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Red Velvet Cake

Red Velvet Cake

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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 6
Ingredients Equipment Method Video Notes

Ingredients
  

🎂 For the Red Velvet Cake
  • All-purpose flour
  • Granulated sugar
  • Unsalted butter or oil adds moisture
  • Eggs
  • Unsweetened cocoa powder just a little, for subtle chocolate flavor
  • Baking soda for leavening
  • Salt
  • Buttermilk gives tanginess and moisture
  • White vinegar reacts with baking soda and enhances color
  • Red food coloring classic deep red color
  • Vanilla extract optional but adds flavor
🍰 For the Cream Cheese Frosting
  • Cream cheese softened
  • Unsalted butter softened
  • Powdered sugar icing sugar
  • Vanilla extract

Equipment

  • 2 round cake tins (8-inch) for baking the cake layers
  • Parchment paper to line the tins so the cake doesn’t stick
  • Mixing bowls at least 2 large ones
  • Electric hand mixer or stand mixer for creaming butter/sugar and making frosting (a whisk works, but takes longer)
  • Measuring cups and spoons for accurate ingredient amounts
  • Sifter or fine mesh sieve to sift dry ingredients like flour and cocoa
  • Spatula for folding and scraping batter from the bowl
  • Cooling rack to cool the cake evenly after baking
  • Toothpick or cake tester to check doneness
  • Offset spatula or butter knife for spreading frosting smoothly

Method
 

Step 1: Prep
  1. Preheat your oven to 170 °C (350 °F).
  2. Grease and line two round cake tins (8-inch) with parchment paper.
  3. Bring buttermilk, eggs, and butter to room temperature for best mixing.
Step 2: Make the Cake Batter
  1. Mix dry ingredients
In a bowl, sift together:
  1. 2 ½ cups flour
  2. 2 tbsp cocoa powder
  3. 1 tsp baking soda
  4. ½ tsp salt
  5. Cream butter and sugar
In another large bowl, beat:
  1. ½ cup butter (or ½ cup oil)
  2. 1 ½ cups sugar
  3. Mix until light and fluffy.
  4. Add eggs + wet ingredients
  5. Beat in 2 eggs (one at a time)
  6. Add: 1 tsp vanilla
  7. Add: 1 cup buttermilk
  8. Add: 1 tsp vinegar
  9. red food coloring (until you get a rich red color)
  10. Combine wet + dry
  11. Slowly add the dry ingredients to the wet mixture, mixing on low speed just until smooth (do not overmix).
Step 3: Bake
  1. Divide the batter between the 2 prepared pans.
  2. Bake for 25–30 minutes or until a toothpick inserted comes out clean.
  3. Cool in the pans for 10 minutes, then transfer to a rack to cool completely.
Cream Cheese Frosting Beat together:
  1. 225 g (8 oz) cream cheese
  2. ½ cup butter
  3. 2–3 cups powdered sugar
  4. 1 tsp vanilla
  5. Beat until smooth and creamy.
Step 4: Assemble
  1. Place one cake layer on a plate. Spread frosting on top.
  2. Place second layer on top, then frost the top and sides.
  3. Chill for 30 minutes to help it set before slicing.

Video

Notes

1. Use room temperature ingredients
  • Bring eggs, butter, and buttermilk to room temp before mixing.
  • This helps them blend smoothly and creates a softer crumb.
2. Don’t overmix the batter
  • Mix just until combined once you add the dry ingredients.
  • Overmixing develops gluten → can make the cake dense and dry.
3. Measure accurately (especially flour)
  • Too much flour = dry cake.
  • Spoon the flour into the cup and level off — don’t scoop directly from the bag.
4. Go easy on the cocoa
  • Red velvet is not a chocolate cake — it should have just a hint of cocoa.
  • Too much will dull the red color and overpower the flavor.
5. Use gel or liquid food coloring
  • Gel gives stronger color without thinning the batter.
  • If using liquid, add a bit extra flour if your batter becomes too thin.
6. Check doneness early
  • Start checking at 25 mins.
  • Insert a toothpick — it should come out clean or with just a few moist crumbs.
7. Cool completely before frosting
  • Warm cake will melt your frosting and make layers slide.
  • Cool layers fully on a rack first.
8. Chill for neat slices
  • After frosting, chill the cake for at least 30 mins for clean cuts and a firm structure.