Introduction
Red velvet cake with fluffy vanilla frosting is a beloved classic that stands out for its eye-catching crimson hue, soft and tender crumb, and subtle cocoa flavor. Often described as a cross between chocolate and vanilla cake, red velvet delivers a uniquely rich yet balanced taste experience. Its smooth texture is a result of the acidic reaction between ingredients like buttermilk and vinegar, which contribute to the cake’s moist, velvety consistency. Traditionally paired with a tangy cream cheese frosting, this version featuring fluffy vanilla frosting offers a lighter, airier alternative that complements the richness of the cake without overwhelming it. Perfect for birthdays, holidays, weddings, or simply satisfying a sweet craving, red velvet cake is not only a dessert—it’s an experience of color, flavor, and nostalgia.
The History of Red Velvet Cake
The origins of red velvet cake trace back to the early 20th century, when “velvet” cakes began appearing in American cookbooks as luxurious desserts featuring a soft crumb and smooth texture. These cakes used cocoa to tenderize flour and enhance the texture. The red hue was originally a natural result of the chemical reaction between cocoa powder, vinegar, and buttermilk. In the 1920s, the Adams Extract Company in Texas played a significant role in popularizing red velvet cake by adding red food coloring and distributing it as part of a marketing campaign to promote their flavoring products. Over time, the cake became a staple in Southern American baking and later gained widespread appeal across the U.S. and internationally. Red velvet cake surged in popularity again in the 2000s with the rise of gourmet cupcake bakeries and remains a standout dessert due to its striking appearance and classic flavor profile.
Ingredients Breakdown
Red velvet cake relies on a thoughtful combination of pantry staples and specialty ingredients to achieve its signature flavor, color, and texture. Key ingredients include all-purpose flour for structure, unsweetened natural cocoa powder to add a mild chocolate taste, granulated sugar for sweetness, and baking soda to help the cake rise. Buttermilk and vinegar are essential for creating the cake’s velvety texture through their acidic interaction with baking soda and cocoa. Eggs bind the ingredients and contribute to moisture and richness. Unsalted butter and neutral oil (such as canola or vegetable) are often used together for a balance of flavor and moistness. Red food coloring, either in gel or liquid form, gives the cake its iconic color. For the fluffy vanilla frosting, ingredients include unsalted butter, powdered sugar, heavy cream or milk, pure vanilla extract, and a pinch of salt. This combination creates a light, sweet, and creamy topping that pairs beautifully with the slightly tangy, cocoa-kissed cake.
Step-by-Step Recipe:
- Preheat the oven to 350°F (177°C) and grease and flour two 9-inch round cake pans or line them with parchment paper.
- In a medium bowl, whisk together 2 1/2 cups (315g) all-purpose flour, 2 tablespoons unsweetened cocoa powder, 1 teaspoon baking soda, and 1/2 teaspoon salt. Set aside.
- In a large mixing bowl, beat 1/2 cup (115g) unsalted butter and 1 3/4 cups (350g) granulated sugar together until light and fluffy, about 2-3 minutes. Add 2 large eggs, one at a time, beating well after each addition.
- Add 1 cup (240ml) buttermilk, 1/2 cup (120ml) vegetable oil, 1 tablespoon red food coloring, 1 teaspoon white vinegar, and 2 teaspoons pure vanilla extract. Mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until the batter is smooth and no dry flour remains. Be careful not to overmix.
- Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Remove the cakes from the oven and allow them to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- While the cakes cool, prepare the fluffy vanilla frosting: In a large bowl, beat 1 cup (226g) unsalted butter until creamy. Gradually add 4 cups (480g) powdered sugar, beating well after each addition. Add 1/4 cup (60ml) heavy cream and 1 tablespoon pure vanilla extract, then beat on high speed for 3-5 minutes until the frosting is light and fluffy.
- Once the cakes are completely cool, place one layer on a serving plate and spread an even layer of frosting on top. Add the second layer and frost the top and sides with the remaining frosting.
- Decorate as desired with cake crumbs, sprinkles, or fresh berries. Chill for 20–30 minutes before slicing to help the frosting set.
Tips for the Perfect Red Velvet Cake
To achieve the best red velvet cake, use natural unsweetened cocoa powder rather than Dutch-processed cocoa, as it reacts better with acidic ingredients and helps create the cake’s signature texture. Measure your flour properly by spooning and leveling to avoid a dense cake. Make sure all ingredients are at room temperature for smooth mixing and optimal batter consistency. Don’t overmix once the dry ingredients are added, as this can cause the cake to become tough. For the most vibrant red color, use gel food coloring which is more concentrated and doesn’t alter the batter’s consistency. When frosting, apply a crumb coat first (a thin layer of frosting that catches any loose crumbs), chill the cake briefly, and then apply a final thick layer of frosting for a clean finish. If preparing ahead, you can bake the cake layers a day in advance, wrap them tightly, and frost the next day for convenience and flavor development.
Variations and Customizations
There are many delicious ways to customize red velvet cake. For a different twist, consider using cream cheese frosting, white chocolate frosting, or even a whipped mascarpone filling. You can bake the batter into cupcakes, a sheet cake, or layered trifles for presentation variety. For a hint of citrus, add orange or lemon zest to the frosting. Swirl in raspberry jam or strawberry compote between the cake layers for a fruity surprise. For added texture, incorporate chopped nuts like pecans or walnuts into the batter or as a topping. You can also experiment with natural alternatives to food coloring, such as beet juice, though the color may be less vibrant. To create a gluten-free version, use a 1:1 gluten-free baking flour blend. For a vegan red velvet cake, substitute the eggs with flax eggs or applesauce, use plant-based milk with a splash of vinegar, and choose dairy-free frosting options.
Health Considerations and Nutritional Value
Red velvet cake is an indulgent dessert, and while it’s rich in flavor, it’s also high in calories, sugars, and saturated fats. A typical slice contains between 350–500 calories depending on portion size and frosting thickness. The cake provides some nutrients from eggs and buttermilk, such as protein and calcium, but the amounts are minimal compared to the sugar and fat content. The food coloring, though generally safe in moderation, may be of concern to those with sensitivities to artificial dyes. To make a lighter version, reduce the sugar, use unsweetened applesauce in place of some oil, or opt for a low-fat frosting made with Greek yogurt. If you’re looking for more nutritious ingredients, consider using whole wheat pastry flour for added fiber or experimenting with natural sweeteners like honey or maple syrup. As with all rich desserts, moderation is key, and red velvet cake can be enjoyed as an occasional treat within a balanced diet.
FAQ
Q: What makes red velvet cake red?
A: Traditionally, the red color comes from a chemical reaction between cocoa powder, vinegar, and buttermilk, though modern recipes often enhance the color with red food coloring.
Q: Can I use Dutch-processed cocoa powder?
A: It’s not recommended because Dutch-processed cocoa lacks the acidity needed for the cake’s texture and color; stick with natural cocoa powder for best results.
Q: Can I make this cake in advance?
A: Yes, the cake layers can be baked, cooled, and wrapped tightly a day ahead. The frosting can also be prepared in advance and refrigerated, then brought to room temperature before spreading.
Q: Can I freeze red velvet cake?
A: Absolutely—wrap unfrosted cake layers in plastic wrap and foil, then freeze for up to 2 months. Thaw in the refrigerator before frosting.
Q: What’s the difference between red velvet cake and chocolate cake?
A: Red velvet cake has a smaller amount of cocoa, a tangy flavor from buttermilk and vinegar, and a finer, softer crumb compared to the denser texture of traditional chocolate cake.
Red Velvet Cake with Fluffy Vanilla Frosting
Ingredients
- Red Velvet Cake
- ▢ 2¼ cups 275g all-purpose flour
- ▢ 3 tablespoons 18g cornstarch
- ▢ 3 tablespoons 14g natural unsweetened cocoa powder – avoid Dutch-processed for best results (see note 8)
- ▢ ½ teaspoon baking soda
- ▢ 1 teaspoon baking powder
- ▢ ½ teaspoon salt – omit if using salted butter
- ▢ 6 tablespoons 86g unsalted butter, at room temperature
- ▢ ¾ cup 141g neutral vegetable oil – such as canola
- ▢ 1¾ cups 344g granulated white sugar
- ▢ 3 large eggs at room temperature
- ▢ 1 tablespoon 12g vanilla extract or essence
- ▢ 1½ teaspoons white vinegar
- ▢ 3½ tablespoons red liquid food coloring
- ▢ ¾ cup 158g buttermilk, at room temperature
- Ermine Frosting
- ▢ 1½ cups 300g granulated white sugar
- ▢ ½ cup 68g all-purpose flour
- ▢ 1½ cups 360g whole milk
- ▢ 1½ cups 340g unsalted butter, at room temperature
- ▢ 1½ teaspoons vanilla extract or essence
- ▢ ⅛ teaspoon salt
Instructions
Red Velvet Cake
- Preheat your oven to 180°C (350°F) (see note 7 if using a convection oven), and prepare two 8-inch cake tins by greasing them or lining with parchment paper (I like to use homemade cake release).
- In a medium bowl, sift together the flour, cornstarch, cocoa powder, baking soda, baking powder, and salt. Use a whisk or fork to mix until everything is evenly combined, then set aside.
- In a separate large mixing bowl, combine the butter, vegetable oil, and granulated sugar. Using an electric mixer—either a stand or hand mixer (see note 6)—beat the mixture on medium speed for 2–3 minutes until it becomes light in texture and creamy in color.
- Add the eggs one at a time, beating well after each addition (about 10–15 seconds between eggs) to ensure proper incorporation.
- Stir in the vanilla extract, white vinegar, and red liquid food coloring, mixing until the ingredients are well combined and the batter is evenly colored. Set your mixer aside, as the rest of the mixing will be done by hand.
- Begin assembling the batter by folding in half of the prepared dry ingredients using a spatula, stirring gently until just combined. Then, add the buttermilk all at once and fold it in carefully. Finally, add the remaining dry ingredients and fold until just combined. Be careful not to overmix at this stage (see note 1).
- Evenly divide the batter between the two prepared 8-inch cake pans. Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Avoid opening the oven door too early, as this can cause the cakes to collapse (see note 2), and take care not to overbake to prevent the cake layers from drying out.
- Once baked, allow the cakes to cool in their pans for about 15–20 minutes. Then turn them out onto a wire rack and let them cool completely before applying frosting. For decorating tips, refer to the blog post with step-by-step photos or watch the linked YouTube video for a visual guide 🙂
Ermine Frosting
- In a saucepan over medium heat, add the sugar and flour. Stir continuously for about 2 minutes with a whisk or spatula to lightly toast the flour—be cautious not to burn it; the color should not noticeably change.
- Pour in ¾ cup (180g) of milk and whisk until the mixture is completely smooth. Once no lumps remain, add the remaining ¾ cup (180g) of milk, continuing to whisk until smooth. This totals 1½ cups (360g) of full-fat milk.
- Keep gently stirring until the mixture begins to bubble. Once it starts to bubble, continue stirring for one more minute until it thickens into a smooth, pudding-like consistency.
- Remove from the heat and let the mixture cool to room temperature. To speed up cooling, pour it onto a plate, press cling film directly against the surface to prevent a skin from forming, and place it in the freezer for about 30 minutes.
- Meanwhile, in a large bowl, add the room temperature butter and beat it on medium-high speed using a hand or stand mixer for about 5 minutes, or until it’s light, fluffy, and pale.
- Once the flour and milk mixture has cooled completely to room temperature (not warm or cold), begin adding it to the whipped butter one tablespoon at a time, beating continuously. If the mixture is not at the right temperature, it may curdle (see note 9).
- When all the flour mixture has been incorporated, add the vanilla extract and salt, and beat until everything is fully combined and the frosting is silky smooth. Your ermine frosting is now ready to use!