DESSERTS

Red Velvet Cake: 10 Tips for the Best Recipe Ever

by basmer

25 de December de 2025

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Red Velvet Cake is a classic bakery-style dessert that never fails to impress. With its beautiful red hue, moist crumb, and rich cream cheese frosting, this cake is perfect for celebrations or any day you feel like indulging. The combination of subtle cocoa flavor and tang from buttermilk creates a unique taste that keeps everyone coming back for more. Let’s dive into how to create this stunning dessert!

Why You’ll Love This Red Velvet Cake

This red velvet cake is not only visually stunning but also incredibly delicious. Here are a few reasons you’ll adore it:

It features a moist, tender crumb that’s irresistible.
The subtle cocoa flavor adds a unique twist to a classic cake.
Rich cream cheese frosting complements the cake perfectly.
This is an easy red velvet cake from scratch that anyone can make.
It’s versatile—perfect for birthdays, weddings, or just because!
Vegan and gluten-free variations are available, making it accessible to everyone.
This cake is a traditional favorite, making it a hit at any gathering.
With our homemade tips, you’ll always achieve the best red velvet cake.

Ingredients for Red Velvet Cake

Gather these items:

2 1/2 cups all-purpose flour (300 g; spoon and level, do not pack)
2 tablespoons unsweetened natural cocoa powder
1 teaspoon baking soda
1 teaspoon fine sea salt (or table salt)
1 1/2 cups granulated sugar (300 g)
1/2 cup unsalted butter (115 g; softened to room temperature)
1/2 cup neutral oil (120 ml; such as canola or vegetable)
2 large eggs (room temperature)
2 teaspoons pure vanilla extract
1 cup buttermilk (240 ml; room temperature; real buttermilk preferred)
1 tablespoon white vinegar
1-1 1/2 tablespoons red food coloring (liquid or gel; use gel for stronger color)
16 oz cream cheese (450 g; full-fat brick style, softened)
1/2 cup unsalted butter (115 g; softened, for frosting)
4-5 cups powdered sugar (480–600 g; sifted; more for thicker, pipeable frosting)
2 teaspoons pure vanilla extract (for frosting)
1/8 teaspoon salt (pinch; to balance frosting sweetness)

How to Make Red Velvet Cake Step-by-Step

Step 1: Preheat oven to 350°F (175°C). Grease two 9-inch round metal cake pans, line the bottoms with parchment paper, then lightly grease and flour the parchment and sides (or use baking spray with flour).
Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until evenly combined. Set aside.
Step 3: In a large mixing bowl or stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar on medium speed for 3–4 minutes, until light and fluffy. Add the oil and beat another 1–2 minutes until creamy and slightly lighter in color.
Step 4: Beat in the eggs one at a time on low–medium speed, mixing just until incorporated after each addition. Mix in the vanilla extract, scraping down the sides and bottom of the bowl as needed.
Step 5: In a small bowl or measuring cup, stir together the buttermilk, white vinegar, and red food coloring. Start with 1 tablespoon of color and add more as needed for your desired shade of red.
Step 6: With the mixer on low speed, alternate adding the dry ingredients and the buttermilk mixture: add about 1/3 of the dry ingredients, then 1/2 of the buttermilk mixture; repeat, ending with the remaining dry ingredients. Mix just until the batter is smooth and no streaks of flour remain; do not overmix.
Step 7: Divide the batter evenly between the prepared pans. Gently tap each pan on the counter a few times to release large air bubbles. Bake for 25–30 minutes, or until the centers spring back lightly when touched and a toothpick inserted in the center comes out with just a few moist crumbs. Begin checking around 23 minutes.
Step 8: Place the pans on a wire rack and let the cakes cool in the pans for 10–15 minutes. Run a knife gently around the edges, then turn the cakes out onto the rack and peel off the parchment. Let the layers cool completely, about 45–60 minutes, before frosting.
Step 9: In a large bowl, beat the softened cream cheese and softened butter together on medium speed until smooth and creamy, 2–3 minutes. Add the vanilla and salt and mix to combine. Gradually add the powdered sugar, 1 cup at a time, starting on low speed to avoid splatters, then increasing speed once mostly incorporated. Beat until smooth and fluffy, 2–3 more minutes. If the frosting is too soft, add a bit more powdered sugar and chill for 15–20 minutes.
Step 10: If the cake layers are domed, use a long serrated knife or cake leveler to trim them flat, reserving the scraps for garnish. Place one layer on a serving plate or cake stand and spread a generous layer of cream cheese frosting over the top. Set the second layer on top, bottom side up for a flatter top. Apply a thin crumb coat of frosting over the top and sides of the cake and chill for 15–20 minutes to set.
Step 11: Apply a thicker, even final layer of cream cheese frosting over the top and sides of the cake, swirling the top if desired. Crumble some of the reserved cake scraps and sprinkle around the top edge or over the sides for a classic red velvet look. Chill briefly if you’d like cleaner slices before serving.

Pro Tips for the Best Red Velvet Cake

Keep these in mind:

Use gel food coloring for a more vibrant color.
Ensure all ingredients are at room temperature for best results.
Store leftovers in the refrigerator.
For a unique flavor, consider adding a hint of espresso powder to the batter.
If making ahead, frost the cake the day you plan to serve it for the best texture.

Best Ways to Serve Red Velvet Cake

This cake is delightful on its own but can be enhanced with:

A scoop of vanilla ice cream on the side.
Fresh berries for a tart contrast to the sweet frosting.
Red velvet cupcakes made from the same recipe for a fun twist.

How to Store and Reheat Red Velvet Cake

To keep your cake fresh, store it in an airtight container in the refrigerator for up to 5 days. If you wish to reheat, place a slice in the microwave for about 10-15 seconds. Remember, meal prep is key, so you can make it ahead of time and enjoy it later!

Frequently Asked Questions About Red Velvet Cake

What’s the secret to perfect Red Velvet Cake?

The secret lies in using high-quality ingredients, especially the cocoa powder, and ensuring the cake layers are baked evenly. A moist red velvet cake recipe often includes buttermilk for that signature tang. Learn more about the importance of quality ingredients.

Can I make Red Velvet Cake ahead of time?

Yes, you can bake the layers a day in advance. Just wrap them tightly in plastic wrap and store them in the fridge until you’re ready to frost and serve.

How do I avoid common mistakes with Red Velvet Cake?

To avoid issues, measure your ingredients accurately and ensure your baking powder and baking soda are fresh. Following the instructions precisely helps in achieving the traditional red velvet cake texture. Check out more tips for baking success.

Variations of Red Velvet Cake You Can Try

Feeling adventurous? Here are a few variations to consider:

Make a vegan red velvet cake by substituting eggs with flaxseed meal and using plant-based buttermilk.
Try a gluten-free red velvet cake by using almond flour or a gluten-free flour blend.
For a fun twist, make red velvet cake pops for parties!
Consider adding a hint of orange zest to the frosting for a citrusy surprise.

Red Velvet Cake: 10 Tips for the Best Recipe Ever

Author: basmer
Total Time: 150 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

A classic bakery-style red velvet cake with a moist, tender crumb, subtle cocoa flavor, a gentle tang from buttermilk and vinegar, and rich, tangy cream cheese frosting.

Instructions

Preheat oven to 350°F (175°C). Grease two 9-inch round metal cake pans, line the bottoms with parchment paper, then lightly grease and flour the parchment and sides (or use baking spray with flour).
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until evenly combined. Set aside.
In a large mixing bowl or stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar on medium speed for 3–4 minutes, until light and fluffy. Add the oil and beat another 1–2 minutes until creamy and slightly lighter in color.
Beat in the eggs one at a time on low–medium speed, mixing just until incorporated after each addition. Mix in the vanilla extract, scraping down the sides and bottom of the bowl as needed.
In a small bowl or measuring cup, stir together the buttermilk, white vinegar, and red food coloring. Start with 1 tablespoon of color and add more as needed for your desired shade of red.
With the mixer on low speed, alternate adding the dry ingredients and the buttermilk mixture: add about 1/3 of the dry ingredients, then 1/2 of the buttermilk mixture; repeat, ending with the remaining dry ingredients. Mix just until the batter is smooth and no streaks of flour remain; do not overmix.
Divide the batter evenly between the prepared pans (weigh the pans if you want perfectly even layers). Gently tap each pan on the counter a few times to release large air bubbles. Bake for 25–30 minutes, or until the centers spring back lightly when touched and a toothpick inserted in the center comes out with just a few moist crumbs. Begin checking around 23 minutes.
Place the pans on a wire rack and let the cakes cool in the pans for 10–15 minutes. Run a knife gently around the edges, then turn the cakes out onto the rack and peel off the parchment. Let the layers cool completely, about 45–60 minutes, before frosting.
In a large bowl, beat the softened cream cheese and softened butter together on medium speed until smooth and creamy, 2–3 minutes. Add the vanilla and salt and mix to combine. Gradually add the powdered sugar, 1 cup at a time, starting on low speed to avoid splatters, then increasing speed once mostly incorporated. Beat until smooth and fluffy, 2–3 more minutes. If the frosting is too soft, add a bit more powdered sugar and chill for 15–20 minutes.
If the cake layers are domed, use a long serrated knife or cake leveler to trim them flat, reserving the scraps for garnish. Place one layer on a serving plate or cake stand and spread a generous layer of cream cheese frosting over the top. Set the second layer on top, bottom side up for a flatter top. Apply a thin crumb coat of frosting over the top and sides of the cake and chill for 15–20 minutes to set.
Apply a thicker, even final layer of cream cheese frosting over the top and sides of the cake, swirling the top if desired. Crumble some of the reserved cake scraps and sprinkle around the top edge or over the sides for a classic red velvet look. Chill briefly if you’d like cleaner slices before serving.