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Red Velvet Cake - delicious cake loaded with cream cheese frosting, perfect for anytime of the year but especially festive for the holidays season. Get the easy recipe.
There are some cakes that are perfect any time of the year.
Deliciously chocolate, Red Velvet Cake is a dessert that fits the mold.
A traditional cake, sure, but to me, this ruby-toned treat tastes just as good as the first time I took a bite.
So today I’m sharing my personal recipe for Red Velvet Cake.
It’s everything you expect, filled with chocolate and creamy cream cheese frosting that is slightly tangy, but oh so sweet.
When I created this recipe, I knew I wanted to use cake flour.
Unlike all-purpose flour, cake flour, when turned into batter and baked, creates a delicate crumb texture.
The result, a light and fluffy cake.
Just in case you’re interested, this cake can easily transform to any color you desire.
Simply change out the icing color with your preference to create any shade from the rainbow.
This is perfect when you’re celebrating different holidays or occasions.
Frequently Asked Questions
This recipe is 1012 calories per serving.
What To Serve With Red Velvet Cake
For a delightful afternoon tea, I recommend the following recipes:
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Red Velvet Cake
Ingredients
Cake Ingredients:
- 1 1/2 cups sugar, (approximately 300 g)
- 1 cup unsalted butter, room temperature, (approximately 230 g)
- 4 tablespoons baking cocoa
- 1/2 teaspoon salt
- 1 1/4 teaspoons baking soda
- 2 eggs
- 2 1/2 cups cake flour, (approximately 300 g)
- 1 cup buttermilk, (approximately 240 ml)
- 1 teaspoon vanilla extract
- 1 teaspoon red (no-taste) icing color
Frosting Ingredients:
- 8 oz package cream cheese, room temperature, (approximately 230g)
- 1 cup unsalted butter, room temperature, (approximately 230 g)
- 3 cups powdered sugar, (approximately 360 g)
- 1 teaspoon clear vanilla extract
Instructions
- Preheat the oven to 350°F (176°C). Coat three 8-inch (20 cm) pans with nonstick spray and set aside.
To make the cake
- Beat the sugar and butter in a stand mixer until light and fluffy. On low speed, add the cocoa, salt, baking soda, and eggs one at a time, making sure to scrape the bowl as needed to mix thoroughly. Alternate adding the cake flour and buttermilk in thirds.
- Mix in the vanilla extract and icing color. Divide the batter evenly among the three pans and bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Allow the pans to sit at room temperature until cool, then remove the cakes from the pans and transfer them to the freezer to chill for 30 minutes.
To make the frosting
- Add all the ingredients to a stand mixer and beat until smooth.
- Remove the cakes from the freezer and cut the domed tops with a serrated knife to create flat surfaces. Using an offset spatula, frost the cakes.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hello Bee,
Thanks for sharing the recipe for Red Velvet. Can you please share the recipe in grams. I would like to try this cake recipe Christmas. Thank you
Regards
Katrucia
Please check again.
Greetings from Mauritius.
Thanks for adding the quantities in grams. Really appreciate. Regards Katrucia
Hey bee
Can I please have the recipe in grams. I have no cups? and I want to try out.
Is baking cocoa cocoa powder?
Yes.