The legendary red velvet cake stands as one of America’s most iconic desserts. Its deep crimson hue paired with cloud-like cream cheese frosting creates an irresistible combination that’s become a staple at celebrations nationwide. The cake’s unique balance of subtle cocoa and slight tanginess from buttermilk offers a distinctive flavor profile unlike any other classic cake on the dessert scene.
What truly makes red velvet cake special is its perfect balance of textures. Each bite delivers a velvety moist crumb that melts in your mouth, complemented by the rich, smooth frosting that adds just the right amount of sweetness. Red velvet has transcended simple cake status to become a cultural phenomenon, serving as the centerpiece for Valentine’s Day gatherings, wedding celebrations, and holiday tables across the country.
Red Velvet Cake
Equipment
- Two 9-Inch Cake Pans
- Oven
Ingredients
- 2 1/2 cups all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 2 large eggs
- 1 cup buttermilk
- 2 tsp vanilla extract
- 1 tsp white vinegar
- 1 tbsp red food coloring
- 8 oz cream cheese softened, for frosting
- 1/2 cup unsalted butter softened, for frosting
- 3 cups powdered sugar for frosting
- 1 tsp vanilla extract for frosting
Instructions
- Preheat the oven to 350°F (175°C) and grease two 9-inch cake pans.
- In a bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a separate large bowl, beat the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the vanilla extract, vinegar, and red food coloring.
- Alternately add the dry ingredients and buttermilk to the wet mixture, mixing until just combined.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake for 28-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- For the frosting, beat the cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar and vanilla extract, mixing until fluffy.
- Frost the cooled cakes, stacking them and covering the sides and top evenly.
- Chill the cake for 20 minutes before slicing and serving.
Notes
- Storage: Keep refrigerated for up to 5 days. Let it sit at room temperature before serving.
- Customization: Add chopped pecans or a white chocolate drizzle for extra flavor.
- Serving Tip: Enjoy with a glass of milk or coffee for a perfect pairing.
Nutrition
The Fascinating History Behind Red Velvet Cake
Red velvet cake boasts a rich American culinary history dating back to the Victorian era. The original red hue wasn’t from food coloring but rather a chemical reaction between cocoa powder and acidic ingredients like buttermilk and vinegar, which revealed anthocyanin, a natural red pigment in cocoa. This reaction created a reddish-brown color that gave the cake its distinctive appearance.
During World War II, when food rationing was in effect, bakers began using beet juice to enhance the cake’s red color and maintain its moisture. By the 1950s, the Waldorf Astoria Hotel in New York had made red velvet cake famous with their signature recipe, while southern bakers embraced it as a regional specialty. The introduction of red food coloring around this time helped achieve the vibrant scarlet color we associate with red velvet today.
The cake gained nationwide popularity in the 1950s and has maintained its status as a beloved classic cake ever since. Modern iterations still honor the traditional flavor profile while sometimes incorporating contemporary twists. Through decades of evolving tastes, red velvet cake has remained a symbol of indulgence and celebration in American baking tradition.
Essential Ingredients for Perfect Red Velvet Cake
Creating the perfect red velvet cake requires specific high-quality ingredients that work together to achieve its signature taste and texture. Each component plays a crucial role in developing the cake’s characteristic flavor profile and maintaining its moist, velvety crumb.
For the Cake:
- 2¾ cups all-purpose flour (creates structure)
- ¼ cup cornstarch (for tenderness)
- 2 tablespoons unsweetened cocoa powder (for subtle chocolate flavor)
- 1 teaspoon baking soda (leavening)
- ¾ teaspoon salt (flavor enhancer)
- ½ cup unsalted butter, softened (for richness)
- 2⅛ cups granulated sugar (for sweetness and structure)
- 1 cup vegetable oil (keeps cake moist)
- 3 large eggs, room temperature (for binding and structure)
- 2 teaspoons vanilla extract (flavor)
- 1¼ teaspoons distilled white vinegar (activates baking soda)
- 2-3 tablespoons red food coloring gel (for vibrant color)
- 1 cup buttermilk, room temperature (adds tanginess and moisture)
For the Cream Cheese Frosting:
- 16 oz. full-fat cream cheese, softened (main frosting base)
- 2 sticks (1 cup) unsalted butter, softened (for structure and creaminess)
- 4 cups powdered sugar, sifted (for sweetness)
- 2 teaspoons vanilla extract (flavor)
- Pinch of salt (balances sweetness)
Equipment Needed:
- Two 9-inch round cake pans
- Parchment paper
- Stand mixer or hand mixer
- Mixing bowls (various sizes)
- Measuring cups and spoons
- Rubber spatula
- Wire cooling rack
- Cake turntable (optional but helpful)
- Offset spatula for frosting
Step-by-Step Guide to Making Red Velvet Cake
Follow these detailed instructions to create a show-stopping red velvet cake that will impress even the most discerning dessert lovers. The key to success lies in proper technique and timing throughout the process.
Preparing the Cake:
- Preheat and prepare pans: Set your oven to 350°F (177°C). Grease two 9-inch round cake pans with butter or non-stick spray. Line the bottoms with parchment paper circles, then grease the paper.
- Mix dry ingredients: In a medium bowl, whisk together the flour, cornstarch, cocoa powder, baking soda, and salt until well combined. Set aside.
- Cream butter and sugar: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened butter and granulated sugar on medium-high speed for 3-4 minutes until light and fluffy.
- Add wet ingredients: Reduce speed to medium and gradually add oil, mixing until incorporated. Add eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in vanilla extract, vinegar, and red food coloring until the batter is evenly colored.
- Combine wet and dry ingredients: With the mixer on low speed, add ⅓ of the dry ingredients, then half the buttermilk. Continue alternating (⅓ dry, remaining buttermilk, final ⅓ dry), mixing just until combined after each addition. Be careful not to overmix.
- Bake the cakes: Divide the batter evenly between the prepared pans, smoothing the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool completely: Allow cakes to cool in pans for 10 minutes, then invert onto wire cooling racks, remove parchment paper, and let cool completely before frosting.
Making the Cream Cheese Frosting:
- Beat butter and cream cheese: In a large bowl, beat the softened cream cheese and butter together on medium-high speed until completely smooth, about 2 minutes.
- Add remaining ingredients: Add the sifted powdered sugar, vanilla extract, and salt. Beat on low speed until incorporated, then increase to medium-high and beat for 3-4 minutes until light and fluffy.
Assembling the Cake:
- Level cake layers: If needed, use a serrated knife to level the top of each cake layer.
- Frost the first layer: Place one cake layer on a serving plate or cake stand. Spread about 1 cup of frosting evenly over the top.
- Add second layer and frost: Place the second cake layer on top. Apply a thin layer of frosting all over the cake (crumb coat), then refrigerate for 15-20 minutes.
- Final frosting: Apply the remaining frosting to the chilled cake, creating smooth sides and top. For a classic look, you can use some red cake crumbs to decorate the sides or top.
This red velvet cake recipe pairs wonderfully with a variety of desserts, including butterscotch cheesecake for truly special occasions. The contrasting flavors complement each other beautifully.
Complete Recipe Information
Prep Time: 30 minutes
Cook Time: 25-30 minutes
Cooling Time: 1 hour
Total Time: 2 hours
Servings: 12 slices
Difficulty: Intermediate
Nutritional Information (per slice):
- Calories: 650
- Fat: 38g
- Saturated Fat: 18g
- Cholesterol: 120mg
- Sodium: 325mg
- Carbohydrates: 72g
- Fiber: 1g
- Sugars: 55g
- Protein: 6g
Recipe Notes:
- For the most accurate results, measure flour by weight (345g) or by spooning into measuring cups and leveling off.
- Room temperature ingredients blend more seamlessly and create a better texture.
- Natural cocoa powder works best for this recipe; Dutch-processed cocoa alters the chemical reaction.
- Gel food coloring provides more vibrant color with less liquid than traditional food coloring.
- For extra tender cake, substitute cake flour for the all-purpose flour and cornstarch.
Variations and Tips for Red Velvet Success
One of the best things about red velvet cake is its versatility and adaptability. Try these creative variations to customize this classic recipe to your preferences or specific occasions.
Popular Variations:
- Red Velvet Cupcakes: Use the same batter but divide among 24 cupcake liners. Bake at 350°F for 18-20 minutes.
- White Chocolate Red Velvet: Fold 1 cup white chocolate chips into the batter before baking.
- Cream Cheese Filling: Create a surprise center by adding a cream cheese filling similar to those found in cream cheese filled churros.
- Red Velvet Cheesecake Cake: Sandwich a layer of cheesecake between two layers of red velvet cake.
- Different Frostings: Try vanilla buttercream, chocolate ganache, or even white chocolate frosting instead of the traditional cream cheese.
Pro Tips for Perfect Results:
Mastering red velvet cake requires attention to specific technical details that make all the difference in your finished dessert. These professional tips will help you avoid common pitfalls.
- Temperature matters: Ensure all refrigerated ingredients reach room temperature before beginning. This creates a smoother batter and more even rising.
- Don’t overmix: Once you add the flour, mix just until combined. Overmixing develops gluten, resulting in a tough cake.
- Measure precisely: Use a kitchen scale for the most accurate measurements, especially for flour.
- Test for doneness carefully: A toothpick inserted in the center should come out with a few moist crumbs, not wet batter. Clean doesn’t always mean perfectly clean—it could mean you’ve overbaked.
- Chill before frosting: Refrigerate the cake layers for 30 minutes before frosting to minimize crumbs and make frosting easier.
- Crumb coat first: Apply a thin layer of frosting first, chill, then apply the final coat for a professional finish.
For those who enjoy experimenting with different cake styles, you might also appreciate trying a cookies and cream cake recipe, which offers another delicious twist on traditional layer cakes.
Mastering Red Velvet Cake Storage
Proper storage is essential for maintaining the freshness and quality of your red velvet cake. Following these guidelines will ensure your cake remains delicious whether you’re storing it for a few hours or several months.
Short-Term Storage (1-2 days):
- Unfrosted layers: Wrap each cooled cake layer tightly in plastic wrap and store at room temperature for up to 2 days.
- Frosted cake: When storing red velvet cake with cream cheese frosting, cover with a cake dome or tent with plastic wrap (avoiding touching the frosting). At room temperature, it’s safe for up to 6 hours, after which it should be refrigerated due to the dairy in the frosting.
Medium-Term Storage (3-5 days):
- Refrigeration method: Place the cake in an airtight container or cover with plastic wrap, ensuring the wrap doesn’t touch the frosting. Before serving, allow the cake to sit at room temperature for 30 minutes to soften.
- Preventing dryness: To keep red velvet cake moist during refrigeration, press plastic wrap against any cut surfaces to create an air barrier.
Long-Term Storage (up to 3 months):
- Freezing unfrosted layers: Wrap each cake layer in plastic wrap, then aluminum foil. Label with the date and freeze flat on a baking sheet before stacking.
- Freezing frosted cake: For freezing red velvet cake that’s already frosted, place the cake in the freezer uncovered until the frosting hardens (about 2 hours), then wrap tightly in plastic wrap followed by foil.
- Thawing properly: Thaw frozen cake in the refrigerator overnight, then bring to room temperature for 1-2 hours before serving.
When freezing red velvet cake for later use, consider slicing it first so you can thaw individual portions as needed. This approach offers more flexibility for enjoying your cake over time without compromising its quality.
Celebrating Life’s Moments With Red Velvet
Red velvet cake has secured its place as a celebration staple in American culture, and for good reason. The striking visual impact of slicing into a red velvet cake creates an instant wow factor that few other desserts can match. Its versatility makes it appropriate for virtually any special occasion, from intimate anniversaries to grand wedding receptions.
The balance of flavors in this cake appeals to nearly everyone—not too chocolatey, not too sweet, with the perfect counterpoint of tangy frosting. This universal appeal explains why red velvet remains one of the most requested cake flavors at bakeries nationwide. Whether you’re a baking novice or an experienced pastry chef, this classic recipe delivers reliable, impressive results.
Creating this iconic cake from scratch connects you to a rich baking tradition while allowing for personal touches that make it uniquely yours. The joy of presenting a homemade red velvet cake to friends and family—and seeing their delight at both its appearance and flavor—is an experience worth the effort. With the detailed instructions and tips provided in this guide, you’re well-equipped to create a red velvet masterpiece that will become a cherished part of your own celebration traditions.
Frequently Asked Questions About Red Velvet Cake
What makes red velvet cake different from chocolate cake?
Red velvet cake contains significantly less cocoa powder than chocolate cake, resulting in a milder chocolate flavor. It also includes buttermilk and vinegar, which react with the cocoa to create a tender texture and subtle tanginess not found in traditional chocolate cake.
Can I make red velvet cake without food coloring?
Yes, you can make red velvet cake without artificial food coloring. Natural alternatives include beet powder (2-3 tablespoons) or beet puree (about ½ cup), which provide a natural red hue. The color will be more burgundy than bright red, but the flavor remains authentic.
Why did my red velvet cake turn out brown?
Your red velvet cake may have turned brown if you used Dutch-processed cocoa instead of natural cocoa powder, didn’t use enough food coloring, or if the cake was overbaked. The alkalinity in Dutch-processed cocoa neutralizes the red pigments that natural cocoa would enhance.
Is red velvet cake a southern recipe?
While red velvet cake is often associated with southern cuisine, its origins are debated. It gained popularity throughout the United States after being featured as a signature dessert at the Waldorf Astoria Hotel in New York. Today, it’s considered an American classic rather than a regional specialty.
Can I substitute buttermilk in the recipe?
If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and letting it sit for 5-10 minutes until slightly thickened. The acidity is important for the cake’s texture and reaction with the cocoa powder.