Description
Red Velvet Cake Recipe
Prep Time: 1 hour
Cook Time: 35 minutes
Yield: 14 servings
Red velvet cake is a classic, vibrant red cake flavored with buttermilk and cocoa powder, frosted with a tangy cream cheese frosting. Perfect for any celebration!
Ingredients
Red Velvet Cake:
2½ cups all-purpose flour
1½ cups granulated sugar
1¼ tsp baking soda
2 tbsp cocoa powder (regular, not dark)
1 tsp salt
1½ cups vegetable oil (or other neutral cooking oil)
2 large eggs (room temperature)
1 cup buttermilk (room temperature)
2 tsp vanilla extract
1 tsp white vinegar
1 tbsp red gel food coloring
Cream Cheese Frosting:
2 cups unsalted butter (room temperature)
8 oz cream cheese (room temperature)
7 cups powdered sugar
1 tbsp vanilla extract
½ tsp salt (adjust to taste)
Instructions
1. Prepare the Cake:
Preheat oven to 350°F (175°C). Grease three 7-inch round cake pans and line the bottoms with parchment circles.
In a large mixing bowl, whisk together the flour, sugar, baking soda, cocoa powder, and salt.
In a separate bowl, mix the vegetable oil, eggs, buttermilk, vanilla extract, white vinegar, and red gel food coloring.
Add the wet ingredients to the dry ingredients and whisk until the batter is smooth and well combined.
Divide the batter evenly between the prepared pans. Use a kitchen scale if needed for even layers.
Bake for 30 minutes, or until the cake layers spring back when touched. Baking times may vary based on pan size.
Allow the cakes to cool in the pans for 15-20 minutes before transferring to wire racks to cool completely.
2. Make the Cream Cheese Frosting:
In a mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, beat the butter and cream cheese on medium-high speed for about 2 minutes, until smooth.
Gradually add half of the powdered sugar, mixing on low speed to combine. Add the remaining powdered sugar and mix until fully incorporated.
Add the vanilla extract and salt, then mix on medium speed for 2-3 minutes until the frosting is creamy and smooth.
3. Assemble the Cake:
Level the cooled cake layers with a serrated knife if needed.
Place one cake layer on a cake board or serving plate. Spread a layer of frosting evenly on top.
Repeat with the remaining layers, spreading frosting between each layer.
Apply a thin layer of frosting over the entire cake (this is the crumb coat). Chill for 20-30 minutes to set.
Add a final, thicker layer of frosting, smoothing it with an offset spatula. Use a cake scraper to smooth the sides and top.
For decoration, you can add cake crumbs from leveling the layers to the sides or top. Pipe a border around the top edge using a Wilton 1M piping tip if desired.
Enjoy your beautifully vibrant and delicious red velvet cake!
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Step-by-Step Guide
Follow this detailed guide for a flawless cake. Begin by preheating your oven and preparing your pans with parchment paper. This prevents sticking and ensures clean removal. When mixing the batter, whisk the dry ingredients thoroughly to evenly distribute the leavening agents. Separately, combine all wet ingredients, including the vinegar and food coloring, before adding them to the dry. Mix just until smooth; overmixing can develop gluten and lead to a tough crumb. For perfectly even layers, use a kitchen scale to weigh the batter in each pan. Bake on the middle rack and perform the toothpick test at 30 minutes. Cooling the cakes completely is non-negotiable before frosting, as warm cake will melt the cream cheese frosting.
Serving Suggestions
Serve this stunning cake at room temperature for the best texture and flavor. Pair each slice with a glass of cold milk, a cup of coffee, or a dessert wine like a late-harvest Riesling. For a festive presentation, garnish individual plates with a dusting of powdered sugar, fresh berries, or a mint sprig. The cake can be stored in an airtight container in the refrigerator for up to 5 days; let it sit out for 30 minutes before serving to soften the frosting.
How-to Summary
In summary: Prepare three 7-inch cake pans. Whisk dry ingredients, then combine with wet ingredients. Bake at 350°F for ~30 minutes. Cool completely. Beat room-temperature butter and cream cheese, then gradually add powdered sugar, vanilla, and salt. Level cakes, stack with frosting, apply a crumb coat, chill, then finish with a final layer of frosting.
Frequently Asked Questions
Can I use liquid food coloring instead of gel?
Yes, but gel coloring is highly recommended. It provides vibrant color without adding excess liquid, which could thin the batter. You may need a significant amount of liquid coloring to achieve the same red hue.
What if I don’t have buttermilk?
Make a quick substitute: add 1 tablespoon of white vinegar or lemon juice to 1 cup of regular milk. Let it sit for 5-10 minutes until it curdles slightly before using.
Why is there vinegar in the recipe?
The vinegar reacts with the baking soda to create a chemical leavening effect, helping the cake rise. It also enhances the red color and contributes to the cake’s signature tender, fine crumb.
Can I make this cake in advance?
Absolutely. The baked, unfrosted cake layers can be tightly wrapped in plastic wrap and frozen for up to 3 months. Thaw overnight in the refrigerator. The frosted cake can be refrigerated for 2-3 days.
My frosting is too soft. How can I fix it?
Ensure all ingredients are truly at room temperature, not warm. If the frosting is runny, chill it in the refrigerator for 20-30 minutes, then re-whip. You can also add a bit more powdered sugar, a quarter cup at a time, to thicken it.
Common Mistakes to Avoid
- Using cold ingredients: Room-temperature eggs, buttermilk, butter, and cream cheese are essential for proper emulsification and a smooth batter/frosting.
- Skipping the crumb coat: The initial thin layer of frosting traps loose crumbs. Chilling it sets the foundation for a clean, professional final coat.
- Overbaking: Check the cakes a few minutes before the timer ends. Overbaked cake will be dry. The cakes are done when a toothpick inserted comes out with a few moist crumbs.
- Frosting a warm cake: This will cause the frosting to slide off and become greasy. Patience is key—ensure cakes are completely cool.
Conclusion
This red velvet cake recipe balances tradition with clear, actionable steps for success. The combination of subtle cocoa, tangy buttermilk, and rich cream cheese frosting creates an unforgettable dessert. By following the detailed guide and heeding the common pitfalls, you can confidently create a show-stopping centerpiece for any celebration. The vibrant color and luxurious taste are sure to impress and delight every guest.