The Ultimate Red Velvet Cake

Red velvet cake has always been a crowd favorite, known for its rich texture, vibrant red color, and delicious cream cheese frosting. This recipe is straightforward yet elegant, and I’ll walk you through it step-by-step while sharing some handy tips along the way. Let’s get baking!

Tips and Tricks for the Best Red Velvet Cake

Room Temperature Ingredients: Make sure your eggs, buttermilk, and cream cheese are at room temperature. This ensures that your batter mixes evenly and your frosting is smooth and creamy.

Sift Your Ingredients: Sifting the flour and cocoa helps create a lighter cake with a finer texture.

Don’t Overmix: Once you combine the dry ingredients with the wet, mix just until everything is combined to avoid a dense cake.

Food Coloring: For the most vibrant red color, liquid red food coloring works best. Gel food coloring can also be used but adjust the amount accordingly.

Frosting Consistency: If your frosting is too thick, add a little more whipping cream. If it’s too thin, add more powdered sugar until it reaches the desired consistency.

Red Velvet Cake Ingredients

The Batter:

• 2 & 1/2 cups all-purpose flour

• 1 tsp baking soda

• 1 tsp cocoa powder

• 2 eggs

• 1 & 1/2 cups sugar

• 1 cup buttermilk

• 1 & 1/2 cups canola oil

• 1 oz red food coloring

• 1 tsp vinegar

• 1 tsp vanilla extract

The Cream Cheese Frosting:

• 8 oz cream cheese, softened

• 1 stick (1/2 cup) butter, softened

• 4 cups confectioners' sugar

• 2 tbsp whipping cream or milk

• 1 tsp vanilla extract

Directions

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line the bottoms with parchment paper for easy removal. This will help prevent the cake from sticking and ensure a smooth release.

Step 2: Mix the Dry Ingredients

In a medium-sized bowl, sift and then whisk together the all-purpose flour, baking soda, and cocoa powder. Set aside. This step helps evenly distribute the dry ingredients and avoid clumping.

Step 3: Cream the Eggs and Sugar

In a large mixing bowl, beat the eggs and sugar together using a hand mixer or stand mixer on medium speed until light and fluffy, about 3-4 minutes. This step is crucial for building the structure of the cake and ensuring a tender crumb.

Step 4: Combine the Wet Ingredients

In a separate small bowl, whisk together the canola oil, red food coloring, vinegar, and vanilla extract. This is the step where you achieve that signature red hue!

Step 5: Blend the Wet and Dry

With the mixer on low speed, gradually add the red dye mixture to the egg and sugar mixture. Once combined, slowly alternate adding the flour and buttermilk to red mix in batches, beginning and ending with the flour mixture. Mix just until everything is just combined. Overmixing can lead to a tough cake.

Step 6: Bake

Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in their pans for about 10 minutes before transferring them to a wire rack to cool completely.

Cream Cheese Frosting Directions

While the cakes are cooling, it’s time to prepare the creamy frosting.

Step 1: Mix the Cream Cheese and Butter

In a large bowl, beat the softened cream cheese and butter together until smooth and creamy, about 2-3 minutes.

Step 2: Add Sugar and Vanilla

Gradually add the confectioners’ sugar, one cup at a time, while continuing to mix on low speed. Once fully incorporated, add the vanilla extract and whipping cream (or milk or liquid coffee creamer). Beat on medium-high speed for another 2-3 minutes until the frosting is light and fluffy.

Assembling the Cake

Once your cake layers have completely cooled, it’s time to assemble:

1. Place one layer on your serving plate or cake stand.

2. Spread an even layer of frosting on top of the first cake layer.

3. Place the second layer on top, ensuring it's aligned.

4. Frost the top and sides of the cake, smoothing it out with a spatula or spoon.

For a cleaner finish, you can refrigerate the cake for 15-20 minutes after applying a crumb coat (a thin layer of frosting). This step seals in any loose crumbs and makes the final layer of frosting look flawless.

Storing Your Red Velvet Cake

If you have any leftovers (though I doubt you will!), here’s how to store your red velvet cake:

Room Temperature: If you plan to serve the cake within a day, it can be left at room temperature in an airtight container. Make sure the room is cool to avoid melting the cream cheese frosting.

Refrigerate: For longer storage, cover the cake with plastic wrap or store it in an airtight container and refrigerate it. It will stay fresh for up to 5 days.

Freezer: You can also freeze red velvet cake! Wrap individual slices in plastic wrap, then in aluminum foil, and store them in the freezer for up to 3 months. To thaw, leave slices at room temperature or in the refrigerator for a few hours.

Baking a red velvet cake from scratch is a labor of love, but the result is well worth the effort. From its soft, velvety texture to its tangy cream cheese frosting, this cake is perfect for special occasions or simply to treat yourself! Follow these steps and tips, and you’ll have a show-stopping dessert that’s sure to impress.