Classic Red Velvet Cake Recipe – Sweet, Soft & Simple

Red Velvet Cake is a beloved Southern classic, known for its vibrant crimson color, subtle cocoa flavor, and ultra-soft, buttery crumb. Topped with a rich and tangy cream cheese frosting, this cake is a stunning centerpiece for birthdays, holidays, or any celebration that calls for something sweet and indulgent.

Though it looks fancy, red velvet is a simple cake at heart — made with basic ingredients and just a hint of cocoa. What makes it special is the combination of acidity (from vinegar and buttermilk) and fat, which gives it that tender, plush texture and slightly tangy flavor.

Whether baked as a layer cake, sheet cake, or cupcakes, red velvet remains an iconic dessert for good reason.

Ingredients Overview

Each ingredient in red velvet cake contributes to its signature flavor, texture, and appearance. Here’s a closer look:

For the Cake:

• All-Purpose Flour: The base of the batter, giving the cake structure while still being soft.

• Granulated Sugar: Adds sweetness and helps the cake stay moist.

• Cocoa Powder: Just a touch — not enough to make it a chocolate cake, but enough to add depth.

• Baking Soda: Works with the vinegar and buttermilk for lift and tenderness.

• Salt: Balances the sweetness and enhances flavor.

• Eggs: Provide structure, richness, and binding.

• Vegetable Oil: Keeps the crumb moist and tender. Neutral in flavor.

• Buttermilk: A must — adds tang and reacts with baking soda to create a soft texture.

• White Vinegar: Enhances the color and leavening; classic to red velvet.

• Vanilla Extract: Adds warmth and rounds out the cocoa flavor.

• Red Food Coloring: Creates the iconic color. Gel food coloring gives the deepest hue with the least liquid.

For the Cream Cheese Frosting:

• Cream Cheese: Full-fat block cream cheese is best — rich, tangy, and spreadable.

• Butter: Softened unsalted butter adds silkiness and flavor.

• Powdered Sugar: Sweetens and thickens the frosting.

• Vanilla Extract: Enhances the frosting’s creamy flavor.

• Pinch of Salt: Optional, but great for balance.

Optional add-ins:

• Chopped pecans or walnuts between layers or sprinkled on top.

• Shredded coconut for texture and sweetness.

Step-by-Step Instructions

1. Prep the Oven & Pans

Preheat oven to 350°F (175°C). Grease and line two 8-inch or 9-inch round cake pans with parchment. Lightly flour the sides.

2. Mix the Dry Ingredients

In a large bowl, whisk together:

• 2½ cups all-purpose flour

• 2 tbsp unsweetened cocoa powder

• 1 tsp baking soda

• ½ tsp salt

Set aside.

3. Mix the Wet Ingredients

In another large bowl, beat together:

• 1½ cups granulated sugar

• 1 cup vegetable oil

• 2 large eggs

• 1 cup buttermilk

• 2 tsp vanilla extract

• 1 tsp white vinegar

• 1 tbsp red food coloring (adjust to preference)

Whisk until smooth and fully combined.

4. Combine Wet and Dry

Gradually mix the dry ingredients into the wet mixture until just combined. Do not overmix.

5. Bake

Divide batter evenly between prepared pans.
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

6. Make the Cream Cheese Frosting

In a mixing bowl, beat:

• 8 oz (1 block) cream cheese, softened

• ½ cup (1 stick) unsalted butter, softened

• 3½–4 cups powdered sugar

• 2 tsp vanilla extract

• Pinch of salt (optional)

Beat until light, fluffy, and spreadable. Add more sugar for a stiffer consistency, or a splash of milk if too thick.

7. Assemble the Cake

• Place one cooled cake layer on a serving plate.

• Spread a generous layer of frosting over the top.

• Add the second cake layer and frost the top and sides.

• Smooth with a spatula or leave swirls for a rustic look.

Decorate with cake crumbs, berries, or chopped nuts if desired.

Tips, Variations & Substitutions

• No Buttermilk? Make your own by mixing 1 cup milk with 1 tbsp lemon juice or vinegar. Let sit for 5–10 minutes before using.

• Make Cupcakes: This recipe yields about 24 cupcakes. Bake at 350°F for 18–20 minutes.

• Natural Coloring: Beet powder or natural food dye can be used instead of artificial coloring, but the color may be more muted.

• Add Crunch: Sprinkle toasted pecans between layers for a Southern twist.

• Make Ahead: Cake layers can be baked a day in advance and wrapped well. Frost just before serving.

Serving Ideas & Occasions

• Holiday Centerpiece: Perfect for Christmas, Valentine’s Day, or Thanksgiving dessert tables.

• Weddings & Showers: Its vibrant red color and elegant frosting make it a celebration favorite.

• Everyday Indulgence: Slice and serve with coffee or tea for a decadent treat.

• Birthday Alternative: A great option for someone who prefers less sweet or chocolate-heavy cakes.

Serve chilled or at room temperature. It pairs beautifully with vanilla ice cream or fresh strawberries.

Nutritional & Health Notes

Red velvet cake is a rich, indulgent dessert, meant to be enjoyed occasionally. Here’s what it offers per slice (based on 12 servings):

• Calories: ~400–450

• Fat: ~20–25g (from oil, butter, and cream cheese)

• Carbohydrates: ~55g

• Protein: ~4g

To lighten:

• Use low-fat buttermilk and reduced-fat cream cheese.

• Cut smaller slices.

• Use applesauce for half of the oil in the batter for a lower-fat version.

Red velvet is not meant to be ultra-sweet — its mild cocoa flavor and tangy profile make it one of the more balanced cakes.

FAQs

Q1: What makes red velvet cake red?

A1: Traditionally, the reaction between cocoa powder, vinegar, and buttermilk gave the cake a reddish hue. Today, red food coloring enhances the color to the vibrant tone we expect.

Q2: Can I make this cake gluten-free?

A2: Yes, use a 1:1 gluten-free all-purpose flour blend. The texture may be slightly different but still moist and soft.

Q3: How do I prevent dry cake?

A3: Don’t overmix the batter and don’t overbake. Use oil and buttermilk — they help create a moist, tender crumb.

Q4: Can I use natural food coloring?

A4: Yes. Beet juice, beet powder, or natural food dyes work but produce a more muted red or pink color.

Q5: How long does red velvet cake last?

A5: Store covered in the refrigerator for up to 5 days. Bring to room temperature before serving for best flavor.

Q6: Can I freeze red velvet cake?

A6: Yes! Freeze unfrosted layers wrapped tightly for up to 2 months. Thaw at room temperature and frost when ready.

Q7: Why is cream cheese frosting the classic pairing?

A7: Its tangy, slightly salty profile balances the sweet, cocoa-rich cake. It also spreads easily and holds up well when layered.

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