I’ve been baking red velvet cake for years and love how its tender crumb and tangy cream cheese frosting make every occasion feel festive. This recipe balances a mild cocoa flavor, buttermilk tang, and just-right sweetness so the color and texture shine. If you love holiday baking, consider a show-stopping option like the festive Red Velvet Christmas Tree Cake for a centerpiece that tastes as good as it looks.
Why Make This Recipe
- Flavor that’s surprisingly balanced: mild cocoa and a hint of tang from buttermilk and vinegar keep it bright, not cloying.
- Texture that’s consistently tender when you use the right mixing and oven temperature.
- Versatile for celebrations: stack, layer, or turn into cupcakes or a roll for different occasions.
- Relatively quick for a layer cake—about an hour from start to finish—and makes impressive leftovers.
- Personal insight: I love this cake because the simple chemistry of vinegar and baking soda gives reliable lift and a silky crumb every time.
Recipe Overview
- Prep time: 20 minutes.
- Cook time: 25–30 minutes per 9-inch layer at 350°F (175°C).
- Total time: ~1 hour (plus cooling).
- Servings: 10–12 slices (two 9-inch layers).
- Difficulty: Easy–Medium.
- Method: Creaming and gentle folding with a chemical leavening reaction (baking soda + vinegar) and baking in 9-inch round pans.
My Experience Making This Recipe
I tested this version multiple times to dial in moisture and color without overworking the batter. The biggest discovery was using a tablespoon of unsweetened cocoa to give authentic flavor without making the batter dense. I also learned that gel color gives vivid hue with less liquid.
How to Make Red Velvet Cake
Start by sifting dry ingredients (about 2 1/2 cups all-purpose flour, 1 1/2 cups sugar, 1 tsp baking soda, 1 tsp salt, and 1 tbsp unsweetened cocoa) to remove lumps and aerate the flour. Cream 1 1/2 cups vegetable oil (or 1/2 cup butter + oil for richer flavor) with sugar, then add 2 large eggs one at a time, vanilla, 1 cup buttermilk, 1–2 tbsp red gel food coloring, and finish by folding in the dry mix gently. Add 1 tsp white vinegar at the end to react with the baking soda for lift; bake at 350°F (175°C) in two greased 9-inch pans for 25–30 minutes until a toothpick comes out with a few moist crumbs. Cool completely before spreading 16 oz cream cheese frosting.
Expert Tips for Success
- Room-temperature ingredients: Bring eggs and buttermilk to room temperature so they emulsify smoothly and trap air for a lighter crumb.
- Sift dry ingredients: Sifting cocoa and flour removes lumps and prevents dense pockets in the batter.
- Don’t overmix: Fold until just combined—overmixing develops gluten and tightens the crumb. Use a rubber spatula for the last stage.
- Use gel food coloring: Gel paste delivers vivid color without adding liquid that could change batter consistency.
- Test for doneness by gentle spring and a toothpick; avoid over-baking (cakes continue to set as they cool). For thin sponge techniques, see tips in a tested red velvet cake roll resource.
How to Serve Red Velvet Cake
- Classic presentation: Thick, even layer of cream cheese frosting with an offset spatula and piped rosettes for a polished look.
- Party platter: Cut into neat squares and serve with berries and a dusting of cocoa for contrast.
- Brunch twist: Pair slices with lightly whipped mascarpone and macerated strawberries.
- Holiday spread: Place a slice next to a festive red velvet cheesecake on your dessert table for variety — I like pairing with a crunchy Oreo-crust cheesecake for texture contrast (holiday cheesecake idea).
Storage and Reheating Guide
Store cake, tightly covered, in the refrigerator for up to 4 days—cream cheese frosting requires refrigeration. For longer storage, slice and double-wrap pieces in plastic wrap and foil, then freeze up to 2 months; thaw overnight in the fridge. To refresh refrigerated slices, bring to room temperature 30–60 minutes before serving; to warm frozen slices, microwave on medium power in 15–20 second bursts until just warm to preserve moisture.
Recipe Variations
- Gluten-free: Substitute a 1:1 gluten-free flour blend and add 1/2 tsp xanthan gum if your blend lacks it; bake at the same temperature but check earlier for doneness.
- Dairy-free: Use full-fat coconut milk or almond milk + 1 tbsp lemon juice (to mimic buttermilk), plant-based cream cheese, and vegan butter for the frosting.
- Lighter version: Reduce oil by 1/3 and increase applesauce by the same amount for lower fat while keeping moisture.
- Cookie/mini desserts: Turn the flavors into bite-sized treats inspired by this red velvet cheesecake cookies idea for portable desserts.
Nutritional Highlights
- Red velvet cake is a treat high in calories and fat; enjoy in moderation (one slice ~300–450 kcal depending on frosting).
- Provides protein from eggs and dairy; contains sugar and refined flour—consider portion control or lighter swaps.
- Allergen note: Contains wheat (gluten), dairy, and eggs; can be adapted for common allergies using the variations above.
Troubleshooting Common Issues
- Dry crumb: Likely overbaked or too much flour. Check at 20 minutes and remove when a toothpick has moist crumbs; measure flour by spooning into cup and leveling.
- Pale or washed-out color: Use gel food coloring and ensure you add the correct amount (start with 1 tbsp gel). Cocoa reduces redness, so keep it to about 1 tbsp unsweetened.
- Sinking center: Underbaked center or opening the oven door too early can cause collapse. Bake at a steady 350°F (175°C) and avoid opening the door for the first 20 minutes.
Frequently Asked Questions
Q: Can I use natural cocoa instead of Dutch-processed cocoa?
A: Yes, but natural cocoa is more acidic and contributes to lift when paired with baking soda; if using Dutch-processed cocoa (neutral pH), you may need to use baking powder or adjust acidic components. For red velvet, a small amount (1 tbsp) of natural cocoa is traditional.
Q: How much red food coloring should I use?
A: Start with 1 tablespoon gel paste for two 9-inch layers; adjust by 1/2 teaspoon increments if you want deeper color. Liquid color adds water and can thin the batter, so prefer gel.
Q: Can I make the cake ahead of time?
A: Bake layers up to 2 days ahead, wrap tightly in plastic wrap once cooled and refrigerate. Assemble and frost the day you plan to serve for the freshest texture and appearance.
Q: How do I prevent cream cheese frosting from being too soft?
A: Use chilled (not cold) cream cheese and room-temperature unsalted butter; beat butter until creamy, then add cream cheese and powdered sugar. Chill the frosted cake 20–30 minutes before serving on warm days to set the frosting.
Red Velvet Cake
- Total Time: 60 minutes
- Yield: 10-12 slices 1x
- Diet: Contains Dairy
Description
A festive red velvet cake with a tender crumb and tangy cream cheese frosting, perfect for any celebration.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 tsp baking soda
- 1 tsp salt
- 1 tbsp unsweetened cocoa
- 1 1/2 cups vegetable oil (or 1/2 cup butter + oil)
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1–2 tbsp red gel food coloring
- 1 tsp white vinegar
- 16 oz cream cheese frosting
Instructions
- Sift the dry ingredients (flour, sugar, baking soda, salt, cocoa) to remove lumps.
- Cream the vegetable oil (or butter and oil) with sugar until combined.
- Add eggs one at a time, mixing well after each addition, then mix in vanilla, buttermilk, and red gel food coloring.
- Fold in the sifted dry ingredients gently.
- Add white vinegar and mix gently until just combined.
- Pour the batter into greased 9-inch round pans.
- Bake at 350°F (175°C) for 25–30 minutes until a toothpick comes out with a few moist crumbs.
- Cool completely before frosting with cream cheese frosting.
Notes
Ensure ingredients are at room temperature for better emulsification. Sift the dry mix to avoid dense pockets in the cake.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 32g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg