Few cakes can match the elegance, richness, and indulgence of a Red Velvet Cake. With its vibrant red hue, soft texture, and luscious cream cheese frosting, this cake is a favorite for birthdays, weddings, or any special occasion.
Unlike traditional chocolate cakes, Red Velvet Cake has a subtle cocoa flavor balanced by a slight tang from buttermilk and vinegar, making it uniquely delicious. Whether you’re a beginner or a seasoned baker, this recipe will guide you to create a perfectly moist, bakery-style Red Velvet Cake at home.
Why You’ll Love This Recipe
✔ Soft & Moist – The perfect balance of buttermilk, vinegar, and oil makes the cake ultra-tender.
✔ Rich & Buttery Flavor – A hint of cocoa enhances the taste without overpowering.
✔ Perfect Cream Cheese Frosting – Smooth, tangy, and creamy, it pairs beautifully with the cake.
✔ Great for Any Occasion – A stunning centerpiece for birthdays, Valentine’s Day, or holidays.
Ingredients (Serves 10-12)
For the Cake:
- 2 ½ cups (315g) all-purpose flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (240ml) buttermilk
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 1 cup (240ml) vegetable oil
- 1 ¾ cups (350g) granulated sugar
- 2 large eggs
- 1 teaspoon red gel food coloring
For the Cream Cheese Frosting:
- 8 oz (226g) cream cheese, softened
- ½ cup (115g) unsalted butter, softened
- 2 cups (240g) powdered sugar
- 1 teaspoon vanilla extract
Step-by-Step Instructions
Step 1: Prepare the Cake Batter
- Preheat your oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
- In a separate small bowl, combine buttermilk, vinegar, and vanilla extract. This enhances the cake’s tangy flavor.
- In a large mixing bowl, beat the oil and sugar together until well combined. Add eggs one at a time, beating after each addition.
- Mix in the red food coloring, ensuring an even vibrant color.
- Gradually add the dry ingredients, alternating with the buttermilk mixture. Mix until just combined.
Step 2: Bake the Cake
- Divide the batter evenly between the two prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
Step 3: Make the Cream Cheese Frosting
- In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar, beating until light and fluffy.
- Mix in the vanilla extract for extra flavor.
Step 4: Assemble the Cake
- Place one cake layer on a serving plate and spread a generous amount of frosting over the top.
- Place the second cake layer on top and frost the entire cake evenly.
- For a smooth finish, use an offset spatula to create a clean look.
- Optionally, garnish with red velvet cake crumbs, chocolate shavings, or fresh berries.
Serving & Storage Tips
🍰 Best Served at Room Temperature – Let the cake sit out for 30 minutes before serving.
❄ Storage – Store in the fridge for up to 5 days in an airtight container.
🧊 Freezing – Freeze unfrosted cake layers for up to 3 months. Thaw before frosting.
Pro Tips for the Best Red Velvet Cake
✅ Use Buttermilk & Vinegar – These ingredients create a tender crumb and help bring out the cake’s signature tangy flavor.
✅ Don’t Overmix – Overmixing the batter can make the cake dense instead of soft.
✅ Use Gel Food Coloring – It provides a deeper red color without affecting the consistency.
✅ Cool Completely Before Frosting – Frosting a warm cake can cause the frosting to melt and slide off.
Common Questions About This Recipe
Q: Can I make this cake without food coloring?
A: Yes! The red color is mostly for aesthetics. You can leave it out and still have a delicious cake.
Q: What if I don’t have buttermilk?
A: You can make a substitute by mixing 1 cup milk with 1 tablespoon white vinegar or lemon juice. Let it sit for 5 minutes before using.
Q: Can I make cupcakes instead?
A: Yes! This recipe makes 24 red velvet cupcakes. Reduce the baking time to 18-20 minutes.
Q: Can I use butter instead of oil?
A: While butter adds flavor, oil keeps the cake extra moist. If you prefer butter, use ½ cup butter + ½ cup oil for a balance of both.
Final Thoughts
Red Velvet Cake is a timeless classic that never fails to impress. Its soft, moist texture and rich cream cheese frosting make it a favorite for any occasion. Whether you’re baking for a celebration or just treating yourself, this cake is sure to delight your taste buds!
Try this recipe today and enjoy a slice of velvety perfection. 🍰❤️
