Easy Red Velvet Cake
The world's best easy red velvet cake recipe! Everyone will be asking you for this recipe, a crowd pleaser every time!
No lie, this is the best red velvet cake I have ever had. Moist & unbelievably delicious, this easy red velvet cake recipe just can't be beat.
Why You'll Love This Simple Red Velvet Cake Recipe
- Texture: Our red velvet cake has the most perfect velvety, tender crumb.
- Flavor: A good red velvet cake should have a delicate cocoa flavor with a hint of buttermilk tanginess. This recipe strikes the perfect balance to achieve that signature red velvet taste.
- Frosting: Our cream cheese frosting is just right for this cake and the cake to frosting ratio is crucial in our humble opinion.
What is Red Velvet Cake?
Red velvet cake is a variation of chocolate flavored cake, but it isn't "just" a chocolate cake with added food coloring! Would you like to know why?
What is the difference between chocolate cake and red velvet cake?
Red velvet cake is different from chocolate cake because of a chemical reaction between the vinegar and buttermilk used to make red velvet cakes! Not only does the reaction heighten the red color of the cake, but it makes the cake extra moist, fluffy and light.
Ingredients for Homemade Red Velvet Cake
- Red Food Coloring
- Cocoa Powder
- Oil
- Sugar
- Eggs
- Vanilla
- Buttermilk
- Flour
- Salt
- Baking Soda
- Vinegar
- Cream Cheese Frosting
How to make Red Velvet Cake
- Preheat oven to 325 degrees.
- In a glass measuring cup mix food coloring and cocoa, set aside.
- Mix sugar, oil and egg.
- Once they are mixed well, add food coloring and vanilla.
- Pour buttermilk in the glass measuring cup that the food coloring was in.
- Alternate adding milk and sifted flour and salt and mix well.
- Fold in soda and vinegar.
- Pour in greased pan (2- 9" round pans or a jelly roll pan).
- Bake for 20-30 minutes, or until toothpick comes out clean. Prepare cream cheese frosting while cake is baking.
- Let cake cool before frosting.
How to make frosting for this Easy Red Velvet Cake
Soften cream cheese on counter while making cake. Add all ingredients into a large bowl or Bosch mixer and cream together until well combined.
Red Velvet Cake Icing Tips:
- I like to have plenty of frosting to work with, if you are making two 9 inch round cakes (like pictured in this post) I recommend making an extra half batch of frosting to be sure you have plenty to cover the middle and surface area of your cake.
- Make sure your cream cheese and butter are at room temperature before making the frosting for a smooth texture.
- Adjust the consistency of your frosting by adding more powdered sugar for a stiffer frosting or a bit of milk to make it smoother and easier to spread.
Best Red Velvet Cake Recipe Tips
- Frosting: Also, as you can probably tell from the photos, I am big into frosting, haha. When I make this as a double layer cake (two 9 inch round pans instead of a jelly roll pan) then I always make an extra half batch of frosting (so one and a half total) to be sure I have plenty to fill the middle and cover the entire cake!
- High-Quality Ingredients: Use high-quality ingredients, especially cocoa powder, vanilla extract, and buttermilk. The quality of these ingredients will greatly affect the flavor of your cake.
- Natural Food Coloring: Red velvet cake is known for its vibrant red color. If you would rather not use artificial food coloring you can substitute a natural food coloring, such as beetroot juice or food coloring made from beetroot, to achieve the desired hue.
- Use Cake Flour: Cake flour is lighter and has a lower protein content than all-purpose flour. It contributes to the cake's tender texture. If you don't have cake flour, you can make a substitute by removing 2 tablespoons of all-purpose flour for every cup and adding 2 tablespoons of cornstarch.
- Cream the Butter and Sugar: Creaming the butter and sugar together until light and fluffy is essential for a moist and tender crumb. This should take about 2-3 minutes of beating.
- Substitute for Buttermilk: If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and letting it sit for a few minutes before using.
Storing leftover Homemade Red Velvet Cake
Because this cake has a cream cheese or perishable frosting, it is best stored in the refrigerator. Use an airtight container or cake keeper. Before refrigerating, ensure that the cake is well-chilled to prevent condensation from forming inside the container.
Can this Moist Red Velvet Cake Recipe be frozen?
Absolutely it can! Here are the steps to freezing your cake.
- Cool the Cake: Allow the cake to cool completely at room temperature or in the refrigerator before freezing. Warm cake can develop ice crystals during freezing.
- Wrap Well: Wrap the entire cake or individual slices tightly in plastic wrap or aluminum foil. You want to minimize air exposure to prevent freezer burn and preserve the cake's moisture.
- Use within 2-3 Months: Red velvet cake can be stored in the freezer for 2-3 months without significant loss of quality.
Thawing and Serving Frozen Red Velvet Cake:
- Thaw in the Refrigerator: To thaw the entire cake, place it in the refrigerator for several hours or overnight. This gradual thawing helps preserve the cake's texture.
- Serve Slices: If you froze individual slices, you can thaw them at room temperature for about 15-30 minutes before serving.
- Reheat (optional): If you prefer a slightly warm cake, you can reheat individual slices in the microwave for a few seconds. Be cautious not to overheat and dry out the cake.
Remember that the quality of the cake may diminish slightly after freezing, but it can still be delicious. Proper wrapping and sealing are key to preserving the original texture and flavor.
More Red Velvet Cake and Chocolate Cake Recipes
The perfect cake for any special occasion! It is sure to impress the company, ha! I hope you love it as much as I do.. if that's even possible.
Moist Red Velvet Cake Recipe
Video
Ingredients
For the Cake
- 1 oz red food coloring
- 1 teaspoon cocoa powder
- 1-½ C oil
- 1-½ C sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 C buttermilk
- 2-½ C flour
- 1 teaspoon Salt
- 1 teaspoon baking soda
- 1 teaspoon vinegar
Instructions
For the Cake
- Preheat oven to 325 degrees.
- In a glass measuring cup mix food coloring and cocoa, set aside.
- Mix sugar, oil and egg.
- Once they are mixed well, add food coloring and vanilla.
- Pour buttermilk in the glass measuring cup that the food coloring was in.
- Alternate adding milk and sifted flour and salt and mix well.
- Fold in soda and vinegar.
- Pour in greased pan (2- 9" round pans or a jelly roll pan).
- Bake for 20-30 minutes, or until toothpick comes out clean.
For the Frosting
- Mix all ingredients together until well blended and spread evenly over your cake!
Nutrition
This was gone in minutes! Sooooo decadent and looks sooo good!
OMG, I love red velvet, and this recipe is so easy I get to make it ALL THE TIME! I also so I don't have to use a box :)
I love this recipe for red velvet cake, it always comes out perfect. I make it once a month!
So glad you love it! Thanks Kira!
It has the perfect flavor and texture. My family enjoyed this cake so much!
The cake was incredibly moist, and the cream cheese frosting was rich and smooth. Everyone asked for seconds!
So glad you loved it!