Red Velvet Cake Recipe – Moist and Delicious

Red velvet cake stands as one of the most recognizable desserts in American baking. This cake features a deep red color paired with a subtle cocoa flavor and tangy cream cheese frosting. The texture is soft and velvety, which gives this cake its name. Many people serve this cake at celebrations, holidays, and special gatherings. The buttermilk and vinegar create a tender crumb that melts in your mouth. The cream cheese frosting adds a perfect balance to the mild chocolate flavor. This recipe produces a cake that looks impressive and tastes even better. You can make this cake for birthdays, Valentine’s Day, Christmas, or any occasion that calls for something special. The bright red layers look stunning when you slice through them, revealing the contrast between the cake and white frosting.

Reasons to Try Red Velvet Cake

The Color Makes a Statement

The vibrant red color creates an immediate visual impact. This cake becomes the centerpiece of any dessert table. The contrast between the red cake layers and white cream cheese frosting looks professional and appealing.

The Texture is Unique

The combination of buttermilk, vinegar, and cocoa creates a texture unlike other cakes. The crumb is fine and tender. Each bite feels smooth and light. The cake stays moist for days after baking.

The Flavor Balance Works Perfectly

Red velvet cake is not chocolate cake. The cocoa flavor is subtle and mild. The buttermilk adds a slight tang. The cream cheese frosting brings sweetness and richness. These flavors work together to create something memorable.

Perfect for All Occasions

You can serve this cake at formal events or casual gatherings. The cake suits Valentine’s Day, Christmas, weddings, and birthdays. The red color fits many celebration themes.

Easy to Customize

You can adjust the recipe to make cupcakes, layer cakes, or sheet cakes. The flavor pairs well with different frostings and fillings. You can add decorations to match any theme.

Where Did Red Velvet Cake Come From?

Red velvet cake first appeared in the United States during the 1800s. The original versions used a chemical reaction between cocoa powder and acidic ingredients to create a reddish-brown color. The Waldorf-Astoria Hotel in New York City helped make the cake famous in the early 1900s. During the Great Depression, a food coloring company promoted red velvet cake as a way to sell their red dye. The recipe spread across the country through cookbook exchanges and community gatherings. Southern bakeries embraced this cake and made it a regional specialty. The cake gained new popularity in the 1980s and has remained a favorite ever since.

Ingredients Notes

All-Purpose Flour

Use standard all-purpose flour for this recipe. Measure the flour correctly by spooning it into the measuring cup and leveling it off. Too much flour makes the cake dry and dense. I always sift the flour to remove any lumps and add air to the batter.

Cocoa Powder

Choose unsweetened cocoa powder, not hot chocolate mix. The cocoa powder adds color and a hint of chocolate flavor. Dutch-process cocoa works well, but natural cocoa powder also produces good results.

Buttermilk

Buttermilk is essential for the texture and tang. The acid in buttermilk reacts with the baking soda to create lift. If you don’t have buttermilk, you can make a substitute by adding one tablespoon of white vinegar to regular milk. Let the mixture sit for five minutes before using it.

White Vinegar

The vinegar enhances the red color and helps activate the baking soda. Use plain white vinegar, not apple cider vinegar or other types. The vinegar also tenderizes the gluten in the flour.

Food Coloring

Red food coloring creates the signature color. Liquid food coloring works, but gel food coloring produces a more vibrant red. I prefer gel coloring because you need less of it and the color stays bright after baking. Start with one tablespoon and add more if needed.

Cream Cheese

Use full-fat cream cheese for the frosting. Low-fat versions don’t whip well and can make the frosting runny. The cream cheese should be at room temperature before you start making the frosting. Cold cream cheese creates lumps that are hard to smooth out.

Butter

Use unsalted butter so you can control the salt level. The butter adds richness and helps create the cake’s tender texture. Room temperature butter mixes better with other ingredients.

Eggs

Large eggs work best for this recipe. Room temperature eggs blend more easily into the batter. Take the eggs out of the refrigerator about 30 minutes before you start baking.

How to Make Red Velvet Cake

Step 1: Prepare Your Pans and Oven

Set your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter or cooking spray. Cut circles of parchment paper to fit the bottom of each pan. Place the parchment in the pans and grease the paper too. This prevents the cakes from sticking.

Step 2: Mix the Dry Ingredients

Take a medium bowl and sift together 2½ cups of all-purpose flour, 2 tablespoons of cocoa powder, 1 teaspoon of baking soda, and 1 teaspoon of salt. Sifting removes lumps and adds air. Set this bowl aside.

Step 3: Cream the Butter and Sugar

Put 1½ cups of sugar and ½ cup of softened butter in a large bowl. Beat them together with an electric mixer on medium speed for 3 to 4 minutes. The mixture should look light and fluffy. This step adds air to the batter, which makes the cake light.

Step 4: Add the Eggs

Add 2 large eggs to the butter mixture, one at a time. Beat well after adding each egg. The mixture should look smooth and creamy.

Step 5: Add the Food Coloring and Vanilla

Mix in 1 tablespoon of red food coloring and 1 teaspoon of vanilla extract. Beat until the color looks even throughout the batter.

Step 6: Alternate Dry and Wet Ingredients

Add one-third of the flour mixture to the batter. Mix on low speed until just combined. Add half of 1 cup of buttermilk. Mix again. Repeat this pattern, ending with the flour mixture. Don’t overmix the batter. Mix just until you can’t see any white streaks of flour.

Step 7: Add the Vinegar

Put 1 tablespoon of white vinegar in a small bowl with 1 teaspoon of baking soda. The mixture will bubble and foam. Quickly fold this into the cake batter with a spatula. Work fast because the bubbling creates lift.

Step 8: Bake the Cakes

Divide the batter evenly between the two prepared pans. Smooth the tops with a spatula. Bake for 30 to 35 minutes. The cakes are done when a toothpick inserted in the center comes out clean. The tops should spring back when you touch them gently.

Step 9: Cool the Cakes

Let the cakes cool in the pans for 10 minutes. Run a knife around the edges to loosen them. Turn the cakes out onto wire racks. Remove the parchment paper. Let the cakes cool completely before frosting. Warm cakes will melt the frosting.

Step 10: Make the Cream Cheese Frosting

Beat 16 ounces of softened cream cheese and ½ cup of softened butter together until smooth. This takes about 2 minutes on medium speed. Add 4 cups of powdered sugar, one cup at a time. Beat well after each addition. Add 1 teaspoon of vanilla extract. Beat the frosting until it looks fluffy and smooth.

Step 11: Frost the Cake

Place one cake layer on a serving plate. Spread about one-third of the frosting on top. Place the second layer on top of the frosting. Spread the remaining frosting over the top and sides of the cake. Use a spatula to create smooth or textured patterns.

What You Must Know About Red Velvet Cake

Room Temperature Ingredients Matter

Cold butter, eggs, and cream cheese don’t mix well. They create lumps in the batter and frosting. Take these ingredients out of the refrigerator 30 to 60 minutes before you start baking. Room temperature ingredients blend smoothly and create a better texture.

Don’t Overmix the Batter

Overmixing develops the gluten in flour, which makes the cake tough and dense. Mix just until the ingredients combine. Stop mixing as soon as you can’t see any white streaks of flour.

Act Fast After Adding Vinegar

The reaction between vinegar and baking soda creates bubbles that make the cake rise. This reaction starts immediately. Pour the batter into the pans and get them in the oven quickly. Waiting too long means losing the lift.

Cool Cakes Completely Before Frosting

Warm cakes will melt the cream cheese frosting. The frosting will slide off and create a mess. Wait at least one hour for the cakes to cool completely. You can speed this up by putting the cakes in the refrigerator for 30 minutes.

Measure Food Coloring Carefully

Too much food coloring can affect the taste. Start with one tablespoon and check the color. You can always add more, but you can’t take it out. Some people are sensitive to food coloring, so use the amount that works for you.

Helpful Tips

Prevent Domed Cakes

Cakes sometimes rise higher in the middle, creating a dome. To prevent this, wrap the outside of the pans with wet fabric baking strips. You can also lower the oven temperature by 25°F and bake longer. Level the cakes with a serrated knife if they do dome.

Make Perfect Layers

Use a kitchen scale to weigh the batter in each pan. This ensures equal-sized layers. Equal layers make the finished cake look professional.

Achieve Smooth Frosting

Spread a thin layer of frosting over the entire cake first. This is called a crumb coat. Refrigerate the cake for 20 minutes. The crumb coat seals in any loose crumbs. Then add the final layer of frosting. The surface will be smooth and clean.

Enhance the Color

Add a tiny amount of brown food coloring along with the red. This creates a deeper, more natural red color. You can also use a small amount of black food coloring for the same effect.

Make Cupcakes Instead

This recipe makes about 24 cupcakes. Fill cupcake liners two-thirds full. Bake for 18 to 22 minutes. Cupcakes are easier to serve at parties and gatherings.

Variations and Substitutions

Make It Gluten-Free

Replace the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Add ¼ teaspoon of xanthan gum if your blend doesn’t include it. The texture will be slightly different but still good.

Try Different Frostings

Cream cheese frosting is traditional, but you can use other options. Buttercream frosting works well. Some people like ermine frosting, which is lighter and less sweet. White chocolate frosting pairs nicely with the mild cocoa flavor.

Make a Sheet Cake

Pour the batter into a 9×13-inch pan instead of round pans. Bake for 35 to 40 minutes. Sheet cakes are easier to transport and serve to large groups.

Add Coffee

Replace some of the buttermilk with strong brewed coffee. Coffee enhances the chocolate flavor without making the cake taste like coffee. Use ¼ cup of coffee and ¾ cup of buttermilk.

Create Red Velvet Brownies

Pour the batter into a 9×13-inch pan. Bake until the center is just set but still slightly soft. Cut into squares when cool. Top with cream cheese frosting or eat them plain.

Use Natural Coloring

Replace the red food coloring with beet juice or beet powder. The color won’t be as bright, but the cake will still taste good. You need about ¼ cup of beet juice. The flavor changes slightly.

Make Mini Cakes

Divide the batter among four 6-inch cake pans. Bake for 20 to 25 minutes. Mini cakes look cute and are perfect for small celebrations.

Serving Suggestions for Red Velvet Cake

Classic Presentation

Serve the cake on a white cake stand. The contrast between the white stand and red cake looks elegant. Add fresh flowers around the base of the cake stand. Roses match the red color beautifully.

Add Fresh Berries

Top the cake with fresh strawberries or raspberries. The berries add color, freshness, and a tart flavor that balances the sweet frosting. Arrange the berries in a pattern on top of the cake or scatter them casually.

Garnish with White Chocolate

Shave white chocolate over the top of the cake with a vegetable peeler. The white curls look pretty against the red cake. You can also add white chocolate chips around the edges.

Serve with Ice Cream

A slice of red velvet cake pairs well with vanilla ice cream. The cold ice cream contrasts with the cake’s soft texture. Cream cheese ice cream is even better because it matches the frosting.

Create a Trifle

Cut the cake into cubes. Layer the cubes in a glass bowl with cream cheese frosting and whipped cream. Add fresh berries between the layers. This creates a beautiful dessert that serves a crowd.

Make a Cake Board

Serve slices on a wooden board with fresh fruit, nuts, and chocolate. This creates a dessert display that guests can share. Include small plates and forks for easy serving.

Add Edible Flowers

Decorate the cake with edible flowers like pansies or violas. These flowers are safe to eat and add natural beauty. Make sure any flowers you use are specifically grown for eating.

Storage and Reheating

Room Temperature Storage

Cream cheese frosting needs refrigeration, so this cake must stay cold. You can keep the cake at room temperature for 2 hours during serving. After that, cover it and put it in the refrigerator.

Refrigerator Storage

Store the cake in the refrigerator for up to 5 days. Cover it with a cake dome or plastic wrap. The plastic wrap should not touch the frosting. You can also store individual slices in airtight containers. The cake stays moist in the refrigerator.

Freezer Storage

Red velvet cake freezes well for up to 3 months. Freeze the cake layers without frosting for best results. Wrap each layer tightly in plastic wrap, then in aluminum foil. You can also freeze a frosted cake. Freeze it uncovered for 1 hour until the frosting is firm. Then wrap it in plastic wrap and foil.

Thawing the Cake

Move frozen cake layers to the refrigerator the night before you need them. Let them thaw slowly. Frost the layers once they reach room temperature. Frosted cakes can thaw at room temperature for 2 to 3 hours.

Reheating Individual Slices

Red velvet cake tastes best at room temperature or slightly cool. You can microwave a slice for 10 to 15 seconds to take off the chill. Don’t overheat it because the frosting will melt. Most people prefer this cake cold or at room temperature rather than warm.

Nutrition Facts (Per Serving)

Based on 12 servings. Nutritional values may vary depending on specific ingredients used.

Red Velvet Cake Recipe

This red velvet cake recipe creates a moist, tender cake with cream cheese frosting. Perfect for Valentine's Day, birthdays, and holidays. Learn how to make this Southern classic dessert with simple ingredients and easy steps.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Course CAKE, Dessert

Cuisine American, Southern American

Servings 12 servings

Calories 385 kcal

Ingredients

  

• 2½ cups all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1½ cups granulated sugar
• ½ cup unsalted butter softened
• 2 large eggs room temperature
• 1 tablespoon red food coloring liquid or gel
• 1 teaspoon vanilla extract
• 1 cup buttermilk room temperature
• 1 tablespoon white vinegar

For the Cream Cheese Frosting:

• 16 ounces cream cheese softened
• ½ cup unsalted butter softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions

 

• Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
• Sift together flour, cocoa powder, baking soda, and salt in a medium bowl. Set aside.
• Beat sugar and butter together in a large bowl for 3 to 4 minutes until light and fluffy.
• Add eggs one at a time, beating well after each addition.
• Mix in red food coloring and vanilla extract until evenly distributed.
• Add one-third of the flour mixture to the batter and mix on low speed. Add half the buttermilk and mix. Repeat, ending with flour mixture. Mix until just combined.
• Combine vinegar and baking soda in a small bowl. Fold the foaming mixture into the batter quickly.
• Divide batter evenly between prepared pans. Bake for 30 to 35 minutes until a toothpick comes out clean.
• Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
• Beat cream cheese and butter together until smooth. Add powdered sugar one cup at a time, beating well. Add vanilla and beat until fluffy.
• Place one cake layer on a serving plate. Spread frosting on top. Add second layer and frost the top and sides.
• Refrigerate until ready to serve. Bring to room temperature 30 minutes before serving for best flavor.

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