The Dreamiest Red Velvet Cake Recipe for Sweet Bliss

Crafting a luscious red velvet cake brings pure magic to your kitchen and culinary adventures.

Soft crimson layers promise delightful moments of indulgence for every dessert enthusiast.

Deep cocoa undertones blend seamlessly with rich cream cheese frosting, creating an irresistible combination.

Whispers of southern charm dance through each delicate slice, inviting you to savor every crumb.

Baking this classic treat requires precision and passion, turning simple ingredients into an extraordinary experience.

Subtle hints of vanilla and buttermilk add complexity to this beloved dessert.

You’ll fall in love with how easily this recipe transforms ordinary ingredients into an extraordinary celebration of flavor.

Why Red Velvet Cake Is Always A Crowd-Pleaser

• Simplify Baking Process: Minimal ingredients and straightforward steps make this red velvet cake recipe perfect for bakers of all skill levels, from novice to experienced.
• Crowd-Pleasing Dessert: With its stunning deep red color and rich flavor, this cake becomes an instant showstopper at parties, gatherings, and special celebrations.
• Versatile Treat: Suitable for multiple occasions like birthdays, holidays, potlucks, or just a delightful weekend dessert that everyone will adore and remember.
• Customizable Creation: Easy to adapt with different frosting styles, decorations, or additional mix-ins to suit personal preferences and make the recipe uniquely yours.

Ingredients You Need For Red Velvet Cake

• Cake Flour: A soft, finely milled flour that creates a tender and delicate cake texture.
• Sugar: Provides sweetness and helps with the cake's moisture and browning.
• Cocoa Powder: Adds rich chocolate flavor and deep red color to the cake.
• Baking Soda: Helps the cake rise and creates a light, fluffy texture.
• Salt: Enhances the overall flavor of the cake.

• Eggs: Bind the ingredients together and provide structure to the cake.
• Buttermilk: Adds tanginess and helps create a moist, tender crumb.
• Oil: Contributes to the cake's moistness and softness.
• Vanilla Extract: Provides a warm, sweet flavor to the cake.

• Red Food Coloring: Creates the signature vibrant red color of the cake.
• Butter: Used for greasing the cake pans to prevent sticking.

How To Make Red Velvet Cake Easily

Step 1: Warm Up the Oven

Crank your oven to a toasty 350F (175C). Grab two 9-inch round cake pans and give them a generous coating of grease and flour to prevent sticking.

Step 2: Mix Dry Ingredients

• Cake flour
• Sugar
• Cocoa powder
• Baking soda
• Salt

Whisk these ingredients until they’re well combined and looking uniform.

Step 3: Create Crumbly Texture

Cube the butter and add it to the dry ingredient mixture. Use a pastry cutter or your fingertips to work the butter into the dry ingredients until the mixture looks like coarse, sandy crumbs.

Step 4: Prepare Wet Ingredients

• Eggs
• Buttermilk
• Oil
• Red food coloring
• Vanilla extract

Beat these ingredients until they’re completely mixed and look smooth.

Step 5: Combine Wet and Dry

Slowly pour the wet ingredients into the dry ingredients. Mix thoroughly until the batter becomes smooth and has a consistent color and texture.

Step 6: Fill Cake Pans

Divide the batter evenly between the two prepared cake pans, making sure the batter is spread out equally.

Step 7: Bake to Perfection

Slide the pans into the preheated oven and bake for 30-35 minutes. Check doneness by inserting a toothpick into the center – it should come out clean.

Step 8: Cool Down

Let the cakes rest in their pans for 10 minutes. Then carefully transfer them to a wire rack to cool completely before frosting or decorating.

Helpful Notes For Red Velvet Cake Baking

• Use room temperature ingredients to ensure smooth mixing and even baking.
• Sift dry ingredients to eliminate lumps and create a lighter, more delicate cake texture.
• Avoid overmixing the batter to prevent a tough, dense cake; stop mixing once ingredients are just combined.
• Test cake doneness by gently pressing the center – it should spring back when fully baked.
• For a vibrant red color, choose a high-quality gel food coloring instead of liquid drops.

Creative Ideas For Red Velvet Cake Variations

• Chocolate Marble Velvet: Swirl dark chocolate batter into the red velvet base for a marbled effect and rich cocoa flavor.
• Cream Cheese Swirl Cake: Add dollops of cream cheese mixture throughout the batter before baking for extra tangy pockets.
• Nutty Red Velvet: Fold chopped pecans or walnuts into the batter for added crunch and nutty depth.
• Berry Burst Edition: Mix fresh raspberries or strawberries into the batter for fruity bursts and natural color enhancement.

Tasty Pairings For Red Velvet Cake Slices

• Pair with Creamy Cream Cheese Wine: Select a crisp, slightly sweet Riesling to complement the cake's rich red velvet flavor, cutting through its sweetness while enhancing the tangy cream cheese frosting.
• Elevate with Dark Chocolate Espresso: Brew a strong, bold espresso that highlights the cocoa undertones in the red velvet cake, creating a luxurious depth of flavor that intensifies the dessert's decadence.
• Match with Vanilla Bean Bourbon: Pour a smooth, vanilla-infused bourbon that mirrors the cake's vanilla extract notes, offering a warming and sophisticated adult pairing that enriches the dessert's complexity.
• Serve alongside Fresh Raspberry Sorbet: Introduce a tart, refreshing raspberry sorbet to contrast the cake's richness, providing a palate-cleansing element that adds brightness and a fruity counterpoint.

How To Store Red Velvet Cake After Baking

• Store cooled cake layers wrapped tightly in plastic wrap or aluminum foil for up to 3-4 days in an airtight container. Keep cake away from strong-smelling foods to prevent flavor absorption.
• Wrap unfrosted cake layers individually in plastic wrap, then place in freezer-safe bag. Freeze for up to 2-3 months. Thaw overnight in refrigerator before frosting and serving.
• Keep frosted cake covered with a cake dome or loosely tented with foil at room temperature for 1-2 days. Ensure room is cool and dry to prevent spoilage.
• Cut remaining cake into individual portions, wrap each slice separately in plastic wrap, and store in freezer for quick single-serving treats that last up to 1 month.

Answers To Red Velvet Cake Questions

• What gives red velvet cake its distinctive red color?

Red food coloring is added to the batter to create the iconic vibrant red hue. Traditionally, the reddish tint came from a chemical reaction between cocoa powder and acidic ingredients like buttermilk.

• Why is buttermilk important in this recipe?

Buttermilk helps create a tender, moist cake texture. Its acidity also reacts with baking soda to help the cake rise and develop a soft, fluffy crumb.

• Can I substitute cake flour with all-purpose flour?

No, cake flour is crucial for achieving the signature soft and delicate texture of red velvet cake. All-purpose flour has more protein and will result in a denser, tougher cake.

• How do I know when the cake is fully baked?

Insert a toothpick into the center of the cake.

Red Velvet Cake Recipe

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4.7 from 13 reviews

• Total Time: 45-50 minutes
• Yield: 12 1x

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Description

Indulgent “Red Velvet Cake” whispers Southern charm with its velvety crimson layers and cream cheese frosting. Rich cocoa notes and silky texture invite you to savor each luxurious bite of this classic dessert.

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Ingredients

Scale 1x2x3x

Cake Base:

• 3 cups (360 grams) cake flour
• 1 3/4 cups (350 grams) sugar
• 3 tablespoons (15 grams) unsweetened cocoa powder
• 3 eggs
• 1 cup (240 milliliters) buttermilk
• 1/2 cup (113 grams) butter

Liquid and Fat Components:

• 3/4 cup (180 milliliters) canola oil
• 12 tablespoons (180 milliliters) red food coloring
• 1 tablespoon (15 milliliters) pure vanilla extract

Dry Seasonings:

• 1 teaspoon baking soda
• 1/4 teaspoon salt

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Instructions

1. Prepare the oven at 350F (175C) and prepare two 9-inch round cake pans by greasing and dusting with flour.
2. Combine cake flour, sugar, cocoa powder, baking soda, and salt in a large mixing bowl, ensuring thorough blending of dry ingredients.
3. Cut cold butter into small pieces and integrate into the dry mixture, using fingertips or a pastry cutter to create a crumbly texture.
4. In a separate container, whisk together eggs, buttermilk, vegetable oil, vibrant red food coloring, and vanilla extract until fully incorporated.
5. Gently fold liquid ingredients into the dry mixture, stirring until a smooth, uniform batter forms without overmixing.
6. Distribute the batter equally between the prepared cake pans, spreading evenly to ensure consistent baking.
7. Place pans in the preheated oven and bake for 30-35 minutes, checking doneness by inserting a toothpick into the center which should come out clean.
8. Remove cakes from oven and let them rest in the pans for 10 minutes to stabilize, then carefully transfer to a wire cooling rack for complete cooling.

Notes

• Use room temperature ingredients to ensure smooth batter and even mixing.
• Sift dry ingredients together to prevent lumps and create a lighter cake texture.
• For a natural red color, replace artificial food coloring with beetroot powder or juice.
• Avoid overmixing the batter to prevent a tough, dense cake consistency.

• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 291 kcal
• Sugar: 21 g
• Sodium: 120 mg
• Fat: 16 g
• Saturated Fat: 4 g
• Unsaturated Fat: 11 g
• Trans Fat: 0.2 g
• Carbohydrates: 36 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 44 mg