by Diana Rattray
Red velvet cake is an old-fashioned dessert that people have been enjoying for generations. The cake typically contains flour, sugar, cocoa powder, butter, eggs, and buttermilk. Red velvet cake is a moist, rich cake that is easily recognized by its deep red color, which is usually made with red food coloring.
Buttermilk gives the cake its moist texture and adds to the flavor, and the acidity of the buttermilk, vinegar, and natural cocoa powder (not Dutch-process) work together to enhance that bright red color, while the baking soda works with the acidic ingredients to leaven the cake.
A red velvet cake, with its festive red color, is a great cake to serve for a special occasion, such as Christmas, Valentine’s Day, or a wedding or birthday celebration.
About the Origin
One story about the origin of the red velvet cake claims that it was first created at the Waldorf Astoria Hotel in New York City in the early 20th century. According to this story, a wealthy customer requested the recipe for the hotel’s red velvet cake and was charged an exorbitant fee. The customer then shared the recipe with friends, and it quickly took off. Some also say that red velvet cake has roots in Southern cuisine and may have been created as early as the 1800s.
Frosting Choices
Cream cheese frosting is a popular choice, though some people prefer an ermine frosting, an old-fashioned cooked roux-based frosting. My personal favorite is the cream cheese frosting—it’s quick and easy to make with cream cheese, butter, and confectioners’ sugar. The ermine, made with a roux and less sugar than most frostings, is an excellent option as well. An ermine frosting should be started earlier in the day since the roux mixture must cool completely before it is mixed with the butter to make the frosting.
Preparation Notes
- Prepare the pan and preheat the oven.
- Weigh the flour and cocoa and sift them together. Add the sea salt and baking soda to the flour mixture and whisk to blend. Set aside.
- Put the butter in a mixing bowl and beat with an electric mixer for 2 to 3 minutes until it is creamy and fluffy. Add the granulated and brown sugars and beat until well combined. Beat the eggs into the sugar mixture then add the vanilla, vinegar, and vegetable oil. Beat until blended.
- Now, you will add the flour in 3 additions, adding half of the buttermilk after the first and second additions and beating each addition until thoroughly blended. Add the last third of the flour mixture until the batter is smooth and well blended.
- Distribute the batter among the three prepared pans—or two 8-inch or 9-inch pans if making a 2-layer cake. Smooth the tops and bake as directed.
- Cool the cakes in the pan on racks for about 15 minutes, then remove them from the pan and place them on the racks to cool completely before frosting.
- For the cream cheese frosting, beat the cream cheese until smooth, then beat in the butter and salt. Beating on low speed, add the confectioners’ sugar until you have a thick, spreadable frosting. Beat in the vanilla until the frosting is smooth and creamy.
- Frost the cooled cake and enjoy!
Can I make the cake with half the frosting?
You can lighten this cake by cutting it into smaller slices or spreading the frosting thinly. The amount of frosting is generous and makes more than enough for the 3 layers and optional piping, or you can frost it thinly and have enough leftover frosting to freeze for another day. Also, you won’t need as much frosting if you bake it in two layers.
How to Store
- Store red velvet cake with cream cheese frosting well covered in the refrigerator and eat within 4 days.
- The cake freezes nicely. To freeze slices of frosted cake, arrange them on a baking sheet and place them in the freezer. When frozen solid, wrap the slices in plastic wrap, then wrap again in foil—Defrost in the refrigerator for several hours or overnight. For best quality, eat defrosted cake within 2 to 3 months.
These red velvet cupcakes offer another alternative, or you might like to try these red velvet whoopie pies.
PrintRed Velvet Cake With Cream Cheese Frosting
This moist red velvet cake with its fluffy cream cheese frosting is the perfect dessert for a family treat or special occasion! Bake it in 2 or 3 layers.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 16 servings 1x
- Category: Cakes
Ingredients
- 2 1/2 cups (320 grams) all-purpose flour
- 1/4 cup (24 grams) unsweetened cocoa powder
- 1/2 teaspoon fine sea salt
- 1 teaspoon baking soda
- 1/2 cup (113 grams) unsalted butter, softened
- 3/4 cup (155 grams) vegetable oil, neutral, such as canola or safflower
- 1 cup (199 grans) granulated sugar
- 3/4 cup (160 grams) brown sugar
- 2 large eggs, room temperature
- 1 tablespoon vanilla
- 2 teaspoons vinegar
- 1 teaspoon red food coloring gel
- 1 cup (230 grams) buttermilk
For the Cream Cheese Frosting
- 2 packages (453 grams) cream cheese, softened
- 1/2 cup (113 grams) unsalted butter, softened
- 1/4 teaspoon fine sea salt
- 4 to 5 cups (454 to 587 grams) confectioners’ sugar, sifted
- 1 1/2 teaspoons vanilla extract
Instructions
- Preheat the oven to 350 F. Spray 3 8-inch round pans (or 2 8-inch or 9-inch cake pans) with cooking spray and line with parchment paper. Set aside.
- Combine the flour, cocoa powder, salt, and baking soda; mix with a whisk to blend and set aside.
- In a mixing bowl with an electric mixer, beat the butter until smooth and creamy. Add the granulated and brown sugars and beat on low speed until well blended.
- Add the eggs and beat until blended.
- Add the vegetable oil, vanilla, vinegar, and food coloring; mix until blended.
- Add 1/3 of the flour mixture and 1/2 of the buttermilk; mix well. Repeat with another 1/3 of the flour mixture and the remaining buttermilk and mix well. Add the remaining flour and beat just until smooth and well blended.
- Divide the batter evenly among the 3 pans (or 2 pans) and spread with a spatula.
- Bake the layers in the preheated oven for 25 to 30 minutes, until the cake bounces back when lightly touched with a finger.
- Cool the cakes in the pans on a rack for about 20 minutes. Remove them from the pan and cool completely on racks before frosting and assembling the layers.
Prepare the Frosting and Assemble the Cake
- In a mixing bowl with an electric mixer, beat the cream cheese until smooth. Add the butter and salt and beat until well combined.
- Add 4 cups of confectioners’ sugar and beat on low speed until well blended. Add more confectioners’ sugar if a thicker frosting is desired, then beat in the vanilla. Continue to beat for a minute or 2, until smooth and creamy.
