If you’re searching for an iconic show-stopper that truly delivers on flavor and drama, look no further than The BEST Red Velvet Cake. This isn’t just a cake, it’s a celebration on a plate—distinct for its vibrant crimson crumb, lush tangy cream cheese frosting, and irresistibly tender bite. Whether for holidays, birthdays, or just because, this cake never fails to delight and impress every guest who comes your way.
Ingredients You’ll Need
When it comes to The BEST Red Velvet Cake, every ingredient counts. Each one plays a unique role—creating the soft, moist texture, that signature hint of cocoa, bold color, and the beloved tang in every forkful.
- All-purpose flour: The foundation for a stable yet tender crumb—be sure to measure carefully so your cake stays fluffy.
- Granulated sugar: Sweetness that balances the tang of the buttermilk and complements the cocoa.
- Baking soda: Gives the cake its rise and keeps every layer light.
- Fine salt: A pinch brings all the flavors into perfect harmony.
- Cocoa powder: Just a teaspoon adds subtle depth and that classic hint of chocolate.
- Vegetable oil: Makes the crumb incredibly moist and keeps the cake soft even after chilling.
- Buttermilk (room temp): Essential for that undeniable tang and tenderness that sets The BEST Red Velvet Cake apart.
- Large eggs (room temp): Bind everything together and ensure richness in every slice.
- Red food coloring: Two tablespoons create the cake’s unmistakable, show-stopping red color—gel food coloring gives the boldest hue.
- Vanilla extract: Adds aromatic warmth and ties together the sweet and tangy notes.
- Distilled white vinegar: Reacts with baking soda for extra fluff and classic flavor.
- Cream cheese (8 oz): The heart of the dreamy, tangy frosting.
- Unsalted butter (½ cup): Gives the frosting a rich, creamy finish—let it soften for best results.
- Powdered sugar (4 cups): Makes the frosting sweet, smooth and stable for perfect spreading.
- Extra vanilla extract (for frosting): Even more fragrant flavor, rounding out each bite.
How to Make The BEST Red Velvet Cake
Step 1: Prepare Your Pans and Oven
Begin by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with circles of parchment paper. This little bit of prep ensures your cake layers release perfectly—no sticking, just beautiful rounds ready for stacking.
Step 2: Sift the Dry Ingredients
In a medium bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. Sifting not only combines everything evenly, but it also aerates the mixture, helping your batter stay light—an important detail for The BEST Red Velvet Cake’s signature texture!
Step 3: Mix the Wet Ingredients
Grab a large bowl and whisk together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar. This combination delivers both the cake’s supple texture and its bright, tart undertones—don’t rush this step, so everything is fully melded.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring just until smooth. Avoid over-mixing here—stop as soon as you see no dry streaks left. This gentle touch keeps your cakes soft and tender, rather than dense.
Step 5: Bake to Perfection
Divide the batter evenly between your prepared pans. Slide them into the oven and bake for 30 to 35 minutes. The cakes are finished when a toothpick inserted in the center comes out clean. The aroma will fill your kitchen with sweet anticipation!
Step 6: Cool the Cakes
Once baked, let the cakes cool in their pans for about 10 minutes. Then, carefully turn them out onto wire racks to cool completely. This helps prevent cracks and makes them easier to frost—plus, nobody wants melted frosting!
Step 7: Make the Dreamy Cream Cheese Frosting
For the ultimate finish, beat the cream cheese and butter together in a bowl until light and creamy. Gradually add the powdered sugar, then mix in the vanilla extract. The frosting should be silky smooth and easily spreadable, perfect for slathering over The BEST Red Velvet Cake.
Step 8: Assemble and Frost Your Masterpiece
Place one cake layer on a serving plate and generously frost the top. Stack the second layer on top, then finish frosting the top and sides. Let your creativity shine—smooth it out for a classic look, or add swoops and swirls for something playful.
How to Serve The BEST Red Velvet Cake
Garnishes
For garnish, a sprinkle of fresh cake crumbs along the top or edges immediately signals homemade charm. Try chocolate curls, fresh berries, or even edible flowers for an extra-special touch that makes The BEST Red Velvet Cake as gorgeous as it is delicious.
Side Dishes
This cake pairs beautifully with a cold glass of milk or hot coffee. For a fancier occasion, a scoop of vanilla bean ice cream adds creaminess, while fresh berries or a handful of toasted pecans make wonderful accompaniments—celebrating every flavor in The BEST Red Velvet Cake.
Creative Ways to Present
For parties, try slicing the cake into elegant wedges or cutting into cubes for a dessert platter. Layer cubes of cake and frosting into parfait glasses for a striking trifle presentation, or use a heart-shaped cutter for themed events. No matter how you serve it, this cake steals the show every time.
Make Ahead and Storage
Storing Leftovers
Any extra slices of The BEST Red Velvet Cake keep fabulously in the fridge. Just wrap them tightly in plastic wrap or store in an airtight container—this keeps them moist and prevents the frosting from picking up fridge odors. They’ll stay dreamy for up to five days.
Freezing
If you want to plan ahead, you can absolutely freeze this cake. Wrap unfrosted cake layers well in plastic and foil, then freeze for up to two months. Thaw overnight in the fridge and add frosting fresh for best results. Even frosted slices can be frozen—just flash-freeze and wrap individually for a special treat any time.
Reheating
The BEST Red Velvet Cake is best enjoyed at room temperature so the frosting is perfectly creamy. If chilled, set out slices for 30 minutes before serving. If you love a warm cake, just a few seconds in the microwave will slightly soften the crumb, turning leftovers into a sublime snack.
FAQs
Can I use natural food coloring for the red color?
Absolutely! While classic recipes use commercial food dye, you can try beetroot powder or natural food color gels. Just remember, the shade may not be as vivid, but flavor is never sacrificed in The BEST Red Velvet Cake.
Can I make this cake gluten-free?
Yes! Substitute a good gluten-free all-purpose flour blend (look for one with xanthan gum or add it yourself). The result is still delicious, though the crumb may be a bit different. The magic of The BEST Red Velvet Cake works for everyone!
What’s the secret to super moist cake layers?
Oil is the secret weapon—it’s what locks in all that moisture. Buttermilk and not overbaking are crucial too. Measure with care, watch the oven closely, and you’re guaranteed a wonderfully moist version of The BEST Red Velvet Cake.
Why is vinegar used in red velvet cake?
Vinegar creates a light, tender texture by reacting with the baking soda, and it enhances the subtle tang that makes The BEST Red Velvet Cake completely irresistible. Don’t skip it!
Can I make cupcakes instead of a layer cake?
Certainly! Simply divide the batter between cupcake liners and bake for 18-20 minutes. You’ll have adorable, single-serve treats with all the signature flavor of The BEST Red Velvet Cake.
Final Thoughts
If you haven’t already, it’s time to bake up The BEST Red Velvet Cake and treat yourself and your favorite people to a legendary dessert. With every slice, you’ll see why this recipe remains a classic—one that transforms any gathering into a celebration. Happy baking, and enjoy every delicious bite!
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The BEST Red Velvet Cake Recipe
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich and decadent flavors of The BEST Red Velvet Cake, a classic dessert perfect for any occasion. This moist and velvety cake paired with luscious cream cheese frosting will have everyone coming back for seconds!
Ingredients
Dry Ingredients:
- 2½ cups all-purpose flour
- 1½ cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon fine salt
- 1 teaspoon cocoa powder
Wet Ingredients:
- 1½ cups vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon distilled white vinegar
Cream Cheese Frosting:
- 8 oz cream cheese
- ½ cup unsalted butter
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and prepare cake pans.
- Mix Dry Ingredients: Sift together flour, sugar, baking soda, salt, and cocoa powder in a bowl.
- Combine Wet Ingredients: In a separate bowl, whisk oil, buttermilk, eggs, food coloring, vanilla, and vinegar.
- Combine Mixtures: Gradually add dry ingredients to wet, mix until smooth.
- Bake: Divide batter into pans, bake for 30-35 minutes until done.
- Make Frosting: Beat cream cheese and butter, add sugar and vanilla.
- Frost Cake: Frost and layer cakes once cooled.
Notes
- For a richer taste, substitute half the oil with melted butter.
- Use gel food coloring for a vibrant red hue.
- Store leftovers in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 45g
- Sodium: 320mg
- Fat: 29g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
