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The Ultimate Guide to Baking the Best Moist Red Velvet Cake with Cream Cheese Frosting
Indulge in the luxurious delight of the most exquisite soft and moist Red Velvet Cake you’ll ever taste! This classic dessert features perfectly balanced layers of tender, velvety red velvet cake, generously filled and topped with a smooth, tangy, and irresistibly creamy cream cheese frosting. Each bite of this red velvet layer cake transports you straight to dessert paradise, making it an ideal centerpiece for any birthday, holiday, or special celebration. Its vibrant red hue and delightful flavor profile make it a showstopper that never disappoints.
Our ultimate Red Velvet Cake recipe promises a light, airy, and utterly delectable experience. The signature flavor of red velvet cake is a masterful blend of rich cocoa powder, refreshing buttermilk, and a touch of white vinegar. This unique combination creates a subtle chocolate flavor with a distinctive tang that perfectly complements the sweetness of the cake. The beautiful red food coloring gives the cake layers their iconic festive appearance, making it visually stunning. These moist layers are then lovingly sandwiched together with the very best homemade cream cheese frosting, elevating this cake to an art form.
This versatile cake is perfect for a wide array of occasions. Imagine serving it during Christmas gatherings, as a romantic treat on Valentine’s Day, or as the star dessert at any birthday party or festive celebration. Its elegant presentation and unforgettable taste ensure it will be remembered long after the last slice is savored.
If you’re looking for more delightful layer cake recipes to impress, don’t miss our indulgent Nutella Cake, the rich and decadent Chocolate Fudge Cake, or the aromatic Chai Cake. Each offers a unique flavor journey that’s sure to please any palate.
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WHY THIS RECIPE WORKS
- Perfectly Moist Red Velvet Cake Layers: This recipe delivers cake layers that are incredibly soft, fluffy, and moist, achieving that quintessential velvety texture. The careful balance of ingredients, including buttermilk and sour cream, ensures a tender crumb that’s surprisingly easy for even novice bakers to master.
- Irresistible Cream Cheese Frosting: Our cream cheese frosting is exceptionally easy to prepare, yet it achieves a silky-smooth consistency and a delightful balance of sweet and tangy flavors. It’s the ideal complement to the red velvet cake, providing a rich, creamy contrast that makes this cake truly addictive.
- A True Showstopper Dessert: With its striking red color and the elegant simplicity of its decoration – often garnished with a sprinkle of cake crumbs – this Red Velvet Cake is guaranteed to be the star of any dessert table. It’s a classic that impresses both with its beauty and its incredibly delicious taste.
INGREDIENT NOTES
Achieving the perfect Red Velvet Cake begins with understanding the role of each ingredient. Here are some of the key components for this recipe. For a complete list with precise measurements, please refer to the detailed recipe card below.
- All-Purpose Flour: The foundation of our cake, all-purpose flour contributes to a light and airy texture. I recommend using a brand with a protein content between 10-11% for optimal results, as this strikes the perfect balance between structure and tenderness, preventing a tough cake.
- Granulated Sugar: Beyond merely sweetening the cake, granulated sugar plays a vital role in moisture retention, keeping the cake soft and palatable for longer. It also contributes to the cake’s delicate structure and golden-brown crust.
- Baking Powder and Baking Soda: These dual leavening agents are crucial for giving the cake its characteristic light and fluffy texture. Baking soda reacts with the acidic components (buttermilk, sour cream, vinegar) to create carbon dioxide gas, which helps the cake rise beautifully. Baking powder provides an additional lift, ensuring a consistently airy crumb.
- Unsalted Butter (for frosting): High-quality unsalted butter is essential for a rich and creamy frosting. It’s crucial that your butter is at room temperature before you start mixing. This allows it to cream properly with the other ingredients, creating a smooth, lump-free, and perfectly emulsified frosting.
- Red Gel Food Coloring: To achieve that iconic, vibrant red color, a gel paste food coloring is highly recommended over liquid varieties. Gel colors are far more concentrated, meaning you’ll need less to achieve a deep, rich hue without affecting the cake’s consistency. Brands like Americolor or Sugarflair Extra Red are excellent choices for their intensity.
- Large Eggs: Eggs provide structure, moisture, and richness to the cake. For best results, ensure your eggs are at room temperature. This helps them emulsify better with other ingredients, creating a more uniform batter and a finer crumb. Take them out of the fridge 1-2 hours before baking, depending on your kitchen’s temperature.
- Sour Cream: Sour cream is a secret weapon for achieving a supremely soft and tender cake. Its acidity reacts with the baking soda for leavening, while its fat content adds richness and moisture. Like eggs, it should be at room temperature for optimal integration into the batter, allowing for a smoother mixture.
- Buttermilk: Buttermilk is a cornerstone of classic Red Velvet Cake, imparting a delicious tangy flavor that defines the cake’s unique profile. Its acidity also tenderizes the cake crumb and activates the baking soda, ensuring a light texture. Make sure it’s at room temperature before use for a uniform batter.
- White Vinegar: White vinegar is another vital acidic ingredient that contributes to the characteristic tang of red velvet cake, beautifully complementing its sweetness. More importantly, it enhances the red color when combined with cocoa powder and food coloring, while also reacting with baking soda to provide lift.
- Dutch-Processed Cocoa Powder: For the best flavor and color, opt for high-quality Dutch-processed cocoa powder. Dutch-processed cocoa is less acidic and has a darker, richer chocolate flavor compared to natural cocoa. My favorites are from Valrhona or Ghirardelli, as they deliver a superior depth of flavor that truly shines in a red velvet cake.
- Vegetable Oil: Using a flavor-neutral oil, such as canola oil, in the cake batter ensures a remarkably moist and tender cake. Unlike butter, oil remains liquid at room temperature, contributing to a cake that stays soft and moist for days, rather than drying out quickly.
STEP BY STEP INSTRUCTIONS – RED VELVET CAKE LAYERS
Crafting this delightful Red Velvet Cake is simpler than you might think! You’ll need two mixing bowls, a hand whisk, and either a stand mixer with a paddle attachment or an electric hand mixer for the frosting. The full, detailed recipe is provided below in the recipe card.
Before you begin: Preheat your oven to 170ºC (340ºF) for a conventional oven. Prepare two 20 cm (8 inch) cake pans by lightly greasing them and lining the bottoms with parchment paper. This preparation ensures your cakes won’t stick and will release easily.
STEP 1: Combine Dry and Wet Ingredients Separately. In a large mixing bowl, thoroughly sift together all of your dry ingredients (flour, sugar, cocoa powder, baking powder, baking soda, and salt). Sifting is key for a lump-free batter and an airy cake. Give it a good whisk to ensure everything is evenly distributed, then set it aside. In a separate, equally large mixing bowl, combine all the wet ingredients (buttermilk, sour cream, vegetable oil, eggs, white vinegar, vanilla extract, and red gel food coloring). Whisk these together gently with a hand whisk until they are just combined and the color is uniform. Avoid over-whisking the eggs, as this can incorporate too much air, which might lead to a less dense crumb.
STEP 2: Gently Combine Batter and Bake. Gradually pour the wet ingredient mixture into the dry ingredient mixture. With a gentle hand, stir everything together until just combined. Be careful not to overmix; overmixing can develop the gluten in the flour, resulting in a tough cake. Mix only until no lumps of dry flour remain in the batter. Once combined, divide the cake batter evenly between your two prepared baking tins. Bake for approximately 28-30 minutes, or until a cake tester (or toothpick) inserted into the center comes out clean. This indicates the cakes are fully cooked through.
STEP 3: Cool the Cake Layers. As soon as the cakes are out of the oven, allow them to cool in their pans on a wire cooling rack for about 5 minutes. This brief cooling period helps the cakes firm up slightly. After 5 minutes, carefully invert the cakes onto the cooling rack, gently remove them from their tins, and peel off the parchment paper. Let the cake layers cool down completely to room temperature before attempting to frost them. Frosting warm cakes will cause the frosting to melt and slide off.
STEP BY STEP INSTRUCTIONS – FROSTING AND ASSEMBLING
STEP 1: Prepare Butter and Cream Cheese for Frosting. Approximately 10 minutes before you plan to start making the frosting, remove your butter and full-fat cream cheese from the refrigerator to allow them to soften slightly to room temperature. This is crucial for a smooth frosting. Cut the butter into small cubes to help it soften more quickly and evenly. Sift the powdered sugar to remove any lumps, which will ensure a silky-smooth frosting. In the bowl of your stand mixer fitted with the paddle attachment, or using an electric hand mixer, cream the room-temperature butter on medium-high speed for a full 5 minutes until it is light, fluffy, and pale in color. Stop the mixer, scrape down the sides of the bowl with a spatula, and then mix for another 2 minutes to ensure consistent aeration.
STEP 2: Combine with Cream Cheese and Sugar. Add the vanilla bean paste and the softened cream cheese to the creamed butter. Continue to cream the mixture together on medium speed for about 1 minute, just until fully combined and smooth. Be careful not to overmix the cream cheese, as this can make the frosting too thin. Next, with the mixer on low speed, gradually add the sifted powdered sugar in two separate additions. Allow each addition of powdered sugar to fully incorporate with the butter and cream cheese mixture before adding the next. Once all the sugar is added, scrape down the sides of the bowl one final time and mix on medium-low speed for another 2 minutes. This ensures a uniform, lump-free frosting.
STEP 3: Assemble and Decorate Your Cake. Begin by placing your first completely cooled cake layer onto your chosen serving dish or a cake board placed on a turntable. If you don’t have a turntable, don’t worry – you can still decorate a beautiful cake without one. Dollop two generous scoops of your prepared cream cheese frosting onto the first cake layer. Using an offset spatula, gently spread the frosting evenly across the top, extending just to the edges. Carefully place the second cake layer on top. Now, apply a thin layer of frosting all over the entire cake – both the top and the sides. This is called a “crumb coat” and it traps any loose crumbs, creating a clean surface for your final layer of frosting. Once the crumb coat is applied, add the remaining frosting to the cake and use your offset spatula to spread it evenly and smoothly, creating a beautiful finish. For an extra touch of elegance, you can create a wavy design on the buttercream using the tip of your offset spatula. Finally, decorate the top and/or sides of the cake with cake crumbs saved from any leftover cake scraps, adding a classic Red Velvet flourish.
EXPERT BAKING TIPS FOR RED VELVET PERFECTION
- Use a Kitchen Scale for Precision: For consistently perfect baking results, a kitchen scale is your best friend. My recipes, including this one, default to grams because it is the most precise way to measure ingredients. Unlike volume measurements (cups), which can vary wildly depending on how ingredients are packed, weighing ensures accuracy every time, leading to a consistently moist and perfectly textured cake.
- Avoid Overmixing Your Batter: Overmixing is a common pitfall that can lead to a tough, dry cake. Once the wet and dry ingredients are combined, mix only until just incorporated. As a final step, I always use a spatula to gently fold the batter a few times, ensuring that no pockets of unmixed ingredients remain at the bottom of the bowl. This gentle approach prevents excessive gluten development, keeping your cake soft and tender.
- Choose the Right Baking Pans: The type of baking pan you use significantly impacts the final outcome of your cake. For the best results with this Red Velvet Cake, opt for aluminum baking pans. These light-colored pans reflect heat, leading to a more gradual and even bake, which results in a softer, more uniformly colored cake. Always grease your aluminum pans and line the bottoms with baking paper. Darker baking pans, on the other hand, absorb more heat, often leading to a darker crust and a potentially drier cake, as the edges cook faster than the center.
- Room Temperature Ingredients are Key: This tip applies to eggs, buttermilk, sour cream, and butter (for frosting). Room temperature ingredients emulsify more effectively, creating a smoother, more uniform batter and frosting. This leads to a finer crumb in the cake and a creamier, lump-free frosting. Plan ahead and take these ingredients out of the refrigerator 1-2 hours before you start baking.
FREQUENTLY ASKED QUESTIONS ABOUT RED VELVET CAKE
Absolutely! If sour cream isn’t available or you prefer an alternative, you can replace it 1:1 with full-fat Greek yogurt. Greek yogurt offers a similar tang and richness, which will maintain the moistness and characteristic flavor of your Red Velvet Cake. Ensure the Greek yogurt is also at room temperature before mixing for the best results.
Yes, preparing the cake layers in advance is a great time-saver! Once your cake layers have completely cooled down to room temperature, wrap each layer tightly in plastic wrap. For added freshness, you can then place them in an airtight container. Store them at room temperature for up to a day. If you need to store them longer, they can be frozen for up up to a month (see storage tips below).
Determining when your cake layers are perfectly baked is crucial for optimal texture. I highly recommend using a cake tester or a simple toothpick. Once the specified baking time in the recipe has passed, gently insert the cake tester or toothpick into the very center of one of the cake layers. If it comes out clean, with no wet batter clinging to it, your cake is done! If it comes out with wet batter, continue baking for a few more minutes and test again. You can also lightly press the center of the cake; if it springs back, it’s likely done.
STORAGE INSTRUCTIONS FOR YOUR RED VELVET CAKE
To keep this delicious Red Velvet Cake fresh and moist, store it in the refrigerator within an airtight container. The frosting, being cream cheese-based, requires refrigeration. When you’re ready to enjoy a slice, take the cake out of the fridge approximately 30-60 minutes before serving, allowing it to come closer to room temperature. This enhances the flavors and softens the cake and frosting to their optimal texture. The cake is best enjoyed within 2-3 days of baking. If you have leftovers or wish to make it ahead, individual slices or whole unfrosted layers can be wrapped tightly and frozen for up to one month. Thaw in the refrigerator overnight before serving or frosting.
Other Layer Cake Recipes To Try
- Hot Chocolate Layer Cake with Marshmallow Buttercream and Chocolate Fudge Sauce
- Banoffee Cake
- 25 Best Summer Dessert Ideas
- Lemon Raspberry Cake
Make sure leave a STAR REVIEW if you loved this recipe! We’d be thrilled to hear your feedback. Don’t forget to tag me on Instagram @juliemarieeats with your creations. To get more delicious recipe ideas and inspiration, be sure to follow me on Pinterest.
Red Velvet Cake
Pin Recipe
Equipment
- 20 cm (8 in) baking pan
Ingredients
RED VELVET CAKE LAYERS
- 300 g all-purpose flour
- 300 g granulated sugar
- 2 tablespoon unsweetened Dutch cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 165 g buttermilk
- 180 g sour cream 14-18%, room temperature
- 110 g vegetable oil
- 2 large eggs room temperature
- 2 teaspoon white vinegar
- 2 teaspoon vanilla extract
- 1 teaspoon red gel food coloring or vegan food coloring the amount can depend on your food color, see if it needs more for a deep red color
CREAM CHEESE FROSTING
- 300 g butter
- 150 g full-fat cream cheese
- 540 g powdered sugar sifted
- ¾ teaspoon vanilla bean paste
The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it’s recommended to weigh your ingredients using a digital scale in grams. Baking is both an art and a science, which most often requires precision and accuracy.
Instructions
RED VELVET CAKE LAYERS
- Preheat your oven to 170ºC/340ºF (conventional oven setting). Prepare two 20 cm (8 inch) baking pans by greasing them and lining the bottoms with parchment paper. This ensures the cakes won’t stick and can be easily removed.
- In a large bowl, sift together the all-purpose flour, granulated sugar, unsweetened Dutch cocoa powder, baking powder, baking soda, and salt. Sifting helps prevent lumps and aerates the mixture. Stir well with a whisk to ensure all dry ingredients are thoroughly combined.300 g all-purpose flour, 300 g granulated sugar, 2 tablespoon unsweetened Dutch cocoa powder, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon salt
- In a separate mixing bowl, add all the wet ingredients: buttermilk, sour cream, vegetable oil, large eggs, white vinegar, vanilla extract, and red gel food coloring. Whisk these ingredients together gently until they are just combined and the color is consistent. Be mindful not to over-whisk the eggs, which can incorporate too much air and affect the cake’s texture. You may need to add 1-2 teaspoons more red gel food coloring if you desire a brighter red, as color intensity varies greatly by brand.165 g buttermilk, 180 g sour cream, 110 g vegetable oil, 2 large eggs, 2 teaspoon white vinegar, 2 teaspoon vanilla extract, 1 teaspoon red gel food coloring or vegan food coloring
- Slowly pour the combined wet ingredients into the dry flour mixture. Gently stir everything together with a whisk or spatula until just combined. It is crucial to avoid overmixing, as this can lead to a tough cake. Ensure there are no visible lumps of dry flour remaining in the batter.
- Divide the cake batter evenly between the two prepared baking pans. Bake for 28-30 minutes, or until a cake tester (or toothpick) inserted into the center of the cakes comes out perfectly clean, indicating they are fully baked.
- Once baked, remove the cakes from the oven and let them cool on a wire cooling rack for 5 minutes in their pans. This brief cooling period helps the cakes firm up. After 5 minutes, gently invert the cakes to remove them from the tins and peel off the parchment paper. Allow the cake layers to cool down completely to room temperature on the rack before proceeding to frost them.
CREAM CHEESE FROSTING
- Start by taking the butter and full-fat cream cheese out of the fridge about 10 minutes before you begin, allowing them to soften slightly to room temperature. Cut the butter into cubes to help it soften faster. Sift the powdered sugar to remove any lumps, which ensures a smooth frosting.300 g butter, 150 g full-fat cream cheese
- In the bowl of your stand mixer fitted with the paddle attachment, or using an electric hand mixer, cream the softened butter on high speed for 5 minutes until it becomes light, fluffy, and pale. Stop the mixer, scrape down the sides of the bowl with a spatula, and then mix for another 2 minutes to ensure even aeration.
- Add the vanilla bean paste and the softened cream cheese to the creamed butter. Cream these ingredients together on medium speed for about 1 minute, until the mixture is smooth and fully combined. Be careful not to overmix the cream cheese, as this can make your frosting too runny.¾ teaspoon vanilla bean paste
- Scrape down the sides of the bowl once more. With the mixer on low speed, gradually add the sifted powdered sugar in two additions. Allow each portion of powdered sugar to fully incorporate into the butter and cream cheese mixture before adding the next. After all the sugar is added, scrape down the sides of the bowl and give it a final mix on medium-low speed for 2 minutes to achieve a smooth, lump-free frosting.540 g powdered sugar sifted
- To ensure a truly smooth frosting and remove any trapped air bubbles, take the bowl off the stand mixer. Using a sturdy spatula or wooden spoon, beat the frosting well by hand for a minute or two. This step yields a denser, creamier texture that is easier to work with.
ASSEMBLING YOUR RED VELVET CAKE
- Once your cake layers are completely cooled, use a serrated knife to carefully trim the very top of each layer, making them perfectly even and flat. This creates a stable foundation for stacking. Save any removed cake scraps, as they are perfect for decorating the finished cake.
- Place the first leveled cake layer onto your chosen serving dish or a cake board. If you have a turntable, place the cake board on it for easier decorating; if not, don’t worry, you can still easily decorate the cake without one.
- Add two generous scoops of your prepared cream cheese frosting onto the first cake layer. Using an offset spatula, spread the frosting evenly across the top, ensuring it reaches the edges. Carefully place the second cake layer on top. Now, apply a thin layer of frosting over the entire cake (top and sides) to create a “crumb coat.” This traps any loose crumbs, ensuring a smooth finish. Chill the cake for 10-15 minutes to set the crumb coat. Once set, apply the remaining frosting, spreading it evenly over the top and sides of the cake. For an appealing finish, you can create a decorative wavy design on the buttercream using the tip of your offset spatula. Finally, decorate your beautiful Red Velvet Cake with the saved cake crumbs, sprinkling them generously on top or around the base for that classic look.