This Ultimate Red Velvet Cake recipe combines the richness of cocoa powder, the tanginess of buttermilk, and the subtle sweetness of granulated sugar, all wrapped up in a moist and velvety cake. The aroma of freshly baked cake wafts through the kitchen, teasing everyone with its promise of a decadent treat. With its distinctive red color and creamy cream cheese frosting, this cake is sure to be a showstopper at any gathering. The combination of textures, from the soft cake to the crunchy pecans, creates a delightful sensory experience.
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Ultimate Red Velvet Cake Recipe
A moist and velvety red velvet cake with a creamy cream cheese frosting
- Total Time: 50
- Yield: 8 1x
Ingredients
✓ 2 1/2 cups all-purpose flour
✓ 2 tablespoons unsweetened natural cocoa powder
✓ 1 teaspoon baking soda
✓ 1 teaspoon fine sea salt
✓ 1 1/2 cups granulated sugar
✓ 1/2 cup unsalted butter
✓ 1/2 cup neutral oil
✓ 2 large eggs
✓ 2 teaspoons pure vanilla extract
✓ 1 cup buttermilk
✓ 1 tablespoon white vinegar
✓ 1/2 tablespoons red food coloring
✓ 8 oz cream cheese
✓ 1/2 cup unsalted butter
✓ 2-3 cups powdered sugar
✓ 2 teaspoons pure vanilla extract
✓ 1/8 teaspoon salt
Instructions
✓ Preheat the oven to 350°F and grease two 9-inch round cake pans
✓ In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt
✓ In a large bowl, use an electric mixer to beat the sugar and butter until light and fluffy
✓ Beat in the eggs one at a time, followed by the vanilla extract
✓ With the mixer on low speed, gradually add the flour mixture to the wet ingredients in three parts, alternating with the buttermilk
✓ Beat in the vinegar and red food coloring
✓ Divide the batter evenly between the prepared pans and smooth the tops
✓ Bake for 30 minutes, or until a toothpick inserted into the center comes out clean
✓ Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely
✓ For the frosting, beat the cream cheese and butter until smooth and creamy
✓ Gradually add the powdered sugar, beating until smooth and creamy
✓ Beat in the vanilla extract and salt
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days
Nutrition
- Calories: 420
- Sugar: 35
- Sodium: 350
- Fat: 25
- Carbohydrates: 40
- Fiber: 2
- Protein: 5
Ingredients
✓ 2 1/2 cups all-purpose flour (300 g; spoon and level, do not pack)
✓ 2 tablespoons unsweetened natural cocoa powder
✓ 1 teaspoon baking soda
✓ 1 teaspoon fine sea salt (or table salt)
✓ 1 1/2 cups granulated sugar (300 g)
✓ 1/2 cup unsalted butter (115 g; softened to room temperature)
✓ 1/2 cup neutral oil (120 ml; such as canola or vegetable)
✓ 2 large eggs (room temperature)
✓ 2 teaspoons pure vanilla extract
✓ 1 cup buttermilk (240 ml; room temperature; real buttermilk preferred)
✓ 1 tablespoon white vinegar
✓ 1/2 tablespoons red food coloring (liquid or gel; use gel for stronger color)
✓ 8 oz cream cheese (450 g; full-fat brick style, softened)
✓ 1/2 cup unsalted butter (115 g; softened, for frosting)
✓ 2-3 cups powdered sugar (480–600 g; sifted; more for thicker, pipeable frosting)
✓ 2 teaspoons pure vanilla extract (for frosting)
✓ 1/8 teaspoon salt (pinch; to balance frosting sweetness)
Instructions
✓ Preheat the oven to 350°F and grease two 9-inch round cake pans.
✓ In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
✓ In a large bowl, use an electric mixer to beat the sugar and butter until light and fluffy, about 3 minutes.
✓ Beat in the eggs one at a time, followed by the vanilla extract.
✓ With the mixer on low speed, gradually add the flour mixture to the wet ingredients in three parts, alternating with the buttermilk, beginning and ending with the flour mixture.
✓ Beat in the vinegar and red food coloring.
✓ Divide the batter evenly between the prepared pans and smooth the tops.
✓ Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
✓ Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
✓ For the frosting, beat the cream cheese and butter until smooth and creamy.
✓ Gradually add the powdered sugar, beating until smooth and creamy.
✓ Beat in the vanilla extract and salt.
Helpful Tips for Success
• To ensure the cake is moist, don’t overbake it. Check for doneness at 25 minutes and every 5 minutes thereafter.
• For a stronger red color, use gel food coloring instead of liquid.
• To prevent the cake from cracking, cool it completely in the pan before transferring it to a wire rack.
• If you don’t have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5-10 minutes before using.
• To make the frosting ahead of time, prepare it up to 24 hours in advance and refrigerate until ready to use.
Nutrition Information
This cake provides a balanced mix of carbohydrates, protein, and fat, making it a satisfying dessert. The cream cheese frosting adds a rich and creamy element, while the cocoa powder contributes a deep, chocolatey flavor.
Per Serving: Calories: 420 | Sugar: 35g | Sodium: 350mg | Fat: 25g | Carbohydrates: 40g | Fiber: 2g | Protein: 5g
Values are estimates based on standard ingredients.
Variations & Substitutions
• To make a gluten-free version, replace the all-purpose flour with a 1:1 gluten-free flour blend.
• For a dairy-free option, use almond milk or soy milk instead of buttermilk and vegan cream cheese instead of regular cream cheese.
• To add a nutty flavor, fold in 1 cup of chopped pecans or walnuts into the batter.
• For a lighter frosting, use less powdered sugar or add a splash of milk to thin it out.
• To make a vegan version, use flax eggs instead of regular eggs and vegan butter instead of regular butter.
Serving Suggestions
Serve the cake at room temperature, allowing the flavors to meld together. Top with the cream cheese frosting and decorate with chopped nuts or shaved chocolate, if desired. This cake pairs beautifully with a cup of coffee or a glass of cold milk. For a special occasion, serve with a side of fresh fruit or whipped cream.
Why This Works
The secret to this cake’s success is the combination of acidic buttermilk and vinegar, which react with the baking soda to produce a tender and moist crumb. The cocoa powder adds a deep, rich flavor, while the cream cheese frosting provides a tangy and creamy contrast. Unlike traditional red velvet cakes, which can be dense and dry, this recipe uses a combination of oil and butter to keep the cake moist and flavorful.
FAQ
Can I make this cake ahead of time?
Yes, you can prepare the cake up to 24 hours in advance and store it in an airtight container at room temperature. Frost the cake just before serving.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Allow the cake to come to room temperature before serving.
Can I freeze this cake?
Yes, you can freeze the cake for up to 2 months. Wrap the cake tightly in plastic wrap and freeze. Thaw at room temperature or in the refrigerator before serving.
What if I don’t have buttermilk?
You can make a substitute by mixing 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5-10 minutes before using.
Is this recipe gluten-free?
No, this recipe contains gluten due to the all-purpose flour. However, you can make a gluten-free version by substituting the flour with a 1:1 gluten-free flour blend.
Recipe Information
- Prep Time: 20
- Cook Time: 30
- Total Time: 50
- Yield: 8
- Category: Dessert
- Cuisine: American
