Nothing says “celebration” quite like a Red Velvet Cake. Its vibrant red color, velvety texture, and rich flavor make it a showstopper at any occasion, from birthdays to holidays to romantic events. But what makes red velvet cake so special? It’s the perfect balance of light, moist cake with a slightly tangy, rich flavor. This homemade red velvet cake recipe takes things to the next level with its soft crumb and velvety smooth cream cheese frosting.
While store-bought versions can be convenient, nothing compares to the freshly baked, homemade goodness of a red velvet cake. Making it from scratch means you can control the ingredients and customize the taste, giving you a truly decadent dessert. This recipe combines the perfect amount of cocoa, buttermilk, and a hint of vanilla for an irresistible flavor profile that pairs beautifully with the cream cheese frosting.
Whether you’re an experienced baker or a beginner, this Red Velvet Cake recipe is simple to follow and yields a stunning, delicious result. Get ready to impress your friends and family with this homemade version of the classic cake that’s as beautiful as it is tasty!
Why You Will Love Making This Recipe
There’s a lot to love about making Red Velvet Cake from scratch, and here’s why this recipe will quickly become your go-to for any celebration:
- Moist and Tender – The texture of a red velvet cake is second to none. Thanks to the buttermilk and oil in the batter, the cake turns out soft, moist, and super tender, making every bite melt in your mouth.
- Beautifully Vibrant – One of the most stunning features of red velvet cake is its deep red color. Whether you’re making this cake for a holiday, birthday, or special occasion, its bold hue is sure to catch everyone’s eye. The striking contrast between the cake and the white cream cheese frosting is as visually appealing as it is delicious.
- Perfect Flavor Balance – Red velvet cake is known for its unique flavor, which is a perfect balance of sweet, tangy, and slightly cocoa-flavored. It’s not overly chocolatey, but it’s rich enough to satisfy any chocolate lover’s cravings. The buttermilk adds a subtle tang, making each slice more interesting than your average cake.
- Cream Cheese Frosting – The cream cheese frosting is a match made in heaven with red velvet cake. It’s rich, slightly tangy, and smooth, complementing the cake’s flavor perfectly. The frosting is easy to make and holds up well, whether you’re making a layered cake or cupcakes.
- Customizable – You can easily adjust the recipe to make it your own. Add more cocoa for a stronger chocolate flavor, or tint the frosting with a little red color for extra flair. If you’re vegan or have dietary restrictions, there are alternatives for egg and dairy substitutions.
- Impressive Yet Easy to Make – While red velvet cake looks and tastes impressive, it’s surprisingly simple to make. This recipe guides you through every step, making it easy to achieve professional-quality results at home.
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tbsp unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp salt
- 1 ½ cups vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tbsp red food coloring
- 1 tsp vanilla extract
- 1 tsp white vinegar
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
Equipment Used
- Two 9-inch round cake pans
- Electric mixer or stand mixer
- Mixing bowls
- Whisk and spatula
- Cooling rack
- Parchment paper (for lining the cake pans)
- Measuring cups and spoons
Directions & Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter or oil and line the bottoms with parchment paper for easy cake removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. Set aside.
- Combine Wet Ingredients: In a large bowl, mix the oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar until well combined. You can use an electric mixer or a hand whisk.
- Add Dry to Wet: Gradually add the dry ingredients to the wet ingredients, mixing until smooth. Be careful not to overmix the batter. Divide the batter evenly between the prepared cake pans.
- Bake the Cake: Bake for 30-35 minutes or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
- Make the Cream Cheese Frosting: In a large bowl, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, continuing to beat until fluffy. Add a pinch of salt to balance the sweetness.
- Frost the Cake: Once the cakes are fully cooled, frost the top of one cake layer with a generous amount of frosting. Place the second layer of cake on top and frost the entire cake with the remaining frosting.
- Serve: Decorate with any extra frosting or sprinkles if desired. Slice and serve immediately, or refrigerate for up to 3 days.
Nutritional Information
Per Serving (1 slice, 1/12 of cake):
- Calories: 430
- Protein: 4g
- Carbohydrates: 53g
- Fiber: 1g
- Sugars: 39g
- Fat: 24g
- Saturated Fat: 7g
- Sodium: 300mg
This Red Velvet Cake offers a rich and indulgent dessert experience. The cake itself is slightly lower in fat, but the frosting adds richness and sweetness. While it’s certainly a treat to enjoy on special occasions, it’s important to be mindful of portion sizes. Red velvet cake is a perfect balance of flavor and texture, making it well worth the occasional indulgence.
For those watching their calorie intake, you can reduce the frosting or use a lighter alternative for a lower-calorie version.
Prep Time and Cook Time
- Prep time: 20 minutes
- Cook time: 35 minutes
- Total time: 55 minutes
Variations
- Make It Cupcakes: Instead of making a full-sized cake, you can bake the batter in a cupcake tin for red velvet cupcakes. Bake for 18-22 minutes or until a toothpick inserted comes out clean.
- Flavor Options: Add a teaspoon of almond extract to the batter for a slightly nutty flavor or experiment with different types of frosting, such as buttercream or whipped cream.
- Vegan Version: Substitute the eggs with a flax egg (1 tbsp flaxseed meal mixed with 3 tbsp water) and use a dairy-free butter substitute and non-dairy milk.
Frequently Asked Questions
- Can I make this cake ahead of time?
Yes, you can make the cake layers in advance and store them in an airtight container for up to 2 days. The frosting can also be made ahead and refrigerated. Let the frosting come to room temperature before spreading it on the cake. - How do I prevent the cake from being too dry?
To keep your cake moist, be sure not to overmix the batter, as this can lead to a dry texture. Additionally, make sure the cakes are not overbaked—check for doneness with a toothpick after 30 minutes of baking. - Can I use a different frosting?
Yes! While cream cheese frosting is traditional for red velvet cake, you can also try buttercream or whipped cream frosting for a lighter option. - What if I don’t have buttermilk?
If you don’t have buttermilk on hand, you can substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
Pro Tips by Emma
- Use Room Temperature Ingredients: Make sure your eggs, buttermilk, and butter are at room temperature before mixing them to ensure a smooth, lump-free batter.
- Frost When Cool: Always allow the cakes to cool completely before frosting. Otherwise, the frosting might melt or slide off.
- Food Coloring Tip: For a more vibrant red color, use gel food coloring instead of liquid food coloring, as gel provides a deeper color without altering the texture of the cake.
Serving Suggestions
Serve this Red Velvet Cake at your next celebration, whether it’s a birthday, holiday gathering, or a romantic dinner. Pair it with a glass of milk, a cup of coffee, or a hot beverage for a comforting dessert experience. You can also add fresh berries, like raspberries or strawberries, for a fruity contrast to the richness of the cake.
Classic Red Velvet Cake Recipe : Moist, Rich, and Delicious
Equipment
- Two 9-inch round cake pans
- Electric mixer or stand mixer
- Mixing Bowls
- Whisk and spatula
- Cooling rack
- Parchment paper (for lining the cake pans)
- Measuring Cups and Spoons
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tbsp unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp salt
- 1 ½ cups vegetable oil
- 1 cup buttermilk room temperature
- 2 large eggs room temperature
- 2 tbsp red food coloring
- 1 tsp vanilla extract
- 1 tsp white vinegar
For the Cream Cheese Frosting:
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter or oil and line the bottoms with parchment paper for easy cake removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. Set aside.
- Combine Wet Ingredients: In a large bowl, mix the oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar until well combined. You can use an electric mixer or a hand whisk.
- Add Dry to Wet: Gradually add the dry ingredients to the wet ingredients, mixing until smooth. Be careful not to overmix the batter. Divide the batter evenly between the prepared cake pans.
- Bake the Cake: Bake for 30-35 minutes or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
- Make the Cream Cheese Frosting: In a large bowl, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, continuing to beat until fluffy. Add a pinch of salt to balance the sweetness.
- Frost the Cake: Once the cakes are fully cooled, frost the top of one cake layer with a generous amount of frosting. Place the second layer of cake on top and frost the entire cake with the remaining frosting.
- Serve: Decorate with any extra frosting or sprinkles if desired. Slice and serve immediately, or refrigerate for up to 3 days.
Notes
Frost When Cool: Always allow the cakes to cool completely before frosting. Otherwise, the frosting might melt or slide off.