This classic Red Velvet Cake recipe stands out for its perfect balance of moist, tender crumb and rich, tangy cream cheese frosting—a combination that never fails to delight.
While indulgent, it offers some nutritional highlights worth noting: the cake provides a moderate protein boost from eggs and cream cheese, and contains a touch of fiber from the all-purpose flour.
Rich and Creamy Red Velvet Layer Cake
Equipment
- 3 × 6 inch cake pans
- Mixing Bowls
- Electric hand or stand mixer with paddle attachment
- Wire cooling rack
- Piping bag and decorative tip
- Sifter
Ingredients
For the Cake:
- 2 ½ cups 300g all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- ½ cup 113g unsalted butter, softened
- 1 ½ cups 300g granulated sugar
- 2 large eggs at room temperature
- 2 teaspoons pure vanilla extract
- 2 tablespoons unsweetened cocoa powder
- 1 cup 240ml buttermilk, room temperature
- 1 tablespoon white vinegar
- 1 to 2 tablespoons liquid red food coloring
For the Cream Cheese Frosting:
- 2 packages 8 ounces each, 454g total cream cheese, softened
- 1 ½ cups 340g unsalted butter, softened
- 1 teaspoon vanilla extract
- Pinch of kosher salt
- 5 ½ cups 675g powdered sugar, sifted
Instructions
- Prepare the Cake Pans: Preheat your oven to 350°F (175°C). Lightly grease three 6-inch round cake pans and dust them with flour, tapping out any excess. Alternatively, if using 9-inch pans, grease and flour two pans accordingly.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, salt, and baking soda to combine evenly. Set aside.
- Cream Butter and Sugar: In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter on medium speed until creamy. Gradually add the granulated sugar and continue beating for about 3 minutes, until the mixture is light and fluffy.
- Incorporate Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to ensure full incorporation. Then mix in the vanilla extract until combined.
- Add Cocoa Powder: Sift the cocoa powder directly into the butter mixture and mix just until it’s incorporated, scraping down the sides of the bowl to keep the batter uniform.
- Combine Buttermilk Mixture: In a measuring cup, stir together the buttermilk, white vinegar, and red food coloring. Adjust the amount of food coloring based on the desired intensity of red.
- Alternate Adding Dry and Wet Ingredients: Reduce the mixer speed to low. Add half of the flour mixture to the batter, followed by half of the buttermilk mixture. Mix just until combined, then repeat with the remaining flour and buttermilk. Be careful not to overmix to keep the cake tender.
- Distribute Batter and Bake: Divide the batter evenly among the prepared pans. Bake for approximately 30 to 35 minutes, or until a toothpick inserted in the center comes out clean and the cakes spring back when gently pressed.
- Cool the Cakes: Allow the cakes to cool in the pans for 10 minutes. Then carefully invert them onto wire racks and let cool completely before frosting.
- Prepare the Cream Cheese Frosting: In a clean mixing bowl, beat the softened cream cheese and butter together on medium speed until smooth and fluffy, about 3 minutes. Add vanilla extract and salt, mixing until combined.
- Add Powdered Sugar: Gradually sift the powdered sugar into the cream cheese mixture while beating on low speed. Once all sugar is added, increase speed to medium and whip until light and fluffy, about 1 minute.
- Assemble the Cake: Place one cake layer on your serving plate. Spread approximately ½ cup of frosting evenly over the top. Repeat with the second layer and frosting. Top with the final cake layer and cover the entire cake with the remaining frosting.
- Final Touches and Chill: Smooth the frosting using an offset spatula or bench scraper. Decorate with piped frosting if desired. Refrigerate the cake for at least 1 hour to set the frosting before serving.
Notes
- To achieve perfectly flat cake layers, trim any domed tops with a serrated knife or use cake strips during baking to encourage even rising.
- For the most precise flour measurement, use a kitchen scale. If unavailable, lightly spoon flour into measuring cups and level with a knife—avoid packing.
- Bringing ingredients like eggs, butter, and cream cheese to room temperature ensures smoother mixing and prevents overworking the batter.
- Avoid microwaving butter to soften it; instead, cube it and let it sit at room temperature for 1-2 hours.
- If buttermilk isn’t available, mix 1 cup of milk with 1 tablespoon of white vinegar or lemon juice, let sit for 5 minutes, then use as a substitute.
- Store leftover cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week for freshness.
Though higher in sugars and fats, the recipe uses real butter and cream cheese, contributing good fats essential for a satisfying dessert experience.
It’s an approachable, rewarding bake that fits well into everyday cooking, especially for celebrations or weekend treats.
The detailed instructions and straightforward ingredients make it beginner-friendly, while the tips ensure consistent results.
Plus, it’s flexible enough to scale up for larger gatherings or down for intimate occasions, making it a versatile and satisfying option for all skill levels.
Must-Have Tools for Perfect Results
6-inch or 9-inch Cake Pans
Essential for shaping your cake layers evenly. Their size ensures perfect thickness and consistent baking. These pans are versatile staples, ideal for cakes, quiches, and layered desserts.
Electric Hand or Stand Mixer
Speeds up mixing while achieving the perfect buttercream texture and smooth batter. A must-have for all bakers, making mixing effortless and consistent.
Wire Cooling Rack
Allows cakes to cool evenly by promoting air circulation, preventing soggy bottoms. This tool is indispensable for all baking projects, ensuring optimal texture and freshness.
Piping Bag and Decorative Tip
Enables professional-looking frosting application and creative designs. Beyond cakes, it’s great for decorating cupcakes, cookies, and pastries.
Sifter
Crucial for removing lumps and aerating flour and sugar, contributing to a soft, light crumb. A small investment that elevates all baked goods.
Chef’s Expert Tips For Success
Achieving the perfect Red Velvet Cake requires attention to detail and a few insider tricks.
First, always use room-temperature ingredients like eggs, butter, and cream cheese to ensure smooth, even mixing and a tender crumb.
Sifting dry ingredients before combining removes lumps and incorporates air, which keeps the cake light. When mixing the batter, be gentle—overmixing can lead to a dense texture.
For evenly baked layers without domed tops, consider using cake strips or trimming the tops after baking.
Adjust the red food coloring based on your color preference but remember, too much can affect flavor slightly.
Lastly, chilling the assembled cake helps the frosting set firmly, making it easier to slice and serve neatly.
Delicious Serving And Pairing Ideas
This Red Velvet Cake shines beautifully as a centerpiece for celebrations but also works well as a decadent everyday treat.
Serve chilled or slightly warmed with a dollop of whipped cream or fresh berries for added freshness.
For an adult twist, pair slices with a mild coffee or a creamy latte to balance the sweetness.
The tangy cream cheese frosting complements the mild cocoa flavor, so simple accompaniments like vanilla ice cream or a fruit compote elevate the experience without overpowering it.
When hosting, consider serving it alongside light finger foods to create a well-rounded dessert table.
Best Practices For Storing Cake
To maintain freshness, store your Red Velvet Cake covered loosely with plastic wrap or in an airtight cake container at room temperature for up to 2 days.
For longer storage, refrigeration is ideal, extending its life to about one week. Before refrigerating, ensure the cake is well wrapped to prevent it from drying out or absorbing other fridge odors.
If you plan to freeze, slice the cake and wrap individual pieces tightly in plastic wrap and foil; frozen cake lasts up to 3 months.
Thaw overnight in the refrigerator for best results, then bring to room temperature before serving for optimal texture and flavor.
Frequently Asked Questions Answered
Can I use regular milk instead of buttermilk?
Yes! To mimic buttermilk, combine 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5 minutes before using. This acidic mixture helps tenderize the cake and activates the baking soda.
Why does my cake sometimes come out dense?
Dense cake often results from overmixing the batter or using cold ingredients. Ensure all wet ingredients are at room temperature and mix just until combined, especially after adding flour.
Can I make this cake dairy-free?
You can substitute dairy ingredients with plant-based alternatives like vegan butter, nondairy cream cheese, and a plant-based milk with added acid for buttermilk. Keep in mind texture and flavor may vary slightly.
How do I get a vibrant red color without artificial dye?
Natural alternatives include beet juice or powder, but these may impart a subtle earthy flavor and less vivid color. Adjust quantities carefully and experiment to your preference.
What’s the best way to frost a layered cake?
Start with a crumb coat—spread a thin layer of frosting to seal crumbs, then chill the cake briefly. Follow with a thicker final layer for a smooth, polished finish. Use an offset spatula or bench scraper for even spreading.
