Easy Red Velvet Cake Recipe

If you’re ready to make a showstopper that’s tender, moist, and absolutely gorgeous, you’ve got to try my Easy Red Velvet Cake Recipe. This cake is one of those classics that never fail to impress—whether it’s for a birthday, a special occasion, or just an afternoon treat. I absolutely love how this turns out every single time, with its subtle cocoa flavor, that beautiful red hue, and that creamy, dreamy frosting. Stick around and I’ll walk you through all the tips that’ll make it foolproof in your kitchen.

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Ingredients You’ll Need

Every ingredient here plays its part in creating that iconic red velvet cake flavor and texture. When I shop for this recipe, I stick to quality basics—the type of cocoa powder and the cream cheese really matter. Also, keeping your eggs and buttermilk at room temp helps keep the batter smooth and gives you the best rise.

• Plain cake flour: I use cake flour because it’s lighter than all-purpose, giving the crumb a softer texture.
• Cocoa powder (unsweetened): Just a little bit for that subtle chocolate note—don’t use Dutch-processed or it changes the chemistry.
• Baking soda: Make sure it’s baking soda, not baking powder—that’s key for the right rise and tang.
• Salt: Even a pinch helps deepen the flavors.
• Unsalted butter: Softened but not melting—this helps blend with the sugar for a smooth base.
• Caster/superfine sugar: It dissolves faster, which keeps the cake tender.
• Eggs: Room temperature is best; cold eggs can cause the batter to split at first.
• Vegetable oil: This adds moisture without any flavor interference.
• White vinegar: Surprising addition! It reacts with the baking soda to give the cake that light, tender crumb.
• Vanilla extract: Adds warmth and rounds out all the flavors.
• Buttermilk: It adds tang and moisture—store-bought or homemade work perfectly.
• Red food colouring (liquid or gel): Gel tends to be more vibrant and less watery; I recommend it for that signature red.
• Philadelphia Cream Cheese (block): For the frosting, softened but still firm—not melted—is essential for texture.
• Soft icing sugar/powdered sugar: Sifted to avoid lumps in your frosting.

Variations

I love how versatile this Easy Red Velvet Cake Recipe is. I often tweak it depending on what I’m craving or what ingredients I have on hand, and honestly, it always turns out great. Don’t be shy to make it your own!

• Gluten-Free Variation: I’ve swapped cake flour for a gluten-free blend with great success, just be sure to check your baking soda and cocoa powder labels for gluten-free certification.
• Vegan Version: Using flax eggs and a dairy-free cream cheese substitute works well if you want to make it vegan-friendly.
• Less Sugar: I once cut back the sugar by about 15%, and while it’s still delicious, you’ll miss that classic sweet balance in the frosting if you reduce too much.
• Food Coloring Alternatives: If you prefer natural dyes, beet juice or powdered beetroot can give a lovely, earthy red tint, though it’s more subtle.

How to Make Easy Red Velvet Cake Recipe

Step 1: Prep Your Oven and Pans

Start by preheating your oven to 180°C (350°F). This recipe works with any oven type, so don’t stress there. Butter two 8-inch round cake pans really well—both the sides and the base—then lightly dust them with cocoa powder instead of flour. This prevents sticking without interfering with the cake’s flavor. I find that cocoa powder leaves no telltale white dust marks (which plain flour sometimes does) and enhances the subtle chocolate notes.

Step 2: Mix Your Dry Ingredients

Sift together the cake flour, cocoa powder, baking soda, and a pinch of salt into a large bowl. Whisk them well to combine. Sifting is key here because it aerates the flour and mixes the cocoa evenly, so your cake texture stays light and soft.

Step 3: Cream Butter and Sugar

Place the softened unsalted butter and sugar in a mixing bowl. I usually use my stand mixer with the paddle attachment, but a hand mixer works just fine. Beat them on medium speed until the mixture is smooth and creamy. This usually takes around 3-5 minutes. Don’t rush this step; it gives the cake its buttery sweetness and helps everything else combine better.

Step 4: Add Eggs One at a Time

Next, crack in the eggs one by one, beating well after each addition. At first, the batter might look a bit curdled—it happens to nearly everyone—but keep mixing until it becomes smooth again. It’s a good sign your emulsion is forming properly.

Step 5: Incorporate Liquid Ingredients

Now add the vegetable oil, white vinegar, vanilla extract, buttermilk, and your red food coloring. Beat everything until it’s fully combined and smooth, with that vibrant red color beautifully even throughout the batter. If you’re using gel color, just be careful to mix thoroughly but gently to avoid splatting yourself!

Step 6: Add Dry Ingredients Gently

Finally, add the sifted dry ingredients to the batter. Beat on low or fold gently just until combined. It’s okay if you see a few small lumps—that’s better than overmixing, which can make your cake tough. This step is where patience pays off, so use a spatula if you need to finish mixing by hand.

Step 7: Bake and Cool

Divide the batter evenly between your prepared pans—use a kitchen scale or two spoons for accuracy—and bake for 25 to 30 minutes on the same oven shelf. You’ll know it’s done when a toothpick inserted in the center comes out clean. Let the cakes rest in their pans for 10 minutes so they firm up slightly, then turn them out onto a wire rack to cool completely before frosting.

How to Serve Easy Red Velvet Cake Recipe

Garnishes

I like to keep it classic and simple, just some fresh raspberries or strawberries on top of the cream cheese frosting—they add a nice tart freshness that cuts through the richness perfectly. Sometimes I sprinkle a few edible flowers for special occasions, which always gets a wow from guests.

Side Dishes

A cup of freshly brewed coffee or a creamy chai latte pairs beautifully with this cake. If you’re serving it as a dessert, a scoop of vanilla ice cream or some whipped cream on the side makes it extra indulgent (and yes, my family goes crazy for that combo!).

Creative Ways to Present

For birthdays, I’ve layered this cake with a hint of strawberry jam between layers, which adds a surprising, fruity twist. I’ve also piped the cream cheese frosting with a star tip for fancy edges or done a naked cake style with just a thin spread of frosting so the red crumb peeks through.

Make Ahead and Storage

Storing Leftovers

Once frosted, I cover the cake loosely with plastic wrap and keep it refrigerated. It stays fresh for about 3-4 days. I’ve learned that letting it come back to room temp before serving really revives the flavor and texture.

Freezing

If you want to freeze leftovers, I recommend freezing the unfrosted cake layers wrapped tightly in plastic wrap and then foil. Thaw overnight in the fridge, then frost as usual. This way, the cream cheese frosting stays fresh and doesn’t get soggy.

Reheating

When reheating single slices, I pop them in the microwave for about 15-20 seconds—just enough to take the chill off and bring out the cake’s moistness. Don’t overdo it, or the frosting can melt!

FAQs

Final Thoughts

I hope you give this Easy Red Velvet Cake Recipe a try because it truly is one of those recipes that feels like a little celebration every time you bake it. I’ve been making it for years and I still get that joy watching the cake layers come out perfectly soft and that frosting swirl looking just right. Plus, sharing it with loved ones makes it even sweeter. So grab your mixer, a couple of cake pans, and let’s get baking. You’re going to love the results—and honestly, so will everyone at your table.

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