This Red Velvet Cake Recipe is moist, fluffy, and has a beautiful red color. Topped with cream cheese frosting, it’s perfect for special occasions!
Hello there, my friend 👋! Want to make something special that everyone loves? Red velvet cake is just the thing!
It has a beautiful red color, a subtle chocolate flavor, and is incredibly moist and tender.
It is easy to make!
Utensils You Need
These are the utensils and/or equipment you need to make this recipe:
- Two large mixing bowls.
- Several smaller mixing bowls.
- A whisk.
- Round or square cake pans (9 inch or 8 inch).
- A hand mixer or stand mixer.
- Oven mitts.
- Spatula
- Wire rack
- Serving plates
The Recipe
Red Velvet Cake
Ingredients
For the cake:
- 2 ½ cups all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 3 large eggs at room temperature
- 1 cup buttermilk at room temperature
- 1 ounce 1 tablespoon red food coloring
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
For the cream cheese frosting:
- 1 8 oz block cream cheese, softened
- ½ cup unsalted butter softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
Make the cake:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch or 9-inch round or square cake pans.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
- In a separate large bowl, cream together the butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- In a small cup, combine the buttermilk, food coloring, vinegar, and vanilla extract.
- Alternate between adding the dry ingredients and the buttermilk mixture to the wet ingredients, beginning and ending with the dry ingredients. Blend until just combined – don’t overmix!
- Divide the batter between your prepared 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 15-20 minutes before inverting onto a wire rack to cool completely.
Make the frosting:
- In a large bowl, beat together the cream cheese and butter until smooth and fluffy.
- Add the powdered sugar, one cup at a time, until fully incorporated.
- Stir in the vanilla extract.
Assemble the cake:
- Level the tops of the cakes if needed for a flat stacking surface.
- Place one cake layer on a serving plate and spread with a layer of frosting.
- Place the second cake layer on top and frost the entire cake with a generous layer of frosting.
Notes
- Use high-quality cocoa powder for the best flavor.
- For an even brighter red color, add an extra tablespoon of red food coloring.
- Red velvet cake is delicious when stored in the refrigerator! Chill for at least 30 minutes before slicing to prevent crumbling.
Alternative Ingredients
If you don’t have these ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
| All-purpose flour | Cake flour, whole-wheat flour |
| Unsalted butter | Salted butter (reduce salt in recipe), shortening, vegan butter substitute |
| Buttermilk | Sour cream thinned with a little water, non-dairy alternative |
| Granulated sugar | Brown sugar, honey, maple syrup |
| Cream cheese | Mascarpone cheese |
What to Serve with Red Velvet Cake
Red velvet cake is a classic dessert all on its own, but try pairing it with:
- A scoop of vanilla ice cream.
- Whipped cream.
- Fresh berries and fruit
- A tall glass of milk.
Frequently Asked Questions
Why is red velvet cake red?
Traditionally, the red color in red velvet cake was a natural reaction between the buttermilk, vinegar, and unsweetened cocoa powder. Now, red food coloring is added for a more vibrant hue.
What flavor is red velvet cake?
Red velvet cake has a subtle chocolate flavor with a slightly tangy buttermilk taste.
Can I make red velvet cupcakes?
Absolutely! These cupcakes will bake for about 20-25 minutes.
How should I store my leftover red velvet cake?
Store leftover cake in an airtight container in the refrigerator for up to 5 days.
Can I freeze red velvet cake?
Yes! Frosted or unfrosted, wrap your red velvet cake tightly in plastic wrap and aluminum foil. Freeze for up to three months. Thaw overnight before serving.
Let me know if you have any other questions!
