Introduction
Red velvet cake is more than just a chocolate cake with red food coloring; it’s a unique and delicious dessert with a history as rich as its flavor. This classic recipe delivers a light, fluffy, and incredibly moist cake with a subtle cocoa flavor and a tangy note from the buttermilk and vinegar. Paired with a luscious, not-too-sweet cream cheese frosting, it’s a sophisticated and celebratory cake that’s perfect for any occasion, from birthdays to holidays.
Why You’ll Love This Red Velvet Cake
- Signature Flavor Profile: A perfect balance of mild cocoa and tangy buttermilk that is uniquely delicious.
- Incredibly Moist & Tender: The combination of oil and buttermilk ensures a cake that is moist and has a fine, tender crumb.
- Beautiful & Iconic: The vibrant red color and white frosting make this cake a visual showstopper.
- Classic Pairing: The tangy cream cheese frosting is the only way to top this cake.
- Crowd-Pleaser: It’s a beloved dessert that everyone will enjoy.
Ingredients
For the Red Velvet Cake:
- 2 ½ cups (300g) all-purpose flour
- 1 ½ cups (300g) granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons unsweetened cocoa powder
- 1 cup (240ml) buttermilk, at room temperature
- ½ cup (120ml) vegetable oil
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 tablespoon distilled white vinegar
- 2 teaspoons red food coloring (gel food coloring is recommended)
For the Classic Cream Cheese Frosting:
- 16 oz (454g) full-fat cream cheese, softened
- 1 cup (227g) unsalted butter, softened
- 4 cups (480g) powdered sugar
- 2 teaspoons vanilla extract
- A pinch of salt
Equipment You’ll Need:
- Two 9-inch round cake pans or a 9×13 inch pan
- Parchment paper
- Large mixing bowls
- Electric mixer (stand or hand)
- Spatula
Instructions
Part 1: Prepare the Cake Batter
- Preheat Oven & Prepare Pans: Preheat your oven to 350∘F (175∘C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper.
- Whisk Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking soda, salt, and cocoa powder.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the buttermilk, vegetable oil, eggs, vanilla extract, vinegar, and red food coloring. Mix until the color is a vibrant red.
- Mix Together: Pour the wet ingredients into the dry ingredients. Use a spatula to gently mix until the batter is just combined. Do not overmix! The batter should be a smooth, beautiful red.
- Bake: Pour the batter into the prepared pans, dividing it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely. The cakes must be completely cool before frosting.
Part 2: Make the Classic Cream Cheese Frosting
- Cream Butter and Cream Cheese: In a large bowl, use an electric mixer to beat the softened cream cheese and butter together until the mixture is completely smooth and creamy. There should be no lumps.
- Add Powdered Sugar: Add the powdered sugar, one cup at a time, mixing on low speed until combined.
- Add Vanilla and Salt: Add the vanilla extract and salt. Mix on medium-high speed for 1-2 minutes, until the frosting is light, fluffy, and smooth.
Part 3: Assemble and Serve
- Layer the Cake: Place one cooled cake layer on a serving platter. Spread about half of the frosting over the top.
- Add Second Layer: Place the second cake layer on top and use the remaining frosting to frost the top and sides of the cake.
- Garnish: For a classic look, sprinkle some of the leftover cake crumbs on the top or sides of the cake.
- Chill: Refrigerate the cake for at least 30 minutes before slicing to allow the frosting to set.
Storage and Essential Tips for the Best Red Velvet Cake
- Use Gel Food Coloring: Gel food coloring provides a much more intense and vibrant red color without adding extra liquid to the batter, as liquid food coloring would.
- Room Temperature is Key: Make sure your eggs, buttermilk, butter, and cream cheese are all at room temperature for the best results.
- Buttermilk & Vinegar: Don’t skip these! The acidity from the buttermilk and vinegar reacts with the baking soda to create a light, fluffy crumb. It also helps to “bloom” the cocoa powder, which gives it that classic red velvet flavor.
- Don’t Overmix: Overmixing will result in a tough, dense cake. Mix until the ingredients are just combined.
- Storage: Store the frosted cake in an airtight container in the refrigerator for up to 5 days.
Share Your Sweet Creation!
Did you bake this classic Red Velvet Cake? We’d love to see it! Share your photos on Instagram and tag @FoodieFlow and use the hashtag #RedVelvetCake.
