Red velvet cake is more than just a dessert—it’s a culinary love letter wrapped in layers of moist, crimson cake and rich, tangy cream cheese frosting. Whether you’re looking to impress a loved one or make a statement at a gathering, this red velvet cake recipe will hit all the right notes. With its striking color, velvety texture, and unique flavor, red velvet cake is a staple for any special occasion.
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What is Red Velvet Cake?
Red velvet cake is a soft, moist, and tender cake that stands out for its vibrant red color and unique, subtle chocolate flavor. Originating in the 19th century, this cake was originally tinted with natural ingredients, but today it’s achieved through food coloring. Traditionally paired with cream cheese frosting, red velvet cake has a tangy, sweet, and slightly chocolatey taste that makes it a beloved dessert choice.
What Does Red Velvet Cake Taste Like?
The flavor profile of red velvet cake is delicate and complex. It’s not overly chocolatey but has a subtle cocoa undertone, which is beautifully balanced by the tang of buttermilk and cream cheese. The texture is soft, fluffy, and, true to its name, velvety. This cake is best described as a cross between chocolate and vanilla, with a slightly tart edge that makes it uniquely delicious.
How to Make the BEST Red Velvet Cake
Follow this foolproof guide for creating the best red velvet cake. From choosing the right ingredients to step-by-step instructions, this section covers everything you need to know.
Helpful Red Velvet Cake Supplies
To achieve a picture-perfect red velvet cake, make sure you have these supplies on hand:
- Electric Mixer: Ensures a smooth and airy batter.
- Offset Spatula: Helps with spreading the frosting evenly.
- Cake Pans: Use 9-inch round cake pans for even layers.
- Cooling Racks: Essential for cooling layers evenly before frosting.
What Cream Cheese Frosting Should I Use?
Cream cheese frosting is the classic choice for red velvet cake, providing the perfect creamy, tangy contrast to the cake’s sweetness. Some people prefer a sweeter, more buttery version, while others opt for a tangier taste with less sugar. Choose based on your personal preference!
But Then I Switched to THIS Cream Cheese Frosting and It’s My New Favorite!
After experimenting with different recipes, I’ve landed on a new favorite for cream cheese frosting. This version combines softened cream cheese, butter, powdered sugar, and a touch of vanilla extract, creating a light yet luxurious texture that complements the cake perfectly.
Get the Recipe:
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Red Velvet Cake Recipe
Equipment
- 9-inch Round Cake Pans (2) For even, well-cooked cake layers.
- Mixing Bowls (various sizes) For combining wet and dry ingredients separately.
- Electric Mixer To blend ingredients smoothly and ensure a light, fluffy batter.
- Whisk Useful for whisking dry ingredients and breaking up any lumps.
- Spatula For scraping down the sides of the mixing bowls.
- Measuring Cups and Spoons To accurately measure ingredients.
- Sifter Helps sift the flour and cocoa powder for a smoother batter.
- Offset Spatula Ideal for spreading frosting evenly over cake layers.
- Cooling Racks For cooling the cakes evenly before frosting.
- Parchment Paper Optional, for lining the cake pans to prevent sticking.
Ingredients
- 4 cups All-purpose flour
- 2 cups Granulated sugar
- 4 tbsp Cocoa powder
- 2 tsp Baking soda
- 1 tsp Salt
- 2 cups Buttermilk
- 1 cup Vegetable oil
- 4 large Eggs
- 4 tbsp Red food coloring
- 2 tsp White vinegar
- 2 tsp Vanilla extract
Cream Cheese Frosting
- 16 oz Cream cheese (softened)
- 1 cup Butter (softened)
- 4 cups Powdered sugar
- 2 tsp Vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans
- Mix Dry Ingredients: In a bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt.
- Combine Wet Ingredients: In another bowl, whisk together buttermilk, vegetable oil, eggs, red food coloring, vinegar, and vanilla extract.
- Make the Batter: Gradually add the dry ingredients to the wet ingredients, mixing until smooth.
- Bake: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick comes out clean.
- Cool: Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Prepare the Frosting: In a separate bowl, beat the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract.
- Assemble the Cake: Place one layer on a serving plate, spread with frosting, then top with the second layer. Frost the top and sides of the cake.
- Serve and Enjoy: Slice and enjoy the classic taste of red velvet cake!
Notes
- Color: Adjust the food coloring as needed to achieve the desired red hue.
- Cocoa Powder: For a stronger chocolate flavor, add an extra tablespoon of cocoa powder.
- Buttermilk Substitute: If you don’t have buttermilk, combine 1 tablespoon of vinegar with 1 cup of milk and let it sit for 5 minutes.
Red Velvet Cake Tips and Tricks
- Room Temperature Ingredients: Using room-temperature ingredients helps the batter mix more evenly.
- Do Not Overmix: Overmixing the batter can lead to a dense cake. Mix just until combined.
- Freeze for Stability: Briefly freeze the layers before frosting for easier assembly.
Storage Information
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Red velvet cake with cream cheese frosting can be stored in the fridge for up to 5 days.
- Freezing: Wrap individual slices in plastic wrap and freeze for up to 2 months.
More Ideas and Variations
- Red Velvet Cupcakes: Use the same batter to create individual red velvet cupcakes.
- Layered Cake with Extra Flavors: Add a layer of chocolate ganache between cake layers for added decadence.
- Nutritional Disclaimer: This recipe is intended for occasional indulgence. Always consult with a dietician for any dietary concerns.
Frequently Asked Questions (FAQs)
What makes red velvet cake different from chocolate cake?
Red velvet cake contains less cocoa powder and includes ingredients like buttermilk and vinegar, giving it a tangier, more complex flavor than traditional chocolate cake.
Can I make this cake without food coloring?
Yes! If you prefer a natural version, omit the food coloring, and the cake will still taste delicious. It may have a slight brownish hue due to the cocoa powder.
Why do I need vinegar in red velvet cake?
Vinegar helps enhance the red color, reacts with the baking soda for a lighter texture, and adds a hint of tanginess to balance the flavors.
What frosting is best for red velvet cake?
Cream cheese frosting is traditional, but you can also use buttercream if you prefer a less tangy option.
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