Looking for a cake that’s as visually stunning as it is delicious? You’ve come to the right place! This classic red velvet cake recipe, complete with its signature tang and luscious cream cheese frosting, is the perfect dessert for any occasion, from birthdays to holidays or even just a Tuesday night treat.

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What is Red Velvet Cake?

The name “red velvet cake” conjures up images of elegance and mystery, doesn’t it? But have you ever wondered why it’s called velvet? Is it the sumptuously soft texture that melts in your mouth? Or perhaps, an ode to the sophisticated color that hints at a secret, cocoa-infused delight? Some say the original red hue came from a reaction between cocoa powder and acidic ingredients like buttermilk and vinegar.

Others claim beet juice was the OG red dye. Whatever its beginnings, the result is a cake that is not only visually stunning, but a true testament to how ‘the way to a man’s heart is through his stomach.’ So, ditch the boxed mixes and let’s embark on a journey to bake this classic dessert from scratch! You won’t regret it!

Why You’ll Love This Classic Red Velvet Cake:

This recipe is a guaranteed crowd-pleaser. The combination of a moist, slightly tangy cake with a rich, sweet cream cheese frosting is simply irresistible. Beyond the delicious flavor, making your own red velvet cake is surprisingly budget-friendly compared to bakery prices.

Plus, you can customize the frosting with chopped pecans or a drizzle of white chocolate for an extra touch of decadence. If you enjoy the tangy sweetness of red velvet, you might also like a carrot cake with cream cheese frosting – another classic that’s sure to satisfy! Ready to indulge in some homemade goodness? Let’s bake!

Key Ingredients for Classic Red Velvet Cake:

Here’s a visual of everything that you’ll need to make your red velvet cake.

For the Cake:

2 1/2 cups cake flour
1 1/2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon unsweetened cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring (gel or liquid)
1 teaspoon vanilla extract
1 teaspoon white vinegar

For the Cream Cheese Frosting:

8 ounces cream cheese, softened
1 cup (2 sticks) unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract

How to Make Classic Red Velvet Cake:

This classic recipe is easier than you might think! In just under two hours, including prep time, you’ll have a decadent, eye-catching red velvet cake ready to impress.

The cake’s signature moistness comes from the combination of buttermilk and oil, while a touch of cocoa powder adds a subtle chocolatey background. The cream cheese frosting is the perfect tangy counterpoint to the cake’s sweetness.

Step-by-Step Instructions:

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. If using baking strips, soak them in cold water while you prepare the batter.

Step 2: Combine Dry Ingredients

In a large bowl, whisk together the cake flour, sugar, baking soda, salt, and cocoa powder until well combined.

Step 3: Combine Wet Ingredients

In a separate bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, and vanilla extract.

Step 4: Combine Wet and Dry Ingredients

Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Be careful not to overmix.

Step 5: Add the Vinegar

In a small bowl, combine the vinegar and baking soda. It will fizz! Add this mixture to the cake batter and mix for a few seconds until just incorporated.

Step 6: Bake the Cakes

Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.

Step 7: Cool the Cakes

Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.

Step 8: Make the Cream Cheese Frosting

While the cakes are cooling, make the cream cheese frosting. In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.

Step 9: Add Powdered Sugar and Vanilla

Gradually add the powdered sugar, one cup at a time, beating on low speed until fully incorporated. Stir in the vanilla extract.

Step 10: Frost the Cake

Once the cakes are completely cool, level them if necessary using a serrated knife. Place one cake layer on a serving plate or cake stand. Spread a generous layer of cream cheese frosting over the top.

Step 11: Add the Second Layer

Carefully place the second cake layer on top of the frosting. Frost the entire cake with the remaining cream cheese frosting, creating swirls or a smooth finish as desired.

Step 12: Garnish (Optional)

Garnish with red velvet cake crumbs, chopped pecans, or white chocolate shavings.

Step 13: Chill (Optional)

Refrigerate the cake for at least 30 minutes to allow the frosting to set before serving.

What to Serve Red Velvet Cake With:

This decadent cake is delicious on its own, but here are a few ideas to elevate your red velvet experience:

Coffee or Tea: The subtle tang of the cake pairs perfectly with a rich cup of coffee or a fragrant tea. For a special treat, try a latte or cappuccino.
Vanilla Ice Cream: A scoop of creamy vanilla ice cream adds a cool and refreshing contrast to the rich cake.
Fresh Berries: A handful of fresh raspberries or strawberries adds a pop of color and a burst of juicy flavor.
Sparkling Wine: For a celebratory occasion, pair your red velvet cake with a glass of bubbly sparkling wine.

Storing and Reheating Tips:

Storing: Store leftover red velvet cake in an airtight container in the refrigerator for up to 3-4 days. To prevent the cake from drying out, wrap it tightly in plastic wrap or store it in a cake carrier.
Freezing: You can freeze fully frosted or unfrosted red velvet cake. Wrap it tightly in plastic wrap and then in aluminum foil, or store it in a freezer-safe container. It can be frozen for up to 2-3 months.
Thawing: Thaw frozen cake in the refrigerator overnight or at room temperature for a few hours.
Reheating: This cake is best served cold so reheating is not necessary.

Final Thoughts:

This classic red velvet cake recipe is more than just a dessert; it’s a slice of history and a symbol of Southern hospitality. With its distinctive red hue, moist texture, and tangy cream cheese frosting, it’s sure to impress your friends and family. So go ahead, grab your apron, and bake up a batch of this timeless classic!

FAQs:

Q: Can I make this cake gluten-free?

A: Yes, you can substitute the cake flour with a gluten-free flour blend. Make sure to use a blend that’s designed for baking and contains xanthan gum. You may need to adjust the liquid slightly to achieve the right consistency.

Q: Can I use a boxed cake mix instead of making it from scratch?

A: While using a boxed cake mix will save time, the flavor and texture of a homemade red velvet cake are far superior. I highly recommend making it from scratch for the best results.

Q: Can I use beetroot juice instead of red food coloring?

A: Yes, beetroot juice can be used as a natural alternative to red food coloring. However, it may affect the taste and color of the cake, resulting in a less vibrant red hue.

Q: Can I make cupcakes instead of a cake?

A: Absolutely! Simply divide the batter into cupcake liners and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Adjust the baking time accordingly.