Some cakes just feel special. Red velvet is one of them. Maybe it’s the deep red color, the way each bite melts in your mouth, or that perfect mix of mild cocoa and tangy cream cheese frosting. Whatever it is, this cake always makes an impression.
I’ve made red velvet cake more times than I can count, and every single time, it brings the same reaction—eyes lighting up, forks diving in, and that little pause after the first bite.
Because red velvet isn’t just about looks; it’s soft, moist, and has a flavor that’s impossible to forget.
The best part? It’s easier to make than it seems. A simple batter, a little patience, and in no time, you’ll have a cake that’s rich, beautiful, and worth every second spent in the kitchen.
Red Velvet Cake
Ingredients
For the Cake:
- 2 ½ cups (315g) all-purpose flour (sifted)
- 2 tbsp (16g) unsweetened cocoa powder (sifted)
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 cup (225g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 4 large eggs, room temperature
- 1 tbsp (15ml) white vinegar
- 1 tbsp (10ml) lemon juice
- 1 tbsp (15ml) vanilla extract
- 1 cup (240ml) buttermilk, room temperature
- 2 tbsp (30ml) red food coloring (gel or liquid)
For the Cream Cheese Frosting:
- 1 cup (225g) unsalted butter, softened
- 16 oz (450g) cream cheese, softened
- 4 cups (480g) powdered sugar (sifted)
- 2 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease two 8-inch (20cm) round cake pans, line them with parchment paper, and lightly flour them.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
- In a large mixing bowl, beat butter and sugar on medium speed for about 3–4 minutes, until light and fluffy.
- Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl.
- Mix in vinegar, lemon juice, and vanilla extract. The batter may look slightly curdled—this is normal.
- In a small bowl, stir buttermilk and red food coloring until evenly combined.
- Alternate adding the dry ingredients and the buttermilk mixture to the batter in three additions, starting and ending with the dry ingredients. Mix until just combined—do not overmix.
- Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Beat butter and cream cheese on medium speed for about 2 minutes, until smooth and creamy.
- Add powdered sugar, one cup at a time, mixing on low speed at first to avoid a sugar cloud.
- Add vanilla extract and beat for another 2–3 minutes until fluffy.
- Place one cake layer on a serving plate. Spread an even layer of frosting on top.
- Place the second cake layer on top and frost the entire cake, smoothing the sides with a spatula.
- Pipe decorative swirls around the edges and sprinkle red velvet cake crumbs over the top for the perfect finish.
- Let the cake chill for at least 30 minutes before slicing to allow the frosting to set.
How To Make Red Velvet Cake Soft And Moist?
Creating a soft and moist Red Velvet Cake is achievable by following these straightforward tips:
- Use Room Temperature Ingredients: Ensure that butter, eggs, and buttermilk are at room temperature before mixing. This helps in achieving a smooth batter and a tender cake texture.
- Incorporate Oil: Adding vegetable oil to the batter contributes to moisture, resulting in a softer cake.
- Add Buttermilk: Buttermilk not only imparts a subtle tang but also reacts with baking soda to create a tender crumb. If buttermilk isn’t available, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
- Sift Dry Ingredients: Sifting flour, cocoa powder, and other dry ingredients ensures even distribution and prevents clumps, leading to a smoother batter.
- Avoid Overmixing: Mix the batter just until the ingredients are combined. Overmixing can develop excess gluten, resulting in a denser cake.
- Use Gel Food Coloring: Gel food coloring provides a vibrant red hue without adding extra liquid, which can affect the cake’s moisture.
- Bake at the Correct Temperature: Preheat your oven to the specified temperature and avoid opening the door frequently to maintain consistent heat, ensuring even baking.
- Cool Properly: Allow the cake to cool in the pans for about 10 minutes before transferring to a wire rack. This prevents the cake from breaking apart and helps retain moisture.
- Frost When Cool: Ensure the cake layers are completely cooled before frosting to prevent the frosting from melting and to maintain the cake’s moisture.
- Store Correctly: Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate and bring to room temperature before serving.
How To Get The Perfect Red Color For Red Velvet Cake?
Here are some easy tips to help you get the perfect red color for your Red Velvet Cake:
- Use Gel Food Coloring: Gel food coloring is more concentrated and effective for achieving a bright red hue without making the batter too runny. It’s a popular choice for bakers.
- Use Powdered Food Coloring: Powdered food coloring is another concentrated option that doesn’t add extra liquid, helping maintain the cake’s texture while giving it a deep red color.
- Add the Right Amount: Start with a small amount of coloring and gradually add more until you reach the desired shade of red. Too much coloring can alter the taste and texture, so be careful.
- Mix Well: Make sure to mix the food coloring thoroughly into the batter to ensure the color is even throughout the cake. This prevents uneven patches of color.
- Consider Natural Alternatives: For a more natural option, beetroot juice or beet powder can be used. These provide a softer red shade, though they might not be as vibrant as synthetic colors.
- Bake Quickly After Coloring: Once you’ve added the color, bake the cake immediately. If the batter sits too long, the color may fade.
- Don’t Overbake: Overbaking can cause the red color to darken or become uneven. Keep an eye on the cake and remove it as soon as it’s done.
What Is The Best Frosting For Red Velvet Cake?
Here are some tips for choosing the best frosting for Red Velvet Cake:
- Cream Cheese Frosting is the most popular choice. Its tangy flavor balances perfectly with the sweetness of the cake.
- Buttercream Frosting is a sweet, classic option. It’s creamy, smooth, and pairs wonderfully with Red Velvet’s soft texture.
- Ermine Frosting gives a lighter, fluffier texture and less sweetness than buttercream. It’s a great choice if you prefer a less sugary frosting.
- Swiss Meringue Buttercream offers a silky texture with a less sweet taste, making it ideal for those who prefer a refined frosting.
- Mascarpone Frosting provides a rich, creamy, and slightly tangy taste that complements the flavor of Red Velvet Cake beautifully.
What Does Red Velvet Cake Taste Like?
Here are some quick tips to understand what Red Velvet Cake tastes like:
- Mild chocolate flavor: It has a subtle cocoa taste, not overpowering.
- Tangy notes: The addition of buttermilk and vinegar gives it a slight tang.
- Sweetness: It’s sweet but not overly sugary, balancing the flavors well.
- Rich frosting: The cream cheese frosting adds a creamy and tangy sweetness that complements the cake.
How To Store And Freeze Red Velvet Cake?
To keep your red velvet cake fresh and tasty, follow these simple steps:
- Storing at Room Temperature: If your cake doesn’t have cream cheese frosting, place it in an airtight container to keep it moist. Store it at room temperature for up to two days.
- Refrigerating the Cake: For cakes with cream cheese frosting, it’s best to refrigerate them. Wrap the cake tightly with plastic wrap or aluminum foil to prevent it from drying out. Store it in the refrigerator for up to one week. Before serving, let the cake sit at room temperature for about an hour to enhance its flavor and texture.
- Freezing for Longer Storage: To enjoy your cake later, you can freeze it. Wrap the cake or individual slices tightly in plastic wrap, then place them in a freezer-safe bag or container. This helps prevent freezer burn. Label the container with the date, and store it in the freezer for up to six months. When you’re ready to eat it, thaw the cake overnight in the refrigerator, then let it come to room temperature before serving.