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Simple Red Velvet Cake Recipe: How to Make Red Velvet Cake

Written by MasterClass

Last updated: Aug 28, 2024 • 4 min read

This classic red velvet cake brings together layers of moist, buttery, chocolate-flavored cake with velvety cream cheese frosting. Learn how to make the striking chocolate cake, which is sure to be an instant hit with all of your party guests.

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What Is Red Velvet Cake?

Red velvet cake is a popular dessert made with cocoa-flavored moist batter tinted red with liquid food coloring. Tangy cream cheese frosting is the traditional topping for this rich, decadent cake, but home cooks can cover it in glaze, confectioners’ sugar, chocolate ganache, or buttercream frosting. With its bright red color and rich chocolate flavor, red velvet cake makes the perfect festive addition to any Christmas party or Valentine’s Day celebration.

6 Tips for Making Red Velvet Cake

Follow these tips to make the best red velvet cake possible:

  1. 1. Spoon and level your flour. For a light, airy cake, spoon the cake flour into the measuring cup and level off the top, rather than scooping it directly into the flour. This technique will prevent you from using too much flour, resulting in a denser cake.
  2. 2. Adjust the food coloring. Adjust the amount of liquid or gel food coloring in the recipe until you’ve reached your desired red cake batter tone. Alternatively, omit the red dye to make a light chocolate cake.
  3. 3. Experiment with toppings. Cream cheese frosting is the most traditional topping for red velvet cake, but you can switch it up by using buttercream frosting or chocolate frosting. Top the frosted cake with shaved chocolate, crushed nuts, chocolate sprinkles, or discarded red velvet cake crumbles.
  4. 4. Store properly. Assembled red velvet cake will keep well covered in the refrigerator for up to 5 days. Once you’ve covered it in cream cheese frosting, the cake should only sit out at room temperature for a maximum of 3 hours, or else the frosting will melt.
  5. 5. Prepare in advance. Prepare the cake and the frosting for this dessert up to 1 day in advance for easy assembly. Wrap the baked and cooled cake layers tightly in plastic wrap and store them at room temperature. Store cream cheese frosting in an airtight container or piping bag in the refrigerator.
  6. 6. Change up the format. Swap the round cake pans for a larger rectangular sheet cake pan for a low-effort, crowd-friendly dessert. Alternatively, pour the batter into cupcake tins to create super moist red velvet cupcakes. Remember that these handheld treats require a shorter baking time, while a sheet cake will require more time in the oven.

Homemade Red Velvet Cake Recipe

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10 Ratings | Rate Now

makes

1 cake

prep time

45 min

total time

1 hr 15 min

cook time

30 min

Ingredients

For the cake:

For the frosting:

Note: The total time does not include 1 hour and 35 minutes of inactive time.

Make the cake:

  1. 1

    Preheat the oven to 350 degrees Fahrenheit, and grease two 9-inch cake pans with nonstick spray. Line the bottom of each cake pan with parchment paper.

  2. 2

    In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugar until fluffy and light, about 3–4 minutes. Alternatively, place the butter and sugar in a large bowl and beat them together with an electric hand mixer.

  3. 3

    Add the eggs, canola oil, vanilla extract, and white vinegar to the butter-sugar mixture. Mix everything until combined, scraping down the sides of the bowl as you go.

  4. 4

    Add 1–2 drops of food coloring to the batter at a time, until it reaches your preferred shade of red.

  5. 5

    In a separate mixing bowl, whisk together the flour, baking soda, salt, and cocoa powder until combined.

  6. 6

    With the mixer running at low speed, add a ⅓ of the flour mixture and a ⅓ of the buttermilk to the wet ingredients and mix until just combined. Repeat this process two more times with the remaining dry ingredients and buttermilk, mixing until the batter is smooth and well combined. Add additional food coloring as you desire.

  7. 7

    Divide the batter between the prepared pans, and transfer the cake tins to the oven.

  8. 8

    Bake the cakes until a toothpick inserted through the center comes out clean, about 30 minutes.

  9. 9

    Remove the cakes from the oven, and place them on a cooling rack to cool for 15 minutes.

  10. 10

    Carefully remove the cakes from the pans. Place the cake rounds on the wire rack to cool to room temperature, for about 1 hour.

Make the frosting:

  1. 1

    While the cake cools, make your frosting. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, and vanilla extract together on medium speed until light and fluffy. Alternatively, add the ingredients to a large mixing bowl and beat them together using a handheld electric mixer.

  2. 2

    Sift together the powdered sugar and salt and add to the cream cheese mixture. Continue mixing until smooth.

  3. 3

    Add milk and mix until smooth.

  4. 4

    Transfer to a piping bag for immediate use, or store in an airtight container in the refrigerator.

Assemble the cake:

  1. 1

    After cooling the cakes, slice a thin layer off the top of each cake round to make them level.

  2. 2

    Place a cake round on a cake stand or plate.

  3. 3

    Spoon a ½ cup of the frosting onto the first cake round, and spread it out into an even layer.

  4. 4

    Place the second cake round on top of the bottom layer. Cover the cake with the remaining frosting, spreading it over the top and sides of the cake.

  5. 5

    Transfer the cake to the refrigerator to rest for 20 minutes before slicing and serving.

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