There’s something magical about a red velvet cake recipe that makes it a showstopper at any gathering.
With its vibrant red hue, velvety texture, and that signature cream cheese frosting, this cake is as delightful to look at as it is to eat.
I remember the first time I baked this for my family’s Christmas party—my aunt couldn’t stop raving about the tangy frosting paired with the subtle cocoa flavor.
It’s the kind of dessert that feels indulgent yet surprisingly easy to whip up, even for beginner bakers.
Whether you’re a busy parent looking to impress at a school bake sale or a foodie wanting to master a classic, this red velvet cake recipe is perfect.
It’s forgiving, fun to make, and guaranteed to earn you compliments. Plus, who doesn’t love a slice of cake that looks like a work of art? Let’s dive into this foolproof recipe that’s sure to become your go-to for birthdays, holidays, or just because.
Recipe Overview
This red velvet cake recipe is a crowd-pleaser with its rich yet light texture and creamy frosting. Here’s a quick snapshot:
| Attribute | Details |
|---|---|
| Course | Dessert |
| Cuisine | American |
| Difficulty | Moderate |
| Servings | 12 slices |
| Preparation Time | 20 minutes |
| Cooking Time | 30 minutes |
| Total Time | 50 minutes (plus cooling) |
| Calories | ~450 kcal per slice |
Equipment Needed
To make this red velvet cake recipe, you’ll need some basic kitchen tools. Don’t worry, nothing fancy here—just the essentials to get that cake baked and frosted:
- Two 8-inch round cake pans
- Parchment paper
- Mixing bowls (large and medium)
- Electric mixer or whisk
- Measuring cups and spoons
- Sifter or fine mesh strainer
- Cooling rack
- Offset spatula (for frosting)
- Cake stand or plate (for serving)
Ingredients
Here’s everything you need for the red velvet cake recipe. I’ve included precise measurements to make it foolproof, plus a few variations for dietary needs.
Cake Ingredients:
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tsp baking soda
- 1 tsp salt
- 1 tbsp cocoa powder (unsweetened)
- 1 ½ cups vegetable oil
- 1 cup buttermilk (room temperature)
- 2 large eggs (room temperature)
- 2 tbsp red food coloring (liquid or gel)
- 1 tsp vanilla extract
- 1 tsp white vinegar
Cream Cheese Frosting:
- 16 oz cream cheese (softened)
- ½ cup unsalted butter (softened)
- 4 cups powdered sugar (sifted)
- 1 tsp vanilla extract
Variations:
- Gluten-Free: Swap all-purpose flour for a 1:1 gluten-free baking blend.
- Vegan: Use plant-based buttermilk (mix 1 cup non-dairy milk with 1 tsp vinegar) and egg replacers like flax eggs.
- Lower Sugar: Reduce granulated sugar to 1 cup and use a sugar-free frosting alternative.
Step-by-Step Instructions
Making this red velvet cake recipe is easier than it looks. Follow these steps, and you’ll have a gorgeous cake in no time. I learned these tricks from my mom, who always said the key is to take your time with mixing and frosting.
- Preheat the oven: Set your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper for easy release.
- Sift dry ingredients: In a large bowl, sift together 2 ½ cups flour, 1 tsp baking soda, 1 tsp salt, and 1 tbsp cocoa powder. This ensures a smooth batter.
- Mix wet ingredients: In another bowl, whisk 1 ½ cups vegetable oil, 1 ½ cups sugar, 1 cup buttermilk, 2 eggs, 2 tbsp red food coloring, 1 tsp vanilla, and 1 tsp vinegar until smooth.
- Combine wet and dry: Gradually add the dry ingredients to the wet, mixing with a whisk or electric mixer on low speed until just combined. Don’t overmix!
- Divide batter: Pour the batter evenly into the prepared pans. Tap the pans gently to remove air bubbles.
- Bake: Place pans in the oven and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cakes: Let the cakes cool in the pans for 10 minutes, then transfer to a cooling rack to cool completely.
- Make the frosting: Beat 16 oz cream cheese and ½ cup butter until creamy. Gradually add 4 cups powdered sugar and 1 tsp vanilla, beating until fluffy.
- Level the cakes: If needed, use a serrated knife to trim the tops of the cakes for a flat surface.
- Frost the cake: Place one cake layer on a stand, spread a layer of frosting, then top with the second layer. Frost the top and sides generously.
- Decorate (optional): Sprinkle cake crumbs or add piped frosting designs for a polished look.
- Chill and serve: Refrigerate the cake for 30 minutes to set the frosting, then slice and enjoy!
This red velvet cake recipe takes about 50 minutes from start to finish, and the results are worth every second.
The key is to let the cakes cool completely before frosting—trust me, I’ve learned the hard way that warm cakes make a melty mess!
Ideas for Serving
A slice of this red velvet cake recipe is perfect on its own, but here are some fun ways to elevate it:
- With a scoop of ice cream: Pair with vanilla or chocolate ice cream for a decadent treat.
- Fresh berries: Serve with raspberries or strawberries for a pop of color and tartness.
- Coffee or tea: A hot drink balances the sweetness—my go-to is a latte.
- Holiday flair: Dust with powdered sugar or add festive sprinkles for seasonal vibes.
- Mini slices: Cut into bite-sized pieces for a party platter.
I love serving this at family gatherings because it’s a conversation starter.
The bright red layers always spark curiosity, and the creamy frosting keeps everyone coming back for seconds. Whether it’s a birthday or a casual Sunday brunch, this cake fits right in.
Nutrition Information
Here’s the nutritional breakdown for one slice of this red velvet cake recipe (based on 12 servings):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 450 kcal |
| Protein | 5 g |
| Total Fat | 25 g |
| Saturated Fat | 10 g |
| Carbohydrates | 50 g |
| Sugar | 38 g |
| Fiber | 1 g |
| Sodium | 300 mg |
This cake is indulgent, but it’s all about balance. The calories come mostly from the frosting and oil, which give it that rich texture.
If you’re watching sugar, you can try the lower-sugar variation I mentioned earlier. I always remind myself that a slice of this cake is a treat, not an everyday meal, so I savor every bite without guilt.
The protein from the eggs and cream cheese adds a little nutritional boost, but let’s be honest—this is about joy, not health food!
Common Mistakes to Avoid
Baking this red velvet cake recipe is straightforward, but here are pitfalls to dodge:
- Overmixing the batter: This makes the cake dense. Mix just until combined.
- Skipping the cooling step: Frosting warm cakes leads to a runny mess.
- Using too much food coloring: Stick to 2 tbsp to avoid a chemical taste.
- Not sifting dry ingredients: This can cause lumps and uneven texture.
- Skimping on frosting: Be generous for that classic red velvet look.
I once rushed the cooling step and ended up with a frosting landslide—lesson learned! Take your time, and you’ll nail it.
History of the Recipe
The red velvet cake recipe has a fascinating story that stretches back to the early 20th century. Originating in the United States, it became a Southern classic, though its exact roots are debated.
Some say it started during the Victorian era when bakers used cocoa to soften flour, giving cakes a “velvety” texture. The iconic red hue likely came from a reaction between cocoa and acidic ingredients like buttermilk, though food coloring later amplified the effect.
By the 1940s, the red velvet cake recipe gained fame thanks to Adams Extract, a company that promoted it with red food dye.
It became a staple at celebrations, especially in the South, and got a modern boost from movies like Steel Magnolias. Today, it’s a beloved dessert across the U.S., with every baker adding their own spin.
I love how this cake blends tradition with a touch of whimsy—it’s like a hug in dessert form.
Conclusion
This red velvet cake recipe is more than just a dessert—it’s a way to bring people together. Whether you’re baking for a special occasion or just craving something sweet, this recipe delivers every time.
The vibrant color, tender crumb, and luscious frosting make it a standout, and the process is so rewarding. I still smile thinking about my niece’s face when she saw her birthday cake last year—it was this recipe, and she called it “magic cake.”
I hope you’ll give it a try and make your own memories. Grab your ingredients, preheat that oven, and let’s bake something unforgettable!
FAQs
Q: Can I make this red velvet cake recipe ahead of time?
A: Absolutely! Bake the cakes a day in advance, wrap them tightly in plastic wrap, and store at room temperature. Frost the day of serving for the best texture.
Q: Can I freeze the red velvet cake recipe?
A: Yes, you can freeze the unfrosted cake layers. Wrap them well in plastic wrap and foil, then freeze for up to 3 months. Thaw before frosting.
Q: Can I use natural food coloring?
A: You can try beet juice or natural red dyes, but they may give a less vibrant color. Adjust to taste, as some natural dyes have a slight flavor.
Q: Why is my cake dense?
A: Overmixing or using cold ingredients can cause this. Make sure eggs and buttermilk are at room temperature, and mix gently.
Q: Can I make cupcakes with this recipe?
A: Definitely! Divide the batter into a lined muffin tin and bake for 18-22 minutes at 350°F.
Q: How do I store leftovers?
A: Store the frosted cake in an airtight container in the fridge for up to 5 days. Let it come to room temperature before serving for the best flavor.
Q: Can I use a different frosting?
A: Sure! While cream cheese frosting is classic, you can try buttercream or whipped cream for a twist.
