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Classic Red Velvet Cake Recipe

Name: Classic Red Velvet Cake Recipe
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 12 servings
Cuisine: american
Ingredients: 280 g plain flour; 2 tbsp cocoa powder; 1 tsp bicarbonate of soda; 1 tsp fine salt; 240 ml buttermilk; 1 tbsp red food colouring; 1 tsp vanilla extract; 1 tsp white wine vinegar; 200 g caster sugar; 120 ml vegetable oil; 2 large eggs; 450 g full-fat cream cheese (for frosting, room temperature); 120 g unsalted butter (for frosting, softened); 400 g icing sugar (sifted, for frosting)

Stunning red velvet cake with moist, velvety cocoa sponge layers and tangy cream cheese frosting. This easy red velvet cake recipe from scratch is the ultimate American celebration cake.

Prep

30 min

Cook

35 min

Servings

Difficulty

Medium

★★★★★

4.8(7,210 ratings)

#red velvet cake#american#celebration cake#cream cheese frosting#layer cake#easy cake recipe#homemade cake

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About This Recipe

Red velvet cake is one of America's most iconic layer cakes — its dramatic crimson crumb and snow-white cream cheese frosting make it unmistakable. The red colour traditionally came from a reaction between natural cocoa and acidic buttermilk; today red food colouring intensifies the hue. Cream cheese frosting is non-negotiable.

Ingredients

Serves 12

280 gplain flour
2 tbspcocoa powder
1 tspbicarbonate of soda
1 tspfine salt
240 mlbuttermilk
1 tbspred food colouring
1 tspvanilla extract
1 tspwhite wine vinegar
200 gcaster sugar
120 mlvegetable oil
2large eggs
450 gfull-fat cream cheese(for frosting, room temperature)
120 gunsalted butter(for frosting, softened)
400 gicing sugar(sifted, for frosting)

Instructions

1
Mix wet ingredients
Whisk buttermilk, food colouring, vanilla and vinegar together. In a separate large bowl, beat sugar, oil and eggs until combined.
2
Combine
Sift flour, cocoa, bicarb and salt. Alternately add dry ingredients and buttermilk mixture to the egg mixture, beginning and ending with dry ingredients. Mix until just smooth.
3
Bake
Divide batter between two greased and lined 20cm tins. Bake at 175°C / 350°F for 30–35 minutes until a skewer comes out clean. Cool completely before frosting.
4
Make cream cheese frosting
Beat cream cheese and butter until smooth. Add sifted icing sugar and beat until fluffy. Refrigerate 15 minutes if too soft to spread.
5
Assemble
Level the cake layers. Spread frosting between layers and over the outside. Crumble reserved cake crumbs over the top for the classic finish.

Pro Tips

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Room temperature ingredients are essential — cold cream cheese creates a lumpy frosting.
→
The vinegar and buttermilk activate the bicarb to give lift and the classic velvety texture.
→
Refrigerate the assembled cake 1 hour before slicing for clean cuts.

Variations

•
Red velvet cupcakes: pour into 24 cupcake cases, bake 18–20 minutes.
•
Red velvet cheesecake: bake the batter in a springform tin and swirl cheesecake filling through it.

Storage

Refrigerate frosted cake for up to 5 days. Bring to room temperature 30 minutes before serving. Freeze unfrosted layers for up to 2 months.

History & Origin

Red velvet cake became famous at the Waldorf-Astoria Hotel in New York in the 1930s. Its vivid colour originally came from non-Dutched cocoa reacting with acidic ingredients. The Adams Extract Company popularised the use of red food dye in the 1940s, cementing the cake's modern look.

Frequently Asked Questions

What makes red velvet cake different from chocolate cake?

Red velvet uses much less cocoa, relies on buttermilk and vinegar for its tangy flavour, and has a uniquely velvety, tender crumb. The cream cheese frosting is also distinctive.

Can I make red velvet cake without food colouring?

Yes — the original colour came from natural cocoa and buttermilk. Omit the dye for a darker brownish-red cake with the same flavour.

Why is my red velvet cake dry?

Overbaking is the main cause. Check at 28 minutes and pull it when a skewer has just a few moist crumbs.

Can red velvet cake be made ahead?

Yes — bake layers up to 2 days ahead (wrap tightly) and frost the day of serving, or frost and refrigerate up to 24 hours ahead.

Nutrition Facts

Per serving (350g / 12.3 oz) · 12 servings total

Calories480kcal

Protein6g

Carbohydrates62g

Fat24g

Fiber1g

Protein6g

Carbs62g

Fat24g

Time Summary

Prep time30 min

Cook time35 min

Total time65 min

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About This Recipe

Ingredients

Serves 12

280 gplain flour

2 tbspcocoa powder

1 tspbicarbonate of soda

1 tspfine salt

240 mlbuttermilk

1 tbspred food colouring

1 tspvanilla extract

1 tspwhite wine vinegar

200 gcaster sugar

120 mlvegetable oil

2large eggs

450 gfull-fat cream cheese(for frosting, room temperature)

120 gunsalted butter(for frosting, softened)

400 gicing sugar(sifted, for frosting)

Instructions

Mix wet ingredients

Whisk buttermilk, food colouring, vanilla and vinegar together. In a separate large bowl, beat sugar, oil and eggs until combined.

Combine

Sift flour, cocoa, bicarb and salt. Alternately add dry ingredients and buttermilk mixture to the egg mixture, beginning and ending with dry ingredients. Mix until just smooth.

Bake

Divide batter between two greased and lined 20cm tins. Bake at 175°C / 350°F for 30–35 minutes until a skewer comes out clean. Cool completely before frosting.

Make cream cheese frosting

Beat cream cheese and butter until smooth. Add sifted icing sugar and beat until fluffy. Refrigerate 15 minutes if too soft to spread.

Assemble

Level the cake layers. Spread frosting between layers and over the outside. Crumble reserved cake crumbs over the top for the classic finish.