If you’re a dessert lover or an enthusiastic home baker, chances are you’ve encountered the iconic red velvet cake. With its vibrant crimson hue, rich cocoa flavor, and luscious cream cheese frosting, it’s no wonder this cake has captured the hearts (and taste buds!) of so many. Whether you want to whip up a show-stopping dessert for a special occasion or simply indulge in the joy of baking, this recipe will guide you every step of the way.
By the end of this post, you’ll know exactly how to bake a perfect red velvet cake from scratch, and you’ll also learn tips and tricks for success.
Red Velvet Cake: A Classic with a Twist
What makes red velvet cake so special? It’s not just a chocolate cake dyed red. This dessert combines subtle cocoa notes with an incredibly moist texture and a tangy cream cheese frosting that ties everything together. The hint of vinegar in the batter and its silky crumb set it apart from other cakes, offering a truly unique flavor and experience.
Even better, baking your red velvet cake at home means total control over ingredients, freshness, and customizations (perfect for birthdays or holidays!). It’s more than a dessert—it’s an achievement.
Why This Recipe Stands Out
- Unparalleled Flavor & Texture: Achieve that perfect balance between rich, moist cake and airy lightness.
- Cream Cheese Frosting Done Right: Smooth, tangy, and never too sweet, it’s the perfect complement.
- Perfect for Any Occasion: From everyday indulgence to show-stopping celebrations, this recipe is versatile and always impressive.
Now, grab your apron, preheat your oven, and let’s get baking!
Ingredients You’ll Need
For the Cake
- Dry Ingredients
- 2 ⅔ cups cake flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- Wet Ingredients
- ½ cup unsalted butter, softened
- 1 cup vegetable oil
- 1 ¾ cups white sugar
- 2 teaspoons vanilla extract
- 3 large eggs, at room temperature
- 2 ½ tablespoons red food coloring
- 1 cup buttermilk, at room temperature
- 2 teaspoons white vinegar
For the Cream Cheese Frosting
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 3 cups powdered sugar, sifted
- 1-2 tablespoons cream (optional, for perfect consistency)
Step-by-Step Instructions
Step 1: Prepare the Cake Batter
Preheat Your Oven
Before you start mixing, preheat your oven to 350°F (175°C). Ensuring your oven is hot and ready ensures your cake starts baking evenly from the moment it hits the heat.
Prepare Your Pan
Grease and flour a 9×13-inch baking pan to prevent sticking. You can also use parchment paper to line the bottom for an easier release.
Mix Dry Ingredients
Sift together the cake flour, cocoa powder, baking soda, and salt in a medium-sized bowl. Sifting ensures even mixing and prevents lumps in your batter.
Cream Butter and Sugar
Using a stand or hand mixer, beat the butter and sugar together until light and fluffy (about 3-4 minutes). This step creates air pockets in the batter for that soft crumb.
Add Wet Ingredients
Mix in the vegetable oil, eggs, vanilla extract, and food coloring one at a time. Beat thoroughly after each addition to ensure everything is well combined.
Combine Dry and Wet Ingredients
Gradually add the dry ingredients to the wet mixture, alternating with buttermilk in three parts. Always start and end with the dry ingredients for a smooth batter.
Add Vinegar
Stir in the white vinegar to give the cake its classic tang and soft texture.
Bake the Cake
Pour the batter into the prepared pan, spreading it evenly. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Once baked, cool the cake completely before adding frosting.
Step 2: Make the Cream Cheese Frosting
Cream the Butter
Beat the softened butter using a mixer until it’s light and fluffy.
Add Cream Cheese
Mix in the cream cheese until smooth and well-combined.
Flavor the Frosting
Add vanilla extract and salt to balance the sweetness with just a hint of savory tang.
Sweeten
Slowly add powdered sugar, mixing well after each addition. Adjust to your preferred sweetness level.
Adjust the Texture
Add cream, one tablespoon at a time, until the frosting is smooth and spreadable.
Frost the Cake
Spread the frosting evenly over the cooled cake using an offset spatula for a polished finish. If desired, decorate with sprinkles, nuts, or fresh fruit for an extra flourish.
Tips for Success
Use High-Quality Ingredients
Invest in good cocoa powder, real vanilla extract, and high-quality butter to enhance the flavor of your cake.
Avoid Overmixing
Mixing the batter too much can knock the air out of it, resulting in a denser cake.
Handling Frosting Consistency
If your frosting feels too thick, add cream; if it’s too runny, add a bit more powdered sugar.
Storing and Serving
Red velvet cake can be stored in an airtight container at room temperature for up to 2 days or in the fridge for up to a week. Want to freeze it? Wrap it tightly in plastic wrap, then foil, and thaw in the fridge overnight before serving.
Why Make Red Velvet at Home?
Baking a red velvet cake is more than just crafting a dessert—it’s an experience, a way to transform simple ingredients into something extraordinary. This recipe ensures a rich, satisfying treat every time. Plus, there’s nothing quite as rewarding as serving up a slice of homemade cake and seeing the smiles it brings.
Are you ready to wow your family and friends? Give this recipe a try, and watch it become a staple in your kitchen!