Red Velvet Cake
About This Red Velvet Cake
Red velvet cake is the epitome of Southern baking elegance, with its striking deep red color, subtle cocoa flavor, and signature tangy cream cheese frosting. This is not just chocolate cake with food coloring - authentic red velvet has a unique flavor profile created by the combination of buttermilk, vinegar, and cocoa powder. The acid in the buttermilk and vinegar reacts with the cocoa to enhance the red color naturally, while also creating an incredibly tender, velvety crumb that melts in your mouth.
What Makes This Red Velvet Cake Special
The contrast between the rich, slightly tangy cake and the sweet, creamy frosting is what makes red velvet so irresistible. Perfect for Valentine Day, Christmas, birthdays, or any celebration where you want to make an impression, this cake is as delicious as it is beautiful. The recipe produces three tall layers that stack beautifully, but you can also make it as a sheet cake or cupcakes. While traditionally frosted with cream cheese frosting, the cake is also delicious with ermine frosting or even white chocolate buttercream.
Key Techniques for Success
The key to achieving that iconic red color is using quality cocoa powder and gel food coloring. Natural cocoa powder works best as Dutch-process cocoa can prevent the color from developing properly.
Perfect for Every Occasion
This cake has been a beloved American classic since the early 1900s and continues to be a showstopper at celebrations. The combination of visual appeal and incredible taste makes it a favorite for bakers who want to impress.
Ingredients
- 310g (2½ cups) All-purpose flour
- 300g (1½ cups) Granulated sugar
- 115g (½ cup) Unsalted butter, softened
- 2 Large eggs
- 240ml (1 cup) Buttermilk
- 60ml (¼ cup) Vegetable oil
- 2 tbsp Red gel food coloring
- 2 tbsp Unsweetened cocoa powder
- 2 tsp Vanilla extract
- 1 tsp White vinegar
- 1 tsp Baking soda
- ½ tsp Salt
- 450g (16 oz) Cream cheese, softened (frosting)
- 115g (½ cup) Butter, softened (frosting)
- 480g (4 cups) Powdered sugar (frosting)
- 2 tsp Vanilla extract (frosting)
Quick Info
- Total Time:
- 90 min
- Difficulty:
- Medium
- Servings:
- 12
Instructions
- 1
Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans and line with parchment.
- 2
In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. The mixture should look almost white.
- 3
Add eggs one at a time, beating well after each addition.
- 4
In a measuring cup, mix buttermilk, oil, food coloring, cocoa powder, vanilla, and vinegar until smooth.
- 5
In another bowl, whisk flour, baking soda, and salt.
- 6
Add dry ingredients to butter mixture in three additions, alternating with buttermilk mixture, beginning and ending with flour. Mix just until combined.
- 7
Divide batter evenly among pans. Bake 28-32 minutes until a toothpick comes out clean.
- 8
Cool in pans 10 minutes, then turn out onto wire racks to cool completely.
- 9
For frosting: Beat cream cheese and butter until fluffy. Gradually add powdered sugar and vanilla, beating until smooth and creamy.
- 10
Place one cake layer on serving plate. Spread with frosting. Repeat with remaining layers.
- 11
Frost top and sides of cake. Refrigerate for 30 minutes to set frosting before serving.
Pro Tips
- •Use gel food coloring for most vibrant color
- •Do not skip vinegar - it reacts with baking soda for tender crumb
- •Make sure cream cheese and butter are at room temperature
- •Cake tastes even better the next day
- •Store in refrigerator due to cream cheese frosting
- •Let cake come to room temperature before serving for best flavor
Variations
Make red velvet cupcakes - fill liners ⅔ full and bake 18-20 minutes. Try blue food coloring for blue velvet cake. Add chocolate chips between layers. Use ermine frosting for traditional Southern style.
