red velvet original recipe

Written ByJenny Smyth Posted on
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The Best red velvet original recipe

I’ve been making red velvet cake for years, and it’s always a hit with my family. My kids love helping me in the kitchen, and this recipe is perfect for them to get involved.

The original recipe is a classic, and it’s easy to see why it’s been a staple for so long. The combination of cocoa powder and buttermilk gives the cake a moist and tender crumb, while the vinegar adds a subtle tanginess.

I love that this recipe uses oil instead of butter, making it a healthier option for those of us who want to indulge without feeling too guilty. When I’m planning a special occasion or just need a pick-me-up, red velvet cake is always on my mind.

It’s the perfect way to brighten up a day and bring some joy to those around me. I’ve tried many variations over the years, but this original recipe remains my go-to.

Whether I’m serving it as a birthday cake or just need a sweet treat for a Tuesday afternoon, red velvet cake never fails to impress. My family can’t get enough of it!

The first time I made this recipe, I was hooked – the flavors are so well-balanced and the texture is just right. Since then, I’ve experimented with different flavor combinations and toppings, but the classic recipe will always be my favorite.

Classic Red Velvet Cake

4.7 from 1441 votes

This is a classic red velvet cake recipe. It features a moist and tender crumb with a rich, velvety texture.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Cake

2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons unsweetened cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk
2 large eggs
1 teaspoon vanilla extract
2 tablespoons red food coloring
1 teaspoon distilled white vinegar
1 teaspoon baking soda

For the Cream Cheese Frosting

8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
3 1/2 cups powdered sugar
1 teaspoon vanilla extract
Pinch of salt

👨‍🍳Directions

1Preheat the oven to 350°F (175°C).
2Grease and flour two 9-inch round cake pans.
Set aside.
3In a large mixing bowl, combine the flour, sugar, baking powder, salt, and cocoa powder.
4Whisk until well mixed.
5Add the vegetable oil, buttermilk, eggs, vanilla extract, and red food coloring.
6Mix on medium speed until well combined, about 2 minutes.
7The batter will be thin.
8In a separate small bowl, mix the vinegar and baking soda.
9It will fizz.
10Add this mixture to the batter and mix until just combined.
11Pour the batter evenly into the prepared cake pans.
12Bake for 25 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
13The cakes should spring back when lightly touched.
14Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
15While the cakes are cooling, prepare the cream cheese frosting.
16In a large mixing bowl, beat the cream cheese and butter together until smooth and creamy.
17Gradually add the powdered sugar, mixing well until light and fluffy.
18Add the vanilla extract and a pinch of salt.
19Mix until well combined.
20Once the cakes are completely cool, spread a layer of frosting on one cake and place the second cake on top.
21Spread the remaining frosting on the top and sides of the cake.
22Use an offset spatula to smooth the frosting and create a nice finish.
23Slice and serve.

🔧Equipment

Mixing bowls
Electric mixer
9-inch round cake pans
Cooling rack
Offset spatula

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option. Be careful not to overmix the batter to avoid a tough cake.

Red velvet cake is always a good idea for any occasion. It’s a versatile dessert that can be enjoyed year-round and is perfect for family gatherings, holidays, and birthdays.

I love that it can be easily adapted to make cupcakes or even a sheet cake for larger gatherings. The combination of rich, velvety cake and tangy cream cheese frosting is simply irresistible.

I recommend making this recipe for your next family dinner or celebration. It’s a dessert that will surely impress your guests and become a new family favorite.

The cake is easy to store and can be made ahead of time, making it a convenient choice for busy families. With its vibrant color and delicious taste, red velvet cake is a dessert that everyone will love.

❓ Frequently Asked Questions About Red Velvet Cake

Q: What is the origin of red velvet cake?

Red velvet cake originated in the United States in the early 20th century. It was initially called ‘red devil’ cake due to its alleged association with devilish qualities.

Q: What makes red velvet cake unique?

The distinctive flavor comes from the reaction between cocoa powder and acidic buttermilk.

Q: Can I substitute other types of milk in this recipe?

No, you should use buttermilk as it provides the unique flavor profile.

Q: Is red velvet cake suitable for vegetarians?

No, traditional recipes include eggs; consider using egg replacers if you’re vegetarian.

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