red velvelt cake recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best red velvelt cake recipe

I’ve been making red velvet cake for years, and it’s still a favorite in my household. My kids love helping me in the kitchen, and this recipe is a great way to get them involved. The best part?

It’s surprisingly easy to make, even for a beginner. I like to think of red velvet cake as a classic American dessert that’s perfect for any occasion. Whether you’re celebrating a birthday or just need a sweet treat to brighten up your day, this cake delivers.

The combination of cocoa powder and food coloring gives it that distinctive red color, while the buttermilk adds moisture and tenderness. It’s a match made in heaven, trust me. One of the things I love about this recipe is how versatile it is – you can serve it as a layer cake, cupcakes, or even individual servings.

It’s also incredibly easy to customize with different frostings and toppings. But what really sets this recipe apart is the technique involved in making it. The key is to not overmix the batter, which can result in a dense, tough cake.

By mixing wet and dry ingredients separately and gently folding them together, you ensure that your cake turns out light and fluffy. Another trick is to use high-quality cocoa powder – it makes all the difference in the flavor and texture of the finished cake.

Red Velvet Cake

4.7 from 1631 votes

Red Velvet Cake is a classic Southern dessert with a moist crumb, rich chocolate flavor, and a tangy cream cheese frosting. It is perfect for any celebration.

Prep Time20 mins
Cook Time30 mins
Resting Time0 mins
Total Time1 hr 10 mins
Servings: 10Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Cake

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

For the Frosting

16 ounces cream cheese
1/2 cup unsalted butter
4 cups powdered sugar
1 teaspoon vanilla extract

👨‍🍳Directions

1Preheat the oven to 350°F.
2Grease and flour two 9-inch round cake pans.
Set aside.
3In a medium bowl, combine the flour, baking soda, salt, and cocoa powder.
4Whisk until well combined.
Set aside.
5In a large bowl, mix together the sugar, vegetable oil, and red food coloring.
6Beat in the eggs and vanilla extract.
7Stir in the vinegar and buttermilk.
8Add the dry ingredients to the wet ingredients, mixing just until combined.
9The batter should be thick and have a deep red color.
10Pour the batter evenly into the prepared cake pans.
11Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
12The cakes should spring back when lightly touched and the edges should start to pull away from the sides of the pan.
13Remove the cakes from the oven and let them cool in the pans for 10 minutes.
14Then, transfer the cakes to a wire rack to cool completely.
15While the cakes are cooling, prepare the frosting.
16In a large bowl, beat the cream cheese and butter together until smooth and creamy.
17Gradually add the powdered sugar, mixing until light and fluffy.
18Stir in the vanilla extract.
19Once the cakes are completely cool, spread a layer of frosting on one cake and place the second cake on top.
20Spread the remaining frosting on the top and sides of the cake.
21Chill the cake in the refrigerator for at least 30 minutes before serving.
22This will allow the frosting to set and the flavors to meld together.
23Slice and serve.

🔧Equipment

Mixing bowl
Electric mixer
Baking pans
Oven

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 24g💛Saturated Fat: 7g❤️Cholesterol: 50mg🧂Sodium: 400mg🌾Total Carbs: 56g🥦Dietary Fiber: 1g🍬Sugars: 45g🥩Protein: 4g

📝Notes

Tips: For a smoother cake, sift the dry ingredients before adding them to the wet ingredients. Store leftover cake in an airtight container in the refrigerator for up to 5 days.

Red velvet cake is always a good idea – whether you’re serving it at a family gathering or just need a sweet treat to brighten up your day. One of my favorite ways to serve it is as individual servings – just frost each serving with cream cheese frosting and top with chopped pecans or walnuts for added crunch.

If you’re looking for storage ideas, try freezing individual servings wrapped tightly in plastic wrap or aluminum foil for up to 3 months. When you’re ready to serve, simply thaw at room temperature or reheat in the microwave.

❓ Frequently Asked Questions About Red Velvet Cake

Q: What is the history behind red velvet cake?

Red velvet cake has its roots in the 1920s when it was created by Texas bakers as a variation of the classic chocolate cake.

Q: What is the secret ingredient that makes red velvet cake so moist?

The secret ingredient is buttermilk! Using buttermilk instead of regular milk gives the cake an extra tangy flavor and helps keep it moist.

Q: Can I substitute almond milk or another non-dairy milk for buttermilk?

No! While you can use almond milk or another non-dairy milk as a substitute for regular milk, they won’t provide the same moisture and tenderness that buttermilk does.

Q: How do I ensure my red velvet cake doesn’t turn out too dense?

To avoid overmixing your batter, mix your wet and dry ingredients separately before gently folding them together.

Q: Can I make red velvet cake ahead of time?

Yes! You can make the batter up to 24 hours in advance, but be sure to store it in an airtight container at room temperature.

Similar Posts