Red Velvet Cake Recipe

🎵 Red velvet and that little boy smile… 🎵
Okay, okay, I know the song is actually Black Velvet, but I couldn’t help myself. The whole time I was making this red velvet cake recipe, that tune was stuck in my head. And yes, I sang it. The. Entire. Time. So annoying, but so worth it!

HAPPY January, friends! Can you believe another weekend (and another month) has flown by? January is extra special in my house—it’s my birthday month! 🎉 I turned 25 (again 😜) and celebrated with my little family in sunny Mexico. There was sun, laughter, and SO. Much. Cake. Let’s just say it was everything a birthday should be.

What You’ll Need

Here’s everything you want to grab to whip up one of the most delicious red velvet cake recipes! This classic dessert comes together with a mix of specific ingredients that make it rich, moist, and perfectly flavored. Below, I’ve outlined the key items, but please scroll down to the recipe card for exact measurements and details!

Cake Ingredients

• Cake Flour: Creates a tender crumb. If you don’t have cake flour, substitute with all-purpose flour, but sift it with 2 tablespoons of cornstarch per cup to mimic cake flour.
• Sugar: Granulated sugar works best for even sweetness, but superfine sugar can be used for a slightly finer texture.
• Baking Powder: Essential for lift. Be sure your baking powder is fresh for the best results.
• Unsweetened Cocoa Powder: A little goes a long way. Dutch-processed cocoa powder can also be used for a richer flavor.
• Salt: Don’t skip it—it enhances all the other flavors. Kosher salt or fine sea salt works well.
• Egg Whites: These are key for a smooth and light crumb.
• Red Food Coloring: Liquid food coloring works fine, but gel food coloring is more concentrated and creates a deeper red without thinning the batter.
• Pure Vanilla Extract: If you’re feeling adventurous, try almond extract for a nutty twist.
• Vegetable Oil: Keeps the cake moist and tender. Canola oil, olive oil, or melted coconut oil can be used as substitutes.
• Unsalted Butter: If you like a moist and soft texture, you must use butter.
• Buttermilk: Adds tanginess and moisture. You can make your own by mixing ½ cup milk with 1 tablespoon vinegar or lemon juice.

For The Cream Cheese Frosting

• Cream Cheese: Fat-free works for a lighter option, but full-fat cream cheese gives a richer flavor.
• Unsalted Butter: Butter helps the frosting hold its shape better, making it easier to spread or pipe.
• Superfine Sugar: Granulated sugar can be used but may need extra beating to dissolve completely. Powdered sugar is another great alternative.
• Pure Vanilla Extract: Swap for maple syrup or a hint of lemon zest for a unique flavor twist.

How To Make Red Velvet Cake

This red velvet cake recipe is simple to follow, and I decided to make it as a single layer for ease. However, if you’re looking for a more traditional layered look, it’s easy to double the ingredients and bake in two cake pans. Now, whip out your mixer, and let’s dive into the steps!

• Preheat the oven: Start by preheating your oven to 350°F. Line the bottom of a 9-inch cake pan with parchment paper and coat it with baking spray.
• Mix the dry ingredients: In a medium mixing bowl, whisk together the cake flour, sugar, baking powder, cocoa powder, and salt. Set aside.
• Combine the wet ingredients: In a separate bowl, whisk the egg whites, red food coloring, and vanilla extract until fully blended.
• Cream the butter and oil: Use a stand mixer with a paddle attachment to cream the butter and vegetable oil until smooth and creamy.
• Incorporate the dry ingredients: With the mixer on low, gradually add the dry ingredients to the butter mixture. Once incorporated, add the buttermilk and mix just until combined.
• Add the egg mixture: Increase the speed to medium and slowly mix in the egg mixture in two parts. Beat for 30 seconds between each addition. Scrape down the sides of the bowl to ensure everything is well combined.
• Adjust the color: If needed, add an extra drop of red food coloring to achieve your desired hue. Mix briefly to incorporate.
• Pour and bake: Pour the batter into the prepared cake pan. Smooth the top and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
• Cool the cake: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
• Make the frosting: Combine the cream cheese, butter, superfine sugar, and vanilla in a bowl. Beat until smooth and creamy.
• Frost the cake: Once the cake has fully cooled, spread the frosting evenly over the top and sides using an offset spatula.
• Decorate: Garnish with fresh raspberries, chocolate shavings, and red currants for a stunning finish. Refrigerate the red velvet cake for a couple of hours before serving.

How To Store Cake

Proper storage ensures your red velvet cake stays fresh and delicious for days! If you’ve frosted the cake, store it in an airtight container in the refrigerator for up to 4 days. Bring it to room temperature before serving for the best flavor and texture.

For an unfrosted cake, wrap it tightly in plastic wrap and keep it at room temperature for up to 2 days, or refrigerate it for up to a week. You can also freeze unfrosted cake layers—wrap them in plastic wrap and foil, then freeze for up to 3 months. Thaw in the fridge overnight before frosting.