Nothing says celebration quite like a stunning Red Velvet Cake with its signature crimson layers and cloud-like cream cheese frosting. This classic velvet cake recipe has been passed down through generations in my family, creating memories around birthday tables and holiday gatherings. The perfect balance of subtle chocolate flavor, tender crumb, and that gorgeous red color makes this dessert absolutely irresistible for any special occasion.
Why You'll Love This Recipe
This Red Velvet Cake delivers everything you want in a show-stopping dessert without any complicated techniques or hard-to-find ingredients. My daughter always requests this cake for her birthday because the layers come out incredibly moist and fluffy every single time. The secret lies in the perfect combination of buttermilk, vinegar, and that hint of cocoa that creates the most tender crumb you've ever tasted.
Plus, the cream cheese frosting is so smooth and tangy, it perfectly complements the cake's subtle sweetness. Whether you're making a red velvet birthday cake or just treating your family to something special, this recipe never fails to impress guests and create those picture-perfect moments we all treasure.
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What You'll Need
These simple pantry staples come together to create pure magic in your kitchen. The key to a perfect red velvet cake recipe lies in using room temperature ingredients and the right balance of acid and chocolate flavors.
Main Ingredients
For the Red Velvet Cake:
- 2⅔ cups cake flour (spooned & leveled, 295 grams)
- ¼ cup natural unsweetened cocoa powder (22 grams)
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened (115 grams)
- 1¾ cups granulated sugar (350 grams)
- 2 large eggs at room temperature
- ½ cup canola or vegetable oil (120 ml)
- 1 bottle liquid red food color (1-ounce)
- 2 teaspoons pure vanilla extract
- 1 teaspoon distilled white vinegar
- 1⅓ cups buttermilk at room temperature (320 ml)
For the Cream Cheese Frosting:
- 12 ounces brick-style cream cheese, softened (340 grams)
- ¾ cup unsalted butter, softened (175 grams)
- 3 cups powdered sugar (360 grams)
- 1½ teaspoons pure vanilla extract
Optional Extras
For decoration, consider adding fresh berries, chocolate shavings, or even edible flowers to make your cake extra special for birthdays and celebrations.
This red velvet cake recipe is super easy — full steps are in the recipe card.
How to Make Red Velvet Cake
Prepare Your Pans
Preheat your oven to 350°F (177°C) and spray two 9-inch cake pans generously with nonstick cooking spray. Line the bottoms with parchment paper for easy removal later.
Mix Dry Ingredients
In a large mixing bowl, whisk together the cake flour, cocoa powder, baking soda, and salt. Sift these dry ingredients to remove any lumps of cocoa powder, ensuring a smooth batter.
Cream Butter and Sugar
Using a stand mixer with paddle attachment, cream the softened butter and granulated sugar on medium speed for 4 to 5 minutes until light and fluffy. This step creates the cake's tender texture.
Add Wet Ingredients
Beat in the eggs one at a time, then mix in the oil, red food coloring, vanilla extract, and vinegar. Scrape down the bowl sides as needed to ensure everything combines evenly.
What makes a cake a red velvet cake? The combination of cocoa powder, buttermilk, vinegar, and red food coloring creates the signature flavor and color that defines authentic red velvet.
Combine Everything
Alternate adding the dry ingredients and buttermilk to the creamed mixture, beginning and ending with the flour mixture. Mix each addition until just combined to avoid a tough cake.
Bake to Perfection
Divide the batter evenly between prepared pans and tap them on the counter to remove air bubbles. Bake for 28 to 32 minutes until a toothpick comes out clean.
Make the Frosting
Beat the softened cream cheese until smooth, then add butter and mix until combined. Gradually add powdered sugar and vanilla, beating until fluffy and spreadable.
Assemble Your Masterpiece
Level the cake tops with a knife, place one layer on your serving plate, spread frosting evenly, add the second layer, then frost the entire cake with the remaining cream cheese frosting.
Aliana's Top Tip
- The secret to the most incredible red velvet cake lies in using room temperature ingredients and not overmixing the batter.
- I learned this from my grandmother, who made the most amazing cakes every Sunday.
- When your butter, eggs, and buttermilk are all at room temperature, they combine effortlessly, creating that signature velvety texture.
- Also, don't skip the vinegar - it reacts with the baking soda to give you those perfectly tender, fluffy layers that make this cake so special.
Ingredient Substitutions & Variations
You can easily adapt this best red velvet cake recipe to suit different needs and preferences. For a dairy-free version, substitute the buttermilk with non-dairy milk mixed with lemon juice, and use vegan butter alternatives. If you don't have cake flour, use all-purpose flour minus 2 tablespoons per cup. The red food coloring can be reduced for a more subtle pink color, or try natural alternatives like beet juice for a healthier option.
Storage & Reheating Instructions
Store your finished red velvet cake covered in the refrigerator for up to one week, as the cream cheese frosting needs to stay chilled. For longer storage, wrap unfrosted cake layers tightly and freeze for up to three months. When ready to serve, let the cake sit at room temperature for about 30 minutes before slicing. The flavors actually improve after a day, making this perfect for make-ahead celebrations and special occasions.
What to Serve With Red Velvet Cake
This stunning Red Velvet Cake pairs beautifully with fresh coffee or a glass of cold milk for the perfect dessert experience. My family loves serving it alongside fresh strawberries and whipped cream for an extra special birthday celebration. It's also delicious with a scoop of vanilla ice cream, especially during summer gatherings when you want something cool and refreshing.
FAQs About Red Velvet Cake
What is the flavor of red velvet cake?
Red velvet has a subtle chocolate flavor with tangy notes from buttermilk and vinegar, creating a unique taste that's milder than regular chocolate cake.
Is red velvet cake actually just chocolate cake dyed red?
No, authentic red velvet uses less cocoa powder and includes buttermilk and vinegar, which create a different texture and flavor profile than regular chocolate cake.
What makes a cake a red velvet cake?
The combination of small amounts of cocoa powder, buttermilk, vinegar, and red food coloring creates the signature taste, texture, and appearance of true red velvet.
What is the secret of red velvet cake?
The secret lies in the chemical reaction between the acid ingredients (buttermilk and vinegar) and the baking soda, creating an incredibly tender, moist crumb.
More Recipes You'll Love
If you enjoyed this classic red velvet cake recipe, you'll want to try my other favorite Dessert recipes from our collection.
My Cinnamon Roll Cheesecake Recipe combines the best of both worlds with swirled cinnamon goodness and creamy cheesecake layers. The Chocolate Eclair Cake delivers all the flavors of classic eclairs in an easy-to-make layered dessert. And my Frozen Yogurt Bark Recipe is perfect for lighter treats that still satisfy your sweet tooth.
Tried this recipe? Tag me on Pinterest @AlianaRecipes - I'd love to see your twist on it!
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Pairing
These are my favorite dishes to serve with Red Velvet Cake Recipe:
Classic Red Velvet Cake Recipe
Equipment
- 2 9-inch round cake pans For baking the cake layers evenly
- 1 Stand mixer or handheld mixer To cream butter and mix batter properly
- 1 Large mixing bowls For combining dry and wet ingredients
- 1 Wire cooling racks To cool cake layers completely before frosting
Ingredients
- 2⅔ cups Cake flour - Spooned and leveled
- ¼ cup Natural unsweetened cocoa powder - For subtle chocolate flavor
- 1 teaspoon Baking soda - Leavening agent
- ½ teaspoon Salt - Enhances flavor
- ½ cup Unsalted butter - Softened to room temperature
- 1¾ cups Granulated sugar - For sweetness and structure
- 2 large Eggs - Room temperature
- ½ cup Canola or vegetable oil - Keeps cake moist
- 1 bottle Liquid red food color - 1-ounce bottle
- 2 teaspoons Pure vanilla extract - For flavor
- 1 teaspoon Distilled white vinegar - Creates tender texture
- 1⅓ cups Buttermilk - Room temperature
- 12 ounces Brick-style cream cheese - Softened for frosting
- ¾ cup Unsalted butter - Softened for frosting
- 3 cups Powdered sugar - For cream cheese frosting
- 1½ teaspoons Pure vanilla extract - For frosting flavor
Instructions
- Preheat oven to 350°F (177°C). Spray two 9-inch cake pans with nonstick cooking spray and line bottoms with parchment paper.
- Whisk together cake flour, cocoa powder, baking soda, and salt in large bowl. Sift mixture to remove cocoa lumps.
- Using stand mixer, cream softened butter and granulated sugar on medium speed for 4-5 minutes until light and fluffy.
- Beat in eggs one at a time, then mix in oil, red food coloring, vanilla extract, and vinegar until well combined.
- Alternate adding dry ingredients and buttermilk to creamed mixture, beginning and ending with flour mixture. Mix until just combined.
- Divide batter evenly between prepared pans. Bake 28-32 minutes until toothpick inserted in center comes out clean.
- Beat cream cheese until smooth, add butter and mix well. Gradually add powdered sugar and vanilla until fluffy.
- Level cake tops, place first layer on serving plate, spread frosting evenly, add second layer, then frost entire cake.
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