Name: Classic Red Velvet Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 2 ½ cups (310g) all-purpose flour; 2 tablespoons unsweetened cocoa powder; 1 teaspoon baking soda; 1 teaspoon salt; ½ cup (113g) unsalted butter, softened; 1 ½ cups (300g) granulated sugar; 2 large eggs, room temperature; 1 cup (225g) buttermilk; ¾ cup (180ml) vegetable oil; 1 teaspoon white vinegar; 1 teaspoon pure vanilla extract; 1 ½ teaspoons red gel food coloring

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Red Velvet Cake is more than just a dessert; it’s a celebration on a plate. With its striking red hue and velvety texture, this cake captivates the senses and brings joy to any occasion. It’s the perfect blend of sweetness and subtle cocoa flavor, making it a favorite among cake lovers. Today, I’ll share a classic red velvet cake recipe that will impress your guests and satisfy your sweet tooth.

Why This Recipe Is a Must-Try

There are countless variations of red velvet cake, but this classic recipe stands out for its simplicity and deliciousness. It’s moist, flavorful, and topped with a rich cream cheese frosting that enhances its taste spectacularly. Whether you’re preparing for a special celebration or you just want to treat yourself, this red velvet cake is sure to become a staple in your baking repertoire. Plus, the vibrant color makes it visually stunning, not to mention it’s perfect for holidays, birthdays, and any festive gathering.

Ingredients

2 ½ cups (310 grams) all-purpose flour, plus extra for dusting pans
2 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
½ cup (113 grams) unsalted butter, 1 stick, softened
1 ½ cups (300 grams) granulated sugar
2 large eggs at room temperature
1 cup (225 grams) buttermilk, 8 ounces
¾ cup (180 ml) vegetable oil
1 teaspoon white vinegar
1 teaspoon pure vanilla extract
1 ½ teaspoons red gel food coloring

How To Make Classic Red Velvet Cake

Step 1: Preheat the Oven

Begin by preheating your oven to 350°F (175°C). Greasing and flouring your cake pans is essential as well, so take two 9-inch round cake pans, apply some unsalted butter or cooking spray, and dust with flour to prevent sticking.

Step 2: Combine Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. This step ensures that your leavening agent is evenly distributed throughout your flour, leading to a beautifully risen cake.

Step 3: Cream the Butter and Sugar

In a separate bowl, using an electric mixer, beat the softened unsalted butter until creamy. Gradually add the granulated sugar and mix until the mixture is light and fluffy. This typically takes about 3-5 minutes.

Step 4: Add Eggs and Wet Ingredients

Next, add the eggs one at a time, mixing well after each addition. Then, mix in the buttermilk, vegetable oil, white vinegar, and pure vanilla extract. Once combined, add the red gel food coloring. You’ll want to mix until fully incorporated, achieving that vibrant red color.

Step 5: Combine Dry and Wet Mixtures

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to a dense cake. The batter should be smooth and silky, with a stunning red hue.

Step 6: Bake the Cakes

Divide the batter evenly between the two prepared cake pans. Place them in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Once baked, allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.

Step 7: Prepare the Frosting

While the cakes cool, you can prepare the cream cheese frosting. In a mixing bowl, beat together 8 ounces of softened cream cheese and ½ cup (113 grams) of softened unsalted butter until creamy. Gradually add 4 cups (480 grams) of powdered sugar and 1 teaspoon of pure vanilla extract, mixing until smooth. Add a splash of milk if the frosting is too thick for spreading.

Step 8: Assemble the Cake

Once your cakes are completely cool, place one layer on a serving plate. Spread a generous layer of cream cheese frosting on top, then place the second layer on top. Frost the top and sides of the cake. For a decorative touch, you can add some sprinkles or chocolate shavings.

Expert Tips

Use red gel food coloring for the best color and consistent results. Liquid food coloring may not give the same vibrant hue.
Make sure your butter and eggs are at room temperature; this helps achieve a better texture in your cake.
Don’t skip the vinegar; it reacts with the baking soda to create a light and fluffy cake.
Let the cake layers cool completely before frosting to prevent melting the frosting.

Variations and Customizations

For a chocolate twist, increase the cocoa powder to ¼ cup and decrease the flour slightly.
Add a layer of ganache or a chocolate drizzle for extra indulgence.
Incorporate some chopped nuts like pecans or walnuts into the batter for added texture.
For a festive touch, add a sprinkle of seasonal decorations on top of the frosting.

How to Store Leftovers

To keep your leftover red velvet cake fresh, store it in an airtight container at room temperature for up to 3 days. If you have any remaining slices after that, you can refrigerate them for about a week. Alternatively, you can freeze the cake layers (wrapped tightly in plastic wrap and aluminum foil) for up to 3 months. Just remember to thaw them in the refrigerator before serving!

FAQ

Can I make red velvet cupcakes instead of a cake?

Absolutely! This red velvet cake recipe can be converted into cupcakes. Simply fill cupcake liners about two-thirds full and bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.

What if I don’t have buttermilk?

You can make your own buttermilk by combining 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for about 5-10 minutes until it thickens slightly, and you’ll have a perfect substitute.

Can I use different types of frosting?

Certainly! While cream cheese frosting is classic, you can use buttercream, whipped cream, or even a flavored frosting like chocolate or vanilla if you prefer.

How do I achieve a brighter red color?

Using red gel food coloring instead of liquid can significantly enhance the color of your cake. Additionally, you may want to have a bit more coloring than the recipe calls for, but be sure to do this sparingly to avoid overpowering the flavor.

Conclusion

There you have it—a classic red velvet cake recipe that is sure to steal the show at your next gathering. With its alluring color and deliciously soft texture, this cake is perfect for a wide range of celebrations. Whether you serve it at a birthday party, a romantic dinner, or just because you feel like treating yourself, this red velvet cake is bound to impress. Happy baking!

Classic Red Velvet Cake

Author: Eva
Total Time: 50 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

A moist, flavorful red velvet cake with a rich cream cheese frosting—perfect for any celebration!

Instructions

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
In a separate bowl, beat butter until creamy. Add sugar and mix until fluffy.
Mix in eggs one at a time, then add buttermilk, vegetable oil, vinegar, vanilla extract, and red food coloring.
Gradually add dry ingredients to the wet mixture, mixing until just combined.
Divide batter evenly between cake pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
For the frosting, beat 8 ounces of cream cheese and ½ cup (113g) butter until smooth. Gradually add 4 cups (480g) powdered sugar and 1 teaspoon vanilla extract, mixing until creamy.
Once cakes are cool, frost the top of one layer, place the second layer on top, and frost the entire cake.