The Best Red Velvet Cake – Easy Recipe

There’s nothing like a rich, velvety slice of red velvet cake. It’s the perfect mix of sweetness and sophistication. And when you bite into that fluffy frosting… yummy! Whether you’re celebrating a special occasion or just treating yourself, red velvet cake is ALWAYS a good idea!

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We love chocolate and regularly tuck into double chocolate chip cookies, chocolate truffles, and a delicious chocolate mousse.

One thing was missing, a stunning red velvet recipe with the most delicious frosting; you’ll love our red velvet cake!

Why you’ll love this red velvet cake recipe

• This is an impressive celebration cake that will take center stage on any holiday table!
• The easy cream cheese frosting is delicious, and the kids love to help make it.
• You can make it ahead and freeze it.
• All the ingredients are 100% vegetarian.

Ingredients you’ll need

You’ll need all the ingredients shown in the photograph below.

This cake is the perfect indulgence. It’s rich and fluffy, with a hint of chocolate. When you take a bite of this cake, you’ll be in heaven.

How to make red velvet cake with step-by-step instructions

Making our red velvet cake recipe is easy if you follow our simple instructions.

A full printable recipe and the measurements in both US customary and metric are available in the recipe card below.

Preheat your oven to 350°F/177°C.

Making the cake

In a large mixing bowl, whisk cake flour, unsweetened cocoa powder, baking soda, and salt, and set aside.

Next, using a stand mixer fitted with a paddle attachment or a handheld electric mixer, beat your unsalted butter and granulated sugar until they are thoroughly combined, approximately 1 minute.

Now, add oil, egg yolks, white vinegar, and vanilla extract, scraping the sides as needed with a rubber spatula, and beat at high speed for 2 minutes.

Reduce the speed to low and add the flour mixture, a third at a time, and alternate it with buttermilk, then add your red food coloring and beat until it’s combined.

Now gently fold the cake batter into prepared cake pans and bake until you can insert a toothpick and it comes out clean and the tops of the cake spring back when gently pressed, approximately 30 minutes.

Be careful not to overbake the cakes; remove them from the oven and place the cakes, still in their pans, on a wire rack to cool completely.

Making the sweet cream cheese frosting

Using a stand mixer fitted with a whisk attachment or a handheld electric mixer, on medium speed, beat unsalted butter and cream cheese together in a large bowl for 2 minutes.

Then, add vanilla extract, powdered sugar, and salt, set the speed to high, and whisk until thoroughly combined and creamy, approximately 5 minutes.

Your cream cheese frosting will be soft but not runny; if it is, add more powdered sugar, a little at a time.

Assembling the red velvet cake

Once your cakes are completely cold, remove them from the pans and to create flat surfaces, use a sharp serrated knife to slice off the tops of the cakes.

Next, place the first cake on a cake stand or plate, and cover it with a generous helping of cream cheese frosting.

Add the second cake layer on top of the cream cheese frosting, and then cover the top and the sides of the cake with the remaining frosting.

We used a thin layer around the sides of the cake because we loved to see the red color shining through the frosting.

If you like, you can cover the sides completely with frosting.

Optional: Use a piping bag to pipe a decorative border around the cake top and add mixed berries for a vibrant contrast to the icing.

Enjoy your red velvet cake!

Recipe notes and expert tips

• Cake flour Use cake flour; it’ll give you a much better taste and texture.
• Food coloring
  We find that gel food coloring will give you better results than using liquid food coloring.
• Cool them
  Make sure your cake layers are completely cool before assembling your red velvet cake.
• Storage
  Store leftovers in an airtight container in the fridge for up to 3 days and freeze for up to 3 months.

Is a red velvet cake just a chocolate cake?

Many people believe that a red velvet cake is simply a chocolate cake. But we’re here to tell you that it’s certainly not the case!

The best red velvet cake has a significantly different flavor than chocolate cake. This unique flavor is due to the buttermilk and vinegar, which gives the cake a slight tanginess.

The color of red velvet cake comes from food coloring, which is why it is often referred to as red or ruby cake.

And despite its name, red velvet cakes do not contain any velvety ingredients. The term velvet in this context refers to the smooth, silky texture.

So, as you can see, a red velvet cake is very different from a chocolate cake!

If you love red velvet cake, you should try this red velvet cookie dough!

And for a complete contrast, why not try this easy yellow cake mix recipe or this completely decadent White Forest Cake?

How to store red velvet cake

Store leftover red velvet cake in an airtight container in the fridge for up to 3 days.

This delicious cake also freezes well, and you can freeze it for up to 3 months.

More easy dessert recipes for you to try at home

If you like our red velvet cake, then you should try our other dessert recipes.

• Baked Alaska – we bake ice cream in the oven – mad eh?
• Chocolate truffles – every special dinner deserves to finish with these chocolatey treats!
• Creme brulee – we show you how easy it is to make!
• Biscoff cheesecake – a no bake cheesecake bursting with caramel flavor!
• Apple crumble – a sweet crumb topping over a delicious apple filling!
• Cake in mug with cake mix – so easy!
• Black forest cake – yummy!

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