Velvet Cake Recipe Perfect for Any Occasion

The Classic Red Velvet Cake is one of the most beloved and iconic cakes in American baking — known for its deep red color, tender crumb, and subtle cocoa flavor, all topped with a luscious cream cheese frosting. This easy red velvet cake recipe brings bakery-style results to your home kitchen with simple, approachable steps and everyday ingredients.

Soft, moist, and flavorful with a buttery vanilla base and a hint of chocolate, this red velvet cake is perfect for birthdays, Valentine’s Day, holidays, or any occasion where you want a cake that tastes as stunning as it looks. Whether you’re new to baking or looking for a foolproof classic, this recipe delivers every time.

Ingredients Overview

For the Cake

• All-purpose flour: Gives structure while keeping the crumb soft.

• Granulated sugar: Sweetens and adds moisture.

• Cocoa powder: Just a little — red velvet isn’t a chocolate cake but has a hint of cocoa.

• Buttermilk: Key to the tangy flavor and fluffy texture.

• Baking soda & vinegar: Work together to give the cake its classic lift and slight tang.

• Eggs: Bind everything together.

• Vegetable oil: Keeps the cake moist and tender (more than butter alone).

• Butter: Adds rich flavor.

• Vanilla extract: Balances the cocoa and enhances the flavor.

• Red food coloring: Gives the signature red hue (liquid or gel food color both work).

For the Cream Cheese Frosting

• Cream cheese: Full-fat block cream cheese is a must for the perfect thick, smooth texture.

• Unsalted butter: Softened, for richness and spreadability.

• Powdered sugar: Sweetens and firms up the frosting.

• Vanilla extract: Adds flavor and balances the tang of the cream cheese.

Step-by-Step Instructions

1. Prepare the Cake Batter

Ingredients:

• 2½ cups all-purpose flour

• 2 tbsp unsweetened cocoa powder

• 1 tsp baking soda

• ½ tsp salt

• 1½ cups granulated sugar

• ½ cup unsalted butter, softened

• ½ cup vegetable oil

• 2 large eggs

• 1 cup buttermilk (room temperature)

• 1 tbsp red food coloring

• 1 tsp white vinegar

• 2 tsp vanilla extract

Instructions:

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

2. In a medium bowl, sift together flour, cocoa powder, baking soda, and salt.

3. In a large bowl, cream together butter, oil, and sugar until light and fluffy.

4. Beat in eggs, one at a time, mixing well after each.

5. Stir in vanilla, food coloring, and vinegar.

6. Add dry ingredients in three parts, alternating with buttermilk, beginning and ending with dry. Mix gently — don’t overbeat.

7. Divide batter evenly between the pans.

8. Bake for 30–33 minutes, or until a toothpick inserted in the center comes out clean.

9. Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.

2. Make the Cream Cheese Frosting

Ingredients:

• 16 oz (2 blocks) cream cheese, softened

• ½ cup (1 stick) unsalted butter, softened

• 4 cups powdered sugar (sifted)

• 2 tsp vanilla extract

• Pinch of salt (optional)

Instructions:

1. In a large bowl, beat cream cheese and butter until smooth and creamy.

2. Gradually add powdered sugar, 1 cup at a time, mixing well.

3. Add vanilla and beat until light and fluffy. If too soft, chill for 15–20 minutes before frosting.

3. Assemble the Cake

1. Level the cooled cakes if needed.

2. Place the first layer on a cake board or plate.

3. Spread a generous layer of frosting on top, then add the second cake layer.

4. Frost the top and sides with remaining frosting. Smooth with a spatula or go rustic with soft swirls.

5. Optional: Crumble trimmed cake scraps and sprinkle on top for decoration.

Tips, Variations & Substitutions

Tips for Success

• Use room temperature ingredients for a smooth, even batter.

• Don’t overmix the batter after combining wet and dry — it can toughen the crumb.

• Sift powdered sugar for a lump-free, silky frosting.

• For cleaner slices, chill the cake before slicing.

Variations

• Cupcakes: Fill liners 2/3 full and bake for 18–20 minutes.

• Layer variation: Bake in a 9×13 pan for a sheet cake version.

• Chocolate chips: Add mini chocolate chips to the batter for extra texture.

Substitutions

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

• Gel food coloring: Use 1 tsp gel color instead of 1 tbsp liquid for more intense color.

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

Serving Ideas & Occasions

This cake is perfect for:

• Valentine’s Day or anniversaries: Romantic and striking.

• Birthday celebrations: Always a crowd-pleaser.

• Holiday dessert tables: Elegant yet comforting.

• Weddings and baby showers: Beautiful presentation, classic taste.

Serve with:

• Fresh berries

• Coffee or espresso

• Milk or vanilla bean ice cream on the side

Nutritional & Health Notes

Estimated per slice (1/12 of cake):

• Calories: ~480

• Fat: ~28g

• Carbohydrates: ~50g

• Sugar: ~40g

• Protein: ~4g

To make it lighter, you can:

• Use less frosting

• Substitute Greek yogurt for some butter/oil

• Use natural food coloring or beet powder instead of synthetic dyes

FAQs

Q1: Why is red velvet cake red?

Traditionally, red velvet cake gets its color from the chemical reaction between cocoa powder, vinegar, and buttermilk — though modern recipes use food coloring to enhance the hue.

Q2: Can I make this cake ahead of time?

Yes! Bake the layers 1–2 days ahead. Wrap tightly in plastic and refrigerate or freeze. Frosting can also be made in advance and chilled.

Q3: Can I use natural food coloring?

Yes, though the color may be less vibrant. Look for beetroot powder or plant-based gel colors designed for baking.

Q4: How do I store leftover red velvet cake?

Store in the refrigerator, covered, for up to 5 days. Bring to room temperature before serving for the best texture.

Q5: Can I freeze red velvet cake?

Yes. Wrap unfrosted layers tightly in plastic and foil, and freeze for up to 2 months. Thaw at room temperature before frosting.

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

Red velvet has less cocoa powder, a buttery vanilla base, and tangy buttermilk and vinegar. Chocolate cake is more intensely chocolaty.

Q7: Can I make this into cupcakes?

Yes. This recipe makes about 24 cupcakes. Bake at 350°F for 18–20 minutes, then cool and frost as desired.

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