The Ultimate Classic Red Velvet Cake

Introduction

Red Velvet Cake is more than just a dessert; it’s an icon of Southern charm and elegance. Distinguished by its striking deep red hue, this cake offers a unique flavor profile—a subtle tanginess from buttermilk and vinegar perfectly balanced by a hint of cocoa and crowned with a luscious, tangy cream cheese frosting. While its origins are debated—some claim the Waldorf-Astoria Hotel in the 1930s, others credit Adams Extract during WWII—this cake became a true American classic thanks to its dramatic appearance and irresistibly moist crumb. This recipe ensures a perfect, rich, and truly velvety result every time.

Ingredients

• 2 ½ cups (315g) all-purpose flour
• 1 ½ cups (300g) granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 tablespoons (15g) unsweetened cocoa powder
• 1 cup (240ml) vegetable oil
• 1 cup (240ml) buttermilk, room temperature
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 2 ounces (4 tablespoons) red food coloring (gel preferred)
• 1 teaspoon white vinegar

For the Cream Cheese Frosting:

• 1 (8 ounce / 226g) package cream cheese, softened
• ½ cup (113g) unsalted butter, softened
• 4 cups (480g) powdered sugar, sifted
• 1 teaspoon vanilla extract

Step-by-step Preparation

1. Prep the Dry Ingredients and Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder. Tip: Sifting the cocoa powder prevents dark spots and ensures even distribution.
2. Mix the Wet Ingredients: In a separate bowl, whisk together the oil, buttermilk, eggs, and vanilla extract until well combined. In a small cup, mix the red food coloring into the wet mixture until fully incorporated.
3. Combine and Color: Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Do not overmix, as this develops gluten and makes the cake tough.
4. Activate the Leavening: In a very small bowl, combine the vinegar and the baking soda (it will fizz). Quickly fold this mixture into the cake batter using a spatula. This reaction creates the characteristic velvet texture.
5. Bake the Layers: Divide the batter evenly between the two prepared pans. Bake for 28–32 minutes, or until a wooden toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting onto a wire rack to cool completely.
6. Prepare the Frosting: In a stand mixer, beat the cream cheese and butter until light and fluffy (about 3 minutes). Gradually add the sifted powdered sugar and vanilla extract, beating until the frosting is smooth and lump-free.
7. Assemble: Once the cakes are fully cooled, frost the layers and the top and sides of the cake.

Nutritional Information

Due to the generous use of oil, sugar, and cream cheese, Red Velvet Cake is a decadent treat. A standard serving (1/12th of the cake) typically contains approximately 450–550 calories, 25-30g of fat, and 50-60g of carbohydrates. While it offers minimal health benefits, the inclusion of buttermilk aids in moisture retention, and the joy derived from a slice of this magnificent cake is immeasurable.

Storage

Because of the cream cheese frosting, Red Velvet Cake must be stored in the refrigerator. Wrap leftover slices or the entire cake tightly in plastic wrap or store in an airtight container. It will keep well for 3–4 days in the fridge. For serving, allow the cake to sit at room temperature for 30 minutes before slicing, as this softens the frosting for the best texture.

Conclusion

This Red Velvet recipe delivers the perfect balance of moisture, flavor, and visual appeal. Serve slices with a cup of strong black coffee to cut through the richness, or garnish with fresh raspberries for a touch of brightness. For a delightful variation, use this same batter recipe to create stunning Red Velvet cupcakes, reducing the baking time to 18–20 minutes. Enjoy the applause when you present this stunning classic!