This simple red velvet cake is soft, moist, and covered in creamy frosting. It boasts a stunning red color and delivers the ideal red velvet taste. The cake is moist, tender, and adorned with a light, fluffy cream cheese frosting.
I've been searching for the ideal homemade red velvet cake recipe for a while. I was after something easy, super moist, with a soft, melt-in-your-mouth texture, and that unique light chocolatey buttermilk red velvet flavor. As I'm not a professional baker, I found this recipe easy to make.
If you like simple recipes try my Easy chocolate craving cake, Cream cheese filled red velvet bundt cake and Super Moist Vanilla & Chocolate Marble Cake.
Ingredients
- Melted Butter: You can use unsalted melted butter for a more controlled level of salt in your recipe. If using salted butter, consider adjusting the added salt accordingly.
- Vegetable Oil: Vegetable oil adds moisture to the cake. It's a neutral oil that won't affect the flavor much. You can use canola oil or any other light-flavored vegetable oil.
- Sugar: Granulated sugar is commonly used in baking. It provides sweetness and contributes to the structure and texture of the cake.
- Eggs: Eggs act as a binder and provide structure to the cake. Make sure they are at room temperature for better incorporation into the batter.
- Vanilla: Vanilla extract adds flavor to the cake. Use pure vanilla extract for the best flavor.
- Red Gel Food Color: Red gel food color is added for a vibrant red color. Gel colors are concentrated and will give you a more intense hue than liquid food coloring.
- Buttermilk: Buttermilk adds a tangy flavor and contributes to the tenderness of the cake. If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for a few minutes.
- Flour: Cake flour is preferred for a lighter texture. If you don't have cake flour, you can use all-purpose flour, but the result might be slightly denser.
- Baking Powder:
- Baking Soda:
- Salt: If you're using unsalted butter, this salt adds a necessary balance to the sweetness. Adjust if using salted butter.
- Cocoa Powder: Cocoa powder contributes chocolate flavor to the cake. Use unsweetened cocoa powder.
- Vinegar: The vinegar reacts with baking soda to help the cake rise. You won't taste the vinegar in the final product.
- Softened butter: Use unsalted softened butter for a more controlled level of salt.
- Softened cream cheese: Softened cream cheese adds a tangy flavor and creamy texture.
- Powdered sugar: powdered sugar is used for sweetness and thickness in the frosting. Adjust sugar to achieve the desired sweetness and consistency.
- Vanilla extract: Use pure vanilla extract for the best flavor.
For cream cheese frosting
See recipe card for quantities.
Instructions
Preheat your oven to 325°F (162°C). Grease and flour two 9-inch round cake pans.
In a large mixing bowl, combine melted butter, vegetable oil, vanilla and sugar. Mix until well combined.
Add eggs one at a time, beating well after each addition.
Add red gel food color until the desired shade of red is achieved. Mix well.
Add butter milk and mix until well combined.
In another bowl, mix together cake flour, baking powder, baking soda, salt, and cocoa powder.
Add the dry Ingredients to the wet Ingredients and mix just to combine. Add vinegar at the end and beat until well combined.
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. Bake in the preheated oven for 25-30 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 before frosting.
In a large mixing bowl, beat softened butter, cream cheese and vanilla until smooth and creamy. Gradually add powdered sugar, one cup at a time, until the desired sweetness and thickness are achieved. Adjust to taste.
Cut the top layer of the cakes and save the crumbs for decoration.
Frost the top of one cake layer with cream cheese frosting. Place the second cake layer on top and frost the entire cake.
Coat the sides of the cake with the crumbs.
Transfer the leftover cream cheese frosting into a piping bag and pipe rosettes on top of the cake. Refrigerate for at least 2-3 hours.
Substitutions
- Vegetable Oil:
- Substitute with canola oil or any other light-flavored vegetable oil.
- Buttermilk:
- If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for a few minutes before using.
- Cake Flour:
- If you don't have cake flour, you can use all-purpose flour as an alternative. Keep in mind that the texture might be slightly denser.
- Red Gel Food Color:
- You can use liquid food coloring as an alternative. Keep in mind that gel colors are more concentrated, so you might need to adjust the quantity to achieve the desired color.
- Unsweetened Cocoa Powder:
- Ensure you use unsweetened cocoa powder. If you only have sweetened cocoa powder, reduce the sugar in the recipe accordingly.
- Unsalted Butter:
- If you only have salted butter, adjust the added salt in the recipe accordingly.
- Cream Cheese Frosting:
- The cream cheese frosting is versatile, and you can adjust the sweetness and thickness by varying the amount of powdered sugar. Feel free to customize it based on your taste preferences.
Storage
Refrigeration:
- Due to the cream cheese frosting, it's advisable to store the Red Velvet Cake in the refrigerator. The cake can be stored in the refrigerator for up to 3-4 days.
Covering Before Frosting:
- Consider covering the cooled cakes with plastic wrap at least 2 hours before frosting. You can wrap the cakes and refrigerate them overnight. This can enhance the flavors and make the frosting process easier the next day.
Top tip
Once you start combining wet and dry ingredients, be cautious not to overmix the batter. Overmixing can lead to a dense cake. Mix until the ingredients are just combined to maintain the light and fluffy texture of the Red Velvet Cake.
FAQ
Yes, you can use liquid food coloring as an alternative to gel. Keep in mind that liquid colors are less concentrated, so you may need to adjust the quantity to achieve the desired color.
Yes, you can freeze the cake. Wrap it tightly in plastic wrap and then in aluminum foil. Thaw in the refrigerator before serving.
Yes, you can bake the cakes ahead of time. Wrap them in plastic wrap, refrigerate overnight, and frost the next day.
Vinegar is used in red velvet cake to react with baking soda. This reaction creates carbon dioxide gas, which helps the cake rise and contributes to its light and tender texture.
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Recipe video
📖 Recipe
Simple red velvet cake
Equipment
- two 9x9 pans
Ingredients
- ½ cup melted butter, unsalted
- ½ cup vegetable oil
- 1 ½ cup granulated sugar
- 2 large eggs
- 2 teaspoon vanilla extract
- few drops red food color
- 1 cup buttermilk
- 2 cups cake flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 tablespoon unsweetened cocoa powder
- 1 teaspoon vinegar
Cream cheese frosting
- 3 oz butter, softened
- 12 oz cream cheese
- 1 teaspoon vanilla extract
- 13 oz powdered sugar
Instructions
- Preheat your oven to 325°F (162°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, combine melted butter, vegetable oil, vanilla and sugar. Mix until well combined. Add eggs one at a time, beating well after each addition.
- Add red gel food color until the desired shade of red is achieved. Add butter milk and mix until well combined.
- In another bowl, mix together cake flour, baking powder, baking soda, salt, and cocoa powder.
- Add the dry Ingredients to the wet Ingredients and mix just to combine.
- Add vinegar at the end and beat until well combined.
- Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
- Bake in the preheated oven for 30-35 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 before frosting.
cream cheese frosting
- In a large mixing bowl, beat softened butter, cream cheese and vanilla until smooth and creamy.
- Gradually add powdered sugar, one cup at a time, until the desired sweetness and thickness are achieved. Adjust to taste.
- Cut the top layer of the cakes and save the crumbs for decoration.
- Frost the top of one cake layer with cream cheese frosting. Place the second cake layer on top and frost the entire cake.
- Coat the sides of the cake with the crumbs.
- Transfer the leftover cream cheese frosting into a piping bag and pipe rosettes on top of the cake. Refrigerate for at least 2-3 hours.
Notes
Covering Before Frosting: Consider covering the cooled cakes with plastic wrap at least 2 hours before frosting. You can wrap the cakes and refrigerate them overnight. This can enhance the flavors and make the frosting process easier the next day.
