\nClassic Red Velvet Cake! Tender red cake layers with a hint of chocolate paired with a tangy cream cheese frosting and a red velvet crumble.<\/p>\n
Red Velvet Cake is one of those classic recipes that get requested over and over. That rich red color is stunning and paired with a cream cheese frosting, you can\u2019t really go wrong.
\nI love learning the history behind timeless recipes like this, to find out how they originated, how they became popular, and how they have changed over the years.
\nOf course, I feel the need to share that with you, so sit back for another quick history lesson \u2014 or skip ahead to How To Make Red Velvet Cake.<\/p>\n
The Ultimate Cake Collection<\/p>\n
Over 50 of my very favorite cake recipes all in one place! From Classic Cakes to Holiday favorites and everything in between.
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What is Red Velvet Cake?
\nOriginally, back in the 1800\u2019s, the color of the cake was due to non-Dutched anthocyanin-rich cocoa, which reacted with the vinegar and buttermilk in the recipe to create a rich red\/maroon color.
\nThese days, even standard cocoa powder from the grocery store has gone through some level of Dutch processing, which strips some of the acid and prevents the color change from happening (at least to the extent that it used to).
\nTo compensate, recipes these days use a LOT of red coloring (usually in liquid form) to get that bright or rich red color.<\/p>\n
The cake\u2019s rise to popularity actually came about during the Great Depression. A company called Adams Extract created the Red Velvet Cake recipe we know today as a marketing tactic, in hopes of boosting sales in a difficult time.
\nTheir recipe uses shortening (which is cheaper than butter), Adams butter flavoring, Adams vanilla, and of course, Adams red food coloring. Adams gave out the recipe for free on recipe cards at grocery stores, and it quickly became a hit in households all across the country.
\nFellow Canadians will appreciate this: apparently the red velvet cake was a staple at Eaton\u2019s department stores in the 40\u2019s and 50\u2019s. Except that they claimed the recipe to be their own. Poor form, Eaton\u2019s!\u00a0<\/p>\n
If you\u2019ve been following Liv for Cake for a while now, you know that I prefer to stick with natural flavors and colors as much as possible.
\nI have the occasional bright cake where the flavors just call for a pop of color, but I try to utilize natural colorants like freeze-dried powder to give some of the coloring. Making a Red Velvet Cake was never high on my radar because of this.\u00a0
\nI\u2019ve tweaked and improved that recipe in hopes of darkening the cake more with cocoa powder than with coloring. I succeeded\u2026 somewhat.
\nThe reality is, if you want a deep red color you just need to add artificial coloring to it. I know some people have used beets to try and achieve the red color, but that just didn\u2019t appeal to me (even though I love beets).<\/p>\n
How to Make Red Velvet Cake
\nMaking this red velvet cake is fairly straightforward \u2014 except in my kitchen, where things tend to go wrong 90% of the time.
\nI was in a bit of a rush (common these days) and my butter wasn\u2019t quite room temperature yet. I decided to cube it and try to beat it anyhow, in hopes that the friction would warm it up. Well, what it actually did was totally break my KitchenAid paddle.
\nThis is actually the second time this has happened, for this exact same reason. Apparently I don\u2019t learn from my mistakes. It\u2019s because I have the memory of a goldfish, and I just didn\u2019t remember until it happened again.
\nThe paddle I use\u00a0automatically scrapes the bowl for me (which is a HUGE time saver), but it\u2019s plastic and clearly fragile. KitchenAid makes a metal one with a scraper, but it\u2019s not available for my model. Why this isn\u2019t available for all models is beyond me, and why on earth is it not standard?
\nWho wants to scrape the bowl? Ever??<\/p>\n
I had no choice now. I tossed out the butter I had in the bowl in case there were any plastic fragments in it, and resorted to using my stock paddle and scraping the bowl by hand.\u00a0
\nMy plastic scraper paddle has made me so lazy. I did a terrible job of manually scraping the bowl, even though I did it like 4-5 times throughout the process (huge pain in the butt). W
\nhen I was pouring the cake batter into the tins, there were visible sections of unincorporated butter and sugar (lol). Needless to say, this showed in my baked layers, and one of them sagged a bit on one side.
\nDo better than I do, people!<\/p>\n
Anyhow, as I was saying, making this Red Velvet Cake is pretty simple \u2014 cream your butter and sugar, add eggs one at a time, etc. The key thing is that you want to add your cocoa powder and red coloring before you start adding your flour.
\nIf you attempt to color your batter at the very end, once all the ingredients are added, you will most likely overmix your batter, resulting in a less-than-perfect dense (and sometimes fragile) cake.\u00a0
\nThis is true for all cakes that use the creaming method, so I always recommend coloring before adding the flour and milk.<\/p>\n
Cake Tip! <\/p>\n
Add coloring to your cake batter before you add the flour and milk. If you add oclor at the end it\u2019s easy to overmix the cake batter. I always add some with the butter and sugar and then add a bit more at the end if needed. <\/p>\n
You want to add the coloring in right after your eggs and keep adding it until it\u2019s a deep shade of red. This took about 1\/2 to 2\/3rds of a 0.75oz bottle of Americolor Super Red color gel. I didn\u2019t measure it, I just kept adding until I had what looked like the right color.\u00a0
\nYou can use liquid red food coloring if you prefer \u2014 you\u2019ll need anywhere from 1-2oz of this. But I like that the color gels are more concentrated and you use less of them.
\nThe Americolor ones also are better at not leaving a strange after-taste like some food coloring does.<\/p>\n
Red Velvet Crumble
\nA quick note about the crumble on top. I made this because I wanted something to decorate the top with, and I didn\u2019t just want to use cake crumbs. Plus I never have any since my cake layers bake up flat every time.
\nThe crumble was a HUGE pain in the butt to make. I attempted to make it from scratch, but after 5 total fails, I gave up and opted for cake mix. After 5 more attempts I finally had something close to what I had envisioned.
\nI had planned to use this between the cake layers for some crunch, but I didn\u2019t love the flavor of it, so I just used it on the top as a decorative element. It is completely optional!
\nWhat Does Red Velvet Cake Taste Like? Red velvet cake has a subtle chocolate flavor and a slight tang from the buttermilk. Mine has a bit more of that chocolate coming through, because I thought it was silly to have only a tablespoon or two in a recipe.\u00a0
\nWhat truly makes the red velvet cake, I think, is the combination of the cake with the cream cheese frosting. It is truly a unique and delicious flavor pairing. A piece or two of this cake may have quickly disappeared shortly after I took the pictures.
\nIf you\u2019re a Red Velvet fan, I hope you will love my tweaked version of this classic cake recipe!<\/p>\n
Looking for more Classic Cake Recipes?<\/p>\n
Frequently Asked Questions<\/p>\n
How can I convert this recipe?<\/p>\n
The recipe as-is will work in either two 8\u2033 or three 6\u2033 pans. The layers will be thicker than in the recipe above (three 8\u2033 pans) though, so you\u2019ll need to increase the baking time.
\nTo make cupcakes, all you need to do is reduce the baking time \u2014 start checking at 15mins or so. The recipe will make 18-24 cupcakes depending on size.
\nFor other conversions go\u00a0here. Bake time may vary depending on pan size.
\nBaking time will vary if you change the pan size. Every oven is different so I can\u2019t say for certain what you\u2019ll need to adjust it to. Be sure to check on the cakes while they are baking.<\/p>\n
Can I make it in advance?<\/p>\n
The cooled cake layers can be baked ahead of time, double wrapped in plastic wrap, and frozen for up to 3 months. Take out 2-3 hours before assembly.
\nThe frosting can be placed in an airtight container and refrigerated for 1 week or frozen for 3 months. Bring to room temp and rewhip before using.
\nThe cooled crumble can be stored in an airtight container for up to a week. You can also freeze it for up to 3 months.
\nThe finished cake (whole or sliced, stored airtight) can be frozen for up to 3 months.<\/p>\n
Can I get the measurements by weight\/grams?<\/p>\n
There is a Metric option in the recipe card. If you click it it will convert everything to grams.
\nThis conversion is done automatically and I cannot guarantee the accuracy but many readers have had success using the metric option on my recipes.\u00a0<\/p>\n
Can I use Dutch Process Cocoa Powder?<\/p>\n
Normally yes but for the red velvet cake specifically you should use regular. See post for more details.<\/p>\n
What if I don\u2019t have buttermilk?<\/p>\n
Buttermilk is not optional and cannot be swapped for milk as it will affect the overall result.
\nFor best results, use actual buttermilk, but if you don\u2019t have any you can make your own at home by combining 1 cup of milk (whole milk ideally, but I often just use 1%) with 1 Tbsp of lemon juice or vinegar and letting it sit for 10mins.<\/p>\n
Tips for making this Red Velvet Cake Recipe<\/p>\n
Apr 14, 2022\u00a0\u2013\u00a0Cream Cheese Frosting recipe\u00a0revised to make a more stable frosting.
\nI used Americolor Super red to color the cake layers because it is concentrated and does not leave an after-taste. If you want to use liquid coloring, you\u2019ll need to use about 1-2 oz.
\nThe crumble is optional, see post for details. I did it solely for aesthetics.
\nThe frosting recipe below makes enough to fully frost the cake. If you only want enough to do a naked cake like I did, use 2\/3rds of the recipe.
\nI prepare my cake pans using\u00a0Homemade Cake Release\u00a0and line with parchment paper.
\nLearn how to keep your cakes moist using\u00a0Simple Syrup.
\nTo help ensure your cake layers bake up nice and flat, check out my\u00a0How to Bake Flat Cakes\u00a0post!<\/p>\n
Red Velvet Cake<\/p>\n
Classic Red Velvet Cake! Tender red cake layers with a hint of chocolate paired with a tangy cream cheese frosting and a red velvet crumble.<\/p>\n
Course DessertCuisine American<\/p>\n
Prep Time 2 hours hoursCook Time 35 minutes minutesTotal Time 2 hours hours 35 minutes minutes<\/p>\n
Servings 16
\nCalories 669kcal<\/p>\n
Ingredients\u00a0US CustomaryMetric\u00a01x2x3xRed Velvet Crumble (optional):Cream Cheese Frosting:1 1\/2 cups unsalted butter room temperature6 cups powdered sugar sifted1 1\/2 cups cream cheese 12 oz chilled, full fat, block, cubed2 tsp vanilla extractcornstarch or meringue powder optional
\nInstructions\u00a0Red Velvet Cake:Preheat oven to 350F. Grease and flour three 8\u2033 cake rounds and line with parchment.In a medium bowl, whisk flour, baking powder, baking soda and salt until well combined. Set aside.Using a stand mixer fitted with a paddle attachment, cream butter and sugar on med-high until well combined (about 3mins).\u00a0 Add oil and beat another 2 mins until pale and fluffy.Reduce speed and add eggs one at a time fully incorporating after each addition.\u00a0Add vanilla, vinegar, cocoa powder, and enough red color gel to reach your desired color. I used a little more than half of a 0.75oz bottle of Americolor Super Red.Alternate adding flour mixture and buttermilk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition.Bake for 25-30mins or until a toothpick inserted into the center comes out mostly clean.Place cakes on wire rack to cool for 10mins then turn out onto wire rack.\u00a0Red Velvet Crumble (optional):Preheat oven to 350F and line a baking sheet with parchment. Add enough color gel to the melted butter so that it\u2019s a deep red color.\u00a0Place cake mix into a medium bowl. Add some or the butter and stir with a spatula. Add more butter until the cake mix starts to clump. Do not add too much!! It\u2019s easier to add liquid if it\u2019s too dry, but if you add too much butter you have to start over.Spread on a parchment lined baking sheet and bake for approx. 10 mins. Cool completely. Break crumble apart if needed.Cream Cheese Frosting:Using a stand mixer or hand mixer beat butter until pale and creamy.Reduce speed to low. Add powdered sugar 1 cup at a time and mix on low until well blended. Increase speed to medium and beat for 3 minutes. Add vanilla and continue to beat on medium for 1 minute.Slowly add chilled cream cheese one cube at a time (about 1 tablespoon at a time). Beat well until blended and ensure no lumps of cream cheese remain.If needed, add cornstarch or meringue powder 1 tablespoon at a time to stiffen the frosting (I didn’t but this is an option).Run mixer on low for a couple of minutes to remove any air bubbles.Assembly:Place one layer of cake onto a serving plate or cake stand. Top with about 1 cup frosting and spread evenly. Repeat with next layer.Place final cake layer on top and crumb coat the cake. Add 1 cup of buttercream to the very top and smooth until it hangs over the sides. Do a swirl on the top with a large offset spatula and then use an icing smoother to smooth the sides and create a lip on the top with the frosting.Sprinkle some red velvet crumble around the top if desired.<\/p>\n
Calories: 669kcalCarbohydrates: 86gProtein: 6gFat: 35gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 125mgSodium: 289mgPotassium: 173mgFiber: 1gSugar: 67gVitamin A: 1136IUCalcium: 83mgIron: 2mg
\nThe nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favorite nutrition calculator and\/or metric conversion tool.<\/p>\n
This post was originally published on 02\/14\/19 and was updated with new content on 02\/06\/23.<\/p>\n","protected":false},"excerpt":{"rendered":"
Classic Red Velvet Cake! Tender red cake layers with a hint of chocolate paired with a tangy cream cheese frosting and a red velvet crumble. Red Velvet Cake is one of those classic recipes that get requested over and over. That rich red color is stunning and paired with a cream cheese frosting, you can\u2019t […]<\/p>\n","protected":false},"author":1,"featured_media":138,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"tdm_status":"","tdm_grid_status":"","footnotes":""},"categories":[3],"tags":[],"class_list":{"0":"post-137","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-cakes"},"_links":{"self":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/posts\/137","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=137"}],"version-history":[{"count":0,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/posts\/137\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/media\/138"}],"wp:attachment":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=137"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=137"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=137"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}