authentic red velvet recipe

Written ByJenny Smyth Posted on
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The Best authentic red velvet recipe

I am excited to share my authentic red velvet recipe with you all. Red velvet cake is a classic American dessert that has been around for decades. It’s known for its vibrant red color and slightly chocolatey, velvety texture.

This recipe is a family favorite and always a hit at gatherings. My kids love helping me make it, and it’s a great way to spend quality time together in the kitchen. The cake is moist and fluffy, with a tangy cream cheese frosting that complements the rich flavor perfectly.

The recipe uses a combination of cocoa powder and red food coloring to achieve that iconic red color. Even though the red food coloring may make it seem less healthy, it’s a treat you can enjoy as a once in a while indulgence. It’s perfect for birthdays, holidays, or just a special treat for yourself.

The health benefits come from the cocoa powder, which is rich in antioxidants, and the buttermilk, which is a good source of calcium and vitamin D. Plus, it’s a great way to satisfy your sweet tooth without feeling too guilty. The cake is also versatile and can be served as a layer cake, cupcakes, or even a sheet cake.

It’s a perfect dessert for any occasion, and I’m sure you’ll love it as much as we do.

Authentic Red Velvet Cake

4.7 from 1556 votes

This classic red velvet cake recipe features a moist and tender crumb, a tangy cream cheese frosting, and a vibrant red color. It’s a perfect dessert for any occasion and a family favorite.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 12Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Cake

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

For the Frosting

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

👨‍🍳Directions

1Preheat your oven to 350°F (175°C).
2Grease and flour two 9-inch round cake pans and set aside.
3Ensure the oven is at the right temperature before you start the batter.
4This is important for even baking.
5In a large mixing bowl, whisk together the flour, sugar, salt, cocoa powder, and baking soda.
6Make sure all the dry ingredients are well combined and there are no lumps.
7Set the bowl aside.
8In a separate bowl, beat the eggs, buttermilk, vanilla extract, and vinegar together until well combined.
9Slowly pour in the vegetable oil and red food coloring.
10Mix well until the batter is smooth and has a uniform red color.
11Gradually add the wet ingredients to the dry ingredients, mixing well until the batter is smooth and free of lumps.
12The batter will be thick and red in color.
13Divide the batter evenly between the two prepared cake pans.
14Use a spatula to smooth the top of the batter.
15Tap the pans gently on the counter to remove any air bubbles.
16Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
17The cake should be golden brown and spring back when lightly touched.
18Remove the cakes from the oven and let them cool in the pans for 10 minutes.
19While the cakes are cooling, prepare the frosting.
20In a large mixing bowl, beat the cream cheese and butter together until smooth and creamy.
21Gradually add the powdered sugar, mixing well until the frosting is smooth and spreadable.
22Stir in the vanilla extract.
23Once the cakes have cooled for 10 minutes, remove them from the pans and let them cool completely on a wire rack.
24This will take about an hour.
25Once the cakes are completely cooled, spread a generous layer of frosting on the top of one cake.
26Place the second cake on top and spread the remaining frosting on the top and sides of the cake.
27Use a spatula to smooth the frosting and create a nice finish.

🔧Equipment

Mixing bowl
Electric mixer
Baking sheet
Oven

📊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. The frosting can also be made ahead of time and stored in the refrigerator until ready to use.

This authentic red velvet cake recipe is a classic dessert that never disappoints. It’s perfect for any occasion, from birthdays to holidays, and it’s always a hit with family and friends.

The cake is moist, tender, and full of flavor, and the tangy cream cheese frosting is the perfect complement. You can store the cake at room temperature for up to three days or in the refrigerator for up to a week.

To reheat, you can microwave individual slices for a few seconds or warm the entire cake in the oven at 300°F (150°C) for about 10 minutes. Serve the cake with a dollop of whipped cream or a sprinkle of powdered sugar for an extra touch of sweetness.

This recipe is always a good idea for any occasion and works well for family gatherings.

❓ Frequently Asked Questions About Red Velvet Cake

What is the origin of red velvet cake?

Red velvet cake originated in the United States during the 1920s. It was popularized by the Adams Extract Company, which promoted it as a way to use their red food coloring. The cake’s vibrant red color and rich flavor quickly became a favorite among home bakers and has remained a classic dessert ever since.

Can I make red velvet cake without food coloring?

Yes, you can make red velvet cake without food coloring. The natural red color comes from the reaction between the cocoa powder and the acid in the buttermilk and vinegar. However, the color will be more brownish-red than the vibrant red achieved with food coloring. If you prefer a natural option, you can try using beet powder or raspberry powder for a more vibrant color.

Can I make red velvet cupcakes with this recipe?

Yes, you can definitely make red velvet cupcakes with this recipe. Simply divide the batter among cupcake liners and adjust the baking time to around 18-20 minutes. This will give you a perfect batch of red velvet cupcakes with a moist and tender crumb.

Can I freeze red velvet cake?

Yes, red velvet cake freezes well. You can freeze the cake layers before frosting or the entire cake after it has been frosted. To freeze the cake layers, wrap them tightly in plastic wrap and then in foil before placing them in the freezer. To freeze the entire cake, let it cool completely and then wrap it tightly in plastic wrap and foil. Thaw the cake in the refrigerator overnight before serving.

Can I make red velvet cake without buttermilk?

Yes, you can make red velvet cake without buttermilk. You can substitute buttermilk with regular milk mixed with a tablespoon of lemon juice or vinegar. Let the mixture sit for five minutes before using it in the recipe. This will give you a similar tangy flavor and acidity that the buttermilk provides. However, the texture may be slightly different. You can also use sour cream or plain yogurt as a substitute for buttermilk.

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