Classic Red Velvet Cake: A Romantic Delight
Rich in color and flavor, the classic red velvet cake is the epitome of elegance and romance, perfect for Valentine’s Day or any celebration. Its striking red hue, soft crumb, and tangy cream cheese frosting make it a timeless dessert that’s as beautiful as it is delicious.

With roots in 19th-century American baking, this cake has captivated dessert lovers for generations. Whether you’re wooing someone special or treating yourself, this cake promises a slice of love in every bite.
Ingredients
For the Cake:
Ingredient | Quantity |
---|---|
All-purpose flour | 2 ½ cups (310g) |
Unsweetened cocoa powder | 2 tbsp (15g) |
Baking soda | 1 tsp |
Salt | ½ tsp |
Unsalted butter, softened | 1 cup (230g) |
Granulated sugar | 2 cups (400g) |
Eggs, large, room temp. | 2 |
Vanilla extract | 1 tsp |
White vinegar | 1 tbsp |
Buttermilk | 1 cup (240ml) |
Red food coloring | 2 tbsp (30ml) |
For the Frosting:
Ingredient | Quantity |
---|---|
Cream cheese, softened | 8 oz (225g) |
Unsalted butter, softened | ½ cup (115g) |
Powdered sugar | 4 cups (500g) |
Vanilla extract | 1 tsp |
Ingredient Tips:
- Cocoa Powder: Choose high-quality unsweetened cocoa for a deeper flavor.
- Buttermilk Substitute: If unavailable, combine 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes.
- Food Coloring: Gel-based food coloring is more concentrated, giving a vibrant hue without thinning the batter.
Equipment Needed
- Two 9-inch round cake pans: For even layers.
- Mixing bowls (medium and large): For dry and wet ingredients.
- Hand or stand mixer: Ensures a fluffy cake and smooth frosting.
- Spatula and offset spatula: For folding and frosting.
- Sifter: Prevents lumps in the dry mix.
Step-by-Step Instructions
1. Preparing the Cake
- Preheat and Prepare Pans:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking. - Mix Dry Ingredients:
In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside. - Cream Butter and Sugar:
In a large bowl, beat softened butter and granulated sugar with a mixer until light and fluffy (about 3–5 minutes). - Add Eggs and Flavorings:
Beat in the eggs one at a time. Mix in the vanilla extract and white vinegar. - Incorporate Dry Ingredients and Buttermilk:
Gradually add the dry mixture and buttermilk alternately, starting and ending with the dry ingredients. Mix until just combined. - Add Food Coloring:
Stir in red food coloring until evenly distributed, creating the signature red hue. - Bake the Cake:
Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
2. Preparing the Frosting
- Cream Butter and Cream Cheese:
Beat softened cream cheese and butter together until smooth and creamy. - Add Sugar and Flavoring:
Gradually beat in the powdered sugar, one cup at a time, until the frosting is fluffy. Stir in vanilla extract for added flavor.
3. Assembling the Cake
- Level the Cake Layers (Optional):
Trim the tops of the cake layers with a serrated knife to make them flat. - Frost the Layers:
Place one cake layer on a serving plate. Spread a generous layer of frosting on top. - Assemble and Frost:
Add the second cake layer. Cover the top and sides with the remaining frosting using an offset spatula for a smooth finish. - Decorate:
Use red velvet crumbs, sprinkles, or even fresh berries to decorate.

Tips and Variations
- Moisture Tip: Don’t overmix the batter; this keeps the cake tender.
- Storage Tip: Chill the frosting slightly if it becomes too soft to work with.
- Flavor Twist: Add a hint of orange zest to the frosting for a citrusy kick.
- Dietary Options: Substitute gluten-free flour for a gluten-free version, or use vegan butter and cream cheese for a plant-based cake.
Tips and Variations
Tips for Success:
- Accurate Measurements: Use a kitchen scale for dry ingredients and measuring cups for liquids to ensure precision.
- Room Temperature Ingredients: Let butter, eggs, and cream cheese reach room temperature for smooth batter and frosting.
- Avoid Overmixing: Mix just until ingredients combine to keep the cake light and tender.
- Vivid Color: Gel food coloring works best for achieving a bold red hue without thinning the batter.
Variations to Try:
- Chocolate Boost: Add ½ cup of mini chocolate chips to the batter.
- Citrus Zest: Incorporate orange or lemon zest into the frosting for a fresh twist.
- Vegan Option: Swap in plant-based butter, cream cheese, and a flax egg for a delicious vegan version.
- Gluten-Free: Use a gluten-free 1:1 baking flour to accommodate dietary needs.
Serving Suggestions
Serve red velvet cake with a side of fresh strawberries or raspberries for added color and flavor. To elevate presentation, place the cake on a decorative cake stand and garnish with cake crumbs or edible flowers. For a festive touch, drizzle with chocolate ganache or add holiday-themed sprinkles.
For events, consider slicing the cake in advance and arranging the slices on a platter with whipped cream or chocolate sauce for dipping. Pair with white or black plates for contrast to highlight the vibrant red layers.
Pairings
Enhance the red velvet cake experience with:
- Beverages: A creamy latte, Earl Grey tea, or a cold glass of milk balances the cake’s tangy and sweet flavors.
- Wine: Pair with a sparkling Prosecco or a sweet dessert wine like ruby port.
- Cocktails: A red velvet martini or strawberry daiquiri complements the cake’s rich flavor.
For a non-alcoholic option, a chilled glass of almond or oat milk provides a satisfying pairing.
Storage and Reheating
- Refrigeration: Store in an airtight container in the fridge for up to 5 days. Bring to room temperature before serving for the best texture.
- Freezing: Wrap the cake or individual slices tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge.
- Reheating: Warm slices in the microwave on low power for 10–15 seconds or in the oven at 300°F (150°C) for 5–7 minutes.
Leftover frosting can be stored separately in the fridge for up to a week and softened at room temperature before use.wrap and store in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge.
Nutritional Information
Per Serving (1 slice, based on 12 servings):
- Calories: 450
- Fat: 22g
- Carbohydrates: 60g
- Protein: 4g
- Allergens: Contains dairy, eggs, gluten.
Nutrition information is automatically calculated, so should only be used as an approximation.
Conclusion
This classic red velvet cake is a dessert that speaks the language of love with its vibrant color, rich flavor, and velvety crumb. Perfect for celebrations or indulgent moments, it’s sure to impress your loved ones. Give it a try and share your creations with us!
Classic Red Velvet Cake Recipe
12
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minutesIngredients
- For The Cake:
2 ½ cups all-purpose flour
2 tbsp unsweetened cocoa powder
1 tsp baking soda
½ tsp salt
1 cup unsalted butter, softened
2 cups granulated sugar
2 large eggs
1 tsp vanilla extract
1 tbsp white vinegar
1 cup buttermilk
2 tbsp red food coloring
- For Frosting:
8 oz cream cheese, softened
½ cup unsalted butter, softened
4 cups powdered sugar
1 tsp vanilla extract
Directions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch pans.
- Sift flour, cocoa powder, baking soda, and salt.
- Cream butter and sugar; add eggs, vanilla, and vinegar.
- Alternate adding dry ingredients and buttermilk. Stir in food coloring.
- Divide batter between pans; bake for 25–30 minutes. Cool completely.
- For frosting, beat cream cheese and butter. Add powdered sugar and vanilla.
- Frost cooled cakes and decorate as desired.