I have tried lots of different kinds of cake recipes in my time, but never have I ever encountered a red velvet cake recipe like the one I am about to share with you.
That being said, I have taken my sweet time to perfect this red velvet layer cake recipe. And now, my family and friends love it so much that they ask for more servings each time.
Afterall, this cake has a delicious cream cheese frosting made of buttermilk that gives it a slight tangy flavor. And the cake itself has a mild cocoa powder flavor that makes it perfect.
The signature red color makes the homemade red velvet cake look beautiful and appetizing, especially paired with the white frosting.
So, without further ado, I will be sharing my easy red velvet cake, along with sharing a lot of information about the cake.
Why You’ll Love This Red Velvet Cake
- Moist velvet crumb on the outside for decoration.
- Buttermilk cake frosting is creamy and balanced without being overly sweet.
- Beginner-friendly and easy to make.
- A showstopper dessert.
- Soft and fluffy cake.
What Is Red Velvet Cake?
The classic red velvet cake is a red-dyed, appetizing cake, which is great for Valentine’s Day and other kinds of occasions.
Usually, the red velvet layer cake with buttermilk frosting looks red because of red food coloring. But you can use other alternatives, like fermented red rice powder or beet powder for a natural red velvet color.
This cake is completely different from a chocolate cake because of its milder cocoa and slight tangy flavor. It’s the mix of cocoa powder and slightly tangy buttermilk that creates this flavor profile.
Ingredients for Red Velvet Cake Recipe
- All-Purpose Flour: You can also use a vegan-friendly alternative for all-purpose flour, like almond flour.
- Cocoa Powder: This Valentine’s Day cake is not like a chocolate cake, which is why you will need to use less cocoa powder.
- Baking Soda: The combination of baking soda and vinegar helps lift the cake.
- Vinegar: You should use white distilled vinegar for this recipe.
- Baking Powder: Baking powder is also helpful for the cake to rise.
- Granulated Sugar: This is the source of the cake’s sweetness.
- Eggs: Using eggs helps hold the other ingredients of the batter together.
- Buttermilk: This gives the frosting its slight tangy flavor.
- Vanilla Essence: This helps enhance the flavor of the cocoa powder.
- Cream Cheese: A very important ingredient for the frosting.
- Butter: I recommend using unsalted butter.
- Powdered Sugar: This is important for making the frosting.
- Salt: To balance the sweetness.
How to Make Red Velvet Cake with Cream Cheese Frosting
- Prepare the pans: Grease them with butter and line the bottoms with parchment paper so nothing sticks.
- Dry ingredients: In a medium mixing bowl, sift all-purpose flour, cocoa powder, baking powder, baking soda, and salt to balance the sweetness. Then whisk to combine thoroughly and set it aside.
- Wet ingredients: In another large mixing bowl, beat the butter and sugar until fluffy, then stir in the eggs, buttermilk, vanilla essence, vinegar, and red food colouring.
- Combine and bake: Gradually add the dry ingredients to the wet red batter until it’s combined. Pour it into the pans and bake until a toothpick comes out clean and the top springs back when you touch it.
- Cool: Let the cakes cool completely on a wire rack for at least an hour. They need to be totally cold before you even think about frosting them.
- Frosting: In a mixing bowl, place unsalted butter and cream cheese and beat on medium speed until smooth, then gradually mix in powdered sugar and a splash of vanilla until it’s thick and creamy.
- Frost the cake: Now, spread a thick layer of your frosting on top of the first cake layer, stack the second one on top, and cover the whole cake.
- Serve and Enjoy: Once the cake is well covered, refrigerate it for 30 minutes, and you’re ready to serve and enjoy!
Expert Tips for Moist, Fluffy Results
- If you want to keep the moist red velvet cake from becoming too dry, you have to make sure you don’t overbake it.
- You need to measure the flour correctly using a kitchen scale.
- Make sure to use ingredients at room temperature, like the butter, egg, and buttermilk.
- I use an 8-inch cake pan for this holiday cake recipe, and you can adjust the baking time as needed.
How to Serve
- The best temperature to serve this bakery-style red velvet cake is chilled so that the frosting doesn’t melt.
- This cake pairs well with coffee, milk, and even berries.
- Some of the best occasions to bake this cake are Valentine’s Day, birthdays, and different holidays.
Storage, Freezing & Make-Ahead Tips
- If you want to store this frosted cake in the refrigerator, you need to put it in an airtight container.
- In the refrigerator, this cake will last for up to 3 to 5 days, and about 1 to 2 hours at room temperature.
- It is best to freeze the cake layers and frosting separately and assemble when you want to serve.
- The best thawing method for this cake will be to leave it at room temperature for a while.
Variations You Can Try
- You can make red velvet cupcakes with cream cheese frosting instead of a cake.
- Try making a sheet cake version with the red velvet cake batter for parties.
- If you don’t want to use red food coloring, you can make the cake red using alternatives, like beet powder or fermented red rice powder.
- Add chocolate chips or chunks for a chocolate-enhanced version, which still maintains the classic style.
The Best Red Velvet Cake Recipe with Cream Cheese Frosting
Ingredients
Dry Ingredients:
- 2 & ½ cups / 315 g All Purpose Flour
- 2 tbsp / 10 g Cocoa Powder
- 1 tsp / 4 g Baking Soda
- ½ tsp / 2 g Baking Powder
- ½ tsp / 3 g Salt
Wet Ingredients:
- 1 & ½ cups / 300 g Granulated Sugar
- 2 large Eggs
- ½ cup / 115 g Unsalted Butter
- ¼ cup / 60 ml Oil
- 1 cup / 237 ml Buttermilk
- 2 tbsp / 30 ml Boiling Water
- 2 tsp / 10 ml Vanilla Essence
- 2 tsp / 10 ml White Distilled Vinegar
- 1-2 tbsp / 15 g Food Coloring
Cream Cheese Frosting:
- 400 grams Cream Cheese
- ¾ cup / 170 g Unsalted Butter
- 4 cups / 480 g Powdered Sugar
- 1 tsp / 5 ml Vanilla Essence
- ½ tsp / 3 g Salt
Instructions
Prep the Pans and Oven
- Take two 8-inch round cake pans and line them with parchment paper.
- Grease and line with parchment paper.
- Preheat the oven to 350 degrees Fahrenheit or 175 degrees Celsius.
Mix Dry Ingredients
- Sift through a sieve and mix together all-purpose flour, cocoa powder, baking soda, baking powder, and salt in a mixing bowl.
- Set the dry ingredients aside for later.
Mix Wet Ingredients
- Place butter and sugar in a large mixing bowl and beat with an electric beater or in a stand mixer until smooth and light. Then add the eggs one at a time, beating until combined.
- Add oil, buttermilk, boiling water, vanilla essence, white distilled vinegar, and red food coloring to the bowl and mix until well combined.
Combine Batter and Bake
- Gradually add the dry flour mixture to the wet ingredients.
- Mix between each addition until everything is well combined, and the batter is ready.
- Divide the cake batter between two 8-inch baking pans.
- Bake the cakes for about 30 to 35 minutes until a toothpick inserted into the center comes out clean.
Cool Completely
- Take the cakes out of the oven and cool them in the pans on a wire rack for about 10 minutes.
- Now, release the cakes from the pans and let them cool down completely.
Make Cream Cheese Frosting
- In a mixing bowl, combine the unsalted butter, cream cheese, vanilla essence, and salt. Beat the mixture with a hand or stand mixer on medium-high speed for 2-3 minutes until smooth and creamy.
- Add sifted powdered sugar/icing sugar gradually and beat on low speed until all the ingredients are thoroughly mixed.
- Then increase the power to medium-high and beat for about 2-3 minutes until light and fluffy. If the frosting is too thick, add a splash of milk or cream to thin it out. If it’s too thin, add more sifted powdered sugar.
Assemble, Serve, and Enjoy!
- Using a large serrated knife or cake leveler, slice a thin layer off the top of each cake to create a flat surface.
- Add the prepared cream cheese frosting on top of the first layer of cake and put the other layer on top. Finish layering the frosting evenly.
- Once the cake is well covered, refrigerate it for 30 minutes, and you’re ready to serve. For best results, refrigerate the cake for at least 1 to 2 hours.
- Cut slices and serve chilled.
Recipe FAQs
Can I make red velvet cake without buttermilk?
Yes! You can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5 minutes until it thickens slightly, then use it just like buttermilk. You can also use plain yogurt thinned with a little milk. These swaps provide the acid needed to keep the cake fluffy and give it that classic flavor.
Why is vinegar used in red velvet cake?
Vinegar reacts with the baking soda to help the cake rise, giving it that soft, “velvety” texture. It also adds a slight tang and helps the red food coloring stay bright and vibrant instead of turning dark or muddy.
What does red velvet cake taste like?
It tastes like a mix of mild chocolate and vanilla with a slight tang from the buttermilk. It isn’t as rich as a full chocolate cake, but it’s much more flavorful than plain vanilla. When paired with cream cheese frosting, it’s a perfect balance of sweet and tangy.
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