classic red velvet recipe

Written ByJenny Smyth Posted on
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The Best classic red velvet recipe

I’ve been making classic red velvet cake for years, and it’s still one of my family’s favorite treats. The recipe comes from my grandmother, who learned it from her own mother.

It’s a traditional Southern dessert that’s perfect for special occasions or just a sweet treat on a Tuesday. The key to making great red velvet cake is to use buttermilk and not overmix the batter.

This gives the cake its signature color and a tender crumb that’s hard to resist. The first time I made this recipe, I was amazed at how easy it was to follow and how delicious the end result was.

My kids loved helping me mix the batter, and they couldn’t get enough of the cake once it was done. Red velvet cake is a staple in our household, whether we’re celebrating a birthday or just need a pick-me-up on a Monday afternoon.

It’s also a great way to use up buttermilk, which is often left over after making other recipes. One of the best things about this recipe is that it’s incredibly versatile.

You can make cupcakes, a large cake, or even muffins. It’s perfect for potlucks or family gatherings because it’s easy to transport and serves a crowd.

Classic Red Velvet Cake

4.7 from 501 votes

A classic red velvet cake with a tender crumb and a tangy cream cheese frosting. The deep red color and subtle cocoa flavor make it a favorite for celebrations.

Prep Time20 mins
Cook Time30 mins
Resting Time0 mins
Total Time50 mins
Servings: 12Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Cake

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

For the Cream Cheese Frosting

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

👨‍🍳Directions

1Preheat the oven to 350°F.
2Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper.
3This ensures the cakes release easily after baking.
4In a medium bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder.
Set aside.
5In a large bowl, beat the oil, buttermilk, eggs, food coloring, vinegar, and vanilla extract with an electric mixer on medium speed until well combined, about 2 minutes.
6Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated.
7Do not overmix, as this can make the cake tough.
8Divide the batter evenly between the prepared pans.
9Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
10The cakes should spring back when lightly touched.
11Let them cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
12For the frosting, beat the cream cheese and butter together on medium speed until smooth and creamy, about 3 minutes.
13Gradually add the powdered sugar, one cup at a time, beating on low speed until incorporated.
14Add the vanilla extract and beat on high speed for 2 minutes until fluffy.
15Once the cakes are completely cool, place one layer on a serving plate.
16Spread a generous layer of frosting on top.
17Place the second layer on top and frost the top and sides of the cake.
18Refrigerate for 30 minutes before slicing to set the frosting.

🔧Equipment

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

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 28g💛Saturated Fat: 10g❤️Cholesterol: 65mg🧂Sodium: 420mg🌾Total Carbs: 48g🥦Dietary Fiber: 1g🍬Sugars: 35g🥩Protein: 5g

📝Notes

For a deeper red color, use gel food coloring instead of liquid. Make sure all ingredients are at room temperature for a smoother batter. Store the frosted cake in the refrigerator for up to 5 days.

Watch Video Of How Classic Red Velvet Cake Works

This classic red velvet recipe is always a good idea for any occasion – whether it’s a birthday party, family gathering, or just a Tuesday night treat.

One of my favorite things about this recipe is how well it stores – you can keep it in an airtight container at room temperature for up to 3 days or freeze it for up to 2 months.

When reheating, simply thaw at room temperature or microwave individual slices until warm.

❓ Frequently Asked Questions About Red Velvet Cake

Q1: What is the difference between red velvet cake and chocolate cake?

Red velvet cake has a distinctive flavor and color due to the use of cocoa powder and buttermilk. It’s not just a chocolate cake with food coloring added in! The reaction between the cocoa powder and buttermilk gives the cake its characteristic red color and subtle flavor.

Q2: Can I substitute regular milk for buttermilk in this recipe?

No, you should use buttermilk for this recipe because it contains an acidic ingredient that helps react with the baking soda and creates the signature flavor of red velvet cake. If you don’t have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of white vinegar or lemon juice.

Q3: How do I ensure my red velvet cake is moist?

The key to keeping your red velvet cake moist is to not overmix the batter. Mix your dry ingredients separately from your wet ingredients, then gently fold them together until just combined.

Q4: Can I make red velvet cupcakes using this recipe?

Yes, you can make delicious red velvet cupcakes using this recipe! Simply divide the batter evenly among cupcake liners and bake for 18-20 minutes or until a toothpick comes out clean.

Q5: What are some tips for decorating red velvet cake?

For decorating your red velvet cake, use cream cheese frosting as the base. You can then add layers of cream cheese frosting on top of each other to create a beautiful ombre effect.

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