Indulge in the soft and moist layers of this Red Velvet Cake, showcasing a stunning crimson hue and a subtle cocoa flavor, all topped with a smooth cream cheese frosting. If you’re a fan of red velvet, don’t miss our Red Velvet Sugar Cookies with Cream Cheese Frosting for a delightful cookie twist.
What is Red Velvet Cake?
Red Velvet Cake has a rich history, originally crafted with simple ingredients like cocoa powder, buttermilk, and vinegar. The iconic red color was added later, giving us the vibrant cakes we love today. Traditionally paired with cream cheese frosting, this classic dessert remains a favorite for its unique flavor and eye-catching appearance.
Ingredient Notes
Room Temperature Ingredients: Using room temperature mayonnaise, eggs, and buttermilk ensures a smoother batter and better texture.
Cocoa Powder: Regular unsweetened cocoa powder is recommended. Dutch-processed cocoa can be used but may alter the flavor slightly.
Mayonnaise: Adds moisture and a tender crumb. Use full-fat mayonnaise for best results, or homemade if preferred.
Buttermilk: If you don’t have buttermilk, make your own by adding 1 tablespoon of white vinegar or lemon juice to 1 cup (240 milliliters) of milk. Let it sit for 5 minutes before using.
Food Coloring: Adjust the amount of red food coloring to achieve your desired hue. Gel food coloring is more concentrated, so you may need less than liquid coloring. You can omit it for a natural look; the cake will taste like a light chocolate cake.
What Does Red Velvet Cake Taste Like?
Red Velvet Cake offers a unique blend of flavors—it’s a chocolate cake at its core but with less richness due to the addition of buttermilk and vinegar. These ingredients cut through the cocoa’s intensity, resulting in a tender cake with a slight tang and a hint of cocoa.
Can I Make This Cake Ahead of Time?
Absolutely! Here’s how:
- Cake Layers: Bake and cool the cake layers. Wrap them tightly in plastic wrap and store at room temperature overnight.
- Frosting: Prepare the cream cheese frosting and store it in an airtight container in the refrigerator. Bring it to room temperature and re-whip before using.
How to Store Red Velvet Cake
After assembling and frosting, cover the cake and store it in the refrigerator for up to 5 days. For longer storage, freeze the frosted cake for up to 3 months. Thaw it in the refrigerator overnight before serving.
Ingredients
For the Cake:
- 2 cups all-purpose flour (250 grams)
- 2 cups granulated sugar (400 grams)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ⅓ cup unsweetened cocoa powder (40 grams)
- 1 teaspoon kosher salt
- 1 cup mayonnaise, room temperature (230 grams)
- 2 large eggs, room temperature
- 1 cup buttermilk, room temperature (250 grams)
- 2 teaspoons vanilla extract
- 1 ounce red food coloring (more or less, depending on desired color)
- ½ cup hot water (120 milliliters)
- 1 teaspoon white distilled vinegar
- For the Cream Cheese Frosting:
- ½ cup unsalted butter, room temperature (1 stick / 115 grams)
- 8 ounces cream cheese, room temperature (230 grams)
- 1 teaspoon vanilla extract
- 4 cups confectioners’ sugar (500 grams)
Instructions
For the Cake:
Prepare the Pans:
Preheat your oven to 325°F (165°C).
Spray two 9-inch (23 cm) round cake pans with nonstick cooking spray and line each with parchment paper. Set aside.
Mix Dry Ingredients:
In a large bowl, whisk together:
- 2 cups all-purpose flour (250 grams)
- 2 cups granulated sugar (400 grams)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ⅓ cup unsweetened cocoa powder (40 grams)
- 1 teaspoon kosher salt
Mix Wet Ingredients:
In a separate bowl, whisk together:
- 1 cup mayonnaise, room temperature (230 grams)
- 2 large eggs, room temperature
- 1 cup buttermilk, room temperature (250 grams)
- 2 teaspoons vanilla extract
- 1 ounce red food coloring (adjust to desired color)
- ½ cup hot water (120 milliliters)
- 1 teaspoon white distilled vinegar
Combine Ingredients:
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Avoid overmixing.
Bake:
Divide the batter evenly between the prepared pans.
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
Cool the Cakes:
Allow the cakes to cool in the pans for 10-15 minutes.
Turn the cakes out onto a wire rack to cool completely before frosting.
For the Cream Cheese Frosting:
Cream Butter and Cream Cheese:
In a large mixing bowl, combine:
- ½ cup unsalted butter, room temperature (115 grams)
- 8 ounces cream cheese, room temperature (230 grams)
- 1 teaspoon vanilla extract
Using a handheld mixer or stand mixer on medium speed, beat until smooth and fully incorporated.
Add Confectioners’ Sugar:
Gradually add 4 cups confectioners’ sugar (500 grams), one cup at a time.
Mix until the frosting is light and creamy.
Assemble the Cake:
Frost the Cake:
Place one cake layer on a serving plate or cake stand.
Spread a layer of cream cheese frosting over the top.
Place the second cake layer on top.
Use the remaining frosting to cover the top and sides of the cake.
Serve:
Slice and enjoy your homemade Red Velvet Cake.
Store any leftovers in the refrigerator.
Enjoy this Classic Red Velvet Cake with Cream Cheese Frosting, a delightful dessert perfect for special occasions or whenever you’re craving something sweet!
