Red Velvet Cake Recipe

This delicious Red Velvet Cake is a rich, moist, and fluffy classic that’s perfect for any celebration! With a hint of cocoa and a velvety texture, this easy homemade cake is topped with a light and creamy frosting. Made with simple ingredients, it’s a showstopper that’s as beautiful as it is tasty!

Recipe Ingredients:

Cake:

• 3 3/4 cups AP Flour
• 3 tablespoons Dutch processed cocoa powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 12 tablespoons unsalted butter, at room temperature
• 2 1/4 cups granulated sugar
• 3/4 cups vegetable oil
• 3 large eggs, at room temperature
• 1 1/2 teaspoons pure vanilla extract
• 1 1/2 teaspoons red wine vinegar
• 1 tablespoon red food coloring
• 1 1/2 cups buttermilk, at room temperature

Frosting:

• 1/2 cup heavy cream
• 1 cup whole milk
• 1/2 vanilla bean, split and seeds scraped
• 7 tablespoons all-purpose flour
• 3 sticks unsalted butter, at room temperature
• 1 1/2 cups superfine sugar

How To Make Red Velvet Cake Recipe?

1. Preheat the oven & prepare pans: Preheat oven to 175°C / 350°F. Butter and flour two 23cm / 9-inch cake pans, then line with parchment paper.
2. Mix the dry ingredients: In a bowl, whisk together flour, cocoa powder, baking soda, and salt until combined.
3. Cream the butter & sugar: In a stand mixer fitted with the paddle attachment, beat butter, sugar, and oil on medium speed until light and fluffy.
4. Add eggs & flavourings: Add eggs one at a time, mixing well after each addition. Then beat in vanilla extract, red wine vinegar, and food colouring.
5. Incorporate dry ingredients & buttermilk: Add the flour mixture in three additions, alternating with buttermilk, starting and ending with the dry ingredients. Mix until just combined.
6. Bake the cakes: Divide the batter evenly between the prepared pans. Bake for 30–40 minutes, or until a skewer inserted in the centre comes out with a few moist crumbs. Let cool in the pans for 15 minutes, then transfer to a wire rack to cool completely.
7. Prepare the frosting base: In a saucepan over medium-high heat, whisk together cream, milk, vanilla bean and seeds until simmering. Remove the vanilla bean, then whisk in flour and cook for about 2 minutes, until thickened into a paste. Transfer to a bowl, cover, and chill for at least 2 hours.
8. Whip the frosting: In a stand mixer, beat butter and sugar on high speed for 6 minutes, until light and fluffy. Gradually add the chilled flour mixture, a few tablespoons at a time, beating until smooth.
9. Assemble the cake: Slice each cake in half to create four layers. Spread frosting between each layer and over the entire cake.

Recipe Tips:

• Use Room Temperature Ingredients : For a soft and fluffy cake, make sure your butter, eggs, and buttermilk are at room temperature before mixing. This helps everything blend smoothly.
• Don’t Overmix the Batter : After adding the dry ingredients, mix only until combined. Overmixing can make the cake dense instead of light and airy.
• Check for Doneness Properly : Insert a toothpick into the centre of the cake; it should come out with a few moist crumbs, not wet batter. Overbaking will make the cake dry.
• Chill the Frosting Base Completely : The flour-milk mixture for the frosting must be fully chilled before whipping. If it’s even slightly warm, the frosting won’t be smooth.
• For the Best Red Colour : Use a gel-based or paste food colouring instead of liquid. It gives a deep red colour without making the batter too thin.

How To Store Leftovers?

• Refrigerate: Let the Red Velvet Cake cool completely to room temperature. Store it in an airtight container or wrap it tightly with plastic wrap. Keep in the refrigerator for up to 5 days. Bring to room temperature before serving for the best texture.
• Freeze: Wrap the cake layers separately in plastic wrap and place them in a freezer-safe bag. Freeze for up to 3 months. To thaw, let the cake sit in the refrigerator overnight or at room temperature for a few hours before frosting or serving.

Nutrition Facts

• Calories: 293
• Total Fat: 13.74g
• Saturated Fat: 8g
• Cholesterol: 35mg
• Sodium: 240mg
• Potassium: Not specified
• Total Carbohydrate: 37.45g
• Dietary Fiber: 1g
• Sugars: 33g
• Protein: 5.45g

Check out More Recipes:

• Chocolate Chip Cookies
• Banana Bread with Vanilla Bean “Pecan Butter”
• Carrot Cake With Marshmallow Fluff Cream Cheese Frosting
• 1796 Pumpkin Pie Recipe