Red Velvet Cake is more than just a dessert; it’s a culinary legend, instantly recognizable by its striking deep red hue, subtle chocolate flavor, and famously paired tangy cream cheese frosting. Originating in the American South, this cake has charmed generations with its unique blend of cocoa, buttermilk, and vinegar, which traditionally reacts to enhance the red color and creates an incredibly tender, moist crumb. Each slice is an elegant experience, offering a perfect balance of mild chocolate and the sweet-yet-tart cream cheese, making it a beloved choice for holidays, celebrations, or any occasion that calls for a truly special treat. It’s a cake that embodies both visual appeal and exquisite taste, promising a slice of pure indulgence.
Contents
Detailed Ingredients
For the Red Velvet Cake:
- Dry Ingredients:
- 2 ½ cups (300g) all-purpose flour, sifted
- 1 ½ cups (300g) granulated sugar
- 1 tablespoon unsweetened cocoa powder (natural, not Dutch-processed)
- 1 teaspoon baking soda
- ½ teaspoon salt
- Wet Ingredients:
- 1 cup (226g) unsalted butter, softened
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup (240ml) buttermilk, room temperature
- 1 tablespoon white vinegar (distilled white vinegar)
- 2 tablespoons (30ml) red food coloring (liquid or gel for intense color)
For the Cream Cheese Frosting:
- Dairy & Fats:
- 8 oz (1 block) full-fat cream cheese, softened
- ½ cup (113g) unsalted butter, softened
- Sweetener:
- 3-4 cups (360-480g) powdered sugar (confectioners’ sugar), sifted
- Flavor Enhancer:
- 1 teaspoon vanilla extract
- Pinch of salt
Step-by-Step Instructions
Part 1: Prepare the Red Velvet Cake
- Preheat Oven & Prep Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line the bottoms with parchment paper rounds.
- Combine Dry Ingredients: In a large bowl, whisk together the sifted all-purpose flour, granulated sugar, cocoa powder, baking soda, and salt. Set aside.
- Cream Butter & Sugar: In a separate large bowl, using an electric mixer (stand mixer with paddle attachment or hand mixer), beat the softened butter on medium speed until light and fluffy, about 2-3 minutes. Gradually add the granulated sugar, beating until well combined and fluffy.
- Add Eggs & Vanilla: Beat in the eggs, one at a time, incorporating each fully before adding the next. Stir in the vanilla extract.
- Combine Buttermilk & Vinegar: In a small bowl, whisk together the buttermilk and white vinegar. Stir in the red food coloring until evenly blended. (Using gel food coloring provides a more vibrant color with less liquid).
- Alternate Wet & Dry: With the mixer on low speed, gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk mixture in two additions, beginning and ending with the dry ingredients. Mix until just combined and smooth, being careful not to overmix. Scrape down the sides of the bowl as needed.
- Pour & Bake: Divide the batter evenly between the two prepared cake pans. Bake for 28-32 minutes, or until a wooden skewer inserted into the center of the cakes comes out with only a few moist crumbs attached.
- Cool: Let the cakes cool in their pans on a wire rack for 10-15 minutes. Then, invert the cakes onto the wire rack, remove the pans, and gently peel off any parchment paper. Let the cakes cool completely before frosting (at least 1-2 hours, or chill briefly).
Part 2: Prepare the Cream Cheese Frosting
- Cream Cheese & Butter: In a large mixing bowl, using an electric mixer, beat the softened cream cheese and softened unsalted butter together on medium speed until very smooth and creamy, about 2-3 minutes. Ensure there are no lumps.
- Add Vanilla & Salt: Beat in the vanilla extract and a pinch of salt.
- Add Powdered Sugar: Gradually add the sifted powdered sugar, 1 cup at a time, beating on low speed until combined, then increase to medium-high until light and fluffy. If you prefer a stiffer frosting, use 4 cups of powdered sugar; for a slightly softer frosting, use 3-3.5 cups.
- Beat Until Fluffy: Continue beating for another 2-3 minutes until the frosting is light, airy, and spreadable. Be careful not to overbeat, as this can make the frosting too thin.
Part 3: Assemble and Frost the Cake
- Level Cakes (Optional): If your cake layers have domed tops, use a serrated knife to carefully level them, creating flat surfaces for easier stacking.
- Crumb Coat (Optional but recommended): Place one cake layer on a serving plate or cake stand. Spread a thin layer of cream cheese frosting evenly over the top. Place the second cake layer on top. Apply a very thin layer of frosting all over the entire cake (top and sides) to “trap” any loose crumbs. This is called a crumb coat.
- Chill Crumb Coat: Chill the cake in the refrigerator for 15-20 minutes to set the crumb coat. This makes the final frosting much cleaner.
- Final Frosting: Apply the remaining cream cheese frosting to the top and sides of the chilled cake, spreading it evenly and decoratively as desired.
- Garnish (Optional): For a traditional look, you can decorate with leftover cake crumbs (from leveling the cakes), fresh berries, or chocolate shavings.
- Chill & Serve: Chill the finished cake for at least 30 minutes to allow the frosting to set. Store leftover cake in the refrigerator but bring to room temperature for the best flavor and texture before serving.
Tips, Variations, and Storage
- Room Temperature Ingredients: Ensure butter, eggs, and especially buttermilk and cream cheese are at room temperature. This is key for a smooth batter and lump-free frosting.
- Sift Dry Ingredients: Sifting flour and powdered sugar is crucial for a light cake and smooth frosting.
- Buttermilk & Vinegar: Don’t skip these! They contribute to the tender crumb and react with the baking soda to help activate the cocoa powder’s red pigments (though modern food coloring is usually responsible for the vibrant color).
- Gel Food Coloring: For the most vibrant red color, use gel food coloring. It’s more concentrated than liquid.
- Don’t Overmix: Overmixing the cake batter can develop too much gluten, resulting in a tough cake. Mix until just combined.
- Variations:
- Cupcakes: This recipe can easily be adapted for cupcakes. Bake for 18-22 minutes.
- Bundt Cake: Bake in a well-greased and floured Bundt pan for 50-60 minutes.
- Chocolate Ganache Drizzle: Drizzle a thin layer of chocolate ganache over the top of the frosted cake for added indulgence.
- Spice Boost: A pinch of cinnamon or nutmeg can be added to the dry ingredients for a subtle warming spice.
- Storage: Red Velvet Cake with cream cheese frosting must be stored in an airtight container in the refrigerator for up to 4-5 days. It’s best served at room temperature for optimal flavor and texture, so remove it from the fridge about 30-60 minutes before serving.
- Freezing: The unfrosted cake layers can be wrapped tightly in plastic wrap and then foil and frozen for up to 2-3 months. Thaw in the refrigerator before frosting. Frosted cake can also be frozen for shorter periods (up to 1 month), well-wrapped.
Pairings
- Coffee & Tea: A classic pairing! A rich coffee (espresso, latte, or a dark roast), or a strong black tea (like English Breakfast or Darjeeling) will beautifully complement the cake’s sweetness.
- Milk: A cold glass of milk is a simple and perfect accompaniment that cuts through the richness.
- Dessert Wine: A slightly sweet sparkling wine (like a Moscato d’Asti), a sweet Sherry, or even a Banyuls (a French fortified wine) can enhance the experience.
- Spirits: A small pour of a good bourbon or a vanilla-infused liqueur would make for a sophisticated pairing.
- Accompaniments: The cake is rich enough on its own, but a side of fresh berries (especially raspberries or strawberries) or a light dollop of unsweetened whipped cream can add freshness and a contrasting texture.
Quick Info
- Prep Time: 30 minutes
- Cook Time: 28-32 minutes
- Cool Time: 1-2 hours
- Chill Time: 15-30 minutes (crumb coat + final chill)
- Total Time: Approximately 2.5 – 3.5 hours (active + cooling/chilling)
- Servings: 10-12 slices
- Cuisine: American / Southern
