Red Velvet Cake Recipe

Name: Red Velvet Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups cake flour (625 mL); 1 tsp salt (5 mL); 1 cup unsalted butter, softened (250 mL); 1 1/2 cups granulated sugar (375 mL); 2 eggs; 3 tbsp unsweetened Dutch-process cocoa powder (45 mL); 1 oz liquid red food coloring (30 mL); 1 tsp vanilla extract (5 mL); 1 cup buttermilk (250 mL); 1 tsp apple cider vinegar (5 mL); 1 tsp baking soda (5 mL); Two 9-inch (23 cm) round cake pans, sprayed with nonstick spray

Servings: persons

2 1/2 cups cake flour (625 mL)
1 tsp salt (5 mL)
1 cup unsalted butter, softened (250 mL)
1 1/2 cups granulated sugar (375 mL)
2 eggs
3 tbsp unsweetened Dutch-process cocoa powder (45 mL)
1 oz liquid red food coloring (30 mL)
1 tsp vanilla extract (5 mL)
1 cup buttermilk (250 mL)
1 tsp apple cider vinegar (5 mL)
1 tsp baking soda (5 mL)
Two 9-inch (23 cm) round cake pans, sprayed with nonstick spray

1
Preheat oven to 350F (180C)
2
In a bowl, sift cake flour and salt together two times.
3
Set aside.
4
In a mixer bowl fitted with paddle attachment, cream butter and sugar until light and fluffy, for 3 minutes.
5
Add eggs, one at a time, beating well between each addition.
6
In a small bowl, combine cocoa powder, food coloring and vanilla.
7
Beat into butter mixture.
8
Using a wooden spoon, stir in flour mixture alternating with buttermilk, making three additions of flour and two of buttermilk just until blended.
9
In another small bowl, combine vinegar and baking soda.
10
As soon as mixture starts to bubble, fold into batter by hand.
11
Divide batter evenly between prepared pans.
12
Bake in preheated oven until a toothpick inserted into center comes out clean, 22 to 26 minutes.
13
Let cool in pans on a wire rack for 10 minutes before transferring to rack to cool completely.
14
For best results for decorating, wrap cakes in plastic wrap and freeze for 1 to 2 days.
15
Decorate with any of the icings(see Notes) or one of your favorites.

1478

kcal

Calories

Fat

140

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 1/2 cups cake flour (625 mL), 1 tsp salt (5 mL), 1 cup unsalted butter, softened (250 mL), 1 1/2 cups granulated sugar (375 mL), and more.

Yes, Red Velvet Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Red Velvet Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions