Red Velvet Cake Recipe
If you’re looking for an indulgent, show-stopping dessert that is sure to be the talk of the table, look no further than frosted red velvet cake recipe. Rich and decadent, this stunning cake combines an iconic flavor combination of chocolate and frosting in an impressive presentation. Whether you’re hosting an intimate dinner party or celebrating a special occasion, this frosted cake has all the ingredients of a memorable dessert.
Red velvet cake has a long and fascinating history that has captured the hearts of cake lovers around the world. The cake’s origins can be traced back to the Victorian era, when bakers used natural ingredients such as cocoa and beetroot to create a red-colored cake. The cake’s popularity continued to grow over the years, with variations popping up in different regions of the United States.
One story about the origins of red velvet cake is that it was first served at the Waldorf-Astoria Hotel in New York City in the 1920s. Legend has it that a guest at the hotel was so taken with the cake that he requested the recipe, which was then sold to the hotel for a hefty sum. Another theory is that the cake’s popularity can be traced back to the Great Depression, when bakers used beets to add sweetness and color to their cakes.
Regardless of its origins, red velvet cake has cemented its place in American culinary history as a beloved dessert that is enjoyed by people of all ages. Whether you are looking to create a show-stopping dessert for a special occasion or simply want to indulge in a sweet treat, this red velvet cake recipe is the perfect choice
Why make this recipe?
- The best reason to make this red velvet cake recipe is its taste. The combination of cocoa powder, buttermilk, and vanilla extract gives this cake a complex and delicious flavor sure to satisfy your sweet tooth.
- It’s simple to follow and doesn’t require any complicated techniques. Plus, all of the ingredients can be easily found at your local grocery store.
- We are using the classic method of creaming the ingredients. Yet, it does have a unique process to make it different from the other recipes.
- In this cake, I m using a combination of butter and oil because I like the stability that butter adds to this cake. It makes the perfect stable base for a red velvet wedding cake.
- While cream cheese frosting is the fan-favorite combination with red velvet cake today I am frosting mine with this rich and buttery Italian meringue. That’s because a meringue can be kept out longer than cream cheese.
Timeline for making this cake
- Prepare cake batter – 20 minutes
- Bake cake – 25 to 30 minutes
- Chill cake – 2 hours at least
- Frosting the cake- 60 mins
Ingredients and substitutes
- Butter – I prefer to use unsalted butter so I can control the quantity of salt in my recipe. But, if salted butter is all you have go ahead and use it. Just omit salt in the recipe.
- Flour – Cake flour is most commonly used in this cake. I like to use all-purpose flour for this cake as it adds stability to the cake and perfect to cover with fondant.
- Cocoa Powder – The cocoa powder in red velvet enhances and deepens the color of the red with just a hint of flavor. I used natural cocoa powder.
- Buttermilk – Keeps the cake moist with a soft crumb. if you don’t have buttermilk, you can make your own by adding a tablespoon of vinegar or lemon juice to a cup of milk and letting it sit for a few minutes until it curdles. You can also use sour cream or yogurt as a substitute.
- Vanilla Extract – Always use a good quality vanilla extract. You can use vanilla extract, vanilla bean paste as well as vanilla sugar.
- Color – I am using red food coloring but if you don’t have red food coloring, you can use beet juice or pomegranate juice to give your cake a natural red hue. And if you’re looking for a healthier alternative, you can use beet powder or raspberry powder.
Red velvet cake with IMBC
Cake batter
- Preheat the oven to 325°F/ 165°C / Gas Mark 3
- Grease and line 2× 6-inch baking pans with parchment paper. You can double this recipe to make 2 x 8-inch round cakes
Pro tip – I am baking in 2 pans, so I can torte in half to make four but you can also use 3 x 6-inch round pans to make 3 layers that way you don’t have to torte.
- Dry ingredients – Combine flour, cocoa powder, baking powder, baking soda, and salt – set aside
- Red food color – combine the gel color with the water – set aside
- In the bowl of a stand mixer with the paddle attachment cream the butter, oil, and sugar until light and fluffy. Add the eggs one at a time making sure each is well incorporated.
Pro tip – adding eggs one at a time will prevent the batter from curdling. - Next, add the flour and buttermilk in three batches followed by the red food color, vanilla extract, and vinegar.
Pro tip – Make sure the oven is hot and the baking pans are ready because once you add the vinegar the mixture will start to bubble.
Bake
- Pour the batter between the prepared baking pans and bake for 20 to 25 minutes on the middle rack or until a center inserted in the center comes out clean.
Pro tip – It is a great idea to use cake strips around my baking pans to prevent a dome. That way you don’t lose much height on your layer cakes. - Once baked leave in the pan for no. more than 10 minutes. Invert onto a cooling rack to cool completely.
Pro tip – always frost cakes only when they are completely cooled otherwise the frosting will melt.
Italian meringue buttercream
- Watch a video – how I make my Italian Meringue Buttercream (IMBC)
- Place egg whites, salt, and cream of tartar in the bowl of a stand mixer with the whisk attachment on medium speed. Once the meringue is at the soft peak stage – turn the mixer on low to avoid over mix and wait for the sugar to reach temperature
- Meanwhile, heat sugar and water in a heavy bottom light colors saucepan over medium heat. Once all the sugar is melted place a candy thermometer inside. Continue to boil until the sugar syrup reaches about 238 F on the candy thermometer (softball stage)
Pro tip – using a heavy bottom will distribute heat evenly and prevent the sugar from caramelizing and a light-colored pan means you can see the color of the sugar and as you work. - Turn the mixer on medium speed and start pouring the hot sugar syrup into the mixer bowl. Once all the syrup is in. Turn the mixer on high and whisk for about 3 minutes.
- When the meringue is cold and the bowl is not warm at all. Start adding the butter – one cube at a time. Once all the butter is in whip for another minute or two until you have a smooth and satin-like buttercream that light and fluffy. Add the vanilla extract.
Pro tip – This is where 90% of meringue buttercreams fail DO NOT add butter if the meringue is still not cold.
Assemble
- Prepare simple syrup – cool completely before using.
Pro tip- Simple syrup is just sugar water that has been boiled and cooled. Used to keep cake layers moist. - Watch a video showing how I level, torte, and fill the cakes.
Pro tip – Make sure the cakes are completely cold, otherwise, the frosting will melt. Plus, the cakes are more delicate to handle. Chilling the cakes makes them easier to work with. - Using a bread knife or cake leveler cut the domes off the cake layers. Then divide each layer in half horizontally so you have four layers (2 x 2 = 4 layers)
- Brush each layer with the cooled simple syrup. Place a cake layer on the cake board or cake stand. Top with a big dollop of buttercream – spread evenly using a straight-edge spatula.
Stack
- Place the cake in the fridge to chill for 10 to 15 minutes.
Pro tip – Chilling the cake at this point will ensure the layers don’t move when you frost the outside. Though, if you leave the cake uncovered in the fridge for too long it can dry out. So, 10 minutes is all you need. - Spread the remaining buttercream around and the top of the cake.
Pro tip – A straight-edge spatula for the top, an off-set spatula, and a bench scraper for the sides work better. - Add a few drops of pink gel food color to half of the remaining white buttercream. Put both colors of buttercream in a piping bag with a star piping tip nozzle
- Pipe swirls around the cake. These swirls are exactly what you would do on a cupcake just smaller and on the side and top of the cake. Decorate as desired.
How to store red velvet cake?
- The unfrosted cake layers will stay fresh for up to 4 days at cool room temperature. And, longer if kept in the fridge. Without frosting, this cake can be frozen for up to a month or more.
- Italian meringue buttercream (IMBC) has egg whites which are considered perishable.
- In good weather, a cake frosted with IMBC can be kept at room temperature for up to 2 days and in the fridge for up to 5 days.
Tips for success
But before you get started, here are some tips to ensure that your cake turns out perfectly:
- Line the cake pan with parchment paper. This will prevent the cake from sticking to the pan and make it easier to remove.
- It’s important to use room-temperature ingredients, especially butter and eggs, to ensure that they mix together properly. Room-temperature ingredients also blend together better, resulting in a smoother batter and a more evenly baked cake.
- Use fine-grain sugar – this ensures the sugar melts into the whipping eggs easily leaving no trace of sugar grains
- Don’t Over-mix the Batter: When mixing the batter, make sure you don’t overdo it. Overmixing the batter can cause the cake to become dense and dry. Mix the ingredients until just combined.
- Cake strips are highly recommended for this cake so you have a nice pale baked cake not dark. The top crust comes off easily. You can also make cake strips at home DIY
- Bake in the Middle of the Oven: For even baking, place the cake in the middle of the oven. This will ensure that the cake bakes evenly and doesn’t rise too much in the center.
- Keep cakes moist by brushing the layers with simple syrup – simple syrup is a mixture of sugar and water boiled until the sugar is dissolved.
Tips for decorating red velvet cake
To truly make your red velvet cake stand out, you’ll want to take some time to decorate it beautifully. Here are some tips to make your cake look as good as it tastes:
- Keep it simple: You don’t need to be a professional baker to create a stunning cake. Sometimes, less is more. A simple dusting of powdered sugar or a few fresh berries can be all you need to make your cake look beautiful.
- Use frosting sparingly: While frosting is a must-have for any red velvet cake, it’s important not to go overboard. Too much frosting can overpower the flavor of the cake and make it look messy. Stick to a thin layer, and add a few decorative swirls if you wish.
- Get creative with toppings: The best part of any cake is the toppings! Consider adding some crushed nuts, chocolate shavings, or even edible flowers to your red velvet cake for a pop of color and texture.
- Use piping bags: If you’re feeling extra ambitious, try using a piping bag to create fun and intricate designs on your cake. Practice on a piece of parchment paper first to perfect your technique.
Serving Suggestions
Once your perfect red velvet cake is baked and ready to be served, it’s time to think about presentation. Here are some creative ideas to make your cake the star of the show:
- Add Some Fresh Fruits: Red velvet cake pairs well with fresh fruits like strawberries, raspberries, or cherries. Arrange sliced fruit on top or around the cake for a colorful and refreshing touch.
- Whip Up Some Cream Cheese Frosting: A classic pairing with red velvet cake is cream cheese frosting. You can serve it on the side or spread a generous layer on top of the cake.
- Dust with Powdered Sugar: For a simple but elegant touch, use a sifter or fine-mesh strainer to dust powdered sugar evenly over the cake.
- Add Some Edible Flowers: If you want to take your presentation to the next level, try adding some edible flowers to your cake. Choose flowers that are food-safe like roses, pansies, or violets to add a pop of color.
- For a more formal occasion, consider using a piping bag and frosting to decorate the cake with intricate designs or personalized messages.
This red velvet cake will stay fresh for up to four days at cool room temperature, longer if kept in the fridge. It can be frozen for a month or more.
Well, a chocolate cake is made with cocoa powder or chocolate and taste like chocolate.
The cocoa powder added to red velvet is very little often a tablespoon or so and that’s not for taste but to deepen the red food color in the cake.
The choice of fat you use in your red velvet cake can affect the texture and flavor of the dessert. While some recipes call for butter, others use oil. The traditional recipe typically uses oil, but some bakers opt for butter for a richer flavor.
– Oil-based red velvet cakes tend to have a lighter, fluffier texture and a moist crumb. They are also easier to make because the batter does not require any creaming. However, they may lack the rich, buttery flavor that some people prefer.
– On the other hand, butter-based red velvet cakes are wholesome and heavier than their oil-based counterparts. They have a richer flavor, thanks to the butter, and a firmer structure that makes them ideal for layer cakes. However, they can be trickier to make because the butter needs to be creamed properly and can easily become overworked, resulting in a dry and tough cake.
Ultimately, the choice between oil and butter comes down to personal preference. Some bakers even use a combination of both to get the best of both worlds. So, experiment with both and see which one you prefer.
Yes, you can substitute butter with oil. Use the same amount of oil as butter, but keep in mind that the texture of the cake may be slightly different.
Yes, if stored properly this cake can be frozen for up to 4 months in the freezer
First, wrap each layer well in plastic wrap,
Then wrap each layer in parchment paper followed by aluminum foil.
Place one or two layers in each ziplock bag.
The aluminum foil prevents freezer burns and other food smells from getting into the cake. The parchment keeps condensation on the paper rather than the cake when thawing.
The food color is what makes RV cake red. So yes, you do need some good red food coloring. In fact, I like to use food color gels diluted with water because they are more concentrated and give that rich shade of red.
And, if you want to use natural food coloring, just substitute the red color with approximately 1 tsp beet powder.
Yes, you can use gluten-free flour instead of regular flour. However, the texture of the cake may be slightly different. It’s best to use a gluten-free flour blend that is made specifically for baking. Also, I have not tested this recipe with gluten-free flour.
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Best Red Velvet Cake with Italian Meringue Buttercream
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Ingredients
Makes 2 x 6-inch round cakes or one 6 cup bundt cakes
For the cake
- 2½ cup (312.5 g) All-purpose flour
- 2½ tbsp (15 g) Cocoa Powder
- ½ tsp ( ) Baking powder
- 1 tsp Baking Soda
- ½ tsp Salt
- ½ cup (113 g) Butter ( unsalted, room temperature)
- 2 tbsp (30 ml) Oil (flavorless)
- 1 cup (200 g) White Sugar
- 2 large Eggs
- 1 cup (120 ml) Buttermilk
- 1 tbsp Vinegar
- 2 tsp Vanilla Extract
- 2 tbsp Liquid red food color (or 1/2 tsp red gel food color with 2 tbsp water)
Italian meringue buttercream
- ½ cup (100 grams) Sugar
- 3 tbsp Water
- 3 (90 g) Egg whites
- ⅛ tsp Cream of tartar (just a pinch)
- ⅛ tsp Salt (just a pinch)
- 1 cup (226 g) Butter (unsalted, room temperature)
- 1 tsp Vanilla extract
Plus
- ½ cup (120 ml) Sugar Syrup
Instructions
Cake batter
- Preheat the oven to 325°F/ 165°C / Gas Mark 3
- Grease and line 2× 6-inch baking pans with parchment paper. You can double this recipe to make 2 x 8-inch round cakes Pro tip – I am baking in 2 pans, so I can torte in half to make four but you can also use 3 x 6-inch round pans to make 3 layers that way you don't have to torte.
- Dry ingredients – Combine flour, cocoa powder, baking powder, baking soda, and salt – set aside2½ cup All-purpose flour, 2½ tbsp Cocoa Powder, ½ tsp Baking powder, 1 tsp Baking Soda, ½ tsp Salt
- Cream – In the bowl of a stand mixer with the paddle attachment cream the butter, oil, and sugar until light and fluffy. Add the eggs one at a time making sure each is well incorporated. Pro tip – adding eggs one at a time will prevent the batter from curdling.½ cup Butter, 2 tbsp Oil, 1 cup White Sugar, 2 large Eggs
- Combine – Next, add the flour and buttermilk in three batches followed by the vinegar, vanilla extract, and red food color. Pro tip – Make sure the oven is hot and the baking pans are ready because once you add the vinegar the mixture will start to bubble.1 cup Buttermilk, 1 tbsp Vinegar, 2 tsp Vanilla Extract, 2 tbsp Liquid red food color
- Bake – Pour the batter between the prepared baking pans and bake for 20 to 25 minutes on the middle rack or until a center inserted in the center comes out clean. Pro tip – It is a great idea to use cake strips around my baking pans to prevent a dome. That way you don't lose much height on your layer cakes.
- Cool – Once baked leave in the pan for no. more than 10 minutes. Invert onto a cooling rack to cool completely. Pro tip – always frost cakes only when they are completely cooled otherwise the frosting will melt.
Italian meringue buttercream
- Place egg whites, salt, and cream of tartar in the bowl of a stand mixer with the whisk attachment on medium speed. Once the meringue is at the soft peak stage – turn the mixer on low to avoid over mix and wait for the sugar to reach temperatureWatch a video – how I make my Italian Meringue Buttercream (IMBC)3 Egg whites, ⅛ tsp Cream of tartar, ⅛ tsp Salt
- Meanwhile, heat sugar and water in a heavy bottom light colors saucepan over medium heat. Once all the sugar is melted place a candy thermometer inside. Continue to boil until the sugar syrup reaches about 238 F on the candy thermometer (softball stage)Pro tip – using a heavy bottom will distribute heat evenly and prevent the sugar from caramelizing and a light-colored pan means you can see the color of the sugar and as you work.½ cup Sugar, 3 tbsp Water
- Turn the mixer on medium speed and start pouring the hot sugar syrup into the mixer bowl. The sugar should stream between the whisk and the edge of the bowl. Once all the syrup is in. Turn the mixer on high and whisk for about 3 minutes. The outside of the bowl will be hot at first and then be barely warm.
- When the meringue is cold and the bowl is not warm at all. Start adding the butter – one cube at a time. Once all the butter is in whip for another minute or two until you have a smooth and satin-like buttercream that light and fluffy. Add the vanilla extract.Pro tip – This is where 90% of meringue buttercreams fail DO NOT add butter if the meringue is still not cold.1 cup Butter, 1 tsp Vanilla extract
Assemble
- Prepare simple syrup – cool completely before using.Pro tip- Simple syrup is just sugar water that has been boiled and cooled. Used to keep cake layers moist.½ cup Sugar Syrup
- Watch a video showing how I level, torte, and fill the cakes.Pro tip – Make sure the cakes are completely cold, otherwise, the frosting will melt. Plus, the cakes are more delicate to handle. Chilling the cakes makes them easier to work with.
- Using a bread knife or cake leveler cut the domes off the cake layers. Then divide each layer in half horizontally so you have four layers (2 x 2 = 4 layers)
- Brush each layer with the cooled simple syrup. Place a cake layer on the cake board or cake stand. Top with a big dollop of buttercream – spread evenly using a straight-edge spatula.
- Place the cake in the fridge to chill for 10 to 15 minutes.Pro tip – Chilling the cake at this point will ensure the layers don't move when you frost the outside. Though, if you leave the cake uncovered in the fridge for too long it can dry out. So, 10 minutes is all you need.
- Spread the remaining buttercream around and the top of the cake.Pro tip – A straight-edge spatula for the top, an off-set spatula, and a bench scraper for the sides work better.
- Add a few drops of pink gel food color to half of the remaining white buttercream. Put both colors of buttercream in a piping bag with a star piping tip nozzle
- Pipe swirls around the cake. These swirls are exactly what you would do on a cupcake just smaller and on the side and top of the cake. Decorate as desired.
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Week 2 Day 5 DONE
Hello Veena,
Great recipe there. However I am wondering if the measurement for flour, milk and cocoa powder has been updated because I had a different version up until last week. Loaded the page again now and the recipe is different. Flour used to be 2 cups, cocoa powder 3 Table spoons and buttermilk 1/2cup
Thank you
Hey Rayo,
Yes, I did make the exact adjustments. I happen to make this cake again previously and found the layers were a bit thinner then I wanted and the color a tad darker than it should be. So I retested it again and make the adjustments that I think gave me better results. Thanks
Thank you for your prompt response Veena.
Definitely trying this right away
I would be back to give a review
Yes, I would love your feedback. Thanks Rayo.
Hello Veena,
So I tried out the updated red velvet cake version and it was also great. However, I would choose the old recipe over this for the following reasons:
– the old recipe is moist and rich in taste
– It tastes lighter
– the red Colour is more vibrant, not sure why
The new recipe is perfect for fondant icing. It is firm to work it
It is also an excellent choice for mufifns because it forms a pretty high dome.
I made both the old and new so I could compare
Well done and thank you for giving your reviews generously
Thank you for your feedback, Rayo. I will test the recipe again.