Slice of red velvet cake topped with cream cheese frosting

Red Velvet Cake Recipe

ByCasey Monroe

why make this recipe

Red Velvet Cake is not just a dessert; it’s a celebration! The striking red color, paired with the creamy white frosting, makes it a favorite for birthdays, anniversaries, and special occasions. The cake has a subtle cocoa flavor and a moist, fluffy texture that sets it apart from regular chocolate cakes. Plus, who can resist the luscious cream cheese frosting that complements this cake so perfectly?

how to make Red Velvet Cake

Ingredients :

  • 2 2/3 cups (400 g) plain cake flour (Note 1)
  • 2 tbsp (10 g) cocoa powder, unsweetened
  • 1 tsp (5 g) baking soda / bi-carb soda (Note 2)
  • Pinch of salt
  • 1/2 cup (115 g) unsalted butter, softened (1 US stick)
  • 1 1/2 cups (330 g) caster / superfine white sugar (Note 3a)
  • 2 eggs, at room temperature (around 2 oz / 60g each)
  • 1 cup (250ml) vegetable oil
  • 1 tsp white vinegar
  • 2 tsp vanilla extract (or essence)
  • 1 cup (250 ml) buttermilk, at room temperature (Note 4)
  • 2 1/2 tbsp red food coloring liquid (UK: use Gel, Note 7)
  • 14 oz (400 g) Philadelphia Cream Cheese, block, softened but not too soft (UK see Note 9)
  • 1/2 cup (115 g) unsalted butter, softened (but not too soft)
  • 1 1/2 tsp vanilla extract
  • 4 cups (450 g) soft icing sugar / powdered sugar (sifted) (Note 3b)

Directions :

  1. Preheat your oven to 180C/350F. Butter two 8-inch round cake pans and dust them with cocoa powder.
  2. In a bowl, sift together the flour, cocoa powder, baking soda, and salt. Whisk to combine.
  3. In another bowl, beat the softened butter and sugar until smooth and well mixed.
  4. Add the eggs one at a time, mixing well after each addition. It may look curdled at first, but keep beating until it’s smooth.
  5. Add the vegetable oil, vinegar, vanilla extract, buttermilk, and red food coloring. Beat everything until well combined.
  6. Slowly add the dry ingredients to the wet mixture and beat until just mixed. It’s okay if a few small lumps remain.
  7. Divide the batter evenly between the prepared cake pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
  8. After baking, let the cakes rest in the pans for 10 minutes before turning them out onto a cooling rack to cool completely.
  9. For frosting, beat together the cream cheese and butter, then mix in the vanilla extract and powdered sugar until smooth. Frost the cooled cake layers as desired.

how to serve Red Velvet Cake

Red Velvet Cake deserves to be showcased! You can slice it into generous pieces and serve with a dollop of whipped cream or extra cream cheese frosting on the side. It pairs beautifully with a cup of coffee or tea, making it perfect for both dessert and afternoon tea.

how to store Red Velvet Cake

To store your Red Velvet Cake, keep it in an airtight container in the refrigerator. This will help maintain its moisture and keep the frosting fresh. The cake can last up to 3–4 days in the fridge. If you want to keep it longer, consider freezing the unfrosted layers. Just wrap them tightly in plastic wrap and aluminum foil for up to 2–3 months.

tips to make Red Velvet Cake

  • Make sure all your ingredients are at room temperature for better mixing.
  • Do not overmix the batter; mix just until the dry ingredients are combined.
  • Use gel food coloring instead of liquid for a more vibrant color without adding too much liquid to the batter.
  • For a richer flavor, consider adding a bit more cocoa powder, but be careful not to overpower the red color.

variation

You can add chopped nuts, like walnuts or pecans, to the batter if you like some crunch in your cake. Another variation is to transform this recipe into cupcakes by using cupcake liners and reducing the baking time to about 20 minutes.

FAQs

Q: Can I make this cake in advance?
A: Yes, you can bake the cake layers in advance and store them in the fridge or freezer until you are ready to frost and serve.

Q: What can I use instead of buttermilk?
A: If you don’t have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for a few minutes until it curdles.

Q: Is there a gluten-free option for this cake?
A: You can use a gluten-free all-purpose flour blend instead of regular flour, but make sure it contains xanthan gum for the best texture.