Red Velvet Cake Recipe

There is something magical about slicing into a beautifully rich red velvet cake, revealing its vibrant red crumb contrasted by a creamy frosting. For me, red velvet cake has always been a symbol of celebration. Growing up, my mother would bake it for every special occasion—Christmas, birthdays, and even casual Sunday afternoons when she wanted to surprise us with something sweet. The aroma of vanilla and cocoa filled the kitchen, and the anticipation of that first bite was unmatched.

If you are new to baking, this red velvet cake recipe is the perfect place to start. It is a foolproof cake with a soft, moist crumb and just the right balance of chocolate and vanilla flavors. Whether you are baking it for a holiday, a romantic Valentine’s Day dessert, or simply to satisfy a craving, this guide will ensure that you achieve bakery-quality results with ease.

Why This Red Velvet Cake is Special

Red velvet cake is not just a chocolate cake with red food coloring. It has a unique flavor and texture that set it apart from other cakes. The combination of buttermilk and vinegar enhances its tenderness, while a touch of cocoa powder adds subtle depth without overpowering the cake’s delicate sweetness. The result? A soft, slightly tangy, and decadently rich cake that melts in your mouth.

Here’s why this red velvet cake is perfect for beginners:

• Super Moist and Tender – The oil and buttermilk keep this cake incredibly soft.
• Simple Ingredients – Most of the ingredients are pantry staples.
• Foolproof Baking Process – With clear steps, even first-time bakers can master this recipe.
• Versatile Frosting Options – While cream cheese frosting is a classic choice, you can experiment with buttercream, whipped cream, or even a heritage frosting.
• Perfect for Any Occasion – This cake is stunning and festive, making it ideal for celebrations.

Ingredients and Preparation

Before you begin, gather all the necessary ingredients. Here’s a breakdown of their roles and possible substitutes:

• Vegetable Oil – Keeps the cake moist. You can substitute it with melted butter for a richer taste.
• Eggs – Help bind the ingredients and add structure. Room temperature eggs work best.
• Buttermilk – Gives the cake its signature tang and helps keep it soft. If you don’t have buttermilk, mix regular milk with lemon juice or vinegar.
• Vinegar – Reacts with baking soda to enhance the cake’s tenderness and brightens the red color. Apple cider vinegar can be used as an alternative.
• Vanilla Extract – Enhances the overall flavor. Use pure vanilla extract for the best results.
• Granulated Sugar – Adds sweetness and moisture. Brown sugar can be used for added depth.
• Unsweetened Cocoa Powder – Gives the cake a mild chocolate flavor. Dutch-processed cocoa will result in a slightly different texture.
• Salt – Balances the flavors. Sea salt or kosher salt are good alternatives.
• Baking Soda – Acts as a leavening agent, giving the cake its light texture.
• All-Purpose Flour – Provides structure. You can substitute with cake flour for an even softer crumb.
• Red Food Coloring – Gives the cake its signature hue. Gel food coloring is more concentrated and requires less quantity.

Tools You’ll Need:

• Three 8-inch or 9-inch round cake pans
• Mixing bowls
• Whisk or stand mixer
• Measuring cups and spoons
• Parchment paper
• Wire rack for cooling

Step-by-Step Instructions

Step 1: Preheat the oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper. Lightly coat them with nonstick spray to ensure easy release.

Step 2: In a large mixing bowl, whisk together the oil, eggs, buttermilk, vinegar, and vanilla extract until fully combined. Stir in the sugar until the mixture is smooth.

Step 3: Sift in the cocoa powder, salt, and baking soda. Whisk for about 30 seconds to ensure there are no lumps and that the dry ingredients are evenly distributed.

Step 4: Gradually add the flour while mixing on low speed. Pour in the red food coloring and continue mixing until the batter is smooth and evenly colored. Scrape down the sides of the bowl to incorporate all ingredients.

Step 5: Divide the batter evenly between the prepared cake pans. Tap the pans lightly on the counter to remove air bubbles.

Step 6: Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow the cakes to cool in their pans for 10 minutes. Then, transfer them to a wire rack to cool completely.

Step 7: Once the cakes are cool, trim any domed tops with a serrated knife for even layers.

Step 8: Frost the cake with your preferred frosting, layering each cake round with a generous amount before covering the entire cake.

Tips and Notes

• How to Tell When It’s Done: The cake is ready when it springs back when lightly touched and a toothpick inserted in the center comes out clean.
• Avoid Overmixing: Overmixing the batter can lead to a dense cake. Mix just until the ingredients are combined.
• Chilling the Cake Before Frosting: For easier frosting, chill the cake layers in the fridge for at least 30 minutes before assembling.
• What If You Don’t Have Buttermilk? Mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes.

Serving Suggestions

Red velvet cake pairs wonderfully with a variety of accompaniments:

• Frosting Choices: While cream cheese frosting is a classic, try vanilla buttercream for a sweeter option or heritage frosting for an authentic Southern touch.
• Garnishes: Sprinkle with chocolate shavings, chopped nuts, or fresh berries for an elegant presentation.
• Pairing Drinks: Serve with a hot cup of coffee, a glass of cold milk, or even a festive holiday punch.
• Leftover Storage: Store in an airtight container in the refrigerator for up to 5 days. Let it come to room temperature before serving.

Conclusion

Baking a red velvet cake from scratch might seem intimidating at first, but with the right steps and techniques, anyone can master it. This recipe ensures that you achieve a perfectly moist, rich, and flavorful cake every time.

If you try this red velvet cake, let me know how it turned out in the comments. Did you stick to the traditional cream cheese frosting, or did you experiment with another option? I’d love to hear about your experience. Happy baking!

FAQ About Red Velvet Cake

More Cake Recipes

• Best Banana Bread Cake
• Glazed Buttermilk Donut Cake

Print