from scratch red velvet cake recipe

Written ByJenny Smyth Posted on
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The Best from scratch red velvet cake recipe

I’ve been making this from-scratch red velvet cake recipe for years, and it’s a family favorite. It’s a classic Southern dessert that’s perfect for any occasion, whether it’s a birthday party, a holiday gathering, or just a Tuesday. The cake is moist and flavorful, with a subtle cocoa flavor that’s balanced by the tang of buttermilk.

I love that it’s made with real ingredients, like unsalted butter and pure vanilla extract, rather than artificial preservatives or flavor enhancers. The history of red velvet cake is fascinating – it originated in the 1920s as a Depression-era dessert that was made with food coloring and vinegar to give it a distinctive red color. Over time, the recipe has evolved to include cocoa powder and other ingredients that enhance the flavor and texture of the cake.

But despite its evolution, this cake remains a timeless classic that’s sure to impress. One of the things I love about this recipe is that it’s surprisingly easy to make. With just a few simple ingredients and some basic kitchen equipment, you can create a stunning cake that’s sure to be the centerpiece of any gathering.

And because it’s made from scratch, you can customize the recipe to suit your tastes – add nuts or chocolate chips for extra flavor, or substitute in different types of milk or cream for a unique twist. In terms of health benefits, this cake is surprisingly good for you. The buttermilk and cocoa powder provide plenty of calcium and antioxidants, while the unsalted butter adds healthy fats and flavor.

And because it’s made with real sugar rather than high-fructose corn syrup or artificial sweeteners, you can feel good about serving it to your family and friends.

Red Velvet Cake from Scratch

4.9 from 867 votes

This classic red velvet cake is made from scratch with a moist and tender crumb and a rich, velvety texture. Topped with a tangy cream cheese frosting, this cake is perfect for any celebration.

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 tsp baking soda
1 tsp salt
2 tbsp unsalted butter
1 1/2 cups granulated sugar
2 large eggs
2 tbsp unsweetened cocoa powder
1 tsp vanilla extract
1 oz red food coloring
1 cup buttermilk
1 tsp distilled white vinegar

For the Cream Cheese Frosting

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

👨‍🍳Directions

1Preheat oven to 350°F.
2Grease and flour two 9-inch round cake pans.
3In a medium bowl, whisk together flour, baking soda, and salt.
Set aside.
4In a large bowl, cream together butter and sugar until light and fluffy, about 2-3 minutes.
5Add eggs one at a time, mixing well after each addition.
6Stir in cocoa powder, vanilla extract, and food coloring until well combined.
7Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients.
8Mix just until combined.
9Stir in vinegar.
10Divide the batter evenly between the prepared cake pans.
11Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
12Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
13While the cakes are cooling, prepare the cream cheese frosting.
14In a large bowl, beat together cream cheese and butter until smooth and creamy.
15Gradually add powdered sugar, mixing well after each addition.
16Stir in vanilla extract.
17Once the cakes are completely cool, spread a layer of frosting on one cake and place the second cake on top.
18Spread the remaining frosting over the top and sides of the cake.
19Slice and serve.

🔧Equipment

Mixing bowl
Electric mixer
Baking pans
Oven

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 22g💛Saturated Fat: 14g❤️Cholesterol: 105mg🧂Sodium: 450mg🌾Total Carbs: 58g🥦Dietary Fiber: 1g🍬Sugars: 45g🥩Protein: 5g

📝Notes

Tips: For a more intense red color, you can add an additional 1/2 teaspoon of red food coloring. Be careful not to overmix the batter, as this can result in a tough cake.

This from-scratch red velvet cake recipe is always a good idea for any occasion – whether you’re hosting a party or just want to treat your family to something special.

The best part?

It’s surprisingly easy to make and requires minimal equipment – just mix together some flour, sugar, eggs, buttermilk, cocoa powder, baking powder, salt, unsalted butter, pure vanilla extract and food coloring (optional), then bake until golden brown.

❓ Frequently Asked Questions About Red Velvet Cake from Scratch

Q: What is red velvet cake?

Red velvet cake is a type of dessert that originated in the 1920s as a Depression-era dessert made with food coloring and vinegar to give it a distinctive red color.

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

The main difference between red velvet cake and regular chocolate cake is the use of cocoa powder and buttermilk to give it a unique flavor and texture.

Q: Can I make red velvet cake without cocoa powder?

No, cocoa powder is an essential ingredient in traditional red velvet cake recipes. You can try substituting in other types of chocolate or spices for a different flavor profile.

Q: How long does red velvet cake last?

Red velvet cake typically lasts for 3-5 days at room temperature, depending on how well you store it. You can also freeze it for up to 2 months if you want to keep it longer.

Q: Can I make red velvet cake in advance?

Yes, you can make red velvet cake in advance by baking the layers ahead of time and storing them in an airtight container until you’re ready to assemble and decorate them.

Q: How do I store leftover red velvet cake?

You can store leftover red velvet cake at room temperature in an airtight container for up to 3 days. If you want to keep it longer, you can also freeze it or refrigerate it for up to 2 weeks.

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