Red Velvet Cake Recipe

This luxurious Red Velvet Cake is made with velvety vegetable oil, fresh buttermilk, unsweetened cocoa powder, and a vibrant infusion of red food coloring. The result is a feather-light, crimson sponge with a subtle chocolate allure, coated in a thick, cloud-like cream cheese frosting that offers a delightful crunch of chopped pecans. It is the breathtaking centerpiece for a holiday gala or birthday feast, delivering a slice of pure nostalgia for the whole family.

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Red Velvet Cake Ingredients

For the Cake:

• 2 1/2 cups all-purpose flour: Plus extra for dusting the pans.
• 2 teaspoons unsweetened cocoa powder: Provides that signature hint of chocolate flavor.
• 1 teaspoon baking soda: Reacts with the acid to rise the cake.
• 1 teaspoon salt: Balances the sweetness.
• 2 cups granulated sugar: For sweetness and structure.
• 2 large eggs: Binding agent for the batter.
• 1 3/4 cups vegetable oil: Ensures the cake stays incredibly moist for days.
• 1 cup buttermilk: The acid that tenderizes the crumb and activates the baking soda.
• 1 teaspoon vanilla extract: Adds aromatic depth.
• 1 (1-ounce) bottle red food coloring: Essential for the iconic deep red hue.
• Unsalted butter: For greasing the pans.

For the Frosting:

• 2 (8-ounce) packages cream cheese: Softened to room temperature for a lump-free texture.
• 2 sticks unsalted butter: Softened to room temperature.
• 2 (1-pound) boxes confectioners’ sugar: Sifted to ensure smoothness.
• 2 teaspoons vanilla extract: Flavor enhancer.
• 2 cups pecans: Finely chopped for a nutty crunch.

How To Make Red Velvet Cake Recipe

1. Prep the pans and oven: Preheat the oven to 350 degrees F. Butter three 9-inch round cake pans and line the bottoms with parchment paper. Butter the parchment as well, then dust the pans with flour, tapping out the excess. [Visual]
2. Sift the dry ingredients: In a large bowl, sift together the flour, cocoa powder, baking soda, and salt. This ensures the cocoa is evenly distributed and removes any lumps.
3. Mix the wet ingredients: In a separate large bowl, whisk the granulated sugar and eggs together until combined and pale. Gradually pour in the vegetable oil while stirring, mixing until the liquid looks smooth and emulsified. [Visual]
4. Create the batter: Add the flour mixture to the wet ingredients in three parts, alternating with the buttermilk. Begin and end with the flour mixture. Stir well after each addition until the batter is smooth and no flour streaks remain.
5. Add the color: Stir in the vanilla extract and the entire bottle of red food coloring. Mix gently until the batter is a uniform, vibrant red color. [Visual]
6. Bake the layers: Divide the batter evenly among the three prepared pans. Bake for about 40 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs attached.
7. Cool the cakes: Let the cakes cool in the pans for 10 minutes. Then, turn them out onto wire racks to cool completely. Peel off the parchment paper carefully.
8. Make the frosting: In a large bowl using a handheld or stand mixer, beat the room-temperature cream cheese and butter until creamy and fully combined. Gradually beat in the confectioners’ sugar until the mixture is smooth and fluffy. Finally, beat in the vanilla and the chopped pecans, reserving 2 tablespoons of nuts for the garnish. [Visual]
9. Assemble the cake: Place one cake layer on your serving platter. Spread a thick layer of frosting over the top. Repeat with the second and third layers. Frost the sides and top of the cake, swirling the frosting for a rustic look. Sprinkle the reserved pecans on top for garnish.

Recipe Tips

• Room temperature is key: Ensure your eggs, buttermilk, cream cheese, and butter are all at room temperature before starting. This allows them to emulsify properly, creating a smooth batter and a silky, lump-free frosting.
• Don’t skimp on the oil: Unlike butter-based cakes, this recipe uses vegetable oil. This is the secret to a red velvet cake that stays soft and moist even after being refrigerated.
• Sift the cocoa: Cocoa powder tends to clump in the package. Sifting it with the flour guarantees you won’t bite into a bitter pocket of dry cocoa powder later.
• Cool completely before frosting: If the cake layers are even slightly warm, the butter in the cream cheese frosting will melt, causing your cake to slide apart.

What To Serve With Red Velvet Cake

• Cold Milk: The classic pairing; the refreshing milk cuts through the richness of the cream cheese frosting.
• Coffee or Espresso: The bitterness of hot coffee complements the sweet, tangy flavor profile of the cake.
• Fresh Raspberries: The tartness of fresh berries balances the sugar and mirrors the red color of the cake.
• Sparkling Wine: For a celebration, a glass of Prosecco or Champagne adds a festive touch.

How To Store Red Velvet Cake

• Refrigerate: Because of the cream cheese frosting, this cake must be stored in the refrigerator. Cover it gently with plastic wrap or store it in a cake carrier. It will keep for up to 5 days.
• Reheat / Serve: Cold cake can be dense. Let the slices sit at room temperature for 15-20 minutes before eating to allow the frosting to soften and the crumb to relax.
• Freeze: You can freeze individual slices wrapped tightly in plastic wrap and foil for up to 3 months. Thaw in the fridge overnight before serving.

Red Velvet Cake Nutrition Facts

• Calories: 850 kcal
• Fat: 48g
• Carbohydrates: 102g
• Sugar: 80g
• Protein: 6g

Nutrition information is estimated per slice and may vary based on ingredients and portion sizes.

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