Red velvet cake isn’t just a dessert—it’s an experience. With its signature crimson color and smooth, buttery crumb, this cake often stands out at celebrations, from birthdays to weddings. While it may look fancy, red velvet is surprisingly simple to make at home, requiring only a few extra steps beyond your usual cake routine. This version captures everything you love about the classic: tender texture, a hint of cocoa, and that slightly tangy flavor that makes each bite unique. But the real magic lies in the balance of flavors—mild chocolate, rich vanilla, a touch of acidity from vinegar and buttermilk, and of course, the vibrant red hue that adds instant elegance to any table. This cake is perfect when paired with a traditional cream cheese frosting, but it’s also delicious on its own or lightly dusted with powdered sugar. Whether you’re a seasoned baker or just beginning your baking journey, this red velvet cake recipe will guide you toward bakery-worthy results right from your home oven. Perfect for impressing guests or treating yourself to something decadent, it’s a reliable favorite that never goes out of style.
Servings: Makes one two-layer cake, serving 10 to 12 slices
Ingredients
• 2 ¼ cups cake flour (280 grams)
• 1½ cups granulated sugar (300 grams)
• 1 teaspoon baking soda
• 1 teaspoon salt
• 260g unsalted butter
• 2 large eggs
• 1 tablespoon vanilla extract
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons red food coloring
• 1 tablespoon white vinegar
• 1 cup buttermilk
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. If using 8-inch pans for a taller cake, increase the baking time slightly. In a bowl, whisk together the cake flour, baking soda, and salt; set aside. In a large mixing bowl, beat the butter until creamy using an electric mixer, then add the sugar and beat until fluffy. Add eggs one at a time, beating 30 seconds after each addition, then beat in the vanilla extract. Stir in the cocoa powder and red food coloring, mixing until smooth and well combined. Add the vinegar and mix to incorporate. Alternately add the flour mixture and buttermilk to the red batter in three parts (flour, buttermilk, flour, etc.), gently folding with a spatula after each addition. Mix just until smooth. Divide the batter evenly between the prepared pans. Bake for 25 minutes (or 30 minutes for deeper pans), or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Nutritional and Dietary Notes
This cake offers a buttery richness with modest cocoa notes and a balanced sweetness. It’s not gluten-free or vegan, due to the use of eggs, butter, and wheat-based flour. The buttermilk and vinegar add mild tanginess and help keep the crumb tender. For a lighter version, substitutions like low-fat buttermilk or a plant-based alternative can be tried, but results may vary.
Sharing and Commenting is Caring
If this red velvet cake brought a little joy to your table, don’t keep it a secret! Share it with your baking friends, pin it for later, or leave a comment below. Your feedback and tips might help someone else bake their perfect cake too!