What are the main ingredients of red velvet cake?

Flour, sugar, cocoa powder, buttermilk, vinegar, butter, and eggs form the foundation, along with red food coloring for its classic hue.

What is the secret to a good red velvet cake?

Use room-temperature ingredients and avoid overmixing. The combination of cocoa, buttermilk, and vinegar gives it its signature flavor and texture.

Is red velvet cake really just chocolate cake with food coloring?

Not exactly. It has less cocoa and relies on the acidity from buttermilk and vinegar for a subtle, tangy taste that chocolate cake doesn’t have.

What gives a red velvet cake its flavor?

A blend of light cocoa, buttermilk, and vanilla creates a mild tang balanced by sweetness.

What is the unhealthiest cake?

Cakes high in trans fats or processed frosting fall in that category. Homemade versions like this one are usually better balanced.

Can I make red velvet without food coloring?

Yes! Skip the color and you’ll still have a delicious “natural velvet” cake with the same texture and flavor.

Red Velvet Cake Recipe | Soft, Moist & Amazing Flavor

Name: Red Velvet Cake Recipe | Soft, Moist & Amazing Flavor
Prep time: 10 min
Cook time: 30 min
Total time: 1 h 40 min
Cuisine: American
Ingredients: 14 oz all-purpose flour; 14 oz granulated sugar; 2 tbsp cocoa powder; 1 tsp salt; 1 tsp baking soda; 2 large eggs (room temperature); 4 oz vegetable oil; 8 oz buttermilk (room temperature); 1 tbsp white vinegar; 6 oz unsalted butter (melted, not hot); 1 tsp vanilla extract; 1 tbsp red gel food coloring; 12 oz cream cheese (softened); 8 oz unsalted butter (softened); ½ tsp vanilla extract; ¼ tsp salt; 26 oz powdered sugar (sifted)

Description

A soft, moist red velvet cake recipe with light cocoa flavor, tangy buttermilk notes, and creamy frosting. Perfect for birthdays, holidays, or anytime you want a dessert that feels special.

Ingredients

Scale

14 oz all-purpose flour

14 oz granulated sugar

2 tbsp cocoa powder

1 tsp salt

1 tsp baking soda

2 large eggs (room temperature)

4 oz vegetable oil

8 oz buttermilk (room temperature)

1 tbsp white vinegar

6 oz unsalted butter (melted, not hot)

1 tsp vanilla extract

1 tbsp red gel food coloring

Cream Cheese Frosting:

12 oz cream cheese (softened)

8 oz unsalted butter (softened)

½ tsp vanilla extract

¼ tsp salt

26 oz powdered sugar (sifted)

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Instructions

1. Preheat oven to 335ºF (168ºC) and prepare two 8×2 inch cake pans with pan release or parchment.

2. In a medium bowl, whisk eggs, vegetable oil, buttermilk, vinegar, melted butter, vanilla, and red food coloring until smooth.

3. In a stand mixer, combine flour, sugar, cocoa powder, salt, and baking soda on low speed.

4. Slowly add wet mixture to dry ingredients, mixing on medium speed until smooth. Scrape the bowl once.

5. Divide the batter evenly between pans.

6. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.

7. Cool in pans for 10 minutes, then transfer to racks to cool completely.

8. If frosting same day, freeze layers for 1 hour unwrapped. For later, wrap and freeze for up to one week.

9. For frosting: Beat butter on low until smooth, then mix in cream cheese until combined.

10. Add powdered sugar one cup at a time, mixing slowly. Add vanilla and salt; mix until creamy.

Notes

Bring all ingredients to room temperature to avoid batter separation.

Use a kitchen scale for best accuracy.

Measure ingredients ahead of time to stay organized.

Chill cake layers before frosting for easier handling.

If you don’t have buttermilk, substitute milk with 1 tbsp vinegar or lemon juice.

Cake layers can be frosted, stacked, or covered with fondant after chilling.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 446
Sugar: 45 g
Sodium: 305 mg
Fat: 22 g
Saturated Fat: 15 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 59 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 54 mg