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 the frosted red velvet cake recipe. Rich and decadent, this stunning cake combines an iconic flavor combination of chocolate and frosting in an impressive presentation.

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When I ran my cake business, I offered a variety of flavors, but one cake always stood out—Red Velvet. While this cake wasn’t as well-known in Israel, my American customers couldn’t get enough of it. It was the cake they missed from home, the one they grew up with on birthdays, holidays, and special occasions. So whenever they found out I made authentic Red Velvet Cake, I would get request after request for it!

At first, I didn’t realize how much sentimental value this cake had for so many people. But after hearing customers reminisce about their favorite bakeries back home, I knew I had to make it just right. And, of course, no true Red Velvet is complete without classic cream cheese frosting!

Despite being a Southern American classic, this cake has become one of my most-requested recipes—a little piece of nostalgia for those craving a familiar taste. It’s proof that food isn’t just about flavor; it’s about memories, tradition, and comfort. And honestly? Seeing my customers light up with that first bite, knowing they found a cake that felt like home, made it all worth it.

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Step-by-step: 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 three 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 toothpick 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 overmixing and wait for the sugar to reach temperature
• Meanwhile, heat sugar and water in a heavy-bottomed 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-bottomed pan will distribute heat evenly and prevent the sugar from caramelizing, and a light-colored pan means you can see the color of the sugar 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 is 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 horizontally in half, so you have four layers (2 x 2 = 4).
• 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. However, 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 on the top of the cake.
  Pro tip – A straight-edge spatula for the top, an offset 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.

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Frequently asked questions

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