Soft Red Velvet Cake Recipe
Red velvet cake has a special place in the heart of dessert lovers around the world. Whether it’s for a red velvet birthday cake, a romantic occasion, or simply to indulge in its velvety texture, this cake’s timeless appeal lies in its unique flavor and softness. For baking enthusiasts, home cooks, or anyone wanting to nail the perfect red velvet cake, you’re in the right place!
This post will walk you through everything you need to know about red velvet cake—from understanding its flavor profile to creating your own soft and moist cake. Plus, we’ll cover gluten-free red velvet cake options and decorating tips to help you wow any crowd with your baking skills!
Why We Love Red Velvet Cake
What makes red velvet cake so irresistible?
Versatility: Great for any occasion, from birthdays to weddings, or simply as a treat for yourself.
Richness and Softness: The hallmark of red velvet cake lies in its delicate, moist texture that melts in your mouth.
Aesthetic Appeal: Its vibrant red color paired with creamy white frosting creates a visual masterpiece.
Balanced Flavor: Unlike overly sweet cakes, red velvet offers a subtle cocoa taste balanced with tangy notes from cream cheese frosting.
What Does Red Velvet Cake Taste Like?
Red velvet has a slight cocoa undertone, paired with a tangy kick from buttermilk and cream cheese frosting. It’s not overwhelmingly chocolatey but instead delivers a sophisticated balance of flavors—just a touch of sweetness combined with creaminess and a signature velvety crumb.
What Exactly Is a Red Velvet Cake?
A true red velvet cake isn’t just about the color—it’s about texture and flavor. Here’s what sets it apart:
Iconic Cream Cheese Frosting: No red velvet cake is complete without this.
Chemical Leaveners: A combination of baking soda and acidic buttermilk creates a super soft texture.
Cocoa Powder: A small amount of cocoa powder—yes, not too much—is used for a mild chocolate flavor.
Void of Overly Sweet Layers: Its balance of tang and sweetness brings distinct charm.
What You Need to Make This Recipe
Baking soda – Always check that it’s not expired to ensure proper leavening.
Butter – To reduce the amount of salt, use unsalted butter. To make blending the cream easier, it should be at room temperature.
Cocoa powder – Opt for natural instead of Dutch-processed to balance flavors.
Buttermilk – Adds a tangy taste and moisture, activating the baking soda to help the cake rise and create a light, fluffy crumb.
Vinegar – Enhances red tones and reacts with the acidic elements in cocoa powder.
Red food coloring – Intensifies the tones in red velvet cake.
Cream cheese – Always use full-fat blocks instead of cream cheese from a tub for a thicker frosting. Best quality brands prevent runny frosting.
Powdered sugar – Dissolves quickly, making the frosting creamy and sweet. If unavailable, you can make powdered sugar from regular sugar.
How to Make Red Velvet Cake
STEP 1: Start by preheating the oven to 160°C fan forced and preparing two 8 inch cake pans by greasing and lining them. If your oven lacks a fan option, set the baking temperature to 175°C (350°F) for even baking. Using homemade cake release ensures easy removal without sticking. Once the pans are ready, proceed with the batter to achieve the perfect red velvet cake texture.
STEP 2: To make the perfect red velvet cake batter, sift together flour, cornstarch, cocoa powder, baking powder, baking soda, and salt. Premixing these dry ingredients ensures an even distribution and helps to prevent overmixing when combining the wet ingredients later. This simple step leads to a smooth batter that bakes to perfection without any lumps or uneven texture
STEP 3: To make your red velvet cake, begin by creaming the butter, oil, and sugar using a hand mixer or stand mixer on medium-high speed for about 2-3 minutes. This process helps to incorporate air into the batter, giving your cake a light and fluffier texture. Make sure to mix well but not overdo it, so the cake remains tender.
STEP4: To the butter and sugar mixture, add eggs one at a time, ensuring each is well mixed before the next. This helps with the structure and moisture of the cake. Next, pour in vanilla extract, white vinegar, and red liquid food coloring, mixing until everything is well combined.
STEP 5 : To create a smooth cake batter, fold in the dry ingredients and buttermilk, alternating between the flour mixture and the wet mixture until just combined. By hand is the key here, as it helps prevent overmixing, which could cause the batter to develop too much gluten, making your cake too tough and dense, much like bread.
STEP 6: Once the batter is prepared, evenly distribute it into the 8 inch cake tins A toothpick should come out clean after 30 minutes of baking. Let the cakes cool in the pans for 20 minutes, then transfer them onto a cooling rack. Allow the cakes to completely cool before applying frosting.
How to Decorate Your Red Velvet Cake
A beautifully decorated red velvet cake can steal the show!
Toppings: Add fresh berries, white chocolate shavings, or crumbled cake pieces on top for added flair.
Classic Design: Cover the cake fully in cream cheese frosting for a clean, crisp look.
Layer Reveal: Pipe frosting between the layers, leaving the edges exposed (“naked cake” style).
Storing & Freezing Red Velvet Cake
To keep your red velvet cake fresh, store it in an airtight container at room temperature for up to two days. If your kitchen is warm, refrigerate it to prevent the cream cheese frosting from softening too much.
For longer storage, freeze the cake layers separately. Wrap them tightly in plastic wrap, then in foil, and place them in a freezer-safe bag.For up to three months, they will remain fresh. When ready to use, thaw them in the fridge overnight, then bring to room temperature before frosting. This keeps the cake moist and delicious!
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FAQs
How do I keep my red velvet cake moist?
Use buttermilk, avoid overmixing the batter, and do not overbake. Storing it in an airtight container also helps retain moisture.
Can I make red velvet cake in advance?
Yes! Bake the cake a day ahead, wrap it well, and frost it before serving for the best texture and freshness.
Why is my red velvet cake dry?
Overbaking, too much flour, or not enough fat (butter/oil) can cause dryness. Always measure ingredients accurately and check for doneness.
What’s the best way to store red velvet cake?
Store it in an airtight container at room temperature for up to two days or refrigerate for up to a week.
Can I turn this recipe into cupcakes?
Absolutely! Divide the batter into cupcake liners and bake at 175°C (350°F) for 18-20 minutes until a toothpick comes out clean.
Red Velvet Cake
Ingredients
For the Cake
- 2½ cups cake flour
- 1 cup granulated sugar
- 1 tsp baking soda
- 2 tbsp unsweetened cocoa powder
- 1 cup buttermilk
- 1 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp white vinegar
- 1 tsp gel-based red food coloring
For the Cream Cheese Buttercream
- 1 cup unsalted butter softened
- 8 oz cream cheese softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 160°C (320°F) with the fan function on for even heat distribution. If you don’t have a fan, adjust the temperature accordingly. Grease and line two 8-inch cake tins or use homemade cake release for easy removal.
- In a bowl, sift together flour, cornflour, cocoa powder, baking soda, baking powder, and salt. Use a whisk or fork to mix until well combined, then set aside.
- In another bowl, beat butter, vegetable oil, and sugar using an electric mixer. Whether you use a hand mixer or stand mixer, cream the mixture for 2-3 minutes until light and creamy.
- Add eggs one by one, ensuring mixing between each for 10-15 seconds. Then, blend in vanilla, vinegar, and red liquid food color until well combined. Set the mixer aside for the next step.
- Gradually add premixed dry ingredients to the wet mixture, folding gently by hand using a spatula until just combined. Pour in buttermilk, fold it in, and add the remaining dry ingredients. Do not overmix to maintain a soft texture.
- Distribute the batter evenly between the two prepared tins. Bake for 30 minutes or until a toothpick comes out clean when inserted in the center.
- Avoid opening the oven door too soon to prevent cakes from sinking. Also, watch the baking time to avoid overbaking, which can dry out the cake layers.
- Once baked, allow the cakes to cool in the tins for 15-20 minutes before transferring to a wire rack. Let them completely cool before applying frosting, such as cream cheese buttercream frosting, for the best results.
Notes
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1. Controlling Gluten for a Softer Cake
To achieve a softer cake, gently fold the flour into the batter to avoid excess gluten formation. Only mix until the strands of flour are no longer visible for a uniform texture. 2. Preventing Cake Collapse
Opening the oven door too early lets in cold air, which can cause the cake to collapse if the structure hasn’t fully set. If your oven runs hot, wait until at least 3/4s of the cooking time has passed before checking the cake layers. 3. Choosing the Right Flour
You can replace all-purpose flour and cornstarch with cake flour for a finer crumb. The total needed is 293g to maintain the right texture. 4. Proper Frosting Application
If you plan on doing extra piping, make 1.5x the cream cheese frosting to have enough coverage. A single batch is sufficient for basic decoration. 5. Keeping the Cake Fresh
Once the cake is decorated, store it in the fridge to let it firm up, making it easier to cut. Before serving, let it reach room temperature for at least half an hour to enhance flavor and texture. 6. Best Mixing Technique
When using a stand mixer, start with the paddle attachment but do the last step by hand to avoid overmixing and ensure a balanced consistency. 7. Adjusting for Fan vs. Conventional Ovens
If your oven has a fan function, it will bake cakes and cupcakes faster. If not, increase the baking temperature to 175°C (347°F) to maintain the same rate of baking.