Red Velvet Cake, oh how we love thee! This classic dessert has a special place in our hearts, reminding us of cozy Sunday family dinners and special celebrations. The slightly tangy flavor combined with the rich cream cheese frosting is simply divine.
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It wasn't always a staple on our table, but after trying a slice at a local bakery, we knew we had to recreate that magic at home. After many attempts, we finally perfected our own delightful Red Velvet Cake recipe, and now we're sharing it with you!
Why You Will Love This Red Velvet Cake Recipe
This red velvet cake recipe isn’t just any recipe; it’s our family approved recipe. The moist, tender crumb and the decadent cream cheese frosting make it an instant crowd pleaser. It reminds us of home, and we hope it will bring that same comfort to you!
It’s easier than you think to bake this amazing cake, even if you’re a beginner in the kitchen. We’ve made sure to make it super easy to follow. And you know what? It tastes even better the next day, making it perfect for making ahead.
Thinking of something equally comforting? Be sure to check out our Creamy 3 Ingredient Yogurt Cake! And for a spooky treat, try our Spooky Black Velvet Halloween Cake. It uses a similar velvet cake base, for delicious results!
Ingredients Needed for This Red Velvet Cake Recipe
For the Cake:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 cups granulated sugar
- 1 cup vegetable oil
- 2 large eggs
- 1 cup buttermilk
- 2 tablespoons unsweetened cocoa powder
- 1 ounce red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
How to Make This Red Velvet Cake Recipe
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, baking soda, baking powder, and salt.
- In a separate bowl, cream together the sugar and vegetable oil until well combined.
- Beat in the eggs one at a time, then stir in the buttermilk, cocoa powder, red food coloring, vanilla extract, and vinegar.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix!
- Pour the batter evenly into the prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- While the cakes are cooling, prepare the cream cheese frosting. In a large bowl, beat together the cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar, beating until light and fluffy. Stir in the vanilla extract.
- Once the cakes are completely cool, frost the top of one layer and place the other layer on top. Frost the entire cake with the remaining frosting.
Follow us on Pinterest for more delicious recipes and baking tips! Also, if you are looking for another fun project with the kids, you should check out our Dirt Cake Recipe With Oreos too.
How to Serve This Red Velvet Cake Recipe
Serve your Red Velvet Cake chilled or at room temperature. It's delicious on its own, but a scoop of vanilla ice cream alongside it can elevate the experience. You can also garnish with fresh berries for a pop of color and freshness.
For plating ideas, consider using a vintage cake stand or a simple white plate to let the cake's beautiful red hue shine. A light dusting of cocoa powder or powdered sugar on top can also be a nice touch.
How to Store This Red Velvet Cake Recipe
To store your Red Velvet Cake, refrigerate it in an airtight container. It will stay fresh for up to 5 days.
For longer storage, you can freeze the cake. Wrap the cake layers tightly in plastic wrap and then in foil before freezing and it will keep for up to 2 months. Let it thaw completely in the refrigerator before frosting and serving.
Reheating isn't necessary, as Red Velvet Cake is best served chilled or at room temperature.
Tips to Make This Red Velvet Cake Recipe
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Ingredient swaps: If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to a cup of milk. Let it sit for 5 minutes before using.
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Success tips: Make sure your ingredients are at room temperature for the best results. This helps them combine more easily and ensures a smoother batter. Don't overmix the batter, overmixing can result in a tough cake.
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Common mistakes to avoid: Don't overbake the cake, or it will become dry. Use a toothpick test to check for doneness. Make sure the cake is completely cool before frosting it!
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Pro Tips: For an extra touch of flavor, add a pinch of salt or a teaspoon of coffee granules to enhance the cocoa flavor.
Helpful Notes for This Red Velvet Cake Recipe
The red food coloring is what gives the cake its signature color. You can use gel food coloring for a more intense red hue. The vinegar and buttermilk in the recipe help to create a tender and slightly tangy cake.
For measuring flour, spoon it into the measuring cup and level it off with a knife – never pack the flour into the cup, it will be too much.
Variation of This Red Velvet Cake Recipe
If you want to try seasonal twists, you can add spices like cinnamon, nutmeg, or cloves to give it a warmer flavor perfect for fall or a holiday. You could also mix in chocolate chips or dried cranberries for added texture and flavor.
For a unique presentation, try using the recipe to make cupcakes or a layer cake with multiple tiers. You can also adjust the amount of food coloring to create different shades of red.
Frequently Asked Questions
What makes Red Velvet Cake different?
Red Velvet Cake stands out due to its slightly tangy flavor, vibrant red color (often achieved with food coloring), and the use of buttermilk and vinegar to enhance its texture. It’s typically topped with a cream cheese frosting, complementing its unique taste.
How do I keep my Red Velvet Cake moist?
To ensure a moist Red Velvet Cake, avoid overbaking it. Using buttermilk and oil in the recipe also contributes to moisture. After baking, let the cake cool completely before frosting to prevent it from drying out.
Can I make Red Velvet Cake without food coloring?
Yes, you can make Red Velvet Cake without food coloring. The cake will have a more brownish-red hue. Beetroot powder or juice can be used as a natural alternative, though it will subtly alter the flavour.
What is the best frosting for Red Velvet Cake?
The traditional and most popular frosting for Red Velvet Cake is cream cheese frosting. Its tangy flavor complements the cake’s subtle tanginess, creating a balanced and delicious dessert.
Conclusion
We hope you try our Red Velvet Cake recipe. It's a classic dessert that is sure to become a family favorite. The rich flavor and moist texture make it truly irresistible. Baking is an act of love so don't be shy and let us know how you like it!
Red Velvet Cake: The BEST Recipe You’ll Ever Make!
A classic Red Velvet Cake recipe with a moist, tender crumb and a tangy cream cheese frosting. Perfect for any celebration!
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 1 hour 45 minutes
Yield: 12 servings
Category: Dessert
Cuisine: American
Nutrition:
Protein: 5g
Carbs: 55g
Fat: 25g
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 cups granulated sugar
- 1 cup vegetable oil
- 2 large eggs
- 1 cup buttermilk
- 2 tablespoons unsweetened cocoa powder
- 1 ounce red food coloring
- 1 teaspoon vanilla extract
- **For the Cream Cheese Frosting:**
- 8 ounces cream cheese, softened
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, baking soda, baking powder, and salt.
- In a separate bowl, cream together the sugar and vegetable oil until well combined.
- Beat in the eggs one at a time, then stir in the buttermilk, cocoa powder, red food coloring, vanilla extract, and vinegar.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix!
- Pour the batter evenly into the prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- While the cakes are cooling, prepare the cream cheese frosting. In a large bowl, beat together the cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar, beating until light and fluffy. Stir in the vanilla extract.
- Once the cakes are completely cool, frost the top of one layer and place the other layer on top. Frost the entire cake with the remaining frosting.
Notes
- For a more intense red color, use gel food coloring. Ensure all ingredients are at room temperature for best results. Don’t overbake the cake, or it will become dry. Store leftovers in the refrigerator for up to 5 days.
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