Red Velvet Cake
Classic red velvet cake — tender cocoa cake with the distinctive red color, layered with cream cheese frosting. Southern American tradition. The trick is the right amount of cocoa (just enough for hint of chocolate, not full chocolate cake) and proper red food coloring.
Prep Time
18 min
Cook Time
23 min
Servings
6
Calories
419 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Flour3 cups
- Cocoa Powder½ cup
- Sugar¾ cup
- Eggs3
- Cream Cheese300 g
- Butter½ cup
- Baking Powder1 ½ tsp
- Vanilla Extract1 ½ tsp
- Milk1 ½ cup
All quantities scaled automatically from 6 servings.
Ingredients
Makes 6 servings · Use the Servings Scaler above to adjust
- Flour3 cups
- Cocoa Powder0.5 cup
- Sugar0.75 cup
- Eggs3
- Cream Cheese300 g
- Butter0.5 cup
- Baking Powder1.5 tsp
- Vanilla Extract1.5 tsp
- Milk1.5 cup
Instructions
- 1
Heat the oven to 350°F (175°C). Grease two 9-inch round cake pans, line bottoms with parchment.
- 2
Whisk dry ingredients: 2½ cups cake flour, 1 teaspoon baking soda, ½ teaspoon salt, 2 tablespoons unsweetened cocoa powder.
- 3
In a stand mixer, cream 1 cup of softened butter with 2 cups of sugar until light, 4 minutes. Beat in 3 eggs (one at a time), then 2 teaspoons vanilla.
- 4
Mix the red color: in a small bowl, whisk 2 tablespoons of red gel food coloring (or liquid) with 2 tablespoons of cocoa powder until smooth. Add to the batter and mix until uniform.
- 5
Alternate adding dry ingredients with 1 cup buttermilk in 3 additions. Mix until just combined. Stir 1 teaspoon white vinegar into the batter at the very end (reacts with baking soda for extra lift).
- 6
Divide between pans. Bake 28-32 minutes until a toothpick comes out clean. Cool completely. Make cream cheese frosting (12 oz cream cheese + ¾ cup butter + 4 cups powdered sugar + 1 teaspoon vanilla). Layer the cake with frosting between, on top, and around sides. Optional: pat extra red cake crumbs onto the sides for visual flair.
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💡 Expert Tips
- 1.Cake flour matters. Less protein than AP flour gives the velvety crumb. Substitute: 1 cup AP flour - 2 tablespoons + 2 tablespoons cornstarch.
- 2.Gel food coloring works better. Liquid food coloring is less concentrated — you'll need more. Gel gives intense color with less liquid.
- 3.Buttermilk + vinegar + baking soda. The combination provides the chemistry that makes red velvet rise tall and tender.
- 4.Cream cheese frosting is non-negotiable. Red velvet without cream cheese frosting is just a sad red cake.
🔬 Why It Works
Red velvet cake gets its character from three things: the slight cocoa (provides depth and the original natural red color from acidic ingredients), the buttermilk-vinegar chemistry (creates the tender 'velvety' crumb), and the cream cheese frosting (provides the tangy contrast to the sweet cake). The red color is mostly food coloring now (the original natural red came from cocoa + buttermilk + vinegar reactions).
Frequently Asked Questions
Where did red velvet come from?▾
Can I make this without food coloring?▾
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4.1
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Nutrition Facts
Per serving (recipe makes 6 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
Nutrition Facts
Per serving (recipe makes 6 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
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