If you have a soft spot for classic Southern desserts or you simply want to wow friends and family with a showstopping sweet, look no further than The BEST Red Velvet Cake Recipe. This cake captures everything wonderful about red velvet: moist, tender layers tinged with a hint of cocoa and a vibrant red hue that makes it irresistibly festive. Topped with a luscious cream cheese frosting that’s smooth and tangy, this cake brings both nostalgia and elegance to your table. Whether it’s for a birthday, holiday, or just because, this recipe promises to become your new go-to for a truly unforgettable dessert experience.
Ingredients You’ll Need
This recipe uses simple, everyday ingredients that come together beautifully to create that iconic red velvet flavor and tender crumb. Each one plays a crucial role—from the cocoa powder that adds just a touch of chocolate depth, to the buttermilk that keeps things moist and tender. Here’s what you’ll need to make The BEST Red Velvet Cake Recipe:
- 2 ½ cups all-purpose flour: The structural base that makes the cake soft yet sturdy enough to hold layers.
- 1 ½ cups granulated sugar: Sweetens perfectly without overpowering the other flavors.
- 1 tsp baking powder: Helps the cake rise and stay light.
- 1 tsp baking soda: Works with the acidity to create tender crumb and fluffiness.
- ½ tsp salt: Balances and enhances all the flavors.
- 1 tbsp cocoa powder: Gives that subtle chocolate undertone essential to red velvet.
- 1 cup vegetable oil: Keeps the cake moist and rich without heaviness.
- 1 cup buttermilk, room temperature: Adds tang and tenderness to the crumb.
- 2 large eggs, room temperature: Binds all the ingredients and adds richness.
- 2 tbsp red food coloring: Creates the signature vibrant red color that makes this cake so iconic.
- 1 tsp vanilla extract: Enhances flavor complexity and rounds out the sweetness.
- 1 tsp white vinegar: Reacts with baking soda to help the cake rise and adds a slight tang.
- 8 oz cream cheese, softened: The star of the frosting that makes every bite creamy and delightfully tangy.
- ½ cup unsalted butter, softened: Adds richness and smooth texture to the frosting.
- 4 cups powdered sugar: Sweetens and thickens the frosting to perfection.
- 1 tsp vanilla extract: Lifts the flavor profile of the frosting for extra depth.
- Pinch of salt: Keeps the frosting balanced and non-cloying.
How to Make The BEST Red Velvet Cake Recipe
Step 1: Prep Your Ingredients and Pans
Begin by gathering all of your ingredients at room temperature. This little step helps everything blend smoothly so your cake will have the perfect texture. Grease and flour two 9-inch round cake pans or line them with parchment paper to ensure your layers come out effortlessly.
Step 2: Combine the Dry Ingredients
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and cocoa powder. This mix ensures even distribution of leavening agents and that subtle chocolate flavor throughout your cake.
Step 3: Whisk Together the Wet Ingredients
In a separate bowl, combine the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar. Whisk until the mixture is silky smooth and vibrantly red. The vinegar reacts with the baking soda to give a tender crumb and just the right tang.
Step 4: Mix Wet and Dry Until Just Combined
Pour the wet ingredients into the dry and gently mix until just combined. Be careful not to overmix to keep the batter airy and light, which is key for the moistness that makes The BEST Red Velvet Cake Recipe stand out.
Step 5: Bake to Perfection
Divide the batter evenly between your prepared pans. Bake in a preheated oven at 350°F (175°C) for about 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Step 6: Make the Cream Cheese Frosting
Cream together the softened cream cheese and unsalted butter until silky and smooth. Gradually add the powdered sugar one cup at a time, beating well after each addition to avoid lumps. Stir in vanilla extract and a pinch of salt to balance the sweetness perfectly.
Step 7: Assemble and Frost the Cake
Place one cake layer on your serving plate and spread a generous layer of cream cheese frosting on top. Add the second layer and cover the entire cake with the remaining frosting. For an extra special touch, garnish with cake crumbs, red sprinkles, or even fresh berries to elevate presentation.
How to Serve The BEST Red Velvet Cake Recipe
Garnishes
Adding a few garnishes not only makes your cake look irresistible, it adds a little texture and flavor contrast. Classic options include red velvet cake crumbs sprinkled around the edges, festive red sprinkles, or a handful of fresh raspberries for a complementary tartness.
Side Dishes
This cake shines on its own, but pairing it with fresh whipped cream or a scoop of vanilla bean ice cream takes indulgence to the next level. A cup of strong coffee or a latte also pairs beautifully, balancing the sweetness with bitterness for a cozy treat.
Creative Ways to Present
Think outside the box by creating red velvet cupcakes with the same batter and frosting for individual servings. Or assemble a layered trifle in a glass bowl alternating cake chunks, frosting, and fresh fruit. This playful presentation will wow guests while using the same beloved recipe.
Make Ahead and Storage
Storing Leftovers
Wrap leftover cake tightly in plastic wrap and store it in the refrigerator to keep the cream cheese frosting fresh. It will stay moist and delicious for up to 5 days, making it a perfect dessert to enjoy over several occasions.
Freezing
You can freeze the baked cake layers before frosting by wrapping them well in plastic wrap and aluminum foil. Freeze for up to 3 months. When ready to serve, thaw in the refrigerator overnight and frost as usual for a fresh-tasting cake anytime.
Reheating
Since this is a frosted cake best served cool, reheating is not recommended. Instead, enjoy the cake straight from the fridge or at room temperature for optimal flavor and texture.
FAQs
Can I use natural cocoa powder instead of Dutch-processed?
Yes, natural cocoa powder works well here and actually reacts with the baking soda for the right rise and texture. Dutch-processed cocoa is less acidic, so the chemical reaction may lose some efficacy.
Is it possible to make this cake without red food coloring?
You can skip the food coloring if you prefer, but the cake won’t have its iconic red hue. Some people substitute with beet juice for a natural tint, but it may alter flavor and texture slightly.
Can I make this cake gluten-free?
To make it gluten-free, use a trusted gluten-free all-purpose flour blend that measures cup-for-cup like regular flour. Keep in mind the texture may be a touch different but still delightful.
How do I prevent the frosting from being too sweet?
Adding a pinch of salt and using cream cheese and butter that aren’t overly sweet helps balance the frosting perfectly. Taste as you go to adjust sugar levels to your preference.
What’s the best way to get even cake layers?
Level your cakes by trimming the domed tops with a serrated knife once cooled or use cake strips around the pans before baking to encourage even rising.
Final Thoughts
I can’t recommend enough giving The BEST Red Velvet Cake Recipe a try—it’s a genuine crowd-pleaser that combines simplicity with flair. Once you make it, you’ll know why it’s a beloved classic and one you’ll want to keep in your recipe box for years to come. From its perfect red color to that creamy frosting, this cake delivers joy in every bite.
Print
The BEST Red Velvet Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Total Time: 50-55 minutes
- Yield: 12-16 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic Red Velvet Cake recipe delivers a moist, tender cake with a subtle cocoa flavor and vibrant red hue, perfect for any celebration. Topped with a creamy and tangy cream cheese frosting, this cake is sure to impress with its rich flavor and beautiful presentation.
Ingredients
Cake
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tbsp cocoa powder
- 1 cup vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tbsp red food coloring
- 1 tsp vanilla extract
- 1 tsp white vinegar
Frosting
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Prepare Oven and Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and cocoa powder until well combined.
- Mix Wet Ingredients: In a separate bowl, combine the vegetable oil, room temperature buttermilk, eggs, red food coloring, vanilla extract, and white vinegar. Whisk until the mixture is smooth and evenly colored.
- Combine Wet and Dry: Add the wet ingredients to the dry ingredients and gently mix with a spatula or whisk until just incorporated. Be careful not to overmix to maintain cake tenderness.
- Bake: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool in the pans for 10 minutes.
- Cool the Cakes: After 10 minutes, turn the cakes out onto a wire rack to cool completely before frosting to prevent melting the cream cheese frosting.
- Prepare Frosting: In a mixing bowl, beat together the softened cream cheese and unsalted butter until creamy and smooth. Gradually add the powdered sugar, one cup at a time, beating until smooth after each addition. Stir in the vanilla extract and a pinch of salt to enhance the flavor.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a thick, even layer of cream cheese frosting on top.
- Finish and Decorate: Place the second cake layer on top of the frosted layer. Use the remaining frosting to cover the top and sides of the cake completely. Garnish with cake crumbs or red sprinkles if desired. Chill for at least 30 minutes if preferred before serving.
Notes
- Ensure all ingredients like eggs and buttermilk are at room temperature for better mixing and texture.
- Do not overmix the batter to keep the cake light and soft.
- If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and let it sit for 5 minutes.
- Use gel food coloring for a more vibrant red color without affecting the batter consistency.
- Chilling the cake before slicing helps achieve cleaner cuts and enhances flavor melding.
