Simple To Make Red Velvet Cake Recipe

Red Velvet Cake stands as an iconic dessert that combines rich heritage with stunning visual appeal. Its origins trace back to the Victorian era, but it gained widespread popularity in the 1920s at New York’s Waldorf-Astoria Hotel.

This recipe has been carefully crafted to create the perfect balance of moisture, texture, and flavor. By combining traditional methods with modern techniques, it produces a cake that’s exceptionally tender with a fine crumb structure, while maintaining that classic red velvet taste profile.

Ultimate Red Velvet Cake

Cake Ingredients

• 2¾ cups cake flour (305g)
• ¼ cup cornstarch (30g)
• 3 tablespoons Dutch-processed cocoa powder (18g)
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon salt
• ½ cup unsalted butter, softened (115g)
• ½ cup vegetable oil (120ml)
• 2 cups granulated sugar (400g)
• 4 large eggs, separated and at room temperature
• 2 teaspoons vanilla extract
• 1 tablespoon white vinegar
• 1⅓ cups buttermilk, room temperature (320ml)
• 2 tablespoons red gel food coloring
• ¼ cup hot coffee (60ml)

Cream Cheese Frosting

• 16 oz cream cheese, room temperature
• 1 cup unsalted butter, softened (230g)
• 4 cups powdered sugar, sifted (480g)
• 2 teaspoons vanilla extract
• ¼ teaspoon salt

Step-by-Step Instructions

Preparation

1. Position oven rack in the center. Preheat to 350°F (175°C)
2. Grease three 8-inch cake pans with butter, line bottoms with parchment paper, then dust with flour
3. Bring all refrigerated ingredients to room temperature (30-60 minutes)

Making the Batter

1. Separate eggs, placing whites in a clean metal or glass bowl
2. Whip egg whites with clean beaters until soft peaks form (about 2-3 minutes). Set aside
3. Sift together cake flour, cornstarch, cocoa powder, baking soda, baking powder, and salt
4. In a large bowl, cream butter until smooth (1 minute)
5. Add oil and sugar gradually, beating until light and fluffy (3-4 minutes)
6. Add egg yolks one at a time, beating well after each addition
7. Mix vanilla extract and vinegar into buttermilk
8. Alternate adding dry ingredients and buttermilk mixture in three portions
9. Combine hot coffee with food coloring, stir into batter
10. Gently fold in whipped egg whites using a rubber spatula until no streaks remain

Baking

1. Divide batter evenly between prepared pans
2. Tap pans gently on counter to remove air bubbles
3. Bake for 25-30 minutes until a toothpick comes out clean
4. Cool in pans for 10 minutes
5. Remove from pans and cool completely on wire racks

Making the Frosting

1. Beat cream cheese until smooth (2 minutes)
2. Add butter and beat until completely combined
3. Gradually add sifted powdered sugar
4. Beat in vanilla and salt until fluffy (3-4 minutes)

Cake Assembly

1. Level cake layers with serrated knife if domed
2. Place first layer on cake board, secure with frosting dollop
3. Spread 1 cup frosting evenly on first layer
4. Add second layer upside down, repeat frosting
5. Place final layer top-side down
6. Apply thin crumb coat all over cake
7. Refrigerate 15-20 minutes until firm
8. Apply final thick, even layer of frosting
9. Smooth sides with bench scraper
10. Create decorative swirls on top
11. Optional: Add cake crumbs to bottom third and pipe rosettes on top

Top Tips

• Use room temperature ingredients for better incorporation
• Don’t overmix after adding flour to prevent tough cake
• Use gel food coloring instead of liquid for more intense color
• Crumb coat the cake before final frosting
• Store cake covered in refrigerator but serve at room temperature

Variations

• Classic Southern: Replace cream cheese frosting with traditional ermine frosting
• Chocolate Lover’s: Double the cocoa powder and reduce flour accordingly
• Wedding Cake: Add almond extract and white chocolate to frosting
• Cupcakes: Bake for 18-20 minutes, yields 24 cupcakes

Nutritional Information (per slice, based on 12 servings)

Nutrient	Amount
Calories	650
Fat	35g
Carbohydrates	82g
Protein	8g
Sugar	58g
Fiber	1g

FAQ

Q: Why add coffee to red velvet cake?
A: Coffee enhances the chocolate flavor without making the cake taste like coffee.

Q: Can I make this cake ahead of time?
A: Yes, unfrosted layers can be wrapped and frozen for up to 2 months. Frosted cake keeps for 5 days refrigerated.

Q: Why separate the eggs?
A: Whipped egg whites create a lighter, more tender crumb structure.

Q: Can I use natural cocoa powder instead of Dutch-processed?
A: Yes, but reduce the baking soda to ¾ teaspoon and add ¼ teaspoon baking powder.

Storage

• Keep assembled cake refrigerated
• Cover exposed cake sections with plastic wrap
• Best consumed within 5 days
• Remove from refrigerator 30 minutes before serving
• Cut with warm, clean knife for cleanest slices

Conclusion

This recipe creates a red velvet cake that’s moist, tender, and perfectly balanced between vanilla and subtle chocolate flavors. While it requires attention to detail, the result is a showstopping dessert that’s worthy of any special occasion. Remember to take your time with each step, particularly the proper creaming of fats and sugar, as this sets the foundation for a successful cake.