red velvet cake recipe cake

The Best red velvet cake recipe cake

Classic Red Velvet Cake

4.6 from 1127 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 Time30 mins

Resting Time0 mins

Total Time50 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 mixing bowl, combine the vegetable oil, buttermilk, eggs, red food coloring, vinegar, and vanilla extract. Mix until well combined.
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 before frosting.
7. 7
   For the frosting, beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, vanilla extract, and a pinch of salt. Beat until light and fluffy.
8. 8
   Once the cakes are completely cooled, spread a layer of frosting on one cake layer. Place the second layer on top and frost the entire cake.
9. 9
   Slice and serve the cake at room temperature. Store any leftovers in the refrigerator.

🔧Equipment

• Two 9-inch round cake pans
• Mixing bowls
• Whisk
• Electric mixer
• 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 red?

Red velvet cake gets its signature color from a combination of cocoa powder and a small amount of red food coloring. Traditionally, the natural reaction between acidic ingredients (like buttermilk or vinegar) and cocoa powder created a subtle reddish hue, but modern recipes often use food coloring for a more vibrant red. Some bakers also use beet juice as a natural alternative.

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

Yes! While the cake won’t be as bright red, you can omit food coloring and rely on the natural reddish tint from cocoa powder and acidic ingredients. For a deeper color, try adding a small amount of beet juice or natural red food dye. The flavor will still be rich and slightly tangy, just with a more muted appearance.

3. Why does my red velvet cake taste bitter?

Bitterness in red velvet cake usually comes from too much cocoa powder or using Dutch-processed cocoa (which is less acidic). To balance the flavor, ensure you’re using natural cocoa powder and the right amount—typically 1-2 tablespoons. Also, check that your baking soda is fresh, as it helps neutralize acidity and enhances the cake’s sweetness.

4. What’s the best frosting for red velvet cake?

Classic red velvet cake is paired with cream cheese frosting, which complements its tangy flavor. For a lighter option, try whipped cream or ermine frosting (a cooked flour-based frosting). Buttercream also works well if you prefer a sweeter, smoother texture. Avoid overly sweet frostings, as they can overpower the cake’s subtle cocoa notes.

5. How do I keep red velvet cake moist?

To prevent dryness, avoid overbaking—check for doneness a few minutes before the recipe’s suggested time. Brushing the layers with simple syrup (equal parts sugar and water, heated) before frosting adds moisture. Storing the cake in an airtight container or wrapping it tightly in plastic wrap also helps retain freshness for up to 3 days. For longer storage, freeze unfrosted layers.