Tulo

Red Velvet Cake Recipe

Red velvet only uses one or two tablespoons of cocoa powder per layer, far less than a true chocolate cake, so the flavor stays mild and tangy rather than rich and chocolatey. Buttermilk and vinegar react with baking soda for a fine, tender crumb, and cream cheese frosting balances the cake's slight tang instead of adding more sweetness on top of sweetness.

Prep
30 min
Cook
28 min
Total
58 min
Servings
12

Ingredients

Servings12
  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1 cup vegetable oil
  • 2 large large eggs
  • 2 tablespoons red food coloring
  • 1 teaspoon distilled white vinegar
  • 1 teaspoon vanilla extract
  • 16 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 2 teaspoons vanilla extract (for frosting)

Nutrition per serving

Calories
733
Protein
7g
Carbs
88g
Fat
40g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
  2. 2In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
  3. 3In a separate bowl, whisk the buttermilk, oil, eggs, red food coloring, vinegar, and vanilla extract until combined.
  4. 4Pour the wet ingredients into the dry ingredients and whisk just until smooth and no streaks of flour remain.
  5. 5Divide the batter evenly between the prepared pans and bake for 25-30 minutes, until a toothpick inserted in the center comes out clean.
  6. 6Cool the cakes in the pans for 10 minutes, then turn them out onto wire racks to cool completely before frosting.
  7. 7Beat the cream cheese and butter together in a large bowl until smooth and creamy, with no lumps of cream cheese remaining.
  8. 8Add the powdered sugar in two additions, beating on low speed until incorporated, then add the vanilla and beat on medium-high until light and fluffy.
  9. 9Place one cooled cake layer on a plate or stand, spread with about a third of the frosting, top with the second layer, and frost the top and sides.
How to Frost a Cake

Tips & variations

  • Use a natural (non-Dutch-processed) cocoa powder if you want the classic reaction with vinegar and buttermilk that gives red velvet its slight tang; Dutch-process cocoa is more neutral and mutes that effect.
  • Gel food coloring gives a deeper red with less liquid added to the batter than the same effect from liquid food coloring, which can thin the batter if used heavily.
  • For cupcakes, divide the batter among 24 lined muffin cups and bake for 18-20 minutes.

Storage & reheating

Store the frosted cake covered in the refrigerator for up to 5 days, since cream cheese frosting is not shelf-stable at room temperature for more than a couple of hours. Let slices sit at room temperature for 20-30 minutes before serving so the crumb softens. Unfrosted layers freeze well wrapped tightly in plastic for up to 3 months; thaw completely before frosting.

Tips from the Tulo kitchen

  • Weighing the flour instead of scooping with a measuring cup gives a more consistent crumb, since scooped flour can pack in 20-30 grams more per cup than the same cup measured by weight.
  • Room-temperature eggs and buttermilk blend into the batter more evenly and help the cake rise more uniformly than cold ingredients straight from the fridge.

FAQ

Is red velvet cake actually chocolate cake?

Not really. It contains cocoa powder, but only a tablespoon or two per batch compared to the quarter cup or more used in a true chocolate cake, so the flavor is mild and tangy rather than distinctly chocolatey.

Why is red velvet cake red?

Older recipes relied on a chemical reaction between natural cocoa powder, buttermilk, and vinegar that produced a reddish-brown tint. Most modern recipes, including this one, use red food coloring to get a vivid, consistent red.

Can I make red velvet cake without food coloring?

Yes, but the cake will bake up more of a deep brown than bright red, since natural cocoa alone doesn't produce the vibrant color most people expect from red velvet.

What frosting is traditional on red velvet cake?

Cream cheese frosting is the standard pairing because its tang balances the cake's slight tartness from the buttermilk and vinegar. Some older Southern recipes use a cooked flour-and-milk frosting instead.

Can I use a boxed chocolate cake mix and just add food coloring?

You can, but the cocoa level in a chocolate cake mix is much higher than a real red velvet recipe, so the result will taste noticeably more chocolatey and less like traditional red velvet.

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