If you have a sweet tooth and a love for irresistible classics, this Red Velvet Cake Recipe is going to feel like a warm hug from the inside out. Its tender crumb, vibrant crimson color, and luscious cream cheese frosting come together in perfect harmony to create a cake that’s as stunning to look at as it is delightful to eat. Whether you’re celebrating a special occasion or simply treating yourself, this Red Velvet Cake Recipe brings an old-fashioned charm with a modern twist that never fails to impress.
Ingredients You’ll Need
Every incredible cake starts with a handful of simple, yet carefully chosen ingredients. Each one plays a key role in the texture, flavor, and signature color of this Red Velvet Cake Recipe. From the smooth cocoa powder that adds just a whisper of chocolate, to the creamy sour cream that keeps it moist, these ingredients make this cake truly unforgettable.
- All-purpose flour (3½ cups / 420 grams): The sturdy backbone providing structure and tenderness to the cake.
- Unsweetened cocoa powder (¼ cup / 21 grams): Adds a subtle chocolate undertone essential for authentic red velvet flavor.
- Baking soda (1½ teaspoons / 9 grams): Helps the cake rise perfectly light and fluffy.
- Kosher salt (1 teaspoon / 3 grams): Enhances all the flavors and balances the sweetness.
- Unsalted butter, melted (½ cup / 113 grams): Brings richness and tenderness.
- Vegetable oil (1¼ cups / 250 grams): Keeps the cake super moist and soft.
- Granulated sugar (2½ cups / 500 grams): Sweetens each bite beautifully.
- Sour cream (1 cup / 227 grams, room temperature): Adds moisture and a slight tang for depth of flavor.
- Milk (¾ cup / 170 grams, room temperature): Helps blend ingredients and lighten the batter.
- Large eggs (3 / 150 grams, room temperature): Bind everything together and add richness.
- Pure vanilla extract (1 tablespoon / 12 grams): Adds sweet warmth and complexity.
- Red food coloring (2 tablespoons / 28 grams): The secret to that iconic vibrant hue you can’t resist.
- Cream cheese (24 ounces / 680 grams, room temperature): For the silky, tangy frosting that crowns the cake.
- Unsalted butter (1 cup / 226 grams, room temperature): Creamed with the cream cheese for frosting perfection.
- Powdered sugar (5 cups / 565 grams): Sweetens the frosting to a smooth, cloud-like consistency.
- Pure vanilla extract (2 teaspoons / 8 grams): Elevates the frosting with extra flavor depth.
- Kosher salt (½ teaspoon): Balances the sweetness of the frosting.
How to Make Red Velvet Cake Recipe
Step 1: Prepare the Dry Ingredients
Start by sifting together the all-purpose flour, unsweetened cocoa powder, baking soda, and kosher salt into a large bowl. This ensures the powders are well combined and prevents any lumps, setting the stage for a smooth batter that bakes evenly. Trust me, sifting is a small step that pays off big in the final texture!
Step 2: Mix the Wet Ingredients
In another large bowl, whisk together the melted butter, vegetable oil, and granulated sugar until they’re fully blended and silky. Next, add the sour cream, milk, eggs, vanilla extract, and red food coloring. Whisking these all together creates a glossy, vibrant mixture that smells heavenly and promises a cake rich with flavor and moisture.
Step 3: Combine Wet and Dry
Gradually add the sifted dry ingredients into the wet mixture, stirring gently just until combined. It’s important not to over-mix here to maintain a tender crumb in your Red Velvet Cake Recipe. The batter will be a stunning deep red, velvety smooth, and ready for the next step.
Step 4: Bake to Perfection
Divide the batter evenly between two greased and lined 9-inch cake pans. Place them in a preheated 350°F (175°C) oven and bake for about 25 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean and the tops spring back when lightly pressed. The kitchen will fill with a rich, chocolatey aroma, hinting at the delicious treat to come.
Step 5: Prepare the Cream Cheese Frosting
While the cakes cool completely, beat together the room-temperature cream cheese and unsalted butter until smooth and creamy. Gradually add the powdered sugar, vanilla extract, and salt, mixing until the frosting is luxuriously thick and spreadable. This frosting is the crown jewel of the Red Velvet Cake Recipe—tangy yet sweet, silky, and irresistible.
Step 6: Assemble Your Cake
Once the cake layers have cooled, place one layer on your serving plate and spread a generous amount of cream cheese frosting on top. Add the second layer and cover the top and sides with the remaining frosting. For an extra-special touch, smooth the frosting with a spatula for a sleek finish or create pretty swirls for a homemade vibe.
How to Serve Red Velvet Cake Recipe
Garnishes
To make your Red Velvet Cake Recipe even more eye-catching, think about topping it with red velvet crumbs from the cake scraps, fresh berries like raspberries or strawberries, or a light dusting of cocoa powder. These garnishes add texture and an extra layer of flavor while making it look like a showstopper ready for company.
Side Dishes
This cake pairs beautifully with light, complementary side dishes. Consider serving it with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. If you want to serve something refreshing on the side, a simple citrus salad or a handful of fresh fruit will help balance the cake’s richness and leave your guests feeling perfectly satisfied.
Creative Ways to Present
Get creative by slicing the cake into petite squares for an elegant dessert buffet, or layer the cake and frosting into clear glasses for a stunning parfait-style treat. You can also serve individual cupcakes using the same batter for a fun twist. The Red Velvet Cake Recipe is truly versatile and perfect for any celebration, large or small!
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (which is quite likely with this crowd-pleaser), store the cake in an airtight container in the refrigerator. It will stay fresh and moist for up to 4 days, keeping that velvety texture intact and the frosting creamy and delicious.
Freezing
You can freeze the cake layers wrapped tightly in plastic wrap and then in foil to preserve freshness. They’ll keep for up to 3 months in the freezer. When ready to enjoy, thaw overnight in the refrigerator and re-frost before serving to bring back that freshly-made feeling.
Reheating
Red Velvet Cake Recipe is best enjoyed chilled or at room temperature due to the cream cheese frosting. If you prefer it slightly warmer, allow the cake to come to room temperature before serving. Avoid microwaving as it can ruin the frosting and texture.
FAQs
Can I use natural cocoa powder instead of Dutch-processed?
Yes, you can, but keep in mind that natural cocoa powder is more acidic and may slightly affect the cake’s flavor and color. Adjusting the baking soda or adding a bit of baking powder might help balance the leavening.
What can I substitute for sour cream?
If you don’t have sour cream on hand, Greek yogurt is a great substitute; it provides a similar tang and moisture to this Red Velvet Cake Recipe.
Is it necessary to use red food coloring?
The red food coloring is key to achieving that classic, vibrant red look associated with red velvet cakes. Without it, the cake will be more of a chocolate-tinted cream color but will still taste wonderful.
Can I make this cake gluten-free?
With some recipe adjustments and a good gluten-free flour blend, this Red Velvet Cake Recipe can be made gluten-free. Just be sure to test for texture and doneness, as gluten-free batters can behave differently.
How long does the frosting take to set?
After applying the frosting, it’s best to refrigerate the cake for at least 30 minutes to 1 hour to allow the frosting to firm up and hold its shape nicely when sliced.
Final Thoughts
This Red Velvet Cake Recipe has been a joy to share because it’s one of those rare desserts that feels both classic and special every time you make it. Its velvety texture, bold color, and luscious frosting create a warm, comforting bite that brings smiles around any table. So, if you’re ready to treat yourself or your loved ones, roll up your sleeves and dive into this delightful cake—you’ll be so glad you did.
Print
Red Velvet Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 12 servings, 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This luscious Red Velvet Cake combines a moist cocoa-infused cake layered with a rich, creamy cream cheese frosting. Perfectly balanced with a hint of tang from sour cream and aromatic vanilla, this classic dessert is a showstopper for celebrations or any special occasion.
Ingredients
Cake
- 3½ cups all-purpose flour (420 grams)
- ¼ cup unsweetened cocoa powder (21 grams)
- 1½ teaspoons baking soda (9 grams)
- 1 teaspoon kosher salt (3 grams)
- ½ cup unsalted butter, melted (113 grams, 1 stick)
- 1¼ cups vegetable oil (250 grams)
- 2½ cups granulated sugar (500 grams)
- 1 cup sour cream, room temperature (227 grams)
- ¾ cup milk, room temperature (170 grams)
- 3 large eggs, room temperature (150 grams)
- 1 tablespoon pure vanilla extract (12 grams)
- 2 tablespoons red food coloring (28 grams)
Frosting
- 24 ounces cream cheese, room temperature (680 grams, 3 bricks)
- 1 cup unsalted butter, room temperature (226 grams, 2 sticks)
- 5 cups powdered sugar (565 grams)
- 2 teaspoons pure vanilla extract (8 grams)
- ½ teaspoon kosher salt
Instructions
- Prepare the Dry Ingredients: In a large bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, and kosher salt. Set aside to ensure even mixing and no lumps.
- Mix Wet Ingredients: In a separate large bowl, combine the melted unsalted butter, vegetable oil, and granulated sugar. Beat until well incorporated. Add the sour cream, milk, eggs, vanilla extract, and red food coloring. Mix on medium speed until smooth and fully combined.
- Combine Batter: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing to keep the cake tender and light.
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch cake pans or line them with parchment paper for easy release.
- Bake the Cake: Divide the batter evenly between the prepared pans and smooth the tops with a spatula. Bake for about 25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, turn them out onto wire racks to cool completely before frosting.
- Prepare the Frosting: In a large mixing bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy. Gradually add the powdered sugar, beating on low speed to avoid a sugar cloud. Mix in vanilla extract and kosher salt until fully combined and smooth.
- Assemble the Cake: Once the cakes are completely cool, place one layer on your serving plate. Spread a generous amount of cream cheese frosting evenly on top. Place the second cake layer over the frosting and cover the entire cake with the remaining frosting, smoothing or texturing as desired.
- Chill and Serve: For best results, refrigerate the cake for at least 1 hour before slicing to allow the frosting to set. Serve at room temperature for the best flavor and texture.
Notes
- Ensure all dairy ingredients are at room temperature to avoid curdling and to achieve a smooth batter and frosting.
- This cake can be made a day ahead and stored covered in the refrigerator to deepen the flavors.
- Use gel or paste food coloring for a more vibrant red without altering batter consistency.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend designed for baking.
- Allow the cake to come to room temperature after refrigeration before serving to enhance flavor and texture.
