dry ingredients to the wet mixture.
2. Beat until the batter is smooth and uniform. Do not overmix.

Step 5: Bake the Cake

1. Divide the batter evenly between the prepared pans.
2. Bake for 28–32 minutes or until a toothpick inserted in the center comes out clean.
3. Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.

Step 6: Make the Frosting

1. In a large bowl, beat cream cheese and butter until creamy and smooth.
2. Gradually add powdered sugar and beat until fluffy.
3. Mix in vanilla extract. Add a pinch of salt to cut sweetness if needed.

Step 7: Assemble the Cake

1. Once cakes are completely cool, level the tops if needed.
2. Place one layer on a cake stand. Spread a thick layer of cream cheese frosting.
3. Add the second layer and frost the top and sides.
4. Optional: Crumble cake scraps and sprinkle over top for decoration.

How to Serve

• Serve chilled or at room temperature.
• Slice with a clean, sharp knife dipped in hot water for neat presentation.
• Pairs wonderfully with coffee, milk, or a glass of dessert wine.
• Add fresh berries or white chocolate curls on top for extra flair.

Additional Recipe Tips & Variations

Tips:

• Don’t skip the vinegar—it activates the baking soda and helps with the signature texture.
• Use gel food coloring for a more vibrant red and less added liquid.
• Make sure cream cheese and butter are softened before making frosting for a smooth finish.

Variations:

• Red Velvet Cupcakes: Bake in lined muffin tins for 18–20 minutes.
• Gluten-Free: Substitute with a 1:1 gluten-free flour blend.
• Mini Cakes: Use smaller pans and stack more layers.
• Layer Fillings: Add raspberry jam or white chocolate ganache between layers.

Freezing & Storage

Storage:

• Store cake in an airtight container in the refrigerator for up to 5 days.
• Let sit at room temperature for 15–20 minutes before serving.

Freezing:

• Freeze unfrosted cake layers wrapped in plastic and foil for up to 2 months.
• Frosted cake can also be frozen (slice and wrap individually).
• Thaw overnight in the refrigerator.

Special Equipment Needed

• 2 x 9-inch round cake pans
• Stand mixer or electric hand mixer
• Mixing bowls
• Cooling racks
• Offset spatula or butter knife for frosting
• Sifter (for powdered sugar and flour)

FAQ

Q: Can I make this cake without buttermilk?

A: Yes, you can make a substitute by mixing 1 cup milk with 1 tbsp lemon juice or vinegar. Let sit for 5–10 minutes before using.

Q: Can I reduce the food coloring?

A: Yes, but the cake will be less vibrant. You can also use natural beet-based color for a healthier option.

Q: Why is there vinegar in the cake?

A: Vinegar helps enhance the red color and reacts with baking soda for a lighter texture.

Q: Can I use this recipe for cupcakes?

A: Absolutely! This batter makes about 24 cupcakes. Bake for 18–20 minutes.

Conclusion

Red Velvet Cake is a timeless dessert that combines elegance with indulgence. With its rich cocoa flavor, velvety texture, and tangy cream cheese frosting, it’s a true celebration cake—fit for birthdays, holidays, weddings, or any moment worth making sweet. Once you master this recipe, you’ll find yourself turning to it again and again for its flavor, beauty, and charm.