Red Velvet Cake

Short description

Red velvet cake is a classic dessert known for its deep red color, soft and tender crumb, and subtle chocolate flavor. Often layered and topped with cream cheese or Ermine frosting, it’s a favorite choice for celebrations and special occasions.

Why You’ll Love This Recipe

• Soft, velvety texture with a delicate crumb

• Mild cocoa flavor balanced with a slight tang from buttermilk and vinegar

• Visually stunning, making it ideal for birthdays, weddings, or holidays

• Versatile frosting options for different preferences

• Simple steps for a made-from-scratch cake that tastes better than store-bought

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Red Velvet Cake:

• Unsalted butter

• Granulated sugar

• Eggs

• Vanilla extract

• All-purpose flour

• Natural cocoa powder

• Baking soda

• Salt

• Buttermilk

• Red food coloring

• White vinegar

Optional Frosting Choices:

• Cream cheese

• Powdered sugar

• Butter

• Vanilla extract

• Milk (for consistency if needed)

directions

1. Preheat the oven to 350°F (175°C). Grease and line two or three round cake pans.

2. Cream the butter and sugar together until light and fluffy.

3. Add the eggs one at a time, beating well after each addition. Stir in vanilla extract.

4. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.

5. In another bowl, combine the buttermilk, red food coloring, and vinegar.

6. Gradually mix the dry ingredients into the creamed mixture, alternating with the buttermilk mixture. Mix just until combined.

7. Divide the batter evenly into the prepared pans.

8. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.

9. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

10. Once cooled, frost the cake with your preferred frosting.

Servings and timing

• Servings: 12

• Prep time: 15 minutes

• Bake time: 25–30 minutes

• Cooling and frosting time: 45 minutes to 1 hour

• Total time: Approximately 1 hour 30 minutes

Variations

• Use beet puree instead of red food coloring for a natural color

• Replace cream cheese frosting with traditional Ermine frosting for a lighter texture

• Bake the batter as cupcakes or in a sheet pan for easier serving

• Add chopped nuts or mini chocolate chips for texture

storage/reheating

• Store frosted cake in the refrigerator, covered, for up to 3 days

• Unfrosted cake layers can be wrapped tightly and frozen for up to 2 months

• Let refrigerated cake come to room temperature before serving

• Avoid reheating in the microwave, as it may dry the cake—serve at room temperature instead

FAQs

What makes red velvet cake different from chocolate cake?

Red velvet cake uses less cocoa and includes acidic ingredients like buttermilk and vinegar, giving it a unique tang and tender texture.

Can I make this cake without food coloring?

Yes, but it won’t have the signature red color. The taste will remain similar.

What kind of frosting is best for red velvet cake?

Cream cheese frosting is most popular, but Ermine frosting is a traditional and lighter option.

Why do you use vinegar in red velvet cake?

Vinegar reacts with baking soda and buttermilk to create a fluffy texture and enhance the cake’s rise.

Can I make this recipe as cupcakes?

Yes, the batter can be used to make about 24 cupcakes. Bake for 20–22 minutes.

Can I use cake flour instead of all-purpose flour?

Yes, cake flour will yield an even softer texture. Use slightly more by weight.

How do I prevent the cake from being dry?

Avoid overbaking and measure ingredients accurately. The use of buttermilk helps maintain moisture.

Can I prepare red velvet cake in advance?

Yes, you can bake the layers a day ahead and frost before serving, or freeze the layers and thaw when needed.

Is it necessary to use buttermilk?

Yes, buttermilk contributes to the flavor and texture. If unavailable, you can make a substitute using milk and lemon juice or vinegar.

How long does the cake last?

When stored properly, it stays fresh for about 3 days in the fridge or up to 2 months in the freezer.

Conclusion

Red velvet cake combines elegance with rich flavor and a soft, velvety texture. Whether served at a formal event or as a casual dessert, it never fails to impress. With simple ingredients and a few careful steps, you can create a memorable cake that’s as delicious as it is beautiful

Print