Delicious slice of Red Velvet Cake topped with cream cheese frosting

Red Velvet Cake

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Why Make This Recipe

Red Velvet Cake is a classic dessert that many people love. Its unique red color and rich flavor make it special for birthdays, weddings, or any celebration. Plus, the creamy frosting adds to its deliciousness. Making this cake at home lets you enjoy it fresh and customize it to your taste.

How to Make Red Velvet Cake

Ingredients:

  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cocoa powder
  • 1 1/2 cups vegetable oil
  • 1 cup buttermilk, room temperature
  • 2 large eggs, room temperature
  • 2 tablespoons red food coloring
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 8 oz cream cheese, softened
  • 1 cup heavy whipping cream
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract (for frosting)

Directions:

  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, mix the flour, sugar, baking soda, salt, and cocoa powder.
  3. In another bowl, whisk together the oil, buttermilk, eggs, food coloring, vanilla, and vinegar.
  4. Combine the wet and dry ingredients, mixing until smooth.
  5. Divide the batter evenly between the prepared pans.
  6. Bake for 25-30 minutes, or until a toothpick comes out clean.
  7. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
  8. For the frosting, beat the cream cheese and heavy whipping cream until combined. Gradually add powdered sugar and vanilla, beating until smooth.
  9. Once the cakes are cooled, spread cream cheese frosting between the layers and on top and sides of the cake. Enjoy your Red Velvet Cake!

How to Serve Red Velvet Cake

You can serve Red Velvet Cake as it is, or you can add some fresh strawberries or raspberries on the side for extra flavor. It is great for any occasion and makes a perfect dessert after dinner. Just slice and enjoy!

How to Store Red Velvet Cake

To keep your Red Velvet Cake fresh, store it in an airtight container at room temperature for up to 2 days. If you want to keep it longer, you can refrigerate it for up to a week. Just make sure it’s covered well. You can also freeze slices of the cake for up to 3 months.

Tips to Make Red Velvet Cake

  • Make sure your eggs and buttermilk are at room temperature for better mixing.
  • Be careful not to overmix the batter, as this can make the cake dense.
  • If you prefer a richer flavor, you can add a bit more cocoa powder to the batter.
  • Always check your cakes a few minutes before the baking time is up to avoid overbaking.

Variation

You can turn your Red Velvet Cake into cupcakes by baking the batter in a muffin tin. Just reduce the baking time to about 15-20 minutes. Another variation is to add walnuts or pecans to the batter for extra crunch.

FAQs

1. Can I use a different type of frosting?
Yes, you can. Some people like to use traditional buttercream or chocolate frosting instead of cream cheese.

2. What if I don’t have buttermilk?
You can make a quick buttermilk substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for about 5 minutes before using.

3. Can I use gel food coloring instead of liquid?
Yes, gel food coloring works great and gives a more vibrant red color. Just use less than what you would use for liquid food coloring.

Enjoy making and sharing your Red Velvet Cake!

Red Velvet Cake

A classic dessert featuring a rich flavor and unique red color, perfect for celebrations.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cocoa powder
  • 1 1/2 cups vegetable oil
  • 1 cup buttermilk, room temperature
  • 2 large eggs, room temperature
  • 2 tablespoons red food coloring
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
For the Frosting
  • 8 oz cream cheese, softened
  • 1 cup heavy whipping cream
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract (for frosting)

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, mix the flour, sugar, baking soda, salt, and cocoa powder.
  3. In another bowl, whisk together the oil, buttermilk, eggs, food coloring, vanilla, and vinegar.
  4. Combine the wet and dry ingredients, mixing until smooth.
  5. Divide the batter evenly between the prepared pans.
Baking
  1. Bake for 25-30 minutes, or until a toothpick comes out clean.
  2. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Frosting
  1. For the frosting, beat the cream cheese and heavy whipping cream until combined.
  2. Gradually add powdered sugar and vanilla, beating until smooth.
  3. Once the cakes are cooled, spread cream cheese frosting between the layers and on top and sides of the cake.

Notes

Store in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. Freeze slices for up to 3 months. Make sure to use room temperature eggs and buttermilk for better mixing. Do not overmix the batter to prevent dense cake.