Red Velvet Cake – Moist, Classic & Lusciously Creamy

Red Velvet Cake is a timeless Southern classic — beloved for its striking red crumb, ultra-moist texture, and rich cream cheese frosting. This cake is not just about color; it’s a perfect balance of light chocolate flavor, slight tang from buttermilk and vinegar, and the buttery smoothness of a whipped frosting.

Whether you’re baking it for birthdays, holidays, Valentine’s Day, or just a weekend treat, this red velvet cake recipe delivers that nostalgic, bakery-style experience right at home. Each bite is soft, slightly cocoa-rich, and irresistibly paired with the tangy-sweet cream cheese frosting that sets red velvet apart.

Ingredients Overview

For the Cake:

• All-Purpose Flour: The base for a tender but structured crumb. Be sure to spoon and level for accurate measuring.

• Cocoa Powder: Just a touch — red velvet isn’t a full chocolate cake. Use unsweetened natural cocoa for subtle flavor and color balance.

• Buttermilk: Essential for moisture and tang. It reacts with baking soda and vinegar to give the cake its signature soft texture.

• Butter & Oil: Butter adds flavor while oil ensures long-lasting moistness.

• Eggs: Provide structure and richness.

• Granulated Sugar: For sweetness and structure.

• Red Food Coloring: Liquid or gel coloring creates that bold, velvety red hue. Adjust to your desired intensity.

• Vanilla Extract: Enhances the overall flavor profile.

• Vinegar: Reacts with the baking soda to lift the batter and enhances the red color.

For the Cream Cheese Frosting:

• Cream Cheese: Full-fat block-style cream cheese is best — soft, tangy, and smooth.

• Butter: Adds richness and structure.

• Powdered Sugar: Sweetens and thickens the frosting.

• Vanilla Extract: Balances the tangy cream cheese flavor.

• Pinch of Salt: Optional, but helps cut the sweetness slightly.

Step-by-Step Instructions

1. Preheat & Prep

Preheat oven to 350°F (175°C).

Grease and flour two 9-inch round cake pans. Line bottoms with parchment paper for easy removal.

2. Mix the Dry Ingredients

In a large bowl, whisk together:

• 2½ cups all-purpose flour

• 2 tbsp unsweetened cocoa powder

• 1 tsp baking soda

• ½ tsp salt

Set aside.

3. Cream the Wet Ingredients

In a stand mixer or with a hand mixer:

• Beat ½ cup (1 stick) unsalted butter and 1¾ cups granulated sugar until light and fluffy (about 2–3 minutes).

Add:

• ½ cup neutral oil (canola or vegetable)

• 2 large eggs

• 1 tbsp red food coloring

• 2 tsp vanilla extract

• 1 tsp white vinegar

Mix until well combined and vibrant.

4. Alternate Buttermilk & Dry Ingredients

With the mixer on low, alternate adding:

• The dry mixture

• 1 cup buttermilk, starting and ending with dry

Mix just until combined — don’t overmix.

5. Bake

Divide batter evenly between the prepared pans.

Bake at 350°F for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

Cool in pans for 10 minutes, then remove and cool completely on wire racks.

6. Make the Cream Cheese Frosting

Beat together:

• 8 oz cream cheese (room temp)

• ½ cup unsalted butter (room temp)

Beat until smooth and fluffy (2–3 minutes).

Add:

• 3–3½ cups powdered sugar, ½ cup at a time

• 1½ tsp vanilla extract

• Pinch of salt (optional)

Beat until light, smooth, and spreadable.

7. Assemble the Cake

Level the cake layers if needed.

Place the first layer on a cake plate. Spread an even layer of frosting.

Add the second layer and frost the top and sides with a thick, smooth coat of cream cheese frosting.

Optional: Crumble some cake scraps for garnish or pipe decorative swirls around the edges.

Refrigerate for 30–60 minutes before slicing for clean cuts.

Tips, Variations & Substitutions

• Natural Food Coloring: Beet powder or gel-based natural colorings work if you prefer to avoid synthetic dyes.

• Make It Cupcakes: This recipe makes about 24 cupcakes. Bake for 18–22 minutes at 350°F.

• Add Texture: Fold in ½ cup chopped pecans or walnuts into the frosting for a Southern-style twist.

• Layer Flavor: Use a raspberry jam layer between cakes for a fruity complement.

• Make Ahead: Cakes can be baked 1–2 days ahead. Wrap in plastic and refrigerate. Frost just before serving.

Serving Ideas & Occasions

Red velvet cake is perfect for:

• Valentine’s Day or Anniversaries

• Christmas or Holiday Tables

• Weddings or Bridal Showers

• Birthday Cakes

• Dinner Parties

Pair it with:

• A glass of cold milk

• Hot coffee or espresso

• A sparkling rosé for special occasions

Serve chilled or at room temperature — the flavors deepen after a few hours.

Nutritional & Health Notes

Red velvet cake is an indulgent dessert, but you can adjust ingredients to suit your preferences:

• Use Greek yogurt in place of some butter or oil for a protein boost.

• Reduce sugar by ¼ cup for a slightly less sweet version.

• Make it gluten-free by using a 1:1 gluten-free flour blend.

Each slice (1/12 of cake) contains roughly:

• 420–480 calories

• 4–5g protein

• 20–25g fat

• 50–55g carbohydrates

FAQs

Q1: What makes red velvet cake different from chocolate cake?
A1: Red velvet has less cocoa, more acidity (buttermilk and vinegar), and a soft, velvet-like crumb. It’s not as rich as chocolate cake but has a subtle cocoa flavor.

Q2: Can I use natural food coloring?
A2: Yes. Beet powder or natural gel food dyes work, though the color may be less vibrant. You can also skip the coloring — the flavor remains the same.

Q3: Why is vinegar used in red velvet cake?
A3: Vinegar reacts with baking soda to help the cake rise and enhances the red color, especially when combined with natural cocoa.

Q4: Can I make this into a 3-layer cake?
A4: Absolutely. Divide the batter between three 8-inch pans. Reduce baking time by a few minutes and check for doneness early.

Q5: How do I store red velvet cake?
A5: Store covered in the fridge for up to 4 days. Bring to room temperature before serving for the best texture.

Q6: Can I freeze red velvet cake?
A6: Yes. Freeze unfrosted layers tightly wrapped for up to 2 months. Thaw in the fridge overnight before frosting.

Q7: Can I use cream cheese frosting with less sugar?
A7: Yes, but the texture will be looser. Chill it before spreading to help it firm up.

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