The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Red Velvet Cake Recipe: Classic Elegance in Every Slice
There’s something about red velvet cake that makes it feel special. It’s not just the bold crimson color or the creamy frosting—it’s the way it brings a sense of celebration to the table. Whether it’s a birthday, holiday, or just a weekend treat, this cake always makes people pause for a moment, take a breath, and smile before the first bite.
I remember the first time I made red velvet cake for a friend’s engagement. The room went quiet as people tasted it—then came the compliments. That’s when I knew: red velvet isn’t just a dessert; it’s an experience. The cake is tender, slightly tangy, and just sweet enough. And when you pair it with a silky cream cheese frosting? Perfection.
Let’s bring that magic into your kitchen.
A Little Background on Red Velvet
Red velvet cake first rose to fame in the early 20th century, with recipes circulating in American cookbooks as early as the 1920s. Its popularity skyrocketed when the Waldorf-Astoria Hotel in New York City began serving it as their signature dessert.
The cake’s original deep red hue was a natural result of non-Dutched cocoa reacting with acidic ingredients like buttermilk and vinegar. As cocoa processing methods changed, bakers began adding red food coloring to maintain its signature shade. Today, red velvet cake remains a timeless favorite for special occasions.
Recipe Snapshot
| Category | Details |
| Yield | 1 two-layer 9″ cake |
| Serving Size | 1 slice |
| Prep Time | 25 minutes |
| Cook Time | 30 minutes |
| Total Time | 1 hour |
| Calories per Serving | ~430 calories |
| Primary Cooking Method | Baking |
| Cooling Time | 1 hour |
| Occasion | Celebrations, Holidays |
| Diet Type | Vegetarian |
| Storage Note | Best kept refrigerated |
Calories are approximate and may vary depending on exact ingredients used.
Red Velvet Cake Recipe
Course: CakesCuisine: AmericanDifficulty: MediumServings
12
servingsPrep Time
25
minutesBake Time
30
minutesCalories
430
kcalThis red velvet cake is light yet rich, with a subtle cocoa flavor and a moist crumb. The buttermilk and vinegar create a tender texture, while the classic cream cheese frosting provides a smooth, tangy finish that complements the cake perfectly.
Ingredients You’ll Need
- For the Cake:
2 1/2 cups (310g) all-purpose flour
1 1/2 cups (300g) granulated sugar
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon unsweetened cocoa powder (natural, not Dutch-processed)
1 1/2 cups (360ml) vegetable oil
1 cup (240ml) buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons (30ml) red food coloring (liquid or gel-based)
1 teaspoon white vinegar
2 teaspoons vanilla extract
- For the Cream Cheese Frosting:
8 oz (225g) full-fat cream cheese, softened
1/2 cup (115g) unsalted butter, softened
4 cups (480g) powdered sugar, sifted
2 teaspoons vanilla extract
Pinch of salt (optional, to balance sweetness)
Directions
- Preheat Oven and Prepare Pans
Preheat oven to 350°F (177°C). Grease and flour two 9-inch cake pans or line bottoms with parchment rounds. This prevents sticking and ensures clean removal. - Whisk Dry Ingredients
In a large mixing bowl, sift together flour, sugar, baking soda, salt, and cocoa powder. This ensures even distribution and removes any lumps. - Combine Wet Ingredients
In another bowl, mix oil, buttermilk, eggs, food coloring, vinegar, and vanilla. Whisk until well blended. Use gel food coloring for more vibrant color and less liquid dilution. - Mix the Batter
Add the wet ingredients to the dry and mix just until smooth. Avoid overmixing to keep the cake soft and fluffy. - Divide and Bake
Pour batter evenly into prepared pans. Bake for 28–30 minutes or until a toothpick inserted into the center comes out clean. Rotate pans halfway through for even baking. - Cool the Cakes
Let cakes cool in pans for 10 minutes before transferring to a wire rack. Allow to cool completely (about 1 hour) before frosting. - Make the Cream Cheese Frosting
Beat cream cheese and butter until smooth and fluffy. Gradually add powdered sugar. Mix in vanilla extract and salt. If frosting is too stiff, add a tablespoon of milk. - Assemble and Frost
Place the first cake layer on a serving plate. Add a layer of frosting, then top with the second cake. Apply a crumb coat and refrigerate for 20 minutes before final frosting. Smooth the sides and top using an offset spatula.
Notes
- Bake Ahead: You can bake the cake layers 1–2 days in advance. Wrap in plastic and store at room temperature.
- Freeze Layers: Fully cool and freeze cake layers for up to 2 months. Thaw overnight in the fridge.
- Frosting: Make frosting up to 3 days ahead and refrigerate. Bring to room temperature and re-whip before using.
Tools & Equipment Checklist
- Two 9-inch round cake pans
- Parchment paper
- Stand mixer or hand mixer
- Mixing bowls
- Rubber spatula
- Wire cooling rack
- Offset spatula or icing knife
- Measuring cups and spoons
- Cake leveler or serrated knife (optional for leveling layers)
Storage Instructions
- Store frosted cake in the refrigerator for up to 4 days. Keep it covered to prevent drying.
- Bring cake to room temperature for 30–45 minutes before serving for best texture.
- Leftovers can be frozen for up to 1 month. Slice and wrap each piece individually.
Extra Tips for the Best Results
- Use a kitchen scale to measure flour correctly and avoid a dense cake.
- Use room temp ingredients for better emulsion and texture.
- Trim domed cake tops for a level stack and cleaner frosting.
- Use a cake turntable for smooth, professional-looking frosting.
Frequently Asked Questions
Can I use natural food coloring?
Yes! Beetroot powder or juice can add a red tint naturally, but it may affect flavor and intensity.
Can I make this cake gluten-free?
Yes, use a 1:1 gluten-free baking flour with xanthan gum for best results.
What’s the difference between red velvet and chocolate cake?
Red velvet has a lighter cocoa flavor and uses acidic ingredients like buttermilk and vinegar for a unique texture and tang.
Ingredient Notes: Buttermilk & Cocoa Powder Matter
- Buttermilk: Use real buttermilk for its acidity and rich flavor. If unavailable, mix 1 tbsp vinegar or lemon juice into 1 cup milk.
- Cocoa Powder: Stick to natural (not Dutch-processed) cocoa powder to ensure proper leavening with baking soda and vinegar.
Serving Suggestions
Red velvet cake is great as-is, but you can serve it with:
- Fresh strawberries or raspberries
- White chocolate curls on top
- A scoop of vanilla ice cream on the side
- Crumbled red velvet cake trimmings as decoration
Final Thoughts
Red velvet cake delivers nostalgic charm with every bite. Its luxurious texture, delicate flavor, and eye-catching appearance make it the perfect dessert for celebrations or cozy weekends. Once you master this easy recipe, it’ll become one of your go-to crowd-pleasers. Enjoy baking—and sharing—the joy of red velvet!
