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Red Velvet Cake Recipe

Red Velvet Cake

Wholesome Cove
This classic Red Velvet Cake features tender, cocoa-kissed layers with a velvety crumb and vibrant red color, topped with rich cream cheese frosting. The combination of buttermilk and vinegar creates a unique tangy flavor profile that perfectly balances the sweet frosting, making this Southern favorite a showstopper at any celebration.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 620 kcal

Equipment

  • Two 9-inch round cake pans
  • Parchment paper
  • Stand mixer or hand mixer
  • Large mixing bowls
  • Medium mixing bowls
  • Whisk
  • Rubber spatula
  • Offset spatula For frosting
  • Wire cooling racks
  • Measuring cups and spoons
  • Sifter or fine-mesh strainer

Ingredients
  

For the Cake

  • 2 1/2 cups cake flour 300g, sifted
  • 1 1/2 cups granulated sugar 300g
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 2 tablespoons natural cocoa powder not Dutch-processed
  • 1 1/2 cups vegetable oil 360ml
  • 1 cup buttermilk 240ml, room temperature
  • 2 large eggs room temperature
  • 2 tablespoons red gel food coloring
  • 1 teaspoon white vinegar
  • 1 teaspoon pure vanilla extract

For the Cream Cheese Frosting

  • 16 ounces cream cheese 450g, softened to room temperature
  • 1 cup unsalted butter 226g, softened to room temperature
  • 4 cups powdered sugar 480g, sifted
  • 2 teaspoons pure vanilla extract
  • 1/4 teaspoon fine sea salt

Instructions
 

  • Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans, line with parchment paper, and dust with flour.
  • In a large bowl, sift together cake flour, sugar, baking soda, salt, and cocoa powder. Whisk thoroughly to combine.
  • In a medium bowl, whisk together oil and buttermilk. Add eggs one at a time, then stir in red food coloring, vinegar, and vanilla until evenly distributed.
  • Pour wet ingredients into dry ingredients and mix on low speed until just combined, being careful not to overmix. Scrape down sides of bowl.
  • Divide batter evenly between prepared pans and smooth tops. Bake for 28-32 minutes until toothpick comes out with moist crumbs.
  • Cool cakes in pans for 10 minutes, then invert onto wire racks, remove parchment, and cool completely for 1-2 hours.
  • Beat cream cheese until smooth, add butter and beat until fluffy. Gradually add powdered sugar, then vanilla and salt, beating until smooth and creamy.
  • Place one cake layer on serving plate, spread with frosting, top with second layer. Apply thin crumb coat, refrigerate 20 minutes, then frost with remaining frosting.

Notes

  • Use room temperature ingredients for best results. Cold eggs and buttermilk won't incorporate smoothly into the batter.
  • Always use natural cocoa powder, not Dutch-processed, to maintain the red color and proper texture.
  • Gel food coloring is essential for vibrant color without adding extra liquid to the batter.
  • Don't overmix the batter - mix only until dry ingredients are just incorporated to avoid a tough, dense cake.
  • Cool cakes completely before frosting, or the frosting will melt and slide off.
  • Make buttermilk substitute: Mix 1 cup milk with 1 tablespoon vinegar or lemon juice, let sit 5-10 minutes.
  • Cake layers can be baked ahead, wrapped tightly in plastic wrap, and frozen for up to 3 months.
  • Store frosted cake in refrigerator for up to 5 days in an airtight container.
  • For red velvet cupcakes, divide batter among lined muffin tins and bake for 18-22 minutes.
  • If frosting is too soft, refrigerate for 15-20 minutes to firm up before using.

Nutrition

Serving: 1sliceCalories: 620kcalCarbohydrates: 68gProtein: 6gFat: 38gSaturated Fat: 16gPolyunsaturated Fat: 8gMonounsaturated Fat: 12gCholesterol: 95mgSodium: 380mgPotassium: 120mgFiber: 1gSugar: 52gVitamin A: 15IUCalcium: 8mgIron: 6mg
Keyword celebration cake, cream cheese frosting, layer cake, red velvet cake, southern dessert
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