Why You’ll Love This Recipe
This red velvet cake stands out with its delicate texture, gentle cocoa undertones, and signature red color. It’s not just about looks—this cake has a unique flavor profile that sets it apart from traditional chocolate or vanilla cakes. The rich cream cheese frosting complements the cake perfectly, adding a slight tang that balances the sweetness. It’s easy to make, festive, and always a crowd favorite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Granulated sugar
- Unsweetened cocoa powder
- Baking soda
- Salt
- Eggs
- Buttermilk
- Vegetable oil
- White vinegar
- Vanilla extract
- Red food coloring
- Unsalted butter
- Cream cheese
- Powdered sugar
Directions
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Combine wet ingredients: In a large bowl, beat together sugar and oil until well blended. Add eggs one at a time, then mix in vanilla extract, buttermilk, vinegar, and red food coloring until smooth.
- Combine wet and dry: Gradually add the dry ingredients to the wet mixture, stirring just until combined.
- Bake: Divide the batter evenly between the prepared pans and bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
- Make the frosting: Beat softened butter and cream cheese until smooth. Add powdered sugar gradually, then beat until light and fluffy.
- Assemble the cake: Place one layer on a serving plate, spread frosting over the top, add the second layer, and frost the top and sides. Smooth or swirl the frosting as desired.
Servings and timing
This recipe serves 12 to 14 people.
Prep time: 20 minutes
Cook time: 35 minutes
Cooling and assembly time: 1 hour
Total time: About 2 hours
Variations
- Cupcake version: Use the same batter to make red velvet cupcakes; bake for 18–20 minutes.
- Layer with fruit: Add a layer of fresh strawberries or raspberries between the cake layers.
- Gluten-free: Substitute a gluten-free 1:1 flour blend for the all-purpose flour.
- Naked cake: Leave the sides of the cake unfrosted for a rustic, elegant presentation.
- Dye-free version: Omit the red coloring for a natural cocoa-colored velvet cake.
Storage/Reheating
Store the cake covered in the refrigerator for up to 5 days. Bring it to room temperature before serving for the best flavor and texture.
To freeze, wrap the unfrosted cake layers individually in plastic wrap and foil, and freeze for up to 2 months. Thaw in the fridge overnight before frosting.
Frosted cake slices can also be frozen individually. Thaw overnight in the refrigerator or for 1–2 hours at room temperature.
FAQs
What gives red velvet cake its flavor?
Red velvet cake has a mild chocolate flavor with a slight tang from buttermilk and vinegar, balanced by a sweet and creamy frosting.
Can I use natural food coloring?
Yes, natural red food coloring or beet powder can be used, though the color may be less vibrant.
Is red velvet just chocolate cake with red food coloring?
Not quite—red velvet contains less cocoa powder and includes buttermilk and vinegar, giving it a distinct flavor and texture.
Why is vinegar used in red velvet cake?
Vinegar reacts with the baking soda and cocoa to help the cake rise and maintain its soft, velvety texture.
Can I make this cake without food coloring?
Yes, the cake will still taste great without the red coloring. It will be a light brown color due to the cocoa.
What’s the best frosting for red velvet cake?
Classic cream cheese frosting is the traditional and most popular choice due to its tangy contrast.
Can I use butter instead of oil?
Yes, but using oil results in a moister cake. Butter will add more flavor but may create a slightly denser texture.
How do I prevent the cake from doming?
Use bake-even strips around the pans, or trim the tops with a serrated knife to level the layers before frosting.
Can I make the cake layers in advance?
Yes, bake and cool the layers, then wrap them tightly and refrigerate or freeze until ready to assemble.
Is this cake suitable for kids?
Absolutely. Just ensure the food coloring used is safe and of good quality if serving to younger children.
Conclusion
Classic Red Velvet Cake is a beloved dessert that never goes out of style. With its smooth texture, gorgeous color, and rich cream cheese frosting, it’s a cake that feels both nostalgic and celebratory. Whether you’re baking it for a special occasion or just because, this cake is sure to impress and delight with every slice.
PrintClassic Red Velvet Cake
Classic Red Velvet Cake is a soft, moist, and subtly chocolatey cake with a stunning red hue and signature cream cheese frosting. This Southern classic is perfect for birthdays, holidays, or any occasion that calls for something a little extra special.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 2 hours
- Yield: 12–14 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
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Instructions
Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment paper.,In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.,In a large bowl, beat together sugar and oil until well combined. Add eggs one at a time, mixing well after each.,Mix in buttermilk, vanilla extract, vinegar, and red food coloring until smooth.,Gradually add dry ingredients to the wet mixture, stirring until just combined. Do not overmix.,Divide the batter evenly between the prepared pans. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.,Cool in pans for 10 minutes, then transfer to wire racks to cool completely.,To make the frosting, beat cream cheese and butter until smooth and fluffy. Gradually add powdered sugar, then vanilla, and beat until light and creamy.,Once cakes are fully cooled, spread frosting between layers, on top, and around the sides. Smooth or swirl as desired.
Notes
If using gel food coloring, start with 1 tablespoon. For liquid coloring, use 1–2 tablespoons depending on desired intensity.,For even layers, use a kitchen scale to divide the batter between pans.,Cake layers can be made ahead and frozen for up to 2 months before assembling.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 38g
- Sodium: 330mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
