Discover the joy of baking with our mouthwatering classic red velvet cake recipe! Dive into a world of velvety goodness and learn the secrets to creating the perfect slice.

With a hint of chocolate and the iconic crimson hue, this old-fashioned red velvet cake recipe is a heavenly dessert experience. 

The slight cocoa kick, the moist crumb, and the iconic vibrant red hue make your favorite red velvet cake recipe a go-to choice for celebrations such as birthdays, Valentine’s Day and Christmas.  

What’s even better? It’s easier to whip up an easy red velvet cake recipe than you might think!

With just a few simple ingredients and tips, you can bake a classic cake that everyone will love. 

What is red velvet cake?

Old fashioned red velvet cake is a popular dessert known for its bold red color and moist, tender crumb. The cake typically has a mild chocolate flavor.

What makes red velvet cake red? The addition of red food coloring. The cake has become a baking classic.

The Best Red Velvet Cake recipe

Red Velvet Cake Ingredients

• 3 cups all purpose flour 
• 1 teaspoon baking soda
• 2 Tablespoons unsweetened natural cocoa powder
• 1/2 teaspoon salt
• 1/2 cup butter, softened
• 2 cups granulated sugar
• 1 cup canola or vegetable oil
• 4 large eggs
• 1 Tablespoon pure vanilla extract
• 1 teaspoon distilled white vinegar
• red food coloring or beet juice
• 1 cup buttermilk
• Cake Release
• Cream Cheese Frosting

*This recipe makes 2 cake layers.

In the bowl of a stand mixer or large mixing bowl, combine flour, cocoa powder, salt and baking soda.

In a medium bowl, cream butter and sugar on a medium-high speed until fluffy and golden. Add oil, eggs, vanilla extract and vinegar and mix on high until well combined with the creamed mixture. 

To make your own buttermilk, mix in 1 tablespoon of white vinegar to 1 cup of milk. This will cause a chemical reaction that will cause the milk to sour naturally. Its tanginess contributes to the cake’s moist texture and subtle flavor.

Add the buttermilk and dry ingredients, alternating between both. This helps the ingredients incorporate evenly and maintains the cake’s texture.

Grease and flour cake pans before baking. Divide the cake batter among the pans, add to a 350 degree preheated oven for a baking time for 30 minutes. When your cake tester comes out clean and the sides of the cake pull away from the pan, it is ready to be removed.

Cool for 15-20 minutes before removing the cakes from the pans and then cool completely on cooling racks to room temperature before frosting with cream cheese frosting. 

To frost the cake, level and torte the cake. Put a dollop of cream cheese icing on the bottom layer and then top with the second layer. Begin with a thin layer of cream cheese frosting to create a crumb coat.

This initial layer helps trap any loose crumbs and provides a smooth base for the final frosting. Use an offset spatula to spread the frosting evenly across the top and sides of cake.

Refrigerate the cake for about 15-30 minutes to allow the crumb coat to set. This makes it easier to apply the final layer of frosting without picking up crumbs.

Once the crumb coat is set, apply the final layer of frosting. Start with the top of the cake, spreading the frosting evenly from the center outward. Use long, smooth strokes to achieve a neat and polished finish.

After frosting the top, move on to the sides of the cake. Hold the spatula at a slight angle for smooth and even coverage. 

Allow the frosted cake to chill in the refrigerator for at least 30 minutes to set the frosting. This makes it easier to slice and ensures a firmer texture.

For clean and neat slices, dip your knife in warm water before cutting. 

Red Velvet Cake FAQs

Can you freeze red velvet cake?

Yes, you can freeze red velvet cake successfully by wrapping it tightly in plastic wrap and aluminum foil. Enjoy within 2-3 months. 

Bring the cake to room temperature before serving. 

How long does red velvet cake last in the fridge?

Red velvet cake can last in the fridge for about 4-7 days when stored properly, such as in an airtight container.

What icing goes with red velvet cake?

Traditional red velvet cake pairs with a decadent cream cheese frosting. The tangy and creamy flavor of cream cheese frosting complements the mild chocolate flavor of red velvet cake. The combination of moist red velvet cake and the rich, tangy frosting creates a perfect balance of sweetness and creaminess.

What’s the difference between chocolate cake and red velvet cake recipe?

The main differences between chocolate cake and red velvet cake lie in flavor, color, and ingredients.

Chocolate cake is characterized by a rich, intense chocolate flavor, usually achieved through cocoa powder or melted chocolate, resulting in a dark brown color.

On the other hand, red velvet cake has a subtler chocolate taste with a hint of acidity, often derived from a small amount of cocoa powder. Its distinct reddish-brown color is achieved through the addition of red food coloring.

Cream cheese frosting is a classic pairing for red velvet cake, while a chocolate layer cake is often matched with various chocolate-based frostings.

Is red velvet chocolate? 

Yes, red velvet uses cocoa, but its chocolate flavor is milder compared to traditional chocolate cake. The subtle chocolate undertone in red velvet cake is achieved through the addition of cocoa powder or melted chocolate.

The distinguishing feature of red velvet cake is not just its flavor but also its reddish-brown color, typically achieved with red food coloring. The combination of ingredients, including buttermilk and vinegar, contributes to the unique taste and texture of red velvet cake.

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old fashioned red velvet cake recipe

Yield: 1 cake = 12 servings

Prep Time: 25 minutes

Cook Time: 30 minutes

Additional Time: 30 minutes

Total Time: 1 hour 25 minutes

This old fashioned red velvet cake recipe will be a show stopper for your next special occasion! Tender cake is topped with decadent cream cheese frosting that will melt in your mouth! With easy-to-follow instructions and simple ingredients, try it today!

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Ingredients

• 3 cups flour 
• 1 teaspoon baking soda
• 2 Tablespoons unsweetened natural cocoa powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2 cups granulated sugar
• 1 cup canola oil
• 4 large eggs
• 1 Tablespoon pure vanilla extract
• 1 teaspoon distilled white vinegar
• red food coloring
• 1 cup buttermilk

Instructions

In the bowl of a stand mixer or large mixing bowl, combine flour, cocoa powder, salt and baking soda.

In a medium bowl, cream butter and sugar on a medium-high speed until fluffy and golden. Add oil, eggs, vanilla extract and vinegar and mix on high until well combined with the creamed mixture. 

Add the buttermilk and dry ingredients, alternating between both. Use a low speed to incorporate the ingredients and work up to a medium speed. Add in 1-2 teaspoons of red food coloring and combine. Be sure to scrape down the sides of bowl.

Grease and flour cake pans before baking. Divide the cake batter among the pans, add to a 350 degree preheated oven for a baking time for 30 minutes. When your cake tester comes out clean and the sides of the cake pull away from the pan, it is ready to be removed.

Cool for 15-20 minutes before removing the cakes from the pans and then cool completely on cooling racks to room temperature before frosting with cream cheese frosting. 

Notes

To make slicing your Red Velvet Cake easier, let it chill in the refrigerator for about an hour before slicing. 

To make a cup of buttermilk, mix in 1 tablespoon of white vinegar and 1 cup of milk.

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