true red velvet cake recipe

Written ByJenny Smyth Posted on
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The Best true red velvet cake recipe

I’ve been making this true red velvet cake recipe for years, and it’s still a family favorite. The story of red velvet cake is a fascinating one – it originated in the 1920s as a Depression-era dessert, made with buttermilk and food coloring to give it a distinctive color. The cake was often served at social gatherings and parties, where it was a conversation starter due to its unique color and flavor.

I’ve experimented with different variations of the recipe over the years, but this one remains my go-to version. It’s moist, flavorful, and perfect for any occasion. My kids love helping me make it, and they always ask for seconds (or thirds!)

This recipe is a staple in our household, and I’m excited to share it with you. As an added bonus, this recipe is relatively healthy compared to other desserts. It uses buttermilk instead of butter or oil, which gives it a tangy flavor and a moist texture.

The cocoa powder adds depth without adding extra sugar. And let’s be honest – who doesn’t love a good excuse to indulge in a slice (or two) of cake? One thing I love about this recipe is that it’s incredibly versatile.

You can serve it as a snack or dessert, and it’s perfect for potlucks or picnics. I’ve even used it as a base for cupcakes, which are always a hit at birthday parties or baby showers. If you’re new to baking, don’t worry – this recipe is easy to follow and requires minimal special equipment.

Just be sure to use high-quality cocoa powder and real buttermilk for the best results. Overall, this true red velvet cake recipe is a classic for a reason – it’s delicious, easy to make, and perfect for any occasion.

True Red Velvet Cake

4.7 from 637 votes

A classic Southern red velvet cake recipe with a rich, deep red color and a moist, tender crumb. This recipe is a must-try for any occasion.

Prep Time30 mins
Cook Time30 mins
Resting Time0 mins
Total Time1 hour 30 mins
Servings: 12Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Cake

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

For the Cream Cheese Frosting

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

For the Decoration

sprinkles

👨‍🍳Directions

1Preheat your oven to 350°F.
2Grease and flour a 9×13 inch baking dish.
3In a medium mixing bowl, combine the flour, salt, cocoa powder, and baking soda.
4Whisk until well mixed.
Set aside.
5In a large mixing bowl, combine the sugar, vegetable oil, vinegar, vanilla extract, and eggs.
6Beat with an electric mixer until well combined.
7The mixture will appear slightly curdled.
8Add the red food coloring and buttermilk, mixing until fully incorporated.
9Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
10The batter should be smooth and have a vibrant red color.
11Pour the batter into the prepared baking dish.
12Bake for 25-30 minutes.
13The cake is done when a toothpick inserted into the center comes out clean.
14Allow the cake to cool completely in the pan on a wire rack.
15While the cake is cooling, prepare the cream cheese frosting.
16In a large mixing bowl, beat the cream cheese and butter together until smooth and creamy.
17Gradually add the powdered sugar, mixing well after each addition.
18Stir in the vanilla extract.
19Beat on high speed until the frosting is light and fluffy.
20If the frosting is too thick, add a tablespoon or two of milk to reach your desired consistency.
21Once the cake is completely cooled, spread the cream cheese frosting evenly over the top.
22Decorate with sprinkles.
23Slice and serve.

🔧Equipment

9×13 inch baking dish
Mixing bowl
Electric mixer
Oven

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 28g💛Saturated Fat: 10g❤️Cholesterol: 65mg🧂Sodium: 350mg🌾Total Carbs: 45g🥦Dietary Fiber: 1g🍬Sugars: 35g🥩Protein: 3g

📝Notes

Tips: For a more intense red color, you can use a gel food coloring instead of liquid. Make sure to use buttermilk for the best results, as it reacts with the vinegar and baking soda to create a tender crumb.

Watch Video Of How True Red Velvet Cake Works

This true red velvet cake recipe is always a good idea for any occasion – whether you’re hosting a dinner party or just need something sweet after dinner.

The best part?

It’s incredibly easy to make ahead of time and stores well in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days.

❓ Frequently Asked Questions About True Red Velvet Cake

Q: What’s the difference between red velvet cake and chocolate cake?

Red velvet cake has a distinctive reddish-brown color due to the reaction between the cocoa powder and acidic buttermilk. Chocolate cake, on the other hand, typically uses melted chocolate or cocoa powder without buttermilk.

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

Yes, you can substitute almond milk or another non-dairy milk for regular milk in this recipe. However, keep in mind that the flavor may be slightly different due to the absence of casein in non-dairy milks.

Q: How do I ensure that my red velvet cake turns out with the right color?

To achieve the signature reddish-brown color of red velvet cake, make sure to use high-quality cocoa powder that contains some level of acidity (such as citric acid). Also, avoid overmixing the batter after adding the food coloring.

Q: Can I freeze this red velvet cake for later use?

Yes, you can freeze this red velvet cake for up to 2 months in an airtight container or freezer-safe bag. Thaw at room temperature before serving.

Q: How do I store leftover red velvet cake?

Leftover red velvet cake can be stored at room temperature in an airtight container for up to 3 days or refrigerated for up to 5 days.

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