Red Velvet Cake Recipe

Recipe Information

Prep Time: 30 minutes

Cook Time: 35 minutes

Total Time: 1 hour 10 minutes

Servings: 12 generous slices

Difficulty: Medium

Introduction

There’s something undeniably magical about a slice of Red Velvet Cake—the velvety crumb, the subtle cocoa flavor, and that iconic ruby‑red hue that catches the eye before the fork even touches the plate. Originating in the United States in the early 20th century, this dessert was originally a humble “buttermilk cake” that got its color from a chemical reaction between cocoa, acidic ingredients, and natural food coloring. Over the decades, the cake has become a celebration staple, appearing at birthdays, weddings, and holiday gatherings. Its popularity endures because it manages to be both elegant and comforting: the light, airy texture pairs beautifully with a rich cream‑cheese frosting, creating a balanced sweet treat that feels indulgent without being overwhelming. Whether you’re a seasoned baker or a novice looking for an easy Red Velvet Cake to impress, this homemade Red Velvet Cake recipe will guide you step‑by‑step to achieve the best Red Velvet Cake recipe you’ll ever taste.

Ingredients

• 2 ½ cups (310 g) all‑purpose flour
• 1 ½ cups (300 g) granulated sugar
• 1  teaspoon baking soda
• 1  teaspoon fine sea salt
• 1  tablespoon cocoa powder (unsweetened)
• 1  cup (240 ml) vegetable oil
• 1  cup (240 ml) buttermilk, room temperature
• 2  large eggs, room temperature
• 2  teaspoons vanilla extract
• 1  tablespoon red food coloring (gel works best)
• 1  teaspoon white vinegar
• ½ teaspoon ground cinnamon (optional, for extra warmth)
• ½ cup (115 g) unsalted butter, softened (for frosting)
• 8  ounces (225 g) cream cheese, softened (for frosting)
• 4  cups (480 g) powdered sugar, sifted (for frosting)
• 1  teaspoon vanilla extract (for frosting)
• Pinch of salt (for frosting)

Instructions

1. Preheat your oven to 350°F (175°C). Grease two 9‑inch round cake pans with a thin layer of oil, then line the bottoms with parchment circles. This ensures the Red Velvet Cake releases easily after baking.
2. In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder. The cocoa is just a whisper—enough to give depth without turning the cake chocolate.
3. In a separate bowl, combine the vegetable oil, buttermilk, eggs, and vanilla extract. Beat lightly until the mixture looks uniform.
4. Add the red food coloring to the wet mixture. If you prefer a deeper crimson, add a second teaspoon. Stir until the color is evenly distributed, giving the batter a vibrant, inviting hue.
5. While the wet ingredients are still flowing, add the vinegar and, if using, the ground cinnamon. The vinegar reacts with the baking soda, helping the cake rise and keeping the crumb tender.
6. Gradually pour the dry ingredients into the wet mixture, folding gently with a rubber spatula. Over‑mixing can develop gluten, leading to a dense texture; stop as soon as the flour disappears.
7. Divide the batter evenly between the prepared pans, smoothing the tops with an offset spatula. Tap the pans lightly on the counter to release any large air bubbles.
8. Place the pans in the middle rack of the oven and bake for 30‑35 minutes, or until a toothpick inserted into the center comes out clean. The easy Red Velvet Cake should spring back lightly when touched.
9. Allow the cakes to cool in their pans for 10 minutes, then run a thin knife around the edges and turn them out onto a wire rack to cool completely. Patience here ensures the frosting won’t melt when applied.
10. While the cakes cool, prepare the cream‑cheese frosting. In a large bowl, beat the softened butter and cream cheese together until silky and pale, about 2 minutes.
11. Gradually add the sifted powdered sugar, one cup at a time, beating on low speed to avoid a sugar cloud. Once incorporated, increase speed to medium‑high and beat until light and fluffy, about 3 minutes.
12. Stir in the vanilla extract, a pinch of salt, and continue beating for another minute. Taste and adjust sweetness if desired; a touch more sugar can balance the tang of the cream cheese.
13. To assemble, place one cake layer on a serving plate. Spread a generous dollop of frosting over the top, using an offset spatula to create an even layer.
14. Place the second layer on top, then spread a thin “crumb coat” of frosting over the entire cake. This seal locks in crumbs and makes the final coat smoother.
15. Refrigerate the crumb‑coated cake for 15‑20 minutes, then apply the remaining frosting in a smooth swirl, using a bench scraper for clean sides if you like a professional finish.
16. Finish with a decorative swirl or a dusting of cocoa powder for a subtle contrast. Slice, serve, and enjoy the soft, buttery, and slightly tangy experience that only a truly homemade Red Velvet Cake can deliver.

Pro Tips & Notes

• For the best Red Velvet Cake recipe, use gel‑based red food coloring. Liquid coloring can thin the batter and affect texture, while gels give intense color with minimal liquid.
• If you don’t have buttermilk, create a substitute by adding 1  tablespoon lemon juice or white vinegar to a measuring cup and filling it with milk to the 1‑cup line. Let sit 5 minutes before using.
• To add a subtle flavor twist, fold in ½ cup finely chopped toasted pecans or walnuts into the batter before baking. The nuts provide a pleasant crunch that complements the frosting.
• When making the frosting, ensure both butter and cream cheese are at the same temperature. Cold cheese can cause a lumpy frosting, while overly warm butter makes it too soft.
• If you prefer a lighter version, replace half of the oil with applesauce. The cake will retain moisture but have fewer calories.
• For a perfectly even crumb, run a thin cake leveler or a long serrated knife through the tops of the cooled layers before frosting. This also helps if your pans baked unevenly.

Nutrition Facts (per serving)

Calories: 440

Carbohydrates: 58 g

Protein: 6 g

Fat: 20 g

Frequently Asked Questions

• How should I store leftover Red Velvet Cake? Wrap any remaining slices tightly in plastic wrap or place them in an airtight container. Store at room temperature for up to 2 days, or refrigerate for up to 5 days. For longer storage, freeze the unfrosted layers wrapped in foil and the frosting in a separate container; thaw in the fridge overnight before re‑assembling.
• Can I substitute the oil with butter? Yes. Use an equal amount of melted unsalted butter for a richer flavor, though the texture will be slightly denser. Butter also adds a golden undertone that subtly changes the cake’s classic look.
• How do I scale this recipe for a larger or smaller cake? Multiply or divide each ingredient by the same factor. For a three‑layer 9‑inch cake, increase each ingredient by 1.5×. For a single 8‑inch layer, halve the quantities. Adjust baking time by 5‑10 minutes if the pan size changes significantly.
• Why did my cake turn out pink instead of deep red? The intensity of the color depends on the type and amount of food coloring, as well as the acidity of the batter. Use gel‑based coloring, and add a second teaspoon if the batter appears too pale. Also, ensure the batter is well‑mixed so the color is evenly distributed.
• What common mistakes cause a dry Red Velvet Cake? Over‑mixing the batter can develop gluten, leading to a tough crumb. Also, over‑baking will dry the cake out; start checking for doneness at the 30‑minute mark. Finally, using too much flour (by scooping instead of spooning) adds extra density.

Closing

This homemade Red Velvet Cake is more than just a dessert—it’s a celebration of color, flavor, and tradition. With the detailed steps and pro tips above, you have everything you need to create the best Red Velvet Cake recipe that will wow friends and family alike. Whether you enjoy a slice with a cup of coffee, serve it at a special occasion, or simply bake for the joy of baking, this cake promises a velvety texture and a taste that lingers sweetly in memory. Give it a try, and let the vibrant layers speak for themselves.

Like this recipe? Leave a comment below and let me know how it turned out for you!