Red Velvet Cake Recipe | Moist & Easy Cake with Cream Cheese Frosting
If you’re craving something rich, moist, and absolutely stunning, then this classic red velvet cake recipe is just what you need!
Be sure to check out our other delicious cake recipes for more baking inspiration!
This classic cake, with its bold red color and subtle chocolate flavor, is a showstopper for any special occasion. Whether you’re baking for a birthday, a holiday, or just because, red velvet always delivers on taste and presentation.
The best part? It’s easier to make than you think! Pair it with a creamy, decadent cream cheese frosting, and you’ve got a dessert everyone will rave about.
What makes red velvet cake different?
Unlike a typical chocolate layer cake recipe, red velvet has a hint of chocolate that’s balanced with a slight tang from ingredients like buttermilk and vinegar. The cake is known for its soft, moist, and velvety texture, which sets it apart. Of course, the most distinctive feature is its vibrant red color, which is traditionally achieved with food coloring.
How to Make Red Velvet Cake
Preheat & Prepare Pans: Preheat your oven to 350°F and grease two 9-inch cake pans with flour.
In a medium bowl, mix flour, cocoa powder, baking soda, and salt.
In a large bowl, beat butter and sugar until light and fluffy, adding eggs one at a time.
To make buttermilk, mix 1 tablespoon of vinegar with 1 cup of milk and let it sour.
Mix buttermilk, oil, vinegar, vanilla, and red food coloring. Slowly alternate adding the wet and dry ingredients to the butter mixture.
Divide the batter evenly between the pans, bake for 25-30 minutes, and let cool.
After cooling, level the cakes and frost with cream cheese frosting, covering the top and sides. Let the cake chill in the fridge for 30 minutes before slicing.
Chill the cake before frosting for better structure.
Use warm water on the knife for clean slices.
Hold the spatula at a slight angle for smooth frosting coverage.
Be sure to try these delightful recipes that are perfect for any celebration! Treat your sweetheart to something special with our Valentine’s Day Recipes or indulge in these classic Red Velvet Recipes that are sure to wow your guests.
Want to take your dessert game to the next level? Check out our Cake Decorating Tips to make your creations even more stunning. Don’t forget to try our Red Velvet Cheesecake Bites Recipe for a bite-sized treat that packs all the flavor of red velvet in every luscious bite.
Red Velvet Cake FAQs
Is red velvet cake just chocolate cake with red food coloring?
No. While red velvet uses cocoa powder, the amount is minimal compared to a traditional chocolate cake. Red velvet has a unique combination of flavors, including a slight tang from buttermilk and vinegar, which gives it a distinct taste and texture that’s softer and more velvety than chocolate cake.
Why do you put vinegar in red velvet cake?
Vinegar is added to red velvet cake to interact with the baking soda and buttermilk, helping the cake rise and giving it a light, fluffy texture. It also enhances the cake’s tangy flavor and can help intensify the red color, especially when combined with cocoa powder.
How much cocoa powder is in a red velvet cake?
Red velvet cake typically contains 1-2 tablespoons of cocoa powder, which is far less than a traditional chocolate cake. This small amount adds a subtle cocoa flavor without overpowering the other ingredients.
Is buttercream or cream cheese frosting better for red velvet?
Cream cheese frosting is traditionally paired with red velvet cake and is generally preferred due to its tangy flavor, which complements the cake’s subtle cocoa notes and slight tanginess. However, vanilla buttercream frosting can also work if you prefer a sweeter, more neutral flavor.
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Old Fashioned Red Velvet Cake
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
- 2 large eggs
- 1 Tablespoon pure vanilla extract
- 1 teaspoon distilled white vinegar
- 2-3 drops red food coloring
- 1 cup buttermilk
Instructions
- Preheat your oven to 350°F and grease and flour two 9-inch round cake pans.
- In a medium bowl, combine flour, cocoa powder, baking soda and salt.
- In a large mixing bowl, beat butter and sugar until light and fluffy.
- Then add 2 large eggs, one at a time, beating after each addition.
- 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.
- In a small bowl, mix buttermilk, vinegar, oil, vanilla extract, red food coloring.
- Slowly add the wet mixture to the butter and sugar mixture, alternating with the dry ingredients, until combined.
- Divide the cake batter evenly between the two cake pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool completely.
- Cool for 15-20 minutes before removing the cakes from the pans and then cool completely on a cooling rack 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.
This looks so good. Can’t wait to try it. Have you heard of Orange Blossoms? They are mini orange cupcakes made with orange juice concentrate and an orange glaze. My mother used to make them for at a restaurant years ago and I can’t find a recipe for them.
No I haven’t and now I want one!
Baked this cake for my birthday and it was an absolute hit! So moist and tasty. Thank you for doing what you do
So happy to hear that! Happy Birthday to you!
This is the best recipe for Red Velvet cake I made! Its moist because of the oil and flavorsome because of the butter. Will be making it many more times!
All I have on hand currently is self-rising flour. What ingredients should I omit from the recipe? Thanks in advance.
Self rising has salt & baking powder. I’ve never used self-rising so I really can’t say how it would work.
I have done it. And it’s great thx fir the recipe 😀
Little secret to make it moist, let it for for like five minutes when you take it out the oven then put plastice wrap over it and let it cool like that.I put it in the fridge over night or When you ready to decorate it remove the plastic. You will have the best moist cake ever. 🎂 Try it 😋😋😋
I am so glad you loved it! Thanks for sharing your tips!
Can another oil be substituted for Canola?
Sure!
My mother mad the absolute BEST red velvet cake. If you do not use Cake flour, your layers will turn out dry and hard. Cake flour gives the moistness.