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Filled with rich chocolatey flavor and topped with a smooth cream cheese frosting our classic red velvet cake is a show-stopper!
A Classic Cake
We LOVE a classic red velvet cake. In fact, for half of the Merkley crew, it definitely makes the TOP 3 in cake varieties.
Our cake is filled with delicious chocolate flavor and colored a rich red. We topped this nostalgic dessert with a smooth vanilla cream cheese frosting for a match made in heaven! The slight tang is the perfect complement to the sweet chocolate flavor.
This cake may look like a show-stopper, but it is actually SO simple to whip up! The step-by-step directions will make decorating a breeze. We kept the decorations simple by using cake crumbs to add color, and it’s a snap!
We especially love to make this for Valentine’s Day, but this classic dessert is perfect to enjoy all year long! For a bite-size version try our Red Velvet Cupcakes.
WHY WE LOVE IT:
- A show stopper. This cake looks amazing and is SO easy to decorate! It’s a favorite easy cake recipe.
- The frosting! We love that tangy vanilla cream cheese frosting. It complements the chocolate perfectly.
- A classic. Red velvet is nostalgic and a beloved dessert staple. Ours has all of that chocolatey flavor and a rich red color!
Ingredients
PREP TIME: 30 minutes REFRIGERATE: 30 minutes
BAKE TIME: 30 minutes
Cake
- 3 cups cake flour – see How to Measure Flour. All-purpose flour can be used, but cake flour yields the best texture. To make your own, Add 2 tablespoons of cornstarch to a 1 cup measuring cup and then fill it the rest of the way up with all-purpose flour. Sift.
- 1 teaspoon baking soda
- 2 tablespoons unsweetened cocoa powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened – see How to Soften Butter Quickly
- 2 cups granulated sugar
- 1 cup vegetable oil – or canola oil
- 4 large eggs, room temperature and separated – see How to Separate Egg Whites
- 1 tablespoon pure vanilla extract
- 1 teaspoon distilled white vinegar – helps produce color and texture
- 1 cup buttermilk, at room temperature – see How to Make Buttermilk. This helps produce color, texture, and flavor.
- red food coloring, liquid or gel – We used 1½ teaspoons red gel food coloring.
Cream Cheese Frosting
- 2 (8-ounce) bricks full-fat cream cheese, softened
- ¾ cup unsalted butter, softened
- 5 cups powdered sugar – sifted to remove any lumps
- 1 teaspoon vanilla extract
- pinch of salt, to taste – or omit and use salted butter
Recipe Tips
- Use cake flour for a soft silky crumb.
- Room temperature ingredients incorporate the best.
- Buttermilk is required for flavor, texture, and color. If needed, make a buttermilk substitute.
- Be sure to FOLD the fluffy egg whites into the batter.
- Don’t skip the crumb coating (thin layer of frosting) as it will keep crumbs from getting mixed into the final frosting layer.
How to Make a Red Velvet Cake
- PREP. Preheat oven to 350°F. Grease two 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper.
- BATTER. In a large bowl, whisk 3 cups cake flour, 1 teaspoon baking soda, 2 tablespoons cocoa powder, and ½ teaspoon salt.
- In another bowl use a stand mixer and paddle attachment to beat ½ cup butter and 2 cups sugar on medium speed until combined well. Add 1 cup oil, 4 egg yolks, 1 tablespoon vanilla, and 1 teaspoon vinegar and beat again for 2 minutes.
- Slowly add the dry ingredients to the wet ingredients along with 1 cup of buttermilk. Beat on low speed until just combined. Fold in red food coloring until you get the desired color.
- In a small bowl, beat 4 egg whites on high speed until soft peaks form. Gently fold into the cake batter.
- BAKE. Pour the batter evenly into the prepared pans and bake for 30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool completely on cooling racks.
- FROSTING. While the cake is cooling, make the frosting by beating 16 ounces of cream cheese and ¾ cup butter in a medium bowl until smooth. Add 6 cups powdered sugar, 1 teaspoon vanilla, and a pinch of salt. Beat until creamy and soft.
- Cut off the tops of the cake to create a flat surface. Place 1 cake on your plate, then add frosting to cover the top. Add the second cake layer and use an offset spatula to spread a thin layer of frosting over the tops and sides to coat and seal in the crumbs. Refrigerate for 30 minutes to set.
- Add a final layer of frosting and pipe on any decorative touches. Use the tops cut from the cake rounds to crumble then press on the sides of the cake and sprinkle on the top.
- Refrigerate for 30 minutes before serving.
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Red Velvet Desserts
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Red Velvet Cake
Ingredients
- 3 cups cake flour
- 1 teaspoon baking soda
- 2 tablespoons unsweetened cocoa powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 2 cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs, room temperature and separated
- 1 tablespoon pure vanilla extract
- 1 teaspoon distilled white vinegar
- 1 cup buttermilk, at room temperature
- red food coloring, liquid or gel
Cream Cheese Frosting
- 2 (8-ounce) bricks full-fat cream cheese, softened
- ¾ cup unsalted butter, softened
- 5 cups powdered sugar
- 1 teaspoon vanilla extract
- pinch of salt, to taste
Instructions
- Preheat oven to 350°F. Grease two 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper.
- In a large bowl, whisk flour, baking soda, cocoa powder, and salt.
- In another bowl, beat butter and sugar on medium speed until combined well. Add the oil, egg yolks, vanilla, and vinegar. Beat again for 2 minutes.
- Slowly add the dry ingredients and buttermilk beating on low speed until just combined. Fold in food coloring.
- In a small bowl, beat egg whites on high speed until soft peaks form. Gently fold into the cake batter.
- Pour the batter evenly into the cake pans and bake for 30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool completely.
Frosting
- Beat cream cheese and butter in a medium bowl until smooth. Add the powdered sugar, vanilla, and salt. Beat until creamy and soft.
- Cut off the tops of the cake to create a flat surface. Place 1 cake on your plate, then add frosting to cover the top. Add the second cake layer and use an offset spatula to spread a thin layer of frosting over the tops and sides to coat and seal in the crumbs. Refrigerate for 30 minutes to set.
- Add a final layer of frosting and pipe on any decorative touches. Use the tops cut from the cake rounds to crumble then press on the sides of the cake and sprinkle on the top.
- Refrigerate for 30 minutes before serving.
Notes
- Use cake flour for a soft silky crumb.
- Room temperature ingredients incorporate the best.
- Buttermilk is required for flavor, texture, and color. If needed, make a buttermilk substitute.
- Be sure to FOLD the fluffy egg whites into the batter.
- Don’t skip the crumb coating (thin layer of frosting) as it will keep crumbs from getting mixed into the final frosting layer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Red velvet cake is known for its silky red crumb with a subtle balance between vanilla and chocolate with a bit of a tangy flavor from the vinegar and buttermilk.
Bake and cool cake rounds. Wrap in plastic and keep them at room temperature for 1-2 days or wrap them again with aluminum foil and freeze for up to months before frosting.
Store frosting in an airtight container in the fridge for 4-5 days or frozen for 2-3 months. Allow it to come to room temperature before stirring and frosting the cake.
A fully frosted cake can be lightly covered and stored in the fridge for up 24 hours before serving.
Cover the leftover cake or divide it into individual containers. Store in the fridge for 3-4 days or freeze for up to 3 months.
