Amazing Red Velvet Cake Recipe

There’s just something about a slice of classic red velvet cake that screams celebration, isn’t there? That deep, velvety crimson hue, the subtle hint of cocoa, and oh, that glorious tang of cream cheese frosting – it’s pure Southern comfort in every bite! I remember standing on a stool in my grandmother’s kitchen, the air thick with sugar and anticipation, as she’d whip up her version for special occasions. After life got hectic and takeout became my go-to, rediscovering this homemade red velvet cake recipe felt like coming home. This isn’t just any red velvet; it’s got that perfect balance of moist crumb and decadent flavor that folks rave about, and trust me, it’s way easier to make than you might think!

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Why You’ll Love This Red Velvet Cake Recipe

Seriously, this recipe is a total winner! Here’s why:

• It’s surprisingly easy: Even if you’re new to baking, you can totally nail this.
• Incredible flavor: That perfect combo of subtle cocoa and tangy cream cheese frosting is just divine.
• Always a crowd-pleaser: You bring this to any gathering, and it disappears fast!

Ingredients for Your Perfect Red Velvet Cake

Alright, let’s talk about what you’ll need to make this gorgeous red velvet cake! It all comes down to a few key players that make this Southern classic so special. You probably have most of this in your pantry already, but here’s the rundown for the cake itself:

• 2 1/2 cups all-purpose flour: The foundation of our cake.
• 1 1/2 cups granulated sugar: For that perfect sweetness.
• 1 teaspoon baking soda: Our leavening agent.
• 1 teaspoon unsweetened cocoa powder: Just enough for that subtle chocolate hint that makes red velvet unique!
• 1/2 teaspoon salt: Balances all the sweetness.
• 1 cup buttermilk: This is super important, folks! Buttermilk reacts with the baking soda to give our cake that tender, slightly tangy crumb we all love. Seriously, don’t skip it!
• 1/2 cup vegetable oil: Keeps our cake nice and moist.
• 2 large eggs: For structure and richness.
• 2 tablespoons red food coloring: For that signature vibrant color!
• 1 teaspoon white vinegar: Works with the baking soda for an extra lift and tender texture.
• 1 teaspoon vanilla extract: For that lovely warm flavor note.

And now, for the creamy, dreamy frosting!

• 8 ounces cream cheese, softened: Make sure it’s soft, or your frosting will be lumpy!
• 1/2 cup unsalted butter, softened: Same goes for the butter – room temp is key!
• 4 cups powdered sugar: This is what makes it sweet and fluffy.
• 1 teaspoon vanilla extract: For that extra bit of deliciousness.
• 2-4 tablespoons milk: Just enough to get the perfect frosting consistency.

Essential Equipment for Baking This Red Velvet Cake

Okay, before you dive into all that red velvet goodness, let’s make sure you’ve got your kitchen arsenal ready to go. You don’t need anything super fancy! Just a couple of trusty pans, a good whisk, and a sturdy spatula will do the trick. Having these things on hand makes the whole baking process so much smoother. Oh, and don’t forget a measuring cup and spoons – precision is key!

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Step-by-Step Guide to Making the Best Red Velvet Cake

Alright, let’s get baking! Making this red velvet cake might seem a little involved with all those steps, but trust me, it’s totally doable and so worth the effort. My grandma always said patience is the secret ingredient, and for this cake, she was SO right. Let’s walk through it together, nice and easy, making sure we get that gorgeous color and tender crumb every single time. I’ll share a little tip or two from my own kitchen escapades along the way!

1. Get that oven ready! First things first, go ahead and preheat your oven to 350°F (175°C). While that’s heating up, grab a couple of 9-inch round cake pans. You’ll want to grease them really well with butter or baking spray, and then give ’em a good dusting of flour. This makes sure our beautiful red velvet doesn’t get stuck!
2. Dry ingredients unite! In a big ol’ mixing bowl, whisk together your flour, sugar, baking soda, cocoa powder, and salt. Whisking them all together now helps make sure everything is evenly distributed in the batter later. No one wants a surprise pocket of baking soda!
3. Wet ingredients, come on down! In a separate bowl, whisk together the buttermilk, vegetable oil, those two large eggs, the red food coloring – this is where the magic color comes from! – the white vinegar, and of course, that wonderful vanilla extract. Give it a good whisk until it’s all blended.
4. Combine, but gently! Now, pour those wet ingredients into the bowl with your dry ingredients. Mix them together until they’re *just* combined. And here’s my personal tip: don’t you dare overmix! Overmixing makes the cake tough. Stop as soon as you don’t see any big streaks of flour. A few little lumps are totally fine.
5. Divide and conquer! Pour that lovely, vibrant red batter evenly into your prepared cake pans. Try to get them as close to the same amount as possible so they bake evenly.
6. Time to bake! Pop those pans into your preheated oven. Let them bake for about 30 to 35 minutes. You’ll know they’re done when you stick a wooden skewer or a toothpick right into the center, and it comes out clean. That means it’s baked all the way through!
7. Cooling is key! Once they’re baked, let the cakes hang out in their pans on a wire rack for about 10 minutes. This helps them firm up just a bit. Then, carefully invert them onto the wire rack. You want these cakes to be completely cool before you even think about frosting them, okay? Trust me on this one!
8. Frosting time! The creamy dream! While those cakes are cooling down, let’s make that heavenly cream cheese frosting. In a large bowl, beat together the softened cream cheese and the softened butter. You want it super smooth and creamy, no lumps allowed!
9. Sweeten it up! Gradually add in the powdered sugar, beating as you go. Once it’s all mixed in, stir in that teaspoon of vanilla extract. Mmm, smells so good already!
10. Get that perfect frosting texture! Now, add your milk, starting with just one tablespoon. Beat it in, and see how the frosting looks. Add another tablespoon if you need it thinner, until it’s the perfect consistency for spreading. You want it smooth and luscious, but not so thin that it runs right off the cake.
11. Assemble your masterpiece! Once your cakes are totally, completely cool – I mean it, cool to the touch! – you can frost this beauty. Spread a generous layer of frosting on top of one cake layer. Then, carefully place the second cake layer right on top. Finally, frost the top and all around the sides of the entire cake. Make it pretty! Or you know, just slather it on like I usually do. It all tastes amazing! And if you’re looking for more dessert ideas, you know where to find me!

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Tips for a Flawless Red Velvet Cake Every Time

Okay, friend, let’s chat about how to make sure your red velvet cake turns out absolutely perfect. It’s all about a few little tricks that make a big difference! My grandmother always swore by using good quality ingredients, and for red velvet, that really shines through.

First off, that vibrant red color? Trust me, using a good gel food coloring will give you the most intense hue without watering down your batter. If you’re going the beet powder route (which is totally valid!), make sure you mix it with a little bit of warm water or oil first to get all the clumps out. And don’t be afraid to *really* let those cakes cool completely before frosting. Seriously, I’ve rushed it before and ended up with frosting soup – not pretty! For the creamiest frosting, make sure your cream cheese and butter are truly soft, like spreadable butter. It makes all the difference!

Ingredient Notes and Substitutions for Your Red Velvet Cake

So, you’re wondering about a couple of things in this recipe? Totally get it! The buttermilk is really key for that classic tender texture, but if you’re in a pinch, just add a tablespoon of white vinegar or lemon juice to a cup of regular milk and let it sit for about 5 minutes – it works wonders! Now, about that gorgeous red color: if you’re not a fan of food coloring, you can absolutely use beet powder. It’s a more natural way to go, but start with about 1/4 cup and mix it into a little oil or buttermilk first to make sure it disappears into the batter without any funny chalky bits. It might give a slightly earthier flavor, but it’s a delicious alternative!

Serving and Storing Your Delicious Red Velvet Cake

Alright, the hardest part is over – your stunning red velvet cake is baked and frosted! Now, to really enjoy it, serving it at room temperature is usually best. That’s when the frosting is perfectly creamy and the cake is super moist. If you’ve got leftovers (which I highly doubt!), just pop them into an airtight container. It’ll stay delicious on the counter for about 2 days, or you can tuck it into the fridge for up to 4 days. Just let it come back to room temp for about 30 minutes before serving if it’s been chilled!

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Frequently Asked Questions About Red Velvet Cake

Why isn’t my red velvet cake as red as I expected?

Oh, this happens sometimes! A few things could be at play. First, make sure you’re using a good quality red food coloring, preferably a gel one, as they’re more concentrated than liquid. Also, the cocoa powder can sometimes mute the red. If you’re trying to avoid food coloring, the beet powder method is great, but you might need to play around with the exact amount to get that vibrant pop. Just remember, a little less red doesn’t mean less delicious!

Can I turn this easy red velvet cake recipe into cupcakes?

Absolutely! This recipe is fantastic for cupcakes too! Just fill your cupcake liners about two-thirds full and bake them for around 18-22 minutes, or until a toothpick comes out clean. They’ll bake faster than a full cake, so keep a close eye on them. You’ll get about 24 frosted cupcakes from this batch, perfect for parties! You can find more cupcake ideas on my site too!

What is the absolute best frosting for red velvet cake?

For me, nothing beats a classic cream cheese frosting. It’s tangy, sweet, and just perfectly complements the subtle chocolate and vanilla flavors of the red velvet cake. It’s what my grandma always used, and it’s just *the* essential pairing. You can adjust the milk in the frosting recipe to make it as thick or as thin as you like for piping or spreading!

My red velvet cake turned out a bit dry. What did I do wrong?

Don’t worry, it happens to the best of us! The most common culprits are overbaking or overmixing the batter. Red velvet cakes, especially with buttermilk, can get dry quickly if they’re in the oven too long. Try pulling it out as soon as a toothpick comes out with just a few moist crumbs attached, not soaking wet batter, but not bone dry either. Also, make sure you’re measuring your flour correctly – scooping directly from the bag can pack too much in.

Can I use this as a Southern cake recipe for a holiday?

Oh my goodness, YES! This Southern cake recipe is absolutely perfect for holidays. Valentine’s Day, obviously, is a no-brainer with the red color, but it’s also fantastic for Christmas, birthdays, or just a special weekend treat. It always feels a bit more special than a regular chocolate cake, don’t you think?

Nutritional Information for Red Velvet Cake

Just a heads-up, this is an estimate, and your results might vary a smidge depending on the exact brands and ingredients you use, but here’s a general idea of what you’re getting in one generous slice of this decadent red velvet cake:

• Serving Size: 1 slice
• Calories: ~450
• Sugar: ~55g
• Fat: ~25g (with ~15g saturated)
• Carbohydrates: ~60g
• Protein: ~4g

Classic Red Velvet Cake with Cream Cheese Frosting

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A moist, cocoa-kissed red velvet cake with a tender crumb, topped with tangy cream cheese frosting. This recipe delivers the decadent Southern classic you crave.

• Author: Carla Davis
• Prep Time: 20 min
• Cook Time: 35 min
• Total Time: 55 min
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 2 1/2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon unsweetened cocoa powder
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 large eggs
• 2 tablespoons red food coloring
• 1 teaspoon white vinegar
• 1 teaspoon vanilla extract
• For the Cream Cheese Frosting:
• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 2–4 tablespoons milk

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Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together the flour, sugar, baking soda, cocoa powder, and salt.
3. In a separate medium bowl, whisk together the buttermilk, vegetable oil, eggs, red food coloring, vinegar, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
5. Divide the batter evenly between the prepared cake pans.
6. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
7. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
8. While the cakes cool, prepare the frosting. In a large bowl, beat the cream cheese and butter until smooth and creamy.
9. Gradually add the powdered sugar, beating until combined. Stir in the vanilla extract.
10. Add milk, one tablespoon at a time, until the frosting reaches your desired consistency.
11. Once the cakes are completely cool, frost the top of one cake layer, then place the second cake layer on top. Frost the top and sides of the entire cake.

Notes

• For a more natural red color, you can use 1/4 cup of beet powder, but the flavor may be slightly altered.
• Ensure your buttermilk and eggs are at room temperature for best results.
• This recipe is a great option if you are looking for easy red velvet cake recipes.

Nutrition

• Serving Size: 1 slice
• Calories: 450
• Sugar: 55g
• Sodium: 300mg
• Fat: 25g
• Saturated Fat: 15g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 60g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 70mg