Indulge in a slice of Red Velvet Cake, with its tender cocoa-kissed layers and tangy cream cheese frosting. Perfect for birthdays or holiday gatherings, this beloved dessert comes together with a simple mix-and-bake method. It’s ready to grace your table in just over an hour and delivers that signature rich, moist crumb every time. A timeless treat that’s sure to become a family favorite.
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Your New Go-To Celebration Cake
- Simple Mixing – One-bowl method for easy cleanup and comfort.
- Signature Moist Texture – Buttermilk and oil ensure a perfectly tender crumb every time.
- Stunning Presentation – That vibrant red color makes it a show-stopping celebration dessert cake.
- Crowd-Pleasing Flavor – The subtle cocoa and tangy cream cheese frosting are a timeless combination.
Gathering Your Ingredients for This Red Velvet Cake
For the Cake Layers
- All-purpose flour – The base of any good cake. Make sure to measure it properly for the best texture.
- Granulated sugar – Sweetens things up perfectly without overpowering the other flavors.
- Baking soda – Helps the cake rise beautifully—don’t skip it!
- Fine salt – Balances the sweetness and enhances all the flavors.
- Cocoa powder – Just a touch for that signature red velvet depth.
- Vegetable oil – Keeps the cake incredibly moist.
- Buttermilk – Room temperature is key for even mixing and a tender crumb.
- Eggs – Also at room temperature—this makes a big difference in texture.
- Red food coloring – Go for a high-quality one to get that vibrant, classic red.
- Pure vanilla extract – The good stuff here—imitation just won’t do.
- Distilled white vinegar – A secret weapon that reacts with the baking soda for the perfect rise.
Your Easy Baking Timeline
I know how precious time is, especially when you’re planning a special dessert. The good news is, this Red Velvet Cake is surprisingly quick to put together. You can have it in the oven in just 20 minutes.
Once it’s baking, your kitchen will fill with the most wonderful aroma for about 30 minutes. All in, you’re looking at just 50 minutes from start to a beautiful, moist Red Velvet Cake cooling on your counter. It’s the perfect project for a relaxed weekend afternoon when you want to create something special without spending all day in the kitchen. If you love classic bakes, you might also enjoy the process for my German Chocolate Cake.
Red Velvet Cake
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tsp baking soda
- 1 tsp fine salt
- 1 tbsp cocoa powder
- 1 1/2 cups vegetable oil
- 1 cup buttermilk at room temperature
- 2 large eggs at room temperature
- 2 tbsp red food coloring
- 1 tsp pure vanilla extract
- 1 tsp distilled white vinegar
Equipment
- spatula
- oven
- 9-inch cake pans
Method
- Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper circles to prevent sticking.
- In a medium bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder until they are fully combined and no streaks remain.
- In a large separate bowl, vigorously whisk the oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar until the mixture is completely smooth and uniformly bright red.
- Gradually add the dry ingredients to the wet ingredients, stirring with a spatula just until the flour is fully incorporated and no dry pockets remain; be careful not to overmix the batter.
- Divide the batter evenly between the two prepared pans and bake for 25 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean with a few moist crumbs attached.
- Let the cakes cool in their pans on a wire rack for 10 minutes, then carefully invert them onto the rack, peel off the parchment paper, and allow them to cool completely before frosting.
Nutrition
Notes
Private Notes
Tried this recipe?
Let us know how it was!Adapting This Cake For Everyone
I love sharing dessert with everyone at the table, and I know many of you are sugar-conscious or looking for diabetic-friendly options. While this is a classic recipe, a few simple tweaks can make it more inclusive. For a low-sugar version, you could experiment with a natural sweetener like stevia, though you may need to adjust the other dry ingredients slightly for the best texture. Another idea is to simply enjoy a smaller slice alongside some fresh berries to help with glycemic control. It’s all about finding what brings you joy and comfort.
Pro-Tips for Red Velvet Perfection
After making this cake more times than I can count, I’ve picked up a few tricks to make it truly shine. Here’s what I’ve learned in my cozy kitchen.
- For Richer Flavor: Try using a combination of butter and oil instead of all oil. You’ll get that lovely buttery taste while keeping the moist texture. For another rich, layered dessert, see my Pecan Pie Cheesecake.
- For a Lighter Cake: Substitute half the all-purpose flour with cake flour for an even more delicate, fluffy red layer cake recipe.
- Avoid Overmixing: Stir the batter just until the flour disappears. Overmixing can lead to a tough cake instead of a tender one.
- Storage Secret: This cake stores beautifully. Keep it covered in the fridge for up to 5 days, but let slices come to room temperature for the best flavor and texture. For more cakes that keep well, check out my Spice Cake.
A Peek at the Nutrition
While dessert is certainly a treat, I believe in enjoying real food with real ingredients. This Classic Red Velvet Cake is a baked cocoa buttermilk layer cake, providing energy from carbohydrates and fats. The buttermilk adds a touch of protein and calcium. Of course, the star of the show is pleasure and celebration! For balanced eating, the professional red velvet cake techniques from reputable sources often emphasize quality ingredients. If you’re looking for other fruity dessert options, my Lemon Blueberry Cheesecake is a lovely choice, and for a different take on a classic, this Red Velvet Cheesecake combines two favorites.
Considering a Lighter Velvet Option
If you’re craving the flavor but want a slightly lighter version, there are easy swaps. You can often reduce the sugar by a quarter cup without a major texture change. For a less rich option, try using low-fat buttermilk and a light cream cheese frosting. Sometimes, I even bake the batter as cupcakes for built-in portion control. For another deliciously spiced and potentially lighter cake, my Hummingbird Cake is always a hit.
How to Serve Your Creamy Red Velvet Cake
I love serving this cake after a big family dinner, where its dramatic color always brings smiles. The way the creamy frosting contrasts with the deep red layers feels so special.
I remember one birthday where I surprised my sister with this cake—the pure joy on her face is a memory I’ll always cherish. It’s that kind of warmth I hope this recipe brings to your table.
For serving, a glass of cold milk is classic, but a cup of coffee balances the sweetness beautifully. If you’re feeling fancy, a few fresh raspberries on the side add a lovely tart note. For another fantastic celebration option, you have to try my Black Velvet Cupcakes. And if chocolate is your true love, my classic Chocolate Cake never fails.
Common Red Velvet Cake Mistakes to Avoid
Even the most experienced bakers can run into hiccups. Here’s how to sidestep a few common pitfalls and ensure your cake is perfect.
- Using Cold Ingredients: Room temperature buttermilk and eggs are non-negotiable for a smooth, evenly mixed batter that bakes up tender.
- Skimping on the Color: Use a good quality gel food coloring for that signature vibrant red without adding excess liquid.
- Overbaking the Layers: Set a timer! A toothpick should have moist crumbs attached, not be completely clean. Overbaked cake is dry cake.
- Frosting a Warm Cake: Patience is key. Let the layers cool completely, or your beautiful cream cheese frosted dessert will turn into a runny mess.
Getting to know the history of red velvet cake can give you a deeper appreciation for its unique chemistry. I once frosted a cake that was still a bit warm, and let’s just say we had a deliciously messy dessert that night—a happy accident we still laugh about! For more tips on avoiding baking blunders, my guide to the Best Red Velvet Cake has you covered. Another great resource for variation ideas is this British red velvet cake variation.
Storing Your Homemade Masterpiece
This cake always reminds me of holiday leftovers, happily enjoyed for days after the main event. To keep it fresh, store your Red Velvet Cake covered in the refrigerator. The frosting will stay firm, and the cake remains moist.
It will keep beautifully for up to 5 days. You can also freeze the unfrosted layers tightly wrapped in plastic for up to 3 months—just thaw and frost when you’re ready. For another dessert that stores wonderfully, my Butterscotch Pecan Cookies are perfect for make-ahead treats. And if you love bright, citrusy flavors that also keep well, try my Cherry Lemon Bars.
Ready to Bake Your Own Red Velvet Cake?
I truly hope you feel inspired to bake this classic. There’s something so satisfying about creating this beautiful, moist vanilla cocoa cake from scratch. It’s a recipe that holds so much joy and connection for me, and I’d love to hear about the memories you create with it in your own kitchen.
Don’t be intimidated—gather your ingredients, put on some music, and enjoy the process. I’m right here with you in spirit, cheering you on from my sunny kitchen counter. Happy baking!
More Cozy Baking Projects You’ll Adore
If you loved this classic, here are a few more beloved recipes from my kitchen to yours.
- Vanilla Cake – A simple, timeless cake that’s perfect for any occasion.
- Chocolate Cupcakes – Rich, fudgy cupcakes that are always a hit with kids and adults alike.
- Red Velvet Cake – Another take on the classic, for when you just can’t get enough.
- Red Velvet Cheesecake – The ultimate indulgence, combining two decadent desserts into one.
Frequently Asked Questions
Is red velvet cake basically just chocolate cake?
While they share cocoa powder, a classic Red Velvet Cake is quite different. It uses a much smaller amount of cocoa for just a hint of flavor, and the unique tang from buttermilk and vinegar, combined with the cream cheese frosting, creates a distinct taste and texture that sets it apart from a traditional chocolate cake.
What is the secret to a good red velvet cake?
The secret lies in the balance of ingredients. Using room temperature buttermilk and eggs for a smooth batter, not overmixing, and the chemical reaction between the vinegar and baking soda are all crucial for achieving that signature tender, moist crumb and slight tang that defines a perfect Red Velvet Cake.
What is red velvet’s actual flavor?
The true flavor is a subtle, almost floral cocoa notes paired with a distinctive tang from the buttermilk. It’s not a strong chocolate taste but rather a unique, slightly acidic, and delicate flavor that is perfectly complemented by the sweet and tangy cream cheese frosting, making it a whipped cream cheese frosting dessert unlike any other.
What is the main ingredient in red velvet cake?
While the red color gets the attention, the true main ingredient is buttermilk. It’s essential for providing the signature tang, activating the baking soda for a good rise, and creating the exceptionally moist and tender texture that makes this Red Velvet Cake recipe so beloved.
