If you’re searching for a show-stopping dessert that combines vibrant color, rich flavor, and that irresistible moist texture, this Red Velvet Cake Recipe is exactly what you need. There is something truly magical about the tender crumb tinted with a hint of cocoa, layered with luscious cream cheese frosting that turns every bite into a celebration. Whether it’s a special occasion or a spontaneous treat, this cake never fails to bring smiles to the table and warm hearts with each forkful.
Ingredients You’ll Need
Whipping up this Red Velvet Cake Recipe is both simple and fun, thanks to straightforward ingredients that each play a vital role. From the perfect balance of cocoa powder to the tangy sour cream, every element works in harmony to create the cake’s signature flavor, texture, and stunning color.
- 3½ cups all-purpose flour: Provides the perfect structure for a tender crumb.
- ¼ cup unsweetened cocoa powder: Adds subtle chocolate depth without overpowering the cake.
- 1½ teaspoons baking soda: Helps the cake rise beautifully and become airy.
- 1 teaspoon kosher salt: Enhances all the flavors and balances the sweetness.
- ½ cup unsalted butter, melted: Contributes richness and moistness.
- 1¼ cups vegetable oil: Keeps the cake delectably soft and tender.
- 2½ cups granulated sugar: Sweetens the cake just right without being cloying.
- 1 cup sour cream, room temperature: Adds moisture and a subtle tang that brightens the cake.
- ¾ cup milk, room temperature: Balances the batter’s consistency for a smooth finish.
- 3 large eggs, room temperature: Gives structure and richness.
- 1 tablespoon pure vanilla extract: Adds warmth and aromatic depth.
- 2 tablespoons red food coloring: Ensures that iconic, picture-perfect red hue.
- 24 ounces cream cheese, room temperature: The star of the frosting that makes this cake irresistible.
- 1 cup unsalted butter, room temperature: Combines with cream cheese to create a dreamy frosting texture.
- 5 cups powdered sugar: Sweetens and thickens the frosting perfectly.
- 2 teaspoons pure vanilla extract: Elevates the frosting’s flavor with a lovely fragrance.
- ½ teaspoon kosher salt: Balances the sweetness in the frosting, making it rich but not cloying.
How to Make Red Velvet Cake Recipe
Step 1: Prepare the Dry and Wet Ingredients
Begin by sifting together the all-purpose flour, cocoa powder, baking soda, and kosher salt in a large bowl—this ensures a smooth batter free of lumps. In a separate mixing bowl, combine the melted butter and vegetable oil with granulated sugar until the mixture is smooth and glossy. Then add the sour cream, milk, eggs, and vanilla extract, whisking until well blended. Finally, stir in the red food coloring to give the batter that signature bright red color you’re aiming for.
Step 2: Combine and Bake
Gradually fold the dry ingredients into the wet ingredients using a spatula or mixer on low speed. Be gentle to keep the batter light and fluffy. Once mixed thoroughly, divide the batter evenly between two greased and floured 9-inch cake pans. Pop these into your preheated oven at 350°F (175°C) and bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely before frosting—patience pays off with a cleaner and more delicious result!
Step 3: Make the Cream Cheese Frosting and Assemble
While the cake cools, beat together the cream cheese and softened butter until silky smooth. Gradually add the powdered sugar, continuing to beat until fluffy and spreadable. Mix in the vanilla extract and kosher salt for an irresistible balance of sweet and tangy. Once your cakes are cooled, place one layer on a serving plate and spread a generous amount of frosting on top. Layer the second cake and frost the top and sides evenly. For an elegant finish, use a spatula to create smooth swirls or classic ridges.
How to Serve Red Velvet Cake Recipe
Garnishes
Adding simple garnishes can take your Red Velvet Cake Recipe from stunning to spectacular. Fresh raspberries or strawberries make for a bright, fruity accent that contrasts beautifully with the creamy frosting. For an extra touch of elegance and texture, consider sprinkling chopped nuts or edible rose petals along the edges. A light dusting of cocoa powder or red cake crumbs also adds visual interest without overwhelming the flavors.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream. For a cozy coffee afternoon, serve it alongside a rich espresso or a creamy latte to complement both the rich cocoa in the cake and the tangy cream cheese frosting. Fresh fruit salad on the side adds a refreshing bite that balances the cake’s luxurious texture.
Creative Ways to Present
Turn this classic Red Velvet Cake Recipe into a showpiece by creating individual mini cakes or cupcakes for a party platter. Alternatively, serve it as a layered trifle with alternating cubes of cake, frosting, and fresh berries in clear glass bowls for a stunning visual effect. For a rustic charm, assemble the cake with a “naked” frosting design, letting bits of red velvet peek through in between the frosting layers for a cozy, homemade feel.
Make Ahead and Storage
Storing Leftovers
Leftover Red Velvet Cake stays fresh when stored properly in an airtight container in the refrigerator. Because the frosting contains cream cheese, keeping the cake chilled is important to maintain freshness and prevent spoilage. The flavors actually develop even more overnight, so many find it tastes better the next day!
Freezing
You can freeze both the unfrosted cake layers and the assembled cake. Wrap the cooled cake layers tightly in plastic wrap, then place them in a freezer-safe bag or container. When you want to enjoy the cake, thaw layers in the refrigerator overnight before frosting. For assembled cakes, freeze on a flat surface uncovered for a few hours first before wrapping to avoid damaging the frosting.
Reheating
Since this Red Velvet Cake Recipe is best enjoyed chilled, reheating is generally not recommended. However, if you’d like to serve it slightly warmer, let the cake come to room temperature for about 30 minutes before slicing. This brings out the moistness and lets the flavors shine without compromising the creamy frosting texture.
FAQs
What makes red velvet cake red?
The classic red color in a Red Velvet Cake Recipe comes from adding red food coloring, which reacts with the cocoa powder and acidic ingredients to create that signature hue. Some traditional recipes used beet juice, but food coloring is the most consistent way to get that vibrant shade.
Can I substitute ingredients in this Red Velvet Cake Recipe?
While the recipe is designed for the best texture and taste, you can make some substitutions such as using buttermilk in place of sour cream or swapping vegetable oil for another neutral oil. However, changing key ingredients like food coloring or cream cheese frosting will alter the cake’s signature look and flavor.
How long does this cake stay fresh?
Stored in the refrigerator in an airtight container, your Red Velvet Cake Recipe will remain fresh and delicious for up to 4-5 days, making it perfect to bake ahead or enjoy over several occasions.
Can I make this cake gluten-free?
To make a gluten-free version, replace the all-purpose flour with a trusted gluten-free flour blend, ensuring it contains a binding agent like xanthan gum. Baking times may vary slightly, so keep a close eye while baking.
Is there a vegan version of Red Velvet Cake Recipe?
Yes, a vegan Red Velvet Cake Recipe can be created using plant-based substitutes such as flax eggs, non-dairy milk, and vegan cream cheese. While it requires some adjustments, it’s entirely possible to enjoy this vibrant cake without animal products.
Final Thoughts
Making this Red Velvet Cake Recipe brings so much joy whether it’s your first time or your hundredth slice. From the joyful mix of ingredients to the beautiful vibrant red cake layers and the luscious cream cheese frosting, this recipe is a love letter to classic desserts done right. Don’t hesitate to dive in and share this cake with the people you care about — I promise, it will become a fast favorite that you’ll want to make again and again!
Print
Red Velvet Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic Red Velvet Cake recipe features moist, tender layers flavored with cocoa and a hint of vanilla, paired with a rich and creamy cream cheese frosting. Perfect for celebrations or any special occasion, this cake offers a beautiful red hue contrasted by its smooth white frosting.
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 (113 grams, melted, 1 stick)
- 1¼ cups vegetable oil (250 grams)
- 2½ cups granulated sugar (500 grams)
- 1 cup sour cream (227 grams, room temperature)
- ¾ cup milk (170 grams, room temperature)
- 3 large eggs (150 grams, room temperature)
- 1 tablespoon pure vanilla extract (12 grams)
- 2 tablespoons red food coloring (28 grams)
Frosting
- 24 ounces cream cheese (680 grams, room temperature, 3 bricks)
- 1 cup unsalted butter (226 grams, room temperature, 2 sticks)
- 5 cups powdered sugar (565 grams)
- 2 teaspoons pure vanilla extract (8 grams)
- ½ teaspoon kosher salt
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch cake pans or line them with parchment paper for easy removal.
- Mix Dry Ingredients: In a large bowl, sift together the flour, cocoa powder, baking soda, and kosher salt. Set aside.
- Combine Wet Ingredients: In another large mixing bowl, whisk together the melted butter, vegetable oil, and granulated sugar until well combined. Add sour cream, milk, eggs, vanilla extract, and red food coloring. Beat thoroughly until smooth and homogenous.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix to keep the cake tender.
- Bake the Cake: Divide the batter evenly among the prepared pans. Bake in the preheated oven for about 25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cake Layers: Remove cakes from the oven and allow them to cool in the pans for 10 minutes. Then, turn them out onto wire racks to cool completely before frosting.
- Prepare the Cream Cheese Frosting: In a large bowl, beat the cream cheese and unsalted butter together until smooth and creamy. Gradually add powdered sugar, vanilla extract, and kosher salt, beating until light and fluffy.
- Assemble the Cake: Place one cake layer on your serving plate. Spread a layer of frosting over the top. Repeat with the second and third layers. Finish by frosting the top and sides evenly.
- Chill and Serve: Refrigerate the cake for at least 30 minutes to allow the frosting to set before slicing and serving. Enjoy your rich, moist red velvet cake!
Notes
- For best results, use room temperature ingredients to ensure smooth batter and frosting.
- You can substitute buttermilk for sour cream if desired, adjusting the liquid quantity slightly.
- Use gel food coloring for a more vibrant red color without affecting batter consistency.
- Store leftover cake covered in the refrigerator for up to 5 days.
- Allow cake layers to cool completely before frosting to prevent melting the frosting.
