red velevet cake recipe

Written ByJenny Smyth Posted on
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The Best red velevet cake recipe

I’ve been making red velvet cake for my family for years, and it’s always a hit. The first time I made it, I was inspired by a recipe from the South, where the cake originated.

The subtle cocoa flavor and distinctive red color make it a classic dessert. My kids love helping me in the kitchen, and this recipe is one of their favorites to assist with.

We often make it for special occasions like birthdays and holidays, but it’s also a great treat for any day of the week. The best part about this recipe is that it’s relatively easy to make and requires no special equipment.

One of the key techniques is using buttermilk to give the cake its signature flavor and texture. I’ve tried making it with regular milk, but the buttermilk really makes a difference.

My family loves the way the cake tastes, all moist and fluffy with just the right amount of sweetness. It’s perfect for serving at parties or family gatherings because it’s so versatile – you can top it with cream cheese frosting or whipped cream, or even serve it plain with a sprinkle of powdered sugar on top.

Classic Red Velvet Cake

4.7 from 920 votes

A moist and delicious red velvet cake with a tangy cream cheese frosting. Perfect for any celebration.

Prep Time30 mins
Cook Time25 mins
Resting Time0 mins
Total Time55 mins
Servings: 8Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Cake

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

For the Frosting

8 oz cream cheese, softened
1/2 cup unsalted butter, softened
3 cups powdered sugar
1 tsp vanilla extract
pinch of salt

👨‍🍳Directions

1Preheat oven to 350°F (175°C).
2Grease and flour a 9×13-inch baking pan.
3In a large mixing bowl, combine flour, sugar, baking soda, salt, and cocoa powder.
4Mix well until all dry ingredients are combined.
5Add vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar to the dry ingredients.
6Mix on medium speed until the batter is smooth and well combined.
7The batter will be thin.
8Pour the batter into the prepared baking pan.
9Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
10The cake should spring back when lightly touched.
11While the cake is baking, prepare the frosting.
12In a large mixing bowl, beat the cream cheese and butter together until smooth and creamy.
13Gradually add the powdered sugar, mixing well after each addition.
14Add vanilla extract and a pinch of salt, then beat until light and fluffy.
15Once the cake is done, allow it to cool completely in the pan on a wire rack.
16Spread the frosting evenly over the cooled cake.
17Slice and serve.

🔧Equipment

9×13-inch baking pan
Mixing bowls
Electric mixer
Whisk
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 24g💛Saturated Fat: 6g❤️Cholesterol: 55mg🧂Sodium: 400mg🌾Total Carbs: 56g🥦Dietary Fiber: 1g🍬Sugars: 42g🥩Protein: 4g

📝Notes

Tips: For a richer flavor, use buttermilk instead of milk and sour cream instead of vegetable oil.

This red velvet cake recipe is always a good idea for any occasion. It is a great cake to make for holidays, birthdays, or just a family dinner.

The cake is moist, rich, and full of flavor, and it is sure to be a hit with anyone who loves chocolate. The cake can be stored in the refrigerator for up to a week or frozen for up to 3 months.

It can be served with a variety of toppings, such as ice cream, whipped cream, or fresh fruit, to add a festive touch. The cake is best served at room temperature for the best flavor and texture.

This cake is a family favorite and a tradition in my family, and I hope you enjoy it as much as we do.

❓ Frequently Asked Questions About Red Velvet Cake

1. What is red velvet cake?

Red velvet cake is a type of chocolate cake that gets its distinctive red color from food coloring or cocoa powder. It’s traditionally made with buttermilk, which gives it a tangy flavor and a moist texture.

2. Is red velvet cake good for you?

While cake is never going to be considered ‘good’ for you, red velvet cake can be part of a balanced diet if made with wholesome ingredients and consumed in moderation.

3. Can I make red velvet cake without buttermilk?

Yes, you can substitute regular milk or even almond milk in place of buttermilk if you don’t have any on hand.

4. How do I store leftover red velvet cake?

You can store leftover cake at room temperature for up to 2 days or wrap it tightly in plastic wrap and refrigerate for up to 5 days.

5. Can I freeze red velvet cake?

Yes, you can freeze the cake itself or the frosting separately – just be sure to thaw it slowly in the refrigerator before serving.

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