Moist Red Velvet Cake with Cream Cheese Frosting: Best Homemade Recipe
Velvety crumb, a hint of cocoa, a tangy buttermilk note, and a sweet cream cheese frosting: red velvet cake is a showstopper that tastes as good as it looks. This homemade version is moist, tender and perfectly balanced.
With this red velvet cake recipe, you'll get bakery-style layers without any special skills.
In this guide: The History of Red Velvet Cake · Ingredients · Preparing the Batter · Baking the Layers · Making Cream Cheese Frosting · Assembling and Decorating · Make-Ahead and Storage Tips · FAQ
The History of Red Velvet Cake
Red velvet cake emerged in the early 20th century in the United States, with a popular rise at the Waldorf-Astoria hotel and in Southern kitchens. The original red hue likely came from a chemical reaction between cocoa, vinegar and buttermilk, later enhanced by red food coloring. Today it is a classic for Valentine's Day, Christmas and birthdays.
Ingredients
- Cake: 300 g (2 1/2 cups) all-purpose flour, 2 tbsp unsweetened cocoa powder, 1 tsp baking soda, 1/2 tsp salt, 225 g (1 cup) unsalted butter, softened, 300 g (1 1/2 cups) sugar, 2 large eggs, 240 ml (1 cup) buttermilk, 1 tbsp red gel food coloring, 1 tsp vanilla extract, 1 tbsp white vinegar
- Cream cheese frosting: 340 g (12 oz) full-fat cream cheese, softened, 115 g (1/2 cup) unsalted butter, softened, 400 g (3 1/2 cups) powdered sugar, 1 tsp vanilla extract, pinch of salt
Preparing the Batter
Preheat the oven to 175°C (350°F). Grease and line two 20 cm (8 in) round pans. Whisk the flour, cocoa, baking soda and salt together. In another bowl, beat the butter and sugar for 3-4 minutes until light and fluffy. Add the eggs one at a time. Mix the buttermilk, food coloring and vanilla in a jug. Add the dry ingredients and wet mixture alternately to the butter mixture, starting and ending with dry, mixing on low. Finally fold in the vinegar. Don't overmix.
Baking the Layers
Divide the batter evenly between pans. Bake 28-32 minutes, until a toothpick comes out clean. Cool in pans for 10 minutes, then turn onto racks to cool completely. Frosting a warm cake will make it melt, so patience is key.
Making Cream Cheese Frosting
Beat the butter until smooth, then the cream cheese until creamy (don't overbeat or it turns runny). Add the sifted powdered sugar, vanilla and salt and beat just until combined and smooth. If it feels soft, refrigerate 20 minutes before frosting.
Assembling and Decorating
Level the layers if domed. Place one on a plate with a thin layer of frosting, add the second, and cover the top and sides with a crumb coat. Chill 20 minutes, then apply the final layer of frosting. Crumble the leftover cake trimmings on top for a classic finish, or decorate with white chocolate shavings or fresh raspberries.
Make-Ahead and Storage Tips
Cake layers can be baked up to 2 days ahead, wrapped tightly and kept at room temperature, or frozen for 2 months. A frosted cake keeps in the fridge for 4-5 days; bring slices to room temperature for 30 minutes before serving for the best texture.
Frequently Asked Questions
Do I need red food coloring?
For the classic look, yes. Gel color gives the best result without altering flavor.
What if I don't have buttermilk?
Mix 1 cup milk with 1 tbsp lemon juice or vinegar, and let it sit 10 minutes.
Why is my cake dry?
Overbaking or too much flour. Measure by weight and check early.
Can I bake it as cupcakes?
Yes. Bake 18-20 minutes at 175°C (350°F). Makes about 24.
Why is the frosting runny?
The cream cheese or butter was too warm. Chill it briefly and add a little more powdered sugar.
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