Enchanted Red Velvet Cake Recipe

Hey, friend! 😊 Ready to bake the most delicious red velvet cake ever? This recipe makes three gorgeous layers of super soft, deep red cake, all smothered in dreamy cream cheese frosting. Whether it’s for a special celebration, a holiday treat, or just to impress your guests, it’s the perfect balance of vanilla and cocoa flavors. Plus, it’s so moist and tender, everyone will be coming back for seconds (or thirds)! 😋 Let’s get baking! ❤️

Why You'll Love This Red Velvet Cake

Red velvet cake has been a beloved dessert since the 1920s, and for good reason. Originally, the red color came from a chemical reaction between cocoa powder and vinegar, but today we help Mother Nature along with some food coloring to achieve that classic deep red hue. What makes this cake truly special is its unique flavor profile – not quite chocolate, not quite vanilla, but something magnificently in between.

Ingredients

For the Cake:

• 3 cups cake flour (makes the texture extra tender)
• 1½ cups granulated sugar
• 2 tablespoons natural cocoa powder (not Dutch-processed)
• 1 teaspoon baking soda
• 1 teaspoon fine salt
• 3 large eggs, at room temperature
• 1¾ cups vegetable oil
• 1 cup buttermilk, at room temperature
• 2 tablespoons red food coloring
• 2 teaspoons pure vanilla extract
• 1 teaspoon white vinegar

For the Cream Cheese Frosting:

• 24 ounces cream cheese, softened
• 1½ cups unsalted butter, softened
• 6 cups powdered sugar
• 2 teaspoons vanilla extract
• ¼ teaspoon salt

Instructions

1: Prepare Your Workspace

1. Preheat your oven to 350°F (175°C)
2. Grease three 9-inch round cake pans and line them with parchment paper
3. Dust the pans with a light coating of flour and tap out excess

2: Mix the Dry Ingredients

1. In a large bowl, whisk together the cake flour, cocoa powder, baking soda, and salt
2. Sift the mixture twice to remove any lumps and ensure even distribution

3: Prepare the Wet Ingredients

1. In a separate large bowl, beat the eggs until light and foamy
2. Gradually add the sugar while beating until the mixture becomes pale and fluffy
3. Pour in the vegetable oil in a steady stream while mixing
4. Add the buttermilk, red food coloring, vanilla extract, and vinegar
5. Mix until everything is well combined

4: Combine and Bake

1. Gradually fold the dry ingredients into the wet mixture, being careful not to overmix
2. Divide the batter evenly between the prepared pans
3. Bake for 25-30 minutes, or until a toothpick inserted comes out clean
4. Cool in pans for 10 minutes before removing to wire racks

5: Make the Frosting

1. Beat the softened cream cheese and butter until smooth and creamy
2. Gradually add the powdered sugar, vanilla, and salt
3. Beat until light and fluffy, about 5 minutes

6: Assemble the Cake

1. Once completely cool, level each cake layer if needed
2. Place the first layer on your serving plate
3. Spread with cream cheese frosting
4. Repeat with remaining layers
5. Frost the sides and top of the cake

1. Step 1: Prepare Your Workspace
   Preheat your oven to 350°F, grease three 9-inch cake pans lined with parchment, and lightly dust them with flour.

2. Step 2: Mix the Dry Ingredients
   In a large bowl, whisk dry ingredients then sift the mixture twice for an even, lump-free blend
   

3. Step 3: Prepare the Wet Ingredients
   Combine the wet ingredients until the batter is pale and fluffy.

3. Step 4: Combine and Bake
   Fold in dry ingredients, divide batter evenly, bake 25–30 minutes until clean, then cool 10 minutes before transferring

4. Step 5: Make the Frosting
   A mixing bowl of smooth, fluffy cream cheese frosting with powdered sugar, vanilla, and salt

6. Step 6: Assemble the Cake
   Level cooled layers, stack with cream cheese frosting in between and on top, and frost the sides for a flawless cake.

Pro Tips for Perfect Red Velvet Cake

• Room Temperature Ingredients: Make sure all refrigerated ingredients are at room temperature before starting. This ensures even mixing and better texture.
• Don't Overmix: Mix just until the ingredients are combined to keep your cake tender.
• Natural Cocoa Powder: Use natural, not Dutch-processed cocoa powder, as it reacts with the vinegar to create the cake's signature flavor.
• Cooling Time: Be patient and let your layers cool completely before frosting to prevent melting.

Equipment Needed

• Three 9-inch round cake pans
• Stand mixer or hand mixer
  • Large mixing bowls
• Sifter or fine-mesh strainer
• Rubber spatula
• Offset spatula for frosting
• Wire cooling racks

Storage Instructions

• Room Temperature: The frosted cake can be stored at room temperature for up to 2 days in a cake keeper or under a dome.
• Refrigerator: Store for up to 1 week in an airtight container.
• Freezer: Unfrosted cake layers can be wrapped well and frozen for up to 3 months.

Recipe Variations

• Red Velvet Cupcakes: Pour batter into lined cupcake tins and bake for 18-20 minutes.
• Red Velvet Cheesecake Cake: Add a layer of cheesecake between cake layers for an extra-special treat.
• Strawberry Red Velvet cake: Add fresh strawberry puree to the batter and between layers for a fruity twist.
• Gluten-Free Option: Substitute cake flour with a 1:1 gluten-free flour blend.

FAQ

Baking Time: Let’s Make Red Velvet Magic!❤️

Hey there, ready to create some kitchen magic? You have everything needed to bake a gorgeous red velvet cake that’s sure to impress your family and friends. With its soft layers and rich, creamy frosting, this timeless dessert is always a hit. Savor the process, enjoy each step, and be sure to share your masterpiece in the comments below. And if you’re craving more sweet treats, don’t miss our Moist Red Velvet Cupcakes Recipe!

For another delicious dessert idea, check out our Decadent Chocolate Tart Recipe.

Related

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with this Red Velvet Cake Recipe:

Moist Red Velvet Cake Recipe

A rich, moist, and beautifully red velvet cake layered with creamy, tangy cream cheese frosting. This classic cake has the perfect balance of cocoa and vanilla flavors, making it a showstopper for any occasion!

Print Pin Rate

Course: Dessert

Cuisine: American Southern Cuisine

Keyword: Birthday Red Velvet Cake, Red Velvet Cake, Red velvet cake ingredients, Red velvet cake recipe, Simple red velvet cake recipe

Prep Time: 30 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 1 hour hour

Servings: 12 Slices

Calories: 685kcal

Cost: $25-30

Equipment

• 1 3 (9-inch) round cake pans
• 1 Stand mixer or hand mixer
• 1 Large mixing bowls (2)
• Measuring cups and spoons
• 1 Sifter or fine-mesh strainer
• 1 Rubber spatula
• 1 Offset spatula for frosting
• 1 Wire cooling racks
• 1 Parchment paper
• 1 Cake stand or serving plate
• 1 Whisk
• 1 Cake leveler or serrated knife (optional)

Ingredients

For the Cake:

• 3 cups cake flour
• 1½ cups granulated sugar
• 2 tablespoons natural cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon fine salt
• 3 Large eggs, room temperature
• 1¾ cups vegetable oil
• 1 cup buttermilk, room temperature
• 2 tablespoons red food coloring
• 2 teaspoons pure vanilla extract
• 1 teaspoon white vinegar

For the Cream Cheese Frosting:

• 24 ounces cream cheese, softened
• 1½ cups unsalted butter, softened
• 6 cups powdered sugar
• 2 teaspoons vanilla extract
• ¼ teaspoon salt

Instructions

• Preheat oven to 350°F (175°C). Grease and line three 9-inch cake pans.
• Whisk dry ingredients: flour, cocoa, baking soda, and salt.
• Beat eggs until foamy. Add sugar gradually until pale.
• Mix in oil, buttermilk, food coloring, vanilla, and vinegar.
• Fold dry ingredients into wet mixture until just combined.
• Divide batter between pans. Bake 25-30 minutes.
• Cool in pans 10 minutes, then on wire racks.
• For frosting: Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt. Beat until fluffy.
• Layer cakes with frosting between each layer. Frost sides and top.

Notes

• Use room temperature ingredients
• Don't overmix the batter
• Cool layers completely before frosting

Nutrition

Serving: 165g | Calories: 685kcal | Carbohydrates: 72g | Protein: 7g | Fat: 42g | Saturated Fat: 18g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Cholesterol: 115mg | Sodium: 390mg | Potassium: 150mg | Fiber: 1g | Sugar: 52g | Vitamin A: 50IU | Vitamin C: 600mg | Calcium: 100mg | Iron: 1mg