Red Velvet Cake Recipe

If you’re craving that iconic, luscious dessert that’s both classic and a little bit special, you’re going to fall head over heels for this Red Velvet Cake Recipe. I absolutely love how this turns out every single time — it’s moist, tender, and just the right balance of cocoa and tangy buttermilk, all wrapped up in the most gorgeous red hue. When I first tried baking red velvet at home, I was amazed by how approachable this recipe is, and I’m excited to share all my tips so you can nail it too.

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Ingredients You’ll Need

Each ingredient in this Red Velvet Cake Recipe plays an important role to achieve the right texture and flavor. I like to use the best quality ingredients I can find, especially for the cream cheese and butter, because they really make a difference.

• Plain cake flour: I prefer cake flour for its lower protein content, which keeps the crumb tender and soft.
• Cocoa powder: Use unsweetened for just a subtle chocolate note that complements without overpowering.
• Baking soda: Essential for proper rise here – don’t substitute with baking powder or your cake texture will be off.
• Salt: Just a pinch to enhance all the flavors.
• Unsalted butter: Softened to room temperature, not melted, for better mixing and fluffy texture.
• Caster/superfine white sugar: Dissolves quickly making the batter smooth and light.
• Eggs: Bring them to room temperature for better volume and mixability.
• Vegetable oil: Adds moisture and keeps the cake soft for days.
• White vinegar: Works with the baking soda to help the rise and adds that signature slight tang.
• Vanilla extract: For a warm fragrant note.
• Buttermilk: Key to the cake’s tender crumb and subtle tang, I always use room temperature.
• Red food coloring liquid or gel: The magic that gives the cake its iconic red color – I recommend gel for a deeper, richer color.
• Philadelphia Cream Cheese: I always use block cream cheese, softened but still firm, for a smooth cream cheese frosting.
• Powdered icing sugar: Sifted for a light, fluffy frosting texture.

Variations

I love playing around with this Red Velvet Cake Recipe depending on the season or what we’re celebrating. It’s super versatile, so don’t hesitate to make it your own!

• Gluten-free version: I swapped in a gluten-free flour blend once and adjusted the liquids slightly—it still came out wonderfully soft and flavorful.
• Chocolate version: Adding a bit more cocoa powder really amps up the chocolate notes, making it more of a chocolate velvet cake.
• Vegan twist: I experimented with flax eggs and vegan cream cheese; it requires some texture tweaks, but still delicious!
• Mini cupcakes: Perfect for parties, I use this recipe in a mini muffin tin and reduce baking time by about 10 minutes.

How to Make Red Velvet Cake Recipe

Step 1: Prep Your Pans and Dry Ingredients

Start by preheating your oven to 180°C (350°F). Butter your two 8-inch round cake pans, making sure to cover the sides and base thoroughly, then dust them lightly with cocoa powder instead of flour—this helps to keep the vibrant red color from fading. Next, sift your cake flour, cocoa powder, baking soda, and salt into a bowl, then whisk them together so everything is evenly combined. This ensures your dry ingredients are light and lump-free.

Step 2: Cream Butter and Sugar

In a separate large bowl, beat the softened butter and sugar together with an electric mixer or stand mixer using the paddle attachment until smooth and well combined. You’ll want the texture to become light and fluffy—it usually takes about 3 to 5 minutes at medium speed. This step builds your cake’s structure and sweetness, so don’t rush it!

Step 3: Add Eggs One at a Time

Beat in the eggs, one at a time, making sure to fully incorporate each egg before adding the next. Don’t worry if the batter looks a bit curdled—that’s totally normal. Keep beating vigorously until it turns silky and smooth again.

Step 4: Mix in Liquids and Red Food Coloring

Lower your mixer speed and slowly add the vegetable oil, white vinegar, vanilla extract, buttermilk, and red food coloring all at once. Beat until just combined and you have a smooth, vibrant red batter. I discovered this trick of adding everything in one go helps keep the batter from overmixing — you want it smooth but don’t want to develop gluten that can make the cake tough.

Step 5: Combine Dry and Wet Ingredients

Gradually add the dry ingredients to the wet mixture, beating on low speed or folding gently with a spatula until just combined. A few tiny lumps are fine here — overmixing will make the cake dense, and that’s the last thing you want in a delicate red velvet.

Step 6: Bake the Cake

Divide the batter evenly between your prepared pans and smooth the tops. Pop them into the preheated oven and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. I like to rotate my pans halfway through baking for even browning, especially with older ovens. Once baked, let the cakes rest in the pans for 10 minutes before turning them out onto a cooling rack.

Step 7: Make the Cream Cheese Frosting

While your cake cools completely, whip up the frosting by beating the softened cream cheese and butter together until creamy and smooth. Add the vanilla extract and gradually mix in sifted powdered sugar until the frosting is light, fluffy, and spreadable. I always taste and adjust sweetness at this stage — if you like it tangier, add a bit more cream cheese.

Step 8: Assemble and Frost

Once the cakes are completely cool, level the tops if needed, then place one layer on your serving plate. Spread a generous layer of frosting over it, then top with the second cake layer and cover the entire cake with the remaining frosting. For a clean look, I use a bench scraper to smooth the sides, but feel free to get creative!

How to Serve Red Velvet Cake Recipe

Garnishes

I usually keep it classic with just some extra frosting swirls piped around the edges, but sometimes I sprinkle crushed pecans or finely chopped white chocolate shavings on top for a nice contrast in texture. Fresh berries like raspberries or strawberries also add a lovely hint of tartness that pairs beautifully.

Side Dishes

This cake shines on its own, but if I’m serving it at a gathering, I love pairing it with a simple mixed green salad with a light vinaigrette to balance out the sweetness or a scoop of vanilla bean ice cream for extra indulgence.

Creative Ways to Present

For birthdays, I’ve layered this cake with fresh edible flowers or arranged it as mini cupcakes with little cream cheese dollops on top. For Valentine’s Day, I added heart-shaped chocolate decorations and dusted with edible glitter — everyone was wowed! Presentation can be as simple or elaborate as you want.

Make Ahead and Storage

Storing Leftovers

I store leftover Red Velvet Cake covered in an airtight container in the fridge. It keeps the cream cheese frosting fresh and the cake moist for up to 4 days. Before serving leftovers, I bring slices to room temperature—that makes the frosting soft and melts any chill.

Freezing

I’ve frozen whole cakes and individual slices wrapped tightly in plastic wrap and then foil for up to 3 months. When ready to eat, I thaw the cake in the fridge overnight, then let it sit out for about 30 minutes before slicing to regain that fresh-baked softness.

Reheating

If you want to enjoy your cake warm, I recommend microwaving a slice in 10-second intervals just until soft but not melted. This way, you keep the cream cheese frosting’s texture pleasant without it turning runny.

FAQs

Final Thoughts

This Red Velvet Cake Recipe has become my go-to for celebrations big and small because it’s reliably delicious and surprisingly easy. I love sharing it with friends and family—and I know you’ll enjoy it just as much as we do. Give it a try, and you might just find your new favorite classic dessert!

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