Name: The Ultimate Red Velvet Cake Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 1 1/2 cups granulated sugar; 1 teaspoon baking soda; 1 teaspoon fine salt; 1 teaspoon unsweetened cocoa powder; 1 1/2 cups vegetable oil; 1 cup buttermilk (room temperature); 2 large eggs (room temperature); 2 tablespoons red food coloring; 1 teaspoon white vinegar; 2 teaspoons vanilla extract; 16 oz cream cheese (softened); 1/2 cup unsalted butter (softened); 4 cups powdered sugar; 2 teaspoons vanilla extract; pinch of salt

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The Ultimate Red Velvet Cake Recipe is an absolute showstopper, ready to transform any occasion into a celebration with its vibrant crimson hue, tender crumb, and signature tangy cream cheese frosting. This classic American dessert is both eye-catching and irresistibly delicious — every bite is a harmony of subtle cocoa flavor, moist texture, and a finish that’s rich yet perfectly balanced. Whether you’re prepping for a birthday bash or a cozy gathering with friends, this is the cake that’s bound to earn rave reviews and second helpings.

Ingredients You’ll Need

The Ultimate Red Velvet Cake Recipe - Recipe Image

Ingredients You’ll Need

This recipe brings together pantry staples and a handful of essential upgrades to create something truly magical. Each ingredient in The Ultimate Red Velvet Cake Recipe has a starring role — from the oil that ensures a soft crumb, to the buttermilk and vinegar that give the cake its unique flavor and texture, and of course, that unmistakable red color.

All-purpose flour: The base of the cake, giving it structure without making it heavy.
Granulated sugar: Adds a gentle sweetness and helps tenderize the crumb.
Baking soda: Creates lift and helps neutralize acidity from the buttermilk and vinegar.
Fine salt: Enhances every other flavor and keeps the sweetness in balance.
Unsweetened cocoa powder: Just a hint brings depth and mocha-like complexity without overpowering the red hue.
Vegetable oil: Yields a super-moist, delicate cake crumb — don’t substitute with butter!
Buttermilk (room temperature): Essential for tang and tenderizing the cake; don’t skip or replace with regular milk.
Large eggs (room temperature): They bind the batter and add richness.
Red food coloring: Gel is best for a vivid, beautiful red shade that won’t water down your batter.
White vinegar: Reacts with baking soda and cocoa for the iconic red velvet texture.
Vanilla extract: Rounds out the flavor and brings it all together.
Cream cheese (softened): The star of the frosting, offering a tangy, creamy finish you can’t resist.
Unsalted butter (softened): Makes the frosting smooth and luscious.
Powdered sugar: Sweetens and provides structure for a fluffy, spreadable frosting.
A pinch of salt: Elevates the sweetness of the frosting and complements the tang from the cream cheese.

How to Make The Ultimate Red Velvet Cake Recipe

Step 1: Prep Your Pans and Oven

Start by preheating your oven to 350°F — a reliable temperature for evenly baked cakes. Grease and flour two 9-inch round cake pans or line them with parchment paper if you want to make removing the layers a total breeze. A well-prepped pan is your insurance policy against sticking, so take a moment to get this part right!

Step 2: Combine the Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, fine salt, and unsweetened cocoa powder. Whisking well at this stage helps break up clumps and ensures every bite of The Ultimate Red Velvet Cake Recipe is consistently sublime.

Step 3: Mix the Wet Ingredients

In a separate bowl, blend together the vegetable oil, buttermilk, eggs, red food coloring, white vinegar, and vanilla extract until the mixture is smooth and even in color. Don’t be shy with the food coloring if you crave that classic red velvet vibrancy!

Step 4: Bring It All Together

Slowly add the wet ingredients to the bowl of dry ingredients, mixing gently until just incorporated. Over-mixing can make your cake tough, so stop as soon as the batter is smooth and streak-free. The transformation from pale to vivid red is pure baking magic.

Step 5: Bake

Divide the batter evenly between your prepared pans and give each a gentle tap on the counter to release any air bubbles. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in their pans for 10 minutes before turning out onto wire racks to cool completely. Patience pays off with cake that’s moist from edge to center!

Step 6: Make the Cream Cheese Frosting

Using an electric mixer, beat the softened cream cheese and butter together until completely smooth and creamy. Gradually add powdered sugar, letting it blend in slowly for a fluffy, silky result. Beat in the vanilla and a pinch of salt to round out the flavor, creating a perfect match for the cake’s sweetness and tang.

Step 7: Assemble and Frost

Once your cake layers are totally cool, place one layer on your serving plate, spread a thick layer of frosting over the top, and then carefully settle the second layer on top. Use the rest of the frosting to blanket the entire cake, swooping it around the sides and top. For ultra-clean slices, chill the frosted cake for 30 minutes before cutting — the wait is worth it!

How to Serve The Ultimate Red Velvet Cake Recipe

Garnishes

Classic red velvet cake looks stunning with a simple dusting of cake crumbs, chocolate curls, or even a few fresh berries. For a special touch, reserve a small piece of your baked cake, crumble it, and sprinkle the crumbs on top for a truly iconic look. Edible gold leaf or heart-shaped sprinkles also add extra flair if you’re celebrating!

Side Dishes

While The Ultimate Red Velvet Cake Recipe shines beautifully on its own, a scoop of homemade vanilla ice cream or a cloud of freshly whipped cream on the side is pure bliss. Pair with hot coffee or a glass of cold milk to complement its rich flavor, or add some fresh berries for a tart, juicy contrast.

Creative Ways to Present

Try baking the batter as cupcakes if you’re serving a crowd — just adjust the baking time to 18–22 minutes. Mini cake layers, or even cake pops rolled in leftover frosting and cake crumbs, are fun alternatives for parties. Stack sliced layers with frosting in mason jars for a portable, picnic-ready treat!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, cover the cake well with plastic wrap or in an airtight container and refrigerate. The cake will stay moist and delicious for up to 4 days, and the cream cheese frosting keeps its creamy smoothness beautifully.

Freezing

For long-term storage, you can freeze individual slices or whole layers (without frosting). Wrap tightly in plastic wrap and a layer of foil to lock in freshness. When ready to enjoy, thaw the cake overnight in the fridge and frost just before serving for maximum flavor and texture.

Reheating

Red velvet cake is best served at room temperature, so take refrigerated or thawed slices out about 30 minutes before serving. Avoid microwaving, as it can alter the frosting’s texture; if you need to warm it slightly, a short time on the counter is all it takes to bring back its soft, luscious crumb.

FAQs

Can I use natural food coloring instead of gel?

You can use natural red food coloring, but keep in mind the color may not be as vibrant. Gel food coloring delivers that classic, deep hue without thinning the batter, which is important for The Ultimate Red Velvet Cake Recipe.

Why add vinegar to a red velvet cake?

The vinegar reacts with baking soda and cocoa to produce a subtle tang and cakey texture unique to red velvet. It also enhances the vibrancy of the red food coloring, making the finished cake truly eye-catching.

Can I make this recipe as cupcakes?

Absolutely! Divide the batter among lined muffin tins, filling each about two-thirds full, and bake for 18–22 minutes. You’ll have delightfully portable portions of The Ultimate Red Velvet Cake Recipe.

What if I don’t have buttermilk?

If buttermilk isn’t on hand, you can make a quick substitute: mix 1 cup milk with 1 tablespoon white vinegar or lemon juice, let it sit for 5 minutes, then use as directed. It won’t be quite the same, but it will still give your cake a lovely tang.

How do I keep my cake layers extra moist?

Brushing the cooled layers with a little simple syrup before frosting helps lock in moisture and adds just a hint of sweetness. This tip works wonders, especially if you’re making The Ultimate Red Velvet Cake Recipe ahead of time.

Final Thoughts

Ready to wow your friends and family? Give The Ultimate Red Velvet Cake Recipe a try — it’s a classic for good reason, and truly delivers on flavor, looks, and joy. Whether you share it at a big celebration or enjoy a quiet slice with coffee, this cake is pure happiness on a plate. Happy baking!

The Ultimate Red Velvet Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 8 reviews

Author: admin
Total Time: 55 minutes (plus cooling time)
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the decadent delight of this Ultimate Red Velvet Cake Recipe. Moist, rich, and topped with a luscious cream cheese frosting, this classic dessert is sure to impress at any gathering.

Ingredients

Scale

Cake:

2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon fine salt
1 teaspoon unsweetened cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk (room temperature)
2 large eggs (room temperature)
2 tablespoons red food coloring
1 teaspoon white vinegar
2 teaspoons vanilla extract

Cream Cheese Frosting:

16 oz cream cheese (softened)
1/2 cup unsalted butter (softened)
4 cups powdered sugar
2 teaspoons vanilla extract
pinch of salt

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Instructions

Preheat the oven: Preheat oven to 350°F. Grease and flour two 9-inch round cake pans or line with parchment paper.
Prepare dry ingredients: In a large bowl, whisk together flour, sugar, baking soda, salt, and cocoa powder.
Combine wet ingredients: In another bowl, whisk oil, buttermilk, eggs, food coloring, vinegar, and vanilla until well combined.
Mix batter: Gradually add wet ingredients to dry ingredients, mixing until smooth. Divide batter between pans.
Bake: Bake for 30–35 minutes until a toothpick inserted comes out clean. Cool cakes in pans, then transfer to wire racks to cool completely.
Make frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar, then mix in vanilla and salt.
Assemble: Frost one cake layer, stack second layer, and frost top and sides. Chill before slicing.