Oh, y’all! I’m so excited to share this classic Red Velvet Cake recipe with you. This cake holds a special place in my heart because it’s one of those timeless recipes that everyone loves at first bite. The rich, velvety texture paired with the tangy cream cheese frosting is simply irresistible. I am always on the hunt for a good recipe and my great aunt shared her Red Velvet Cake recipe with my and it is a winner!
I had this cake on Thanksgiving and I immediately fell in love. The flavors, the texture, the way it made me feel! I knew I had to remake it and make some minor tweaks and share it with y’all.
What I love most about Red Velvet Cake is how it manages to look so elegant while being incredibly simple to make. And trust me, when you bring this beauty to the table, it’s guaranteed to steal the show!
If you’re new to baking or looking for a foolproof recipe that will have your friends and family swooning, this is it. I’ve added all my personal tips to help you nail it every single time.
Ingredients for Red Velvet Cake
Cake
- All-purpose flour (sifted)
- Granulated sugar
- Baking soda
- Cocoa powder
- Buttermilk
- Vegetable oil
- White vinegar
- Eggs
- Red food coloring
- Vanilla extract
Cream Cheese Frosting
- Cream cheese (room temperature)
- Unsalted butter (room temperature)
- Confectioners’ sugar (sifted)
- Vanilla extract
How to Make Aunt Margaret’s Red Velvet Cake and Cream Cheese Frosting
Step 1: Prep Your Pans
Preheat your oven to 325°F and generously grease and flour two 9-inch round cake pans. This step is key to ensuring your cakes come out cleanly.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, and cocoa powder. Set aside.
Step 3: Combine the Wet Ingredients
In a large bowl, mix the sugar and vegetable oil. Then add in the eggs, buttermilk, vanilla extract, and red food coloring, stirring until well combined. Next, stir in the white vinegar—it gives the cake that signature tender crumb.
Step 4: Bring It Together and Bake
Gradually mix the dry ingredients into the wet ingredients, a little at a time, until just combined. The batter will be thin, but that’s exactly how it should be.
Now, divide the batter evenly between the prepared pans and bake for 30-40 minutes. Check for doneness with a toothpick—it should come out with moist crumbs, not wet batter.
Step 5: Cool, Frost, and Serve
Let the cakes cool in the pans until warm to the touch, then gently remove them and allow them to cool completely on a rack.
Once the cakes are cool, frost with the cream cheese frosting.
Why You’ll Love This Recipe
Classic Elegance: Perfect for special occasions or just because you deserve a slice of decadence.
Easy to Make: Despite its stunning appearance, this cake is straightforward and beginner-friendly.
Rich Flavor: The buttermilk, cocoa, and hint of vinegar create a flavor that’s perfectly balanced—not too sweet, just right!
Velvety Texture: The name says it all—this cake is soft, moist, and luxurious.
Recipe Tips for the Perfect Red Velvet Cake
- Room Temperature Ingredients: Make sure your eggs, buttermilk, and cream cheese are at room temperature for smooth mixing.
- Sift Your Flour: This ensures a light, even texture in the cake.
- Don’t Overbake: Keep an eye on the cake as it bakes. Overbaking can dry it out.
- Chill the Frosting: Let the cream cheese frosting chill for at least an hour before spreading—it will be easier to work with.
- Level Your Layers: If your cake layers dome a bit, use a serrated knife to level them before frosting for a professional look.
Variations
- Cupcakes: Turn this recipe into adorable Red Velvet Cupcakes! Just adjust the baking time to about 18-20 minutes.
- Chocolate Twist: Add a handful of mini chocolate chips to the batter for a touch of extra indulgence.
- Holiday Flair: Top the cake with crushed peppermint candies or white chocolate shavings for a festive look.
- Layered Perfection: For a taller cake, double the recipe and create four layers.
Frequently Asked Questions
Absolutely! Wrap the cooled layers tightly in plastic wrap and foil before freezing. You can also freeze the frosted cake—just let it thaw in the fridge overnight.
No problem! Make your own by mixing 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5 minutes before using.
The intensity of the red color depends on your food coloring. If you want a deeper red, use gel food coloring instead of liquid.
Other Great Dessert Recipes to Try
- Easy 4th of July No Bake Mini Strawberry Pie
- 5 Fun Condensed Milk Recipes to Try
- 10 Easy Ways to Elevate Your Pound Cake
- Red Velvet Brownies with Oreo and White Chocolate Chips
- Easy Box Cake Desserts
- Easter Peeps Mimosa (Quick and Easy)
- Creamsicle Mimosa: Festive Twist on a Classic Brunch Cocktail
- How to Freeze Pound Cake for Ultimate Freshness
Aunt Margaret’s Red Velvet Cake (Secret Recipe)
Ingredients
Red Velvet Cake
- 2½ cups Sifted flour
- 1½ cups Sugar
- 1 teaspoon Baking soda
- 1 teaspoon Cocoa
- 1 cup Buttermilk
- 2 cups Oil
- 1 teaspoon Vinegar
- 2 Eggs
- 1 oz bottle Red food coloring
- 1 tablespoon Vanilla extract
Cream Cheese Frosting
- 1 block Cream cheese room temperature
- 1 stick Butter room temperature
- 3-4 cups Confectioners sugar sifted
- 3-4 tablespoons Vanilla
Instructions
Red Velvet Cake
- Preheat oven to 325 F.
- Generously grease and flour (2) 9-inch round cake pans. Set aside.
- In a medium bowl, whisk together flour, baking soda, baking powder, and cocoa powder. Set aside.
- In a large bowl, combine the sugar and vegetable oil. Then, mix in the eggs, buttermilk, vanilla, and red food coloring until combined. Stir in white vinegar.
- Combine the wet ingredients with the dry ingredients a little at a time, mixing after each addition, just until combined. (Batter will be thin.)
- Pour the batter evenly into each pan. Then, bake on the middle rack for 30-40 minutes or until a toothpick inserted in the center comes out with moist crumbs clinging to it. Do not overbake as the cake will continue to cook as it cools.
- Let pans cool on a cooling rack until the pans are warm to the touch. Then, slide a knife or offset spatula around the inside of the pans to loosen the cake from the pan.
- Gently remove the cakes from the pan and let them finish cooling so you can frost them. (The warm cake will be very delicate.)
Cream Cheese Frosting
- Add cream cheese into mixer bowl and mix alone first.
- Then add butter and mix until mixed into cream cheese well.
- Add remaining ingredients and mix well.
- Chill for at least an hour before use. Frost the cake and serve!
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