From-Scratch Red Velvet Cake That’s Smooth and Tender

Red Velvet Cake is a timeless classic — a tender, cocoa-kissed layer cake known for its rich crimson hue and tangy cream cheese frosting. Whether you’re baking for Valentine’s Day, a birthday, or just because, this Easy Classic Red Velvet Cake recipe delivers bakery-quality results from your home kitchen.

Originally thought to have emerged in the early 1900s, red velvet cake gained popularity for its soft crumb and subtle chocolate flavor, enhanced by buttermilk and a splash of vinegar. It’s not just the color that makes it special — it’s the texture: fluffy yet moist, with a smooth frosting that ties it all together.

This recipe, inspired by the style of Bake with Zoha, is designed for ease and maximum flavor. No complicated techniques, no hard-to-find ingredients — just a perfectly soft red velvet cake, frosted generously with tangy-sweet cream cheese frosting.

Ingredients Overview

Each component of red velvet cake is intentional — contributing to its unique flavor, texture, and iconic appearance. Here’s a breakdown of the ingredients and how to get the most out of them:

All-Purpose Flour

All-purpose flour creates a fine, even crumb that’s essential for red velvet cake. Sift it before using to prevent clumps and keep the batter light.

Cocoa Powder

Red velvet isn’t a chocolate cake — but it does include just enough unsweetened cocoa powder to add depth. Use natural (not Dutch-processed) cocoa for the proper acidity balance.

Baking Soda & Vinegar

This duo acts as a leavening agent and also helps tenderize the crumb. The vinegar reacts with baking soda and the buttermilk to lift the cake and lighten its texture.

Buttermilk

Buttermilk is non-negotiable. It’s what gives red velvet cake its signature tang and super-soft texture. If you don’t have it, you can make a quick substitute using milk and lemon juice or vinegar (1 cup milk + 1 tbsp vinegar).

Unsalted Butter & Oil

A blend of butter and oil gives the cake both flavor and moisture. Butter brings richness, while oil helps retain softness for days after baking.

Eggs

Eggs provide structure and richness. Make sure they’re at room temperature for even mixing and better volume.

Granulated Sugar

White sugar sweetens the cake without overwhelming its subtle cocoa flavor. It also helps with moisture retention.

Red Food Coloring

This is what gives the cake its signature hue. Liquid or gel food coloring both work, but gel gives a more intense color with less quantity.

Vanilla Extract

A touch of vanilla adds balance to the tangy and cocoa-rich batter.

Cream Cheese, Butter, and Powdered Sugar (for Frosting)

Classic cream cheese frosting is a must — smooth, slightly tangy, and rich enough to complement the cake without overpowering it. Use full-fat cream cheese (not spreadable), and beat until silky smooth.

Step-by-Step Instructions

This red velvet cake is as easy as it is delicious — just follow these steps carefully, and you’ll have a flawless cake ready to frost and serve.

1. Prep and Preheat

• Preheat oven to 350°F (175°C).

• Grease and line two 8-inch round cake pans with parchment paper.

• Lightly dust the sides with flour to prevent sticking.

2. Mix the Dry Ingredients

• In a medium bowl, whisk together:

  • 2½ cups all-purpose flour (sifted)

  • 2 tbsp natural cocoa powder

  • 1 tsp baking soda

  • ½ tsp salt

Set aside.

3. Cream the Butter, Sugar, and Oil

• In a large bowl, use a hand mixer or whisk to beat:

  • ½ cup unsalted butter (softened)

  • 1¾ cups granulated sugar

Beat until pale and fluffy, about 2–3 minutes. Then add:

• ½ cup vegetable oil

• 2 large eggs, one at a time

• 2 tsp vanilla extract

• 1 tbsp red food coloring (adjust to preference)

Mix until smooth and fully incorporated.

4. Combine with Buttermilk and Vinegar

• Add half the dry ingredients to the wet mixture, followed by:

  • 1 cup buttermilk

  • 1 tsp white vinegar

Then add the remaining dry ingredients. Mix just until combined — do not overmix.

5. Bake

• Divide batter evenly between the two pans.

• Smooth the tops with a spatula.

• Bake for 28–32 minutes, or until a toothpick comes out clean from the center.

• Let cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.

6. Make the Cream Cheese Frosting

• Beat together until smooth:

  • 8 oz cream cheese (cold but pliable)

  • ½ cup unsalted butter (softened)

  • 1 tsp vanilla extract

Gradually add:

• 3½ to 4 cups powdered sugar (adjust for consistency)

Beat until fluffy and spreadable. Chill slightly if needed to firm it up.

7. Assemble the Cake

• Once cakes are fully cooled, level the tops with a serrated knife if needed.

• Place one layer on your cake stand, spread a generous amount of frosting, then top with the second layer.

• Frost the top and sides evenly.

• Decorate with red velvet cake crumbs (from the trimmed tops), fresh berries, or simple piping.

Tips, Variations & Substitutions

• No buttermilk? Combine 1 cup milk with 1 tbsp white vinegar or lemon juice. Let sit 5 minutes before using.

• Want cupcakes? This recipe makes about 24 standard cupcakes. Bake at 350°F for 17–19 minutes.

• Make it ahead: Cakes can be baked a day in advance and wrapped tightly. Frosting can also be refrigerated for 2–3 days.

• Dairy-free version: Use plant-based milk and vegan butter/cream cheese. The flavor will be slightly different but still delicious.

• Less sweet frosting: Start with 3 cups of powdered sugar and taste. You can always add more.

• Deep red color: For a more vibrant color, use gel food coloring (like AmeriColor or Wilton) instead of liquid.

Serving Ideas & Occasions

This classic red velvet cake is stunning enough for special occasions yet easy enough for casual baking days.

• Celebrations: Perfect for birthdays, anniversaries, Valentine’s Day, or Christmas.

• Pairings: Serve with coffee, a glass of milk, or a flute of sparkling wine.

• Presentation: Dress it up with fresh strawberries, edible flowers, or a dusting of powdered sugar for a simple yet elegant finish.

Whether it’s the centerpiece of your dessert table or a just-because bake, this red velvet cake always impresses.

Nutritional & Health Notes

While red velvet cake is a decadent dessert, it can fit into a balanced lifestyle when enjoyed mindfully.

• Per slice (1/12 of cake): Approx. 400–450 calories

• Sugar content: Around 35–40g per slice

• Protein: 4–5g from eggs and cream cheese

• Fat: Mostly from butter, oil, and frosting (approx. 20g)

Health-conscious swaps:

• Use less frosting or make a thinner glaze-style topping.

• Reduce sugar in the frosting slightly without losing texture.

• Substitute half of the flour with whole wheat pastry flour for a fiber boost.

FAQs

Q1: Can I make this cake without food coloring?

A1: Yes, but it won’t be red. The cake will still taste great and have a natural light brown hue from the cocoa powder.

Q2: Can I freeze red velvet cake?

A2: Absolutely. Wrap baked (unfrosted) cake layers in plastic and freeze for up to 2 months. Thaw in the fridge overnight before frosting.

Q3: Why is vinegar used in red velvet cake?

A3: Vinegar reacts with baking soda and buttermilk to create lift. It also enhances the reddish hue and balances the sweetness.

Q4: Can I use Dutch-processed cocoa?

A4: It’s not recommended — Dutch cocoa is less acidic, which affects the leavening and flavor. Stick with natural cocoa powder.

Q5: How do I prevent lumpy frosting?

A5: Start with room-temperature butter and cold but pliable cream cheese. Beat until smooth before adding sugar gradually.

Q6: Can I make this gluten-free?

A6: Yes, use a 1:1 gluten-free baking flour. The texture may be slightly more delicate, so handle layers gently.

Q7: How long will the frosted cake last?

A7: Store covered in the fridge for up to 4 days. Let it come to room temperature before serving for the best texture and flavor.

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