There’s something undeniably magical about a slice of Red Velvet Cake, with its rich crimson hue and velvety crumb. This classic dessert strikes the perfect balance between moist, tender cake and a hint of cocoa, topped with a creamy, tangy icing that melts in your mouth. In just 1 hour and 10 minutes, you can create a show-stopping treat that’s as beautiful as it is delicious, perfect for celebrations or a cozy indulgence.
Each bite offers a symphony of textures and flavors, from the soft, airy cake to the smooth, decadent frosting. Whether you’re baking for a special occasion or simply treating yourself, this recipe delivers a dessert that’s both elegant and comforting. With its vibrant color and irresistible taste, it’s sure to become a favorite in your kitchen.
Ingredients for Red Velvet Cake
- 1 ½ cups (355 ml) buttermilk (see note for an easy substitute)
- 2 teaspoons red gel food coloring (e.g., Americolor “red red” or “super red”; optional, omit for a pale brown cake)
- 2 ¼ cups (280 g) all-purpose flour
- 1 ¼ cups (250 g) granulated sugar
- ¾ cup (150 g) light brown sugar (firmly packed)
- 3 tablespoons (19 g) natural cocoa powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- ½ cup (113 g) unsalted butter (melted)
- ½ cup (113 ml) neutral cooking oil (e.g., avocado, canola, or vegetable oil)
- 2 large eggs + 1 large egg yolk (room temperature preferred)
- 1 tablespoon vanilla extract
- 1 teaspoon white vinegar
- 1 batch Ermine frosting
Step-by-Step Instructions
- Preheat oven to 350°F (175°C). Spray two 8” cake pans with baking spray and line the bottoms with parchment paper. Set aside.
- In a large measuring cup or small bowl, combine buttermilk and food coloring. Whisk thoroughly and set aside.
- In a large bowl, whisk together flour, granulated sugar, brown sugar, cocoa powder, baking soda, and salt until thoroughly combined.
- Add melted butter and oil to the dry ingredients. Stir until well-combined and no longer dry (the mixture will be thick).
- Add eggs and egg yolk, one at a time, stirring well after each addition. Pause occasionally to scrape the sides and bottom of the bowl with a spatula.
- Stir in vanilla extract and vinegar, then gradually add the milk mixture. Stir until the batter is entirely smooth and lump-free.
- Divide batter evenly into the prepared pans. Bake on the center rack at 350°F (175°C) for 40-45 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (preferred) or clean.
- Cool cakes in their pans for 10-15 minutes. Run a knife along the inside rim to loosen, then carefully invert onto a cooling rack to cool completely.
- If cakes are domed, level with a sharp serrated knife before stacking and frosting.
- Frost with Ermine frosting and serve. Enjoy!
Perfect Pairings: Frosting and Topping Ideas
While Ermine frosting is a classic choice for Red Velvet Cake, you can also try cream cheese frosting for a tangy twist. For a decorative touch, sprinkle crushed pecans or shredded coconut on top. If you’re feeling indulgent, drizzle with white chocolate ganache or add fresh berries for a pop of color.
Storing Your Cake: Keep It Fresh and Delicious
Store your Red Velvet Cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To prevent drying out, place a slice of bread in the container—it’ll keep the cake moist! For longer storage, wrap individual slices in plastic wrap and freeze for up to 3 months.
Time-Saving Tips for Busy Bakers
To streamline the process, pre-measure all ingredients before starting. Use a stand mixer to combine the batter quickly and evenly. If you’re short on time, bake the cake layers a day ahead and frost them the next day. This also allows the flavors to meld beautifully!
Common Questions Answered
Can I use liquid food coloring instead of gel?
Yes, but gel provides a more vibrant color without altering the batter’s consistency.
What if I don’t have buttermilk?
Make a quick substitute by adding 1 ½ tablespoons of vinegar or lemon juice to 1 ½ cups of milk and let it sit for 5 minutes.
Equipment Essentials for Success
For best results, use 8-inch cake pans with parchment paper to prevent sticking. A serrated knife is perfect for leveling domed cakes, and a cooling rack ensures even airflow to prevent sogginess. If you’re frosting, a rotating cake stand makes the process smoother and more precise.
Red Velvet Cake
Ingredients
- 1 ½ cups buttermilk See note or click link for my easy buttermilk substitute
- 2 teaspoons red gel food coloring I use Americolor “red red” or “super red”. Optional, if you leave it out the cake will be pale brown in color. 1 oz liquid red food coloring would also work but I much prefer gel and linked to the one I used.
- 2 ¼ cups all-purpose flour
- 1 ¼ cups granulated sugar
- ¾ cup light brown sugar firmly packed
- 3 Tablespoons natural cocoa powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- ½ cup unsalted butter melted
- ½ cup neutral cooking oil I use avocado oil, but canola or vegetable oil would also work
- 2 large eggs + 1 large egg yolk room temperature preferred
- 1 Tablespoon vanilla extract
- 1 teaspoon white vinegar
- 1 batch Ermine frosting
Instructions
- Preheat oven to 350F (175C) and spray two 8” cake pans (see note for using different sized pans) with baking spray and line the bottoms with parchment paper. Set aside.
- Combine milk and food coloring in a large measuring cup or small bowl, whisk to thoroughly combine and set aside.
- In a large bowl, whisk together flour, granulated sugar, brown sugar, cocoa powder, baking soda, and salt until thoroughly combined.
- Add melted butter and oil and stir until all ingredients are well-combined and no longer dry (the mixture will be thick).
- Add eggs and egg yolk, one at a time, stirring until very well-combined after each addition. Pause occasionally to scrape the sides and bottom of the bowl with a spatula.
- Stir in vanilla extract and vinegar then gradually add milk mixture and stir very well until completely combined and batter is entirely smooth and lump-free. While it’s not impossible to over-mix this cake batter, it is difficult to do so and you are more likely to accidentally under-mix, so stir well!
- Evenly divide batter into prepared pans and bake on center rack on 350F (175C) for 40-45 minutes or until a toothpick inserted in the center comes out with a few moist crumbs (preferred) or clean (once the toothpick comes out clean it is nearing becoming over-baked, take it out of the oven at once).
- Allow cakes to cool in their pans for 10-15 minutes, then run a knife along the inside rim to loosen the cakes and carefully invert onto a cooling rack to cool completely before covering with frosting. My cakes generally bake up nice and flat, but if yours are domed, level with a sharp serrated knife after cooling and before stacking and frosting.