The Ultimate Red Velvet Cake Recipe: Easy to Make, Delicious to Eat: If you’re looking for the ultimate Red Velvet Cake recipe, you’ve come to the right place! This cake is soft, moist, and fluffy, with a rich yet subtle chocolate flavor, thanks to a perfect blend of cocoa powder, buttermilk, and vinegar.
The Ultimate Red Velvet Cake Recipe: Easy to Make, Delicious to Eat
The striking red color and creamy, tangy cream cheese frosting make it a showstopper for any occasion. Whether it’s for a birthday, Christmas, Valentine’s Day, or any celebration, this classic red velvet cake will impress everyone!
Why You’ll Love This Cake
- Soft & Moist – The combination of buttermilk, sour cream, and oil makes this cake incredibly tender.
- Perfectly Balanced Flavor – A hint of cocoa with tangy buttermilk creates the signature red velvet taste.
- Creamy Frosting – Smooth and rich cream cheese frosting pairs beautifully with the cake layers.
- Festive & Elegant – The bright red color makes it perfect for special occasions.
- Easy to Make – Simple ingredients and easy-to-follow steps ensure a perfect bake every time.
Ingredients You’ll Need
For the Cake
- 300 g all-purpose flour
- 300 g granulated sugar
- 2 tablespoon unsweetened Dutch cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 165 g buttermilk
- 180 g sour cream
- 110 g vegetable oil
- 2 large eggs
- 2 teaspoon white vinegar
- 2 teaspoon vanilla extract
- 1 teaspoon red gel food coloring (or more, depending on brand)
For the Cream Cheese Frosting
- 300 g butter (cubed, at room temperature)
- 150 g full-fat cream cheese
- ¾ teaspoon vanilla bean paste
- 540 g powdered sugar (sifted)
Step-by-Step Instructions
1. Prepare the Cake Batter
- Preheat your oven to 170ºC (340ºF).
- Line two 8-inch (20 cm) round cake pans with parchment paper.
- In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix well.
- In another bowl, whisk together buttermilk, sour cream, vegetable oil, eggs, vinegar, vanilla extract, and red food coloring.
- Slowly pour the wet ingredients into the dry ingredients, stirring gently until smooth and lump-free.
2. Bake the Cake
- Divide the batter evenly between the prepared cake pans.
- Bake for 28-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 5 minutes, then carefully remove them and place on a wire rack to cool completely.
3. Make the Cream Cheese Frosting
- Take the butter and cream cheese out of the fridge 10 minutes before starting.
- Using a stand mixer with a paddle attachment, beat the butter on high speed for 5 minutes. Scrape the sides and mix again for 2 minutes.
- Add the vanilla bean paste and cream cheese, and mix for 1 minute on medium speed.
- Gradually add the sifted powdered sugar in two parts, mixing on low speed until fully incorporated.
- Scrape down the sides and mix on high for 2 more minutes.
- Using a spatula, gently fold the frosting to remove air bubbles for a smooth finish.
4. Assemble the Cake
- Level the cake layers: Use a serrated knife to trim the tops of the cakes for an even surface. Save the scraps for decoration.
- Place one cake layer on a serving plate or cake board.
- Spread a generous amount of cream cheese frosting evenly over the layer.
- Place the second cake layer on top and apply a thin crumb coat all over. Refrigerate for 15 minutes to set.
- Add the remaining frosting and smooth it out with an offset spatula.
- For decoration, crumble the cake scraps and sprinkle them on top or around the sides.
Storage Tips
- Store the cake in an airtight container in the fridge for up to 3 days.
- Before serving, let it sit at room temperature for 30 minutes to soften.
Baking Tips for the Best Red Velvet Cake
Use a Kitchen Scale
Measuring ingredients by weight ensures accuracy and perfect texture.
Don’t Overmix the Batter
Overmixing can make the cake dense. Stir just until the ingredients are combined.
Use the Right Baking Pan
- Aluminum pans bake more evenly, giving a soft, moist cake.
- Dark-colored pans absorb more heat, leading to a darker crust and potentially drier cake.
Nutrition
- Calories: 718kcal
- Carbohydrates: 92g
- Protein: 6g
- Fat: 38g
- Saturated Fat: 20g
- Polyunsaturated Fat: 4g
- Monounsaturated Fat: 11g
- Trans Fat: 2g
- Cholesterol: 103mg
- Sodium: 550mg
- Potassium: 100mg
- Fiber: 1g
- Sugar: 71g
- Vitamin A: 926IU
- Vitamin C: 0.3mg
- Calcium: 65mg
- Iron: 2mg
This Red Velvet Cake is a true classic, offering a rich, moist texture and perfectly balanced flavor. The buttermilk and cocoa give it a unique taste, while the cream cheese frosting adds a luscious finish. Whether it’s for a birthday, Christmas, or Valentine’s Day, this cake is guaranteed to impress! Follow these simple steps, and you’ll have a bakery-quality red velvet cake right at home.
FAQ’s
1. What makes red velvet cake different from regular chocolate cake?
Red velvet cake has a mild chocolate flavor but is distinct due to the combination of buttermilk, vinegar, and cocoa powder, which gives it a slight tangy taste. The red food coloring gives it its signature color, and it is traditionally paired with cream cheese frosting.
2. Can I make red velvet cake without food coloring?
Yes! While food coloring gives the cake its classic red color, you can skip it. The cake will have a natural light brown or reddish-brown shade due to the reaction between cocoa powder, buttermilk, and vinegar. Alternatively, you can use beetroot powder as a natural dye.
3. Why do I need vinegar in red velvet cake?
Vinegar reacts with baking soda and buttermilk, helping the cake rise and become soft and fluffy. It also enhances the tangy flavor, which is key to red velvet cake.
4. Can I use regular milk instead of buttermilk?
No, buttermilk is essential for the unique taste and texture of red velvet cake. If you don’t have buttermilk, you can make a substitute by mixing 165 g of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.