red velvet cake recipe

The Best red velvet cake recipe

Classic Red Velvet Cake

4.9 from 795 votes

A rich and moist red velvet cake with a hint of cocoa and a creamy cream cheese frosting. This classic dessert is perfect for celebrations and special occasions.

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Prep Time20 mins

Cook Time25 mins

Resting Time0 mins

Total Time45 mins (plus cooling time)

Servings: 12Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Cake

• 2 1/2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 tsp baking soda
• 1 tsp fine salt
• 1 tsp cocoa powder
• 1 1/2 cups vegetable oil
• 1 cup buttermilk, room temperature
• 2 large eggs, room temperature
• 2 tbsp red food coloring (liquid or gel)
• 1 tsp white vinegar
• 1 tsp vanilla extract

For the Cream Cheese Frosting

• 16 oz cream cheese, softened
• 1 cup unsalted butter, softened
• 6 cups powdered sugar
• 1 tsp vanilla extract
• Pinch of salt

👨‍🍳Directions

1. 1
   Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
2. 2
   In a medium bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. Set aside.
3. 3
   In a large bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, vinegar, and vanilla extract until smooth.
4. 4
   Gradually add the dry ingredients to the wet ingredients, mixing just until combined and smooth.
5. 5
   Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. 6
   Allow the cakes to cool in the pans for 10 minutes, then transfer them to a cooling rack to cool completely.
7. 7
   While the cakes are cooling, prepare the frosting. In a large bowl, beat the cream cheese and butter together until smooth and creamy.
8. 8
   Gradually add the powdered sugar, vanilla extract, and a pinch of salt. Beat until the frosting is light and fluffy.
9. 9
   Once the cakes are completely cooled, spread a layer of frosting on one cake layer. Place the second cake layer on top and frost the top and sides of the cake.
10. 10
    Slice and serve the cake at room temperature. Store any leftovers in the refrigerator.

🔧Equipment

• Two 9-inch round cake pans
• Mixing bowls
• Electric mixer
• Whisk
• Spatula
• Oven
• Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 24g💛Saturated Fat: 9g❤️Cholesterol: 65mg🧂Sodium: 280mg🌾Total Carbs: 48g🥦Dietary Fiber: 0.5g🍬Sugars: 38g🥩Protein: 4g

📝Notes

Tips: For a deeper red color, use gel food coloring instead of liquid. Ensure all ingredients are at room temperature for the best texture. You can also add a layer of raspberry jam between the cake layers for extra flavor.

❓ Frequently Asked Questions About Red Velvet Cake

1. What makes red velvet cake different from chocolate cake?

Red velvet cake has a subtle cocoa flavor but is not as rich or chocolatey as a traditional chocolate cake. The key difference lies in its signature reddish-brown color, which comes from a small amount of cocoa powder combined with buttermilk and vinegar (or sometimes red food coloring). The texture is also lighter and more velvety due to the reaction between the acidic ingredients and baking soda.

2. Can I make red velvet cake without food coloring?

Yes! The original red velvet cake got its color from a natural chemical reaction between cocoa powder, buttermilk, and vinegar, which turns the batter reddish-brown. While modern recipes often use red food coloring for a vibrant hue, you can omit it for a more muted, natural look. For extra color, try adding a bit of beetroot powder or pureed beets to the batter.

3. What’s the best frosting to pair with red velvet cake?

The classic pairing is cream cheese frosting, which balances the cake’s slight tanginess with its sweet, creamy texture. For a lighter option, whipped cream or ermine frosting (also called “cooked flour frosting”) works well. If you prefer a non-dairy alternative, a vanilla buttercream or Swiss meringue buttercream can also complement the cake nicely.

4. Why did my red velvet cake turn out dry?

Dry red velvet cake is often caused by overbaking or using too much flour. To prevent this, measure your flour accurately (spoon it into the measuring cup and level it off) and avoid overmixing the batter. Check for doneness a few minutes before the recipe’s suggested baking time—insert a toothpick into the center; if it comes out with a few moist crumbs, the cake is ready. Letting the cake cool in the pan for 10 minutes before transferring to a wire rack also helps retain moisture.

5. Can I make red velvet cake ahead of time?

Absolutely! Red velvet cake actually tastes better the next day as the flavors meld together. You can bake the layers up to 2 days ahead—wrap them tightly in plastic wrap and store at room temperature. Frost the cake the day you plan to serve it. For longer storage, freeze unfrosted layers for up to 3 months (thaw at room temperature before frosting). If frosting ahead, refrigerate the cake but bring it to room temperature before serving for the best texture.