Name: Red Velvet Cake: Easy Steps
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 6
Ingredients: 2 1/4 cups all-purpose flour; 2 cups granulated sugar; 1/4 cup unsweetened cocoa powder; 1 teaspoon baking soda; 1 teaspoon fine sea salt; 1/4 teaspoon ground cinnamon; 1/2 cup vegetable oil; 1 stick unsalted butter; 2 large eggs; 1 large egg yolk; 1 cup buttermilk; 1 tablespoon white vinegar; 1/2 tsp white vinegar; 3 teaspoons 3-4 red food coloring gel; 2 ounces cream cheese; 1 cup unsalted butter; 1 teaspoon vanilla extract; 1/4 teaspoon fine sea salt; 4 cups confectioners' sugar

I have fond memories of my grandmother’s kitchen, where the aroma of freshly baked cakes would fill the air. One of my favorite treats was her classic red velvet cake – a rich, velvety delight that always left me craving more. As I’ve grown older, I’ve experimented with many red velvet recipes, but none have quite captured the magic of my grandmother’s version. That is, until I perfected this authentic red velvet cake recipe.

This red velvet cake is a true Southern classic, with a soft, moist crumb and a tantalizing blend of chocolate, vanilla, and buttermilk flavors. The vibrant red color is the result of a carefully balanced combination of ingredients, including a touch of cocoa powder and a splash of red food coloring. Paired with a silky cream cheese frosting, this cake is a showstopper that’s sure to impress your family and friends.

Ingredients

For the Cake:

2 1/4 cups (279 g) all-purpose flour
2 cups (400 g) granulated sugar
1/4 cup (21 g) unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon fine sea salt
1/4 teaspoon ground cinnamon (optional)
1/2 cup (109 g) vegetable oil
1 stick (113 g) unsalted butter, melted
2 large eggs, at room temperature
1 large egg yolk, at room temperature
1 cup (240 ml) buttermilk, at room temperature
1 tablespoon white vinegar
1/2 cup (120 ml) hot coffee or boiling water
3-4 teaspoons red food coloring gel

For the Cream Cheese Frosting:

12 ounces (340 g) cream cheese, softened
1 cup (226 g) unsalted butter, softened
1 teaspoon vanilla extract
1/4 teaspoon fine sea salt
4 cups (480 g) confectioners’ sugar, sifted

Equipment

3 (8-inch) round cake pans
Parchment paper
Nonstick cooking spray
Stand mixer or hand mixer
Mixing bowls
Whisk
Spatula
Cake leveler or serrated knife (optional)
Offset spatula
Cake turntable (optional)

Step-by-Step Instructions

Prepare the Cake Batter:

Preheat the Oven and Prepare the Pans: Preheat your oven to 325°F (165°C). Grease the sides and bottom of three 8-inch round cake pans with nonstick cooking spray, then line the bottoms with parchment paper.
Make the Coffee Mixture: In a small bowl, whisk together the hot coffee (or boiling water) and cocoa powder. Set aside for 5 minutes to allow the cocoa to bloom.
Combine the Dry Ingredients: In a medium bowl, whisk together the flour, sugar, baking soda, salt, and cinnamon (if using).
Mix the Wet Ingredients: In a large bowl, whisk together the vegetable oil, melted butter, eggs, egg yolk, buttermilk, and white vinegar until well combined. Gradually whisk in the food coloring gel until the desired red color is achieved.
Incorporate the Dry Ingredients: Sift the dry ingredients into the wet ingredients in three additions, folding gently with a spatula after each addition until just combined. Slowly pour in the coffee mixture and fold until no dry pockets remain.
Bake the Cakes: Divide the batter evenly among the prepared cake pans. Tap the pans on the counter a few times to release any air bubbles. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then invert them onto a wire rack to cool completely.

Make the Cream Cheese Frosting:

Cream the Butter and Cream Cheese: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened cream cheese and butter on medium-high speed until light, fluffy, and completely smooth, about 2-3 minutes. Scrape down the sides and bottom of the bowl as needed.
Add the Vanilla and Salt: Mix in the vanilla extract and salt until well combined.
Incorporate the Powdered Sugar: With the mixer on low speed, gradually add the sifted powdered sugar, a cup at a time, beating until fully incorporated after each addition. Increase the speed to medium-high and beat for an additional 2-3 minutes, until the frosting is light and fluffy.

Assemble the Cake:

Level the Cake Layers: If the cake layers have domed tops, use a serrated knife or cake leveler to trim the tops, creating flat, even layers.
Fill and Frost the Cake: Place one cake layer on a serving plate or cake stand. Spread about 1 cup of the cream cheese frosting evenly over the top. Add the second layer and repeat the process. Top with the final cake layer.
Frost the Sides: Use an offset spatula to apply a thin layer of frosting around the sides of the cake, creating a crumb coat. Refrigerate the cake for 30 minutes to set the crumb coat.
Finish Frosting: Remove the cake from the refrigerator and use the remaining frosting to create a smooth, even layer around the sides and top of the cake. Use the offset spatula to create swirls or other decorative patterns on the frosting, if desired.

Plating and Presentation

This red velvet cake is a showstopper on its own, but you can enhance its presentation in a few ways:

Garnish the top of the cake with a light dusting of cocoa powder or a few fresh raspberries or edible flowers.
Use a cake turntable to create smooth, even frosting on the sides of the cake.
Serve slices on individual plates, drizzling a bit of raspberry or chocolate sauce around the edges for a pop of color.
For a more formal presentation, consider cutting the cake into smaller, bite-sized squares and arranging them on a platter.

This red velvet cake is a decadent treat, but it also provides a good source of calcium and a small amount of iron. The buttermilk and cream cheese frosting contribute to the cake’s rich, velvety texture and tangy flavor profile.

Chef’s Tips and Tricks

Use Room Temperature Ingredients: Ensure that your eggs, buttermilk, and other cold ingredients are at room temperature before beginning. This will help create a smooth, cohesive batter.
Measure Ingredients Precisely: Baking is a science, so it’s important to measure your ingredients accurately using a kitchen scale for best results.
Don’t Overmix the Batter: Be gentle when folding in the dry ingredients to prevent the development of gluten, which can lead to a tough, dense cake.
Chill the Cake Layers Before Frosting: Popping the cooled cake layers in the freezer for about an hour will make them easier to handle and frost.
Use a Cake Turntable: If you have access to a cake turntable, it can make the frosting process much smoother and more professional-looking.

Variations and Substitutions

Chocolate Cream Cheese Frosting: Replace 2 ounces of the cream cheese with 2 ounces of melted dark chocolate for a richer, more decadent frosting.
Ermine Frosting: For a traditional Southern-style frosting, try making an ermine frosting (also known as cooked flour frosting) instead of the cream cheese version.
Gluten-Free Red Velvet Cake: Substitute the all-purpose flour with a high-quality gluten-free flour blend. You may need to adjust the baking time slightly.
Vegan Red Velvet Cake: Replace the eggs, buttermilk, and butter with vegan-friendly alternatives, such as flax eggs, plant-based milk, and vegan butter.

Storage and Reheating

Storing the Cake: Keep the unfrosted cake layers wrapped in plastic wrap at room temperature for up to 4 days or in the freezer for up to 2 months. Frosted cakes can be stored in the refrigerator, covered, for up to 5 days.
Reheating: If the cake has been refrigerated, allow it to come to room temperature before serving for the best texture and flavor. You can also gently warm individual slices in the microwave for 10-15 seconds.

Serving Suggestions

This red velvet cake pairs beautifully with a variety of beverages, from a classic glass of cold milk to a rich, frothy cappuccino. For a festive touch, consider serving it alongside a scoop of vanilla ice cream or a drizzle of chocolate or caramel sauce.

Recipe Origin and History

The origins of red velvet cake can be traced back to the late 19th century, when the use of cocoa powder and food coloring became more widespread in baking. The cake’s distinctive red hue was originally achieved through the chemical reaction between the cocoa, buttermilk, and vinegar, which would create a natural reddish tint.

Over time, the recipe evolved, and the use of red food coloring became more common to achieve the vibrant red color we associate with red velvet today. This classic Southern dessert gained popularity throughout the 20th century, becoming a staple at weddings, holidays, and special occasions.

Conclusion

Whether you’re baking for a special occasion or simply treating yourself, this red velvet masterpiece is a recipe you’ll want to keep in your repertoire for years to come.

So, preheat your oven, gather your ingredients, and get ready to create a dessert that will have your family and friends raving. Enjoy!

Print Recipe

Intermediate