Name: Red Velvet Cake Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 55 min
Cuisine: American
Ingredients: ½ cup plain hot coffee or boiling water; ¼ cup (21 grams) unsweetened natural cocoa powder; 2 ¼ cups (279 grams) all-purpose flour; ½ teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon salt; ¼ teaspoon ground cinnamon (optional); 2 cups (400 grams) granulated sugar; ½ cup (109 grams) fresh vegetable oil; 1 stick (113 grams) unsalted butter, melted; 2 large eggs, at room temperature; 1 large egg yolk, at room temperature; 1 cup buttermilk, at room temperature; 2 teaspoons vanilla extract; 3 teaspoons red gel food coloring (plus more if needed); 1 teaspoon distilled white vinegar; 16 ounces (454 grams) cream cheese, at room temperature; 2 sticks (227 grams) unsalted butter, at room temperature; 2 teaspoons vanilla extract; 4 cups (500 grams) powdered sugar, sifted; Milk or cream (optional, to adjust frosting consistency)

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There is something truly magical about a Red Velvet Cake Recipe that brings together a perfect balance of rich cocoa flavor, vibrant red color, and that irresistibly creamy cream cheese frosting. It’s a dessert that not only looks stunning but also tastes like a celebration with every forkful. Whether you’re baking for a special occasion or just to treat yourself, this classic cake will fill your kitchen with warmth and delight everyone fortunate enough to have a slice.

Ingredients You’ll Need

A close-up image shows a large silver metal bowl filled with smooth, thick red batter that looks glossy and rich, with a few swirls on the surface. Inside the bowl, a silver whisk with a black handle rests, partially covered in the red batter. The bowl is placed on a white marbled surface, giving a clean and bright look with soft lighting that highlights the texture of the batter and the metal shine of the bowl. photo taken with an iphone --ar 4:5 --v 7

The ingredients for this Red Velvet Cake Recipe are wonderfully straightforward, yet each one plays an essential role. From cocoa powder that adds subtle chocolate notes to the tangy buttermilk and vinegar that help create that signature tender crumb and vibrant color, these simple staples come together to make something extraordinary.

Plain hot coffee or boiling water (½ cup): Enhances the cocoa’s richness and deepens the cake’s flavor.
Unsweetened natural cocoa powder (¼ cup or 21 grams): Provides the classic chocolate undertone without overpowering sweetness.
All-purpose flour (2 ¼ cups or 279 grams): The sturdy foundation that creates a tender yet firm cake crumb.
Baking powder (½ teaspoon): Helps the cake rise slightly and keeps it light.
Baking soda (1 teaspoon): Reacts with the vinegar and buttermilk for a fluffy texture.
Salt (1 teaspoon): Balances sweetness and intensifies other flavors.
Ground cinnamon (¼ teaspoon, optional): Adds a subtle warmth and complexity.
Granulated sugar (2 cups or 400 grams): Sweetens and tenderizes the cake.
Vegetable oil (½ cup or 109 grams): Keeps the crumb moist and soft.
Unsalted butter (1 stick or 113 grams, melted): Enriches the batter and adds flavor depth.
Large eggs (2 at room temperature): Bind ingredients and contribute to the structure.
Large egg yolk (1 at room temperature): Adds richness and moisture.
Buttermilk (1 cup at room temperature): Brings tanginess and reacts with leavening agents.
Vanilla extract (2 teaspoons): Lifts all the flavors beautifully.
Red gel food coloring (3 teaspoons, plus more if needed): Gives the cake its iconic and eye-catching red hue.
Distilled white vinegar (1 teaspoon): Sweetens the tang while activating the baking soda.
Cream cheese (16 ounces or 454 grams, at room temperature): The star of the luscious frosting.
Unsalted butter (2 sticks or 227 grams, at room temperature): Adds creaminess and richness to the frosting.
Vanilla extract (2 teaspoons): Enhances the frosting’s sweet and tangy profile.
Powdered sugar (4 cups or 500 grams, sifted): Sweetens and gives frosting that smooth, fluffy texture.

How to Make Red Velvet Cake Recipe

Step 1: Prep Your Oven and Pans

Begin by preheating your oven to 325 degrees Fahrenheit. Line three 8-inch round cake pans with parchment paper rounds, a trick that ensures your cakes release easily after baking. Don’t forget to spray the parchment and pan sides generously with nonstick cooking spray to prevent any sticking.

Step 2: Create the Cocoa Mixture

In a glass measuring cup, whisk together the hot coffee and unsweetened cocoa powder until smooth. This intense little mix enhances the cake’s depth and lets the cocoa flavor shine through in every bite. Cover it and let it rest for about 5 minutes to fully bloom.

Step 3: Combine Your Dry Ingredients

In a separate medium bowl, whisk together the flour, baking powder, baking soda, salt, and optional cinnamon. Sifting these ingredients ensures they’re well combined and keeps your batter lump-free.

Step 4: Mix the Wet Ingredients

In a large bowl, whisk together the granulated sugar, vegetable oil, and melted butter. Then add the eggs and egg yolk, whisking for about 20 seconds until the mixture is smooth and uniform. Next, mix in the buttermilk, vanilla extract, and the gorgeous red gel food coloring, stirring until the color is even. Finally, add the vinegar and the coffee-cocoa mixture, combining everything gently but thoroughly.

Step 5: Bring It All Together

Sift the flour mixture into the wet ingredients in three batches. After each addition, briskly whisk to incorporate without overmixing. The batter should be velvety and a little thick.

Step 6: Bake to Perfection

Divide the batter evenly between your prepared pans. Tap each pan gently against the counter a few times to release trapped air bubbles, ensuring even rising without unwanted holes. Pop the pans into the oven for 25 to 30 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean.

Step 7: Cool the Cakes

Once baked, set the cake pans on cooling racks. When the cakes are cool enough to handle, carefully run a thin knife around the edges to loosen them. Invert the cakes onto wire racks and allow them to cool completely. Patience here pays off with a clean layer and perfect texture.

Step 8: Make the Cream Cheese Frosting

In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and butter together at medium-high speed until light and fluffy. Scrape down the sides and bottom of the bowl to make sure everything is fully combined, then add vanilla extract and mix well. Gradually add sifted powdered sugar while mixing on low to avoid a powdered-cloud explosion. Beat until silky, fluffy, and spreadable. If the frosting becomes too thick, thin it with a splash of milk; if too thin, add more powdered sugar.

Step 9: Assemble the Cake

Place one cake layer flat-side up on your cake stand or plate. Use strips of baking paper under the edges to keep your workspace neat. Spread about one-third of the frosting over this layer. Add the second layer, then repeat the frosting. Top with the third layer and generously frost the entire cake. Smooth or swirl the frosting as you like, making it your beautiful centerpiece.

How to Serve Red Velvet Cake Recipe

A slice of red velvet cake with three layers of dark red, moist cake separated by two thick layers of smooth white cream cheese frosting, all coated with a thin layer of the same frosting on the outside edges. The cake slice sits on a white plate with a few small gold dots near the edge, placed on a white marbled surface. A silver fork rests next to the slice on the plate. The texture of the cake is soft and crumbly, and the cream cheese frosting is creamy and slightly glossy. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Red Velvet Cake is already a showstopper, but adding delicate garnishes can elevate it from beautiful to breathtaking. Think fresh berries, edible flowers, or a dusting of cocoa powder or red sprinkles around the edges. These little touches add freshness and visual contrast that make the cake pop even more.

Side Dishes

Pair your Red Velvet Cake with light accompaniments like fresh whipped cream, a scoop of vanilla bean ice cream, or a simple fruit salad. These sides complement the cake’s richness and provide a refreshing counterbalance to the creamy frosting.

Creative Ways to Present

Presentation can be half the fun! Try serving individual mini cakes layered in clear glass jars or create cake pops from leftover crumbs mixed with frosting for a playful treat. Even layering the cake in a trifle bowl with alternating layers of frosting and berries makes a stunning dessert that’s perfect for sharing.

Make Ahead and Storage

Storing Leftovers

Once frosted, your Red Velvet Cake Recipe can be stored in an airtight container in the refrigerator for up to 4 days. Keeping it chilled ensures the cream cheese frosting stays fresh and the cake maintains its moist, tender texture.

Freezing

You can freeze individual cake layers wrapped tightly in plastic wrap and then aluminum foil for up to 3 months. Thaw them overnight in the fridge before frosting and assembling. Similarly, the frosted cake can be frozen, covered well to prevent freezer burn. Just allow it to defrost in the fridge before serving.

Reheating

Red Velvet Cake is best enjoyed cold or at room temperature, but if you prefer it slightly warm, gently microwave individual slices for about 10 to 15 seconds. Avoid overheating so you don’t lose the wonderful cream cheese frosting texture.

FAQs

Why is red food coloring necessary in a Red Velvet Cake Recipe?

The red food coloring gives the cake its iconic, vibrant hue that distinguishes it from other chocolate cakes. It complements the subtle cocoa flavor and adds to the cake’s festive appeal.

Can I substitute buttermilk in this recipe?

Yes! If you don’t have buttermilk on hand, mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar and let it sit for 5 minutes before using. This mimics the tangy acidity of buttermilk, crucial for the cake’s texture and flavor.

Is this Red Velvet Cake Recipe suitable for making cupcakes?

Absolutely! Simply fill cupcake liners about two-thirds full with batter and bake at 325 degrees Fahrenheit for around 18-22 minutes. The same frosting is perfect for piping on top.

Why does this cake need both baking powder and baking soda?

The combination creates the perfect rise and crumb. Baking soda reacts with the acidic components like vinegar and buttermilk, while baking powder ensures a gentle lift, balancing moisture and structure.

Can this cake be made without the coffee?

While the coffee enhances the chocolate flavor, you can substitute it with an equal amount of hot water if preferred. Just keep in mind the coffee adds a little depth that makes the cake even more irresistible.

Final Thoughts

There’s nothing quite like the satisfaction of baking and sharing a homemade Red Velvet Cake Recipe. With its beautiful color, tender crumb, and rich cream cheese frosting, this cake never fails to impress and comfort. I hope you’ll give it a try and enjoy every delicious moment as much as I do!