If you’re searching for a dessert that combines elegance, rich flavor, and that unforgettable pop of bright red, look no further than this Classic Red Velvet Cake Recipe. It’s a timeless favorite for a reason: moist, tender cake layers infused with subtle cocoa and a hint of tang from buttermilk, all embraced by luxurious cream cheese frosting. Every bite is a perfect balance of sweetness and texture that will have you swooning and eager to share this beauty with friends and family.
Ingredients You’ll Need
Gathering these simple yet essential ingredients is the first step toward creating a cake that tastes as incredible as it looks. Each component plays a vital role—from the rich cream cheese and creamy butter in the frosting to the tangy buttermilk enhancing the cake’s moist crumb, and of course, that iconic red food coloring that gives this recipe its signature allure.
- 2 1/2 cups all-purpose flour: This provides the structure for your cake; be sure to measure accurately for the perfect crumb.
- 1 1/2 cups granulated sugar: Adds sweetness that balances the cocoa and buttermilk acidity.
- 1 teaspoon baking soda: Acts as a leavening agent to give the cake a light, airy texture.
- 1 teaspoon salt: Enhances the flavors and prevents the sweetness from becoming overpowering.
- 1 teaspoon cocoa powder (unsweetened): Just enough to add depth and that subtle chocolate note unique to red velvet.
- 1 cup vegetable oil: Keeps the cake incredibly moist without weighing it down.
- 1 cup buttermilk (room temperature): Adds tender moisture and a slight tang that elevates flavor complexity.
- 2 large eggs (room temperature): Bind ingredients together and add richness.
- 2 tablespoons red food coloring: The star ingredient for the Classic Red Velvet Cake Recipe’s eye-catching color.
- 1 teaspoon vanilla extract: Provides warmth and rounds out the flavor.
- 1 teaspoon white vinegar: Reacts with baking soda to help the cake rise and keeps the crumb tender.
- 16 oz cream cheese (softened): The base of the luscious frosting that complements the cake perfectly.
- 1/2 cup unsalted butter (softened): Adds richness and smoothness to the frosting.
- 4 cups powdered sugar: Sweetens and thickens the frosting for spreading and decorating.
- 1 teaspoon vanilla extract: Infuses extra flavor into the frosting.
- Pinch of salt: Balances sweetness and enhances overall frosting flavor.
How to Make Classic Red Velvet Cake Recipe
Step 1: Prepare the Cake Batter
Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure the cakes release easily after baking.
Step 2: Mix the Dry Ingredients
In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. Sifting helps break up any lumps, ensuring a smooth batter and even texture in the final cake.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar until the mixture is smooth and fully blended. This colorful, flavorful mix is what makes the Classic Red Velvet Cake Recipe so distinct.
Step 4: Blend Wet and Dry Ingredients
Gradually add the wet ingredients to the dry ones, mixing gently until just combined. Be careful not to overmix, as it can make the cake dense and tough. Your batter should be smooth with a rich red hue.
Step 5: Bake the Cake Layers
Divide the batter evenly into the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. The aroma of the baking cake alone will have you counting down the minutes!
Step 6: Cool the Cakes
Allow the cakes to cool in their pans for 10 minutes before gently transferring them to a wire rack. Cooling completely is crucial before frosting to prevent melting and sliding.
Step 7: Make the Cream Cheese Frosting
In a large bowl, beat the softened cream cheese and butter until silky smooth. Slowly add the powdered sugar and continue beating until the frosting is fluffy and luscious. Stir in vanilla extract and a pinch of salt to enhance flavor and balance sweetness.
Step 8: Assemble the Cake
Place one cake layer on your serving plate and spread a generous layer of frosting on top. Carefully add the second cake layer, then cover the entire cake with the remaining frosting. Use a spatula to smooth it for a polished, classic look that’s sure to impress.
How to Serve Classic Red Velvet Cake Recipe
Garnishes
To elevate this cake’s presentation, consider garnishing with freshly shaved white chocolate, edible rose petals, or a sprinkle of finely chopped pecans. These subtle touches add texture and visual appeal that make serving this cake feel extra special.
Side Dishes
Classic Red Velvet Cake Recipe is decadent on its own, but pairing it with a scoop of vanilla bean ice cream or fresh berries adds a refreshing contrast that balances the richness. Coffee or a smooth latte also make perfect companions for this dessert.
Creative Ways to Present
For a fun twist, serve individual cake slices in clear dessert cups layered with frosting and fresh raspberries, creating an elegant trifle effect. Alternatively, turn the cake into cupcakes for gatherings—they bake up beautifully with the same great flavor.
Make Ahead and Storage
Storing Leftovers
Once fully frosted, store any leftover cake in an airtight container in the refrigerator to keep the cream cheese frosting fresh. It will stay delicious for up to 4 days.
Freezing
You can freeze this cake by wrapping individual unfrosted layers tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before frosting and assembling for fresh taste and texture.
Reheating
Since this cake is best enjoyed chilled or at room temperature, avoid reheating. If preferred warm, have a small slice at room temperature or pair it with a warm beverage for contrast without altering its delicate texture.
FAQs
Can I substitute the red food coloring?
Yes! While red food coloring gives the classic look, you can use natural alternatives like beet juice, but it may slightly change the flavor and shade.
What if I don’t have buttermilk?
You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes before using.
Why does the recipe include vinegar?
Vinegar reacts with the baking soda to help the cake rise and tenderizes the crumb, contributing to a soft texture.
How do I prevent the cake from drying out?
Be careful not to overbake and store it properly, wrapped or in an airtight container, to retain moisture.
Can I make this recipe gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free blend, but results may vary slightly in texture.
Final Thoughts
This Classic Red Velvet Cake Recipe is one of those timeless desserts that never fails to delight and impress. Whether it’s a special celebration or simply a reason to treat yourself, I encourage you to dive in and bake this gorgeous, indulgent cake. Once you do, it’ll quickly become a cherished favorite worthy of any occasion.
