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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
- 1 cup unsalted butter, room temperature
- 4 tablespoons baking cocoa
- 1/2 teaspoon salt
- 1 1/4 teaspoons baking soda
- 2 eggs
- 2 1/2 cups cake flour
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon red (no-taste) icing color
Frosting Ingredients:
- 8 oz (230g) package cream cheese, room temperature,
- 1 cup unsalted butter, room temperature
- 3 cups powdered sugar
- 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.
Is icing colour the same thing as gel color? Like Wilton or Americolor?
Hi is it possible to use 2 9 inch cake pan instead?
Hello there,
Is there any alternative to red food colouring? Can i use beetroot extract? Will I need the same quantity as per the red food colouring?
Thanks.
You don’t have to use red color at all for this cake, it doesn’t have to be red in color.
Looks great, I love Red Velvet Cake!
My batter is very thick. I hope that is normal. Followed the recipe to the T.
Hi , This is for 3 8in pan right? If i just want to make one how do i do it?
Yameeeeee cheesy wonderful many thanks
Hi I don’t have icing color, can I use liquid food coloring instead? Would it change the consistency of the batter?
Shouldn’t be, you just need a few drops.
Would love to win this
Hello, any substitute for buttermilk? Thanks
Buttermilk = butter + vinegar
Butter + vinegar, leave it for a couple minutes, and there you go..
What is the ratio pf butter to vinegar ? thanks :)
I also need to know what is the ratio of butter + vinegar to make buttermilk. thanks.
It’s milk with vinegar or lemon juice, not butter, despite the name. http://www.foodnetwork.com/recipes/emeril-lagasse/homemade-buttermilk-recipe.html