If you have ever dreamed of the perfect balance between a rich, tender crumb and a creamy, tangy frosting, look no further than The Ultimate Red Velvet Cake Recipe. This cake is a celebration of classic flavors with a velvety texture, stunning deep red color, and just the right hint of cocoa, all wrapped up in a luscious cream cheese frosting that’s simply irresistible. Whether you’re baking for a special occasion or just craving a truly spectacular dessert, this recipe hits every note beautifully and will quickly become your go-to red velvet cake.
Ingredients You’ll Need
The joy of The Ultimate Red Velvet Cake Recipe starts with a handful of simple, pantry-friendly ingredients that each play a crucial role in achieving its iconic taste, texture, and signature hue. From the cocoa powder that adds a subtle chocolate kick, to the buttermilk that keeps the crumb moist and tender, every item on the list is essential for perfection.
- 2 1/2 cups all-purpose flour: Provides the structure to hold the cake’s delicate crumb.
- 1 1/2 cups granulated sugar: Sweetens the batter while helping with moisture retention.
- 1 tsp baking soda: Acts as a leavening agent to give the cake lightness.
- 1 tsp salt: Balances the sweetness and enhances other flavors.
- 1 tbsp cocoa powder (unsweetened): Offers a mild chocolate flavor without overwhelming the cake.
- 1 1/2 cups vegetable oil: Keeps the cake moist and tender with a neutral flavor.
- 1 cup buttermilk, room temperature: Adds acidity to activate the baking soda and tenderize the crumb.
- 2 large eggs, room temperature: Bind the ingredients and add richness to the cake.
- 2 tbsp red food coloring (liquid or gel): Gives the cake its iconic, eye-catching red color.
- 1 tsp vanilla extract: Enhances all the flavors with a warm, aromatic note.
- 1 tsp white vinegar: Reacts with the baking soda to help the cake rise and boost the tangy flavor.
- 1 (8 oz) package cream cheese, softened: The star of the frosting for creamy tanginess.
- 1/2 cup unsalted butter, softened: Adds richness and smooth texture to the frosting.
- 4 cups powdered sugar: Sweetens and thickens the frosting perfectly.
- 1 tsp vanilla extract (for frosting): Deepens the frosting’s flavor.
- 1-2 tbsp heavy cream: Adjusts frosting consistency for spreading or piping.
How to Make The Ultimate Red Velvet Cake Recipe
Step 1: Preheat the Oven
Start by setting your oven to 350°F (175°C). This ensures the perfect baking temperature for your cake layers. Grease and flour two 9-inch round cake pans, or use parchment paper to line them for easy removal. Proper preparation here helps the cake layers come out clean and intact.
Step 2: Prepare the Cake Batter
In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder. This dry mixture forms the base of your batter, giving texture and flavor. In a separate bowl, combine the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar. Whisk these wet ingredients thoroughly until smooth and fully blended. The red food coloring isn’t just for looks; it’s what brings this cake’s identity to life.
Step 3: Combine Wet and Dry Ingredients
Carefully add the wet mixture into the dry ingredients gradually, mixing just until combined. This gentle mixing prevents overworking the batter, which could make your cake dense instead of tender. The batter should be smooth and vibrantly red, ready for baking.
Step 4: Bake the Cake
Divide the batter evenly between your two prepared pans and place them in the oven. Bake for about 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. After baking, let your cakes cool for 10 minutes in the pans, then carefully transfer them to a wire rack to cool completely—this step is crucial before frosting.
Step 5: Prepare the Cream Cheese Frosting
In a large bowl, beat the softened cream cheese and butter together until velvety smooth. Slowly add in the powdered sugar, about a cup at a time, beating well after each addition until luscious and creamy. Stir in the vanilla extract and 1 tablespoon of heavy cream, and evaluate the frosting’s thickness—add more cream if needed to reach your perfect spreading consistency. This frosting is what truly elevates the cake into a dessert experience.
Step 6: Assemble the Cake
Once your cake layers are completely cooled, place one layer on your serving plate and generously frost the top. Carefully set the second layer on top, then cover the entire cake with the remaining frosting, smoothing it elegantly around the sides. For a final touch, sprinkle with extra cake crumbs or some red velvet shavings for that wow factor.
How to Serve The Ultimate Red Velvet Cake Recipe
Garnishes
Adding garnishes can turn your beautiful cake into a showstopper. Classic choices like red velvet crumbs, white chocolate curls, or fresh berries complement the flavors and add a pop of texture. A light dusting of cocoa powder or a drizzle of chocolate ganache also amps up the indulgence. These touches make every slice even more inviting.
Side Dishes
Serve your Ultimate Red Velvet Cake with lightly whipped cream or a scoop of vanilla bean ice cream to balance its richness. Fresh fruit like strawberries or raspberries adds a refreshing contrast. For an elegant pairing, a cup of hot coffee or a glass of milk works beautifully to round out the experience.
Creative Ways to Present
Why not get a bit playful? Turn The Ultimate Red Velvet Cake Recipe into cupcakes for bite-sized treats or layer it in a trifle dish with alternating cream cheese frosting and cake cubes for a stunning dessert centerpiece. You can also pipe the frosting into rosettes or use colorful piping tips to create festive designs that make your cake perfect for any celebration.
Make Ahead and Storage
Storing Leftovers
The Ultimate Red Velvet Cake Recipe tastes just as wonderful the next day. Store leftover cake tightly covered in the refrigerator to keep the frosting fresh and the cake moist. Use a cake dome or airtight container to prevent your cake from absorbing fridge odors or drying out.
Freezing
This cake freezes beautifully. Wrap individual cake layers or the fully assembled cake tightly in plastic wrap and aluminum foil to avoid freezer burn. When ready to enjoy, thaw the cake overnight in the refrigerator. The texture and flavor hold up well, making it perfect for prepping ahead of parties or celebrations.
Reheating
Since this cake is best served chilled or at room temperature, reheating is generally not needed. If frozen, just allow it to thaw gradually in the fridge. For a slight warm touch, let slices sit at room temperature for about 30 minutes before serving to soften the frosting and enhance flavors.
FAQs
Can I use natural food coloring instead of artificial food coloring?
Absolutely! Natural options like beet juice or powder can provide beautiful red hues, though the color might be a bit more muted. Just keep in mind they may slightly influence the flavor and color intensity compared to synthetic dyes.
What if I don’t have buttermilk on hand?
You can easily make a buttermilk substitute by mixing 1 tablespoon of white vinegar or lemon juice with 1 cup of milk. Let it sit for 5–10 minutes before using it in your batter. This preserves the acidity needed for that tender crumb and reaction with baking soda.
How do I prevent my frosting from being too runny?
If your cream cheese frosting seems too loose, add more powdered sugar a little at a time until you reach the desired thickness. Alternatively, chilling the frosting for 15-20 minutes before spreading can help it firm up nicely.
Can I make this recipe into cupcakes?
Yes! The batter works wonderfully for cupcakes. Bake in lined muffin tins at 350°F for about 18–22 minutes. Keep an eye on them to avoid overbaking, and frost as you would the cake for perfectly portable treats.
Why does this recipe include vinegar?
White vinegar reacts chemically with baking soda to create tiny bubbles that help the cake rise and keep it light. It also enhances the cake’s subtle tang, complementing the cream cheese frosting beautifully.
Final Thoughts
There truly is something magical about The Ultimate Red Velvet Cake Recipe. Whether you’re baking it for a holiday, birthday, or simply because you deserve a sweet reward, this cake delivers elegance, nostalgia, and incredible flavor all in one slice. I can’t wait for you to try it and make it a star in your kitchen too!
Print
The Ultimate Red Velvet Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Ultimate Red Velvet Cake is a classic, moist, and tender layered cake with a vibrant red hue and a hint of cocoa, topped with a smooth and creamy homemade cream cheese frosting. Perfect for celebrations or any special occasion, this recipe guides you through each step to achieve a bakery-quality cake at home.
Ingredients
Cake Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tsp baking soda
- 1 tsp salt
- 1 tbsp cocoa powder (unsweetened)
- 1 1/2 cups vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tbsp red food coloring (liquid or gel)
- 1 tsp vanilla extract
- 1 tsp white vinegar
Frosting Ingredients
- 1 (8 oz) package cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 1–2 tbsp heavy cream (to adjust frosting consistency)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to ensure the cakes don’t stick.
- Prepare the Cake Batter: In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder. In another bowl, whisk the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar until the mixture is smooth and well combined.
- Combine Wet and Dry Ingredients: Gradually add the wet mixture into the dry ingredients, mixing gently until just combined. Avoid overmixing to keep the cake tender and airy.
- Bake the Cake: Divide the batter evenly between the two prepared cake pans. Place them in the preheated oven and bake for 30-35 minutes. Check doneness by inserting a toothpick into the center; it should come out clean. Let the cakes cool in their pans for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the Cream Cheese Frosting: In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add powdered sugar, one cup at a time, beating after each addition. Stir in the vanilla extract and 1 tablespoon of heavy cream. Adjust the frosting consistency with more heavy cream, a teaspoon at a time, until it’s spreadable.
- Assemble the Cake: Once the cakes are completely cool, place one layer on a serving plate and generously spread frosting on top. Place the second layer over it and frost the top and sides of the entire cake evenly.
- Serve: Optionally, decorate the top with extra cake crumbs or red velvet shavings for a decorative finish. Slice and serve to enjoy the ultimate red velvet experience!
Notes
- Use room temperature ingredients (eggs, buttermilk, cream cheese, butter) for better mixing and texture.
- If you don’t have buttermilk, substitute with 1 cup milk plus 1 tbsp vinegar or lemon juice, let sit for 5 minutes before using.
- Red food coloring can be gel or liquid, but gel gives a more vibrant color without thinning the batter.
- Do not overmix the batter to avoid a dense cake.
- Ensure cakes are fully cooled before frosting to prevent melting or sliding.
- Store the cake covered in the refrigerator and bring to room temperature before serving for best taste.
