Ina Garten Red Velvet Cake with Cream Cheese Frosting

This Ina Garten-inspired Red Velvet Cake captures the elegance and charm of classic Southern baking — a moist, tender red cake with a hint of cocoa and a tangy-sweet cream cheese frosting. While Ina doesn’t have an official red velvet cake in her published books, this recipe channels her signature style: simple ingredients, big flavor, and foolproof technique.

With its bold crimson color, subtle chocolate undertones, and smooth cream cheese finish, this red velvet cake is perfect for holidays, birthdays, or any time you want a slice of something special.

Ingredients Overview

For the Red Velvet Cake

• All-purpose flour: Provides structure and softness. Don’t overmix to keep the crumb tender.

• Cocoa powder: Just a little — this is not a chocolate cake, but it brings depth.

• Granulated sugar: Sweetens the cake while keeping it light.

• Buttermilk: Essential for the cake’s signature tang and moist texture.

• Vegetable oil: Keeps the cake soft and tender — more forgiving than butter.

• Eggs: Provide structure and richness.

• White vinegar + baking soda: Classic red velvet chemistry for lift and color vibrancy.

• Red food coloring: Traditional and bold. Gel food coloring gives deeper color with less.

• Salt & vanilla extract: Round out the flavor.

For the Cream Cheese Frosting

• Cream cheese: Full-fat, room temperature for smooth, spreadable texture.

• Unsalted butter: Adds richness and stability to the frosting.

• Powdered sugar: Sweetens without graininess.

• Vanilla extract: Enhances flavor and gives it a classic finish.

• Salt: Balances sweetness beautifully.

Optional: Garnish with red velvet cake crumbs, white chocolate shavings, or fresh berries.

Step-by-Step Instructions

1. Preheat and Prep

• Preheat oven to 350°F (175°C).

• Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper for easy release.

2. Mix the Dry Ingredients

In a medium bowl, sift together:

• 2½ cups all-purpose flour

• 2 tbsp unsweetened cocoa powder

• 1 tsp salt

Set aside.

3. Make the Wet Base

In a large bowl or stand mixer, beat:

• 1½ cups granulated sugar

• 1 cup vegetable oil

Mix until smooth. Then add:

• 2 large eggs

• 1 tsp vanilla extract

Mix on medium speed until combined.

Add:

• 1 cup buttermilk

• 1 oz red gel food coloring (or 2 tbsp liquid)

Mix until smooth and vibrant.

4. Combine and Activate

Add the dry ingredients in two batches, mixing just until combined.

In a small bowl, stir:

• 1 tsp baking soda

• 1 tsp white vinegar

Let it fizz, then immediately fold into the batter. This helps with the cake’s signature lift and crumb.

5. Bake

• Divide the batter evenly between the pans.

• Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

• Cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.

6. Make the Cream Cheese Frosting

In a large bowl, beat:

• 8 oz cream cheese (room temp)

• ½ cup unsalted butter (room temp)

Beat until creamy, 2–3 minutes.

Add:

• 3–3½ cups powdered sugar (start slow)

• 1½ tsp vanilla extract

• Pinch of salt

Beat until smooth and fluffy. Chill briefly if frosting feels too soft.

7. Assemble the Cake

• Level cake layers if needed.

• Place one layer on a cake stand or plate. Spread a generous layer of frosting.

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

• Optional: Decorate with cake crumbs or chocolate curls.

Refrigerate for 20–30 minutes before slicing for clean layers.

Tips, Variations & Substitutions

• Natural coloring: For a dye-free version, use beet powder or pomegranate juice, though color will be more muted.

• Add texture: Stir in mini chocolate chips or a sprinkle of chopped pecans between the layers.

• Cupcake version: Makes 24 cupcakes. Bake for 18–20 minutes.

• Gluten-free: Use a 1:1 gluten-free baking flour.

• No buttermilk? Mix 1 cup milk with 1 tbsp vinegar or lemon juice and let sit for 5 minutes.

Serving Ideas & Occasions

Red velvet cake is a showstopper for:

• Valentine’s Day – Deep red color makes it a romantic dessert.

• Christmas & holidays – Pairs well with white decorations or sugared cranberries.

• Birthday parties – Classic, elegant, and universally loved.

• Weddings or showers – Use in tiers or mini cakes.

Serve with berries or coffee for a perfect pairing.

Nutritional & Health Notes

Red velvet cake is rich and celebratory — best enjoyed in moderation.

Per slice (1 of 12):

• Calories: ~450

• Fat: 23g

• Carbs: 56g

• Protein: 4g

To lighten:

• Use light cream cheese in the frosting.

• Replace half the oil with unsweetened applesauce.

• Reduce sugar by ¼ cup without affecting texture.

FAQs

Q1: Why is vinegar used in red velvet cake?

A1: Vinegar reacts with baking soda to give the cake a tender crumb and subtle tang — a hallmark of traditional red velvet.

Q2: Can I use natural food coloring?

A2: Yes. Beetroot powder or juice works well but gives a darker, less vibrant red. It may also slightly affect flavor.

Q3: How do I keep red velvet cake moist?

A3: Use oil instead of butter and don’t overbake. Buttermilk and eggs also help lock in moisture.

Q4: Can I make this cake ahead?

A4: Yes — bake layers 1–2 days in advance and store wrapped in the fridge. Frost the day of serving for freshest texture.

Q5: Can I freeze red velvet cake?

A5: Yes. Wrap unfrosted layers tightly and freeze up to 2 months. Thaw in fridge overnight before frosting.

Q6: What’s the difference between red velvet and chocolate cake?

A6: Red velvet has less cocoa, includes acidic ingredients like vinegar and buttermilk, and is known for its mild chocolate flavor and signature tang.

Q7: How do I get smooth frosting?

A7: Use softened cream cheese and butter. Beat thoroughly before adding powdered sugar, and chill briefly before spreading if it’s too soft.

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