red velvet cake recipe original
The Best red velvet cake recipe original
The thing I love most about this recipe is how it’s forgiving. You don’t need to be a perfectionist to pull it off. The layers stay moist, the frosting holds together, and it tastes like home no matter how many times you bake it. I’ve made it with kids helping mix the batter, and it always comes out just right. It’s also surprisingly light on sugar if you use the right ingredients—it’s not a cake that’s heavy or cloying, which is why it’s great for everyday baking too. Plus, the red velvet flavor is so versatile. You can serve it plain, with a scoop of vanilla ice cream, or even as a slice in a sundae. It’s the kind of cake that makes any occasion feel special, whether it’s a family gathering or just a quiet night in with a cup of coffee.
Classic Red Velvet Cake
A tender, moist red velvet cake with creamy buttercream frosting—perfect for any occasion. The rich cocoa and buttery layers balance perfectly with a hint of cream cheese.
🥘Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup unsalted butter, room temperature
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup cocoa powder
- 1/2 cup red food coloring (liquid or gel)
- 8 oz cream cheese, room temperature
- 1 1/2 cups unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 1/2 cup red food coloring
👨🍳Directions
-
1
Preheat oven to 350°F. Grease and line a 9×13-inch baking pan with parchment paper. -
2
In a medium bowl, whisk together flour, baking soda, and salt. Set aside. -
3
In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla. In a separate bowl, combine cocoa powder and red food coloring. Gradually add to butter mixture, mixing until smooth. -
4
Alternate adding flour mixture and cocoa mixture, starting and ending with flour. Mix until just combined. Pour batter into the prepared pan. -
5
Bake for 25–30 minutes, or until a toothpick inserted near the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack. -
6
For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar, mixing until creamy. Add vanilla and red food coloring, then beat until fluffy. -
7
Once the cake is completely cool, spread the frosting evenly over the top and sides. -
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🔧Equipment
- Mixing bowls
- Electric mixer
- 9×13-inch baking pan
- Parchment paper
📊Nutrition Facts (per serving)
📝Notes
- For extra moisture, brush warm cakes with simple syrup (equal parts sugar and water, heated and cooled).
- Store frosting in an airtight container for up to 5 days or freeze for longer storage.
- Use a cake leveler for even slices.
Watch Video Of How Classic Red Velvet Cake Works
❓ Frequently Asked Questions About Red Velvet Cake
1. What’s the secret to keeping red velvet cake moist and tender?
The key lies in the buttercream frosting. A well-made buttercream—rich in butter and a touch of cream cheese—holds in moisture better than plain butter frosting. Also, avoid overbaking the cake; pull it from the oven when the center is just set, about 10–15 minutes shorter than a standard cake.
2. Can I substitute buttermilk for the traditional buttermilk in this recipe?
Yes! Mix 1 cup of whole milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes before using. The acidity mimics the tang of buttermilk, though the texture won’t be exactly the same. For a closer match, use plain yogurt (unsweetened) mixed with milk.
3. Why does the recipe call for cocoa powder instead of regular chocolate chips?
Cocoa powder deepens the red velvet flavor without overpowering it, while chocolate chips add a milder, slightly sweet bite. If you prefer chocolate notes, add ¼ cup of melted dark chocolate to the frosting instead. Just be aware it’ll make the cake slightly denser.
4. How do I prevent my cake from turning out dry?
Two fixes: First, brush the warm cake layers with a simple egg wash (1 egg yolk + 1 tbsp milk) before frosting to add moisture. Second, store it in an airtight container at room temperature—never refrigerate red velvet cake, as it can make the frosting soggy. If you must refrigerate, let it sit at room temp for 30 minutes before serving.
5. Is this recipe suitable for gluten-free baking?
Not without adjustments. Traditional red velvet relies on gluten for structure, so gluten-free substitutes like almond flour or GF cake mixes won’t replicate the texture. If you’re gluten-sensitive, try a gluten-free cake mix (like King Arthur’s) but note the flavor may differ slightly from classic red velvet.
