How to Make Red Velvet Cake?

If you’ve ever attempted to bake a Red Velvet cake at home, you’ll know that it’s both decadent and rich, which makes it ideal for a sweet treat that can be served to many people. It has a flavor that is a cross between chocolate and vanilla cake; however, none of those things even remotely resemble it. The taste cannot be defined as chocolate since it is neither dark nor light enough, nor can it be described as vanilla because it is not fair enough for any of those categories.

After you’ve tasted it, you won’t think of chocolate or vanilla; instead, you’ll think about red velvet. The dish’s primary components are chocolate and cocoa, although you’ll discover that red velvet has very little cocoa in it.

First, you must be aware that the color “red velvet” does not exist. The color of the cocoa powder produced when mixed with acid gave rise to the moniker “red cocoa.” Despite this, consumers still had an intense desire to consume it.

Because of this, I developed a recipe for red velvet cake, and although it is different from chocolate cake, the two are not that dissimilar. Beet juice, which has a taste comparable to vanilla, is the component that no one talks about. After that, you will need to include the other ingredients, such as eggs, milk, and butter, into the mixture.

What is Red Velvet Cake?

A chocolate cake with a layer of ermine frosting customarily colored red, red-brown, crimson, or scarlet is called red velvet cake. Traditional recipes do not call for food coloring, and the red color comes from cocoa that is not produced in the Netherlands and is high in anthocyanins.

Vanilla cake is the base for red velvet cake, which is made by adding a few tablespoons of cocoa powder and some red food coloring. It has a lot of popularity in the southern parts of the United States. The richness of the typical cream cheese and butter frosting is counterbalanced by the tanginess of the batter, which has tanginess contributed by vinegar and Buttermilk. The cake’s crumb is delicate and has a silky and smooth texture.

What does Red Velvet Taste Like?

A well-made red velvet cake has a highly complex taste, which is why it’s so great—delicious vanilla cake with a hint of chocolate. The addition of Buttermilk also makes it a touch salty and tangy. Using cream cheese as the frosting is a traditional addition to a red velvet cake that adds a new taste dimension—creaminess—to the cake. These components make for the perfect delightful treat: red velvet cake. The red food coloring exists for its name’s sake and adds no taste.

Nutrition Facts

  • 513 calories
  • protein 5.8g
  • carbohydrates 66.6g
  • fat 25.7g
  • cholesterol 74.1mg
  • sodium 502.5mg.

How to Make Red Velvet Cake?


  • Oil from vegetables for the pans
  • All-purpose flour, 2 1/2 cups
  • 5 cups of sugar
  • one tablespoon of baking soda
  • One teaspoon of salt, fine
  • one tablespoon of cocoa powder
  • Vegetable oil, 1 1/2 cups
  • 1 cup of room temperature buttermilk
  • Two substantial eggs, room temperature
  • Two teaspoons of red food dye (1 ounce)
  • One teaspoon of white vinegar, distilled
  • Vanilla extract, one teaspoon
  • A recipe for Cream Cheese Frosting is provided.
  • Pecans, crushed, as a garnish

Buttercream Frosting:

  • 1 pound softened cream cheese
  • Sifted confectioners’ sugar in 4 cups
  • 1 cup of softened unsalted butter from 2 sticks
  • Vanilla extract, one teaspoon

Making Red Velvet Cake

  1. Put the oven on to preheat at 350 degrees F. Prepare three round cake pans that measure 9 inches by 1 1/2 inches by lightly oiling and flouring them.
  2. Mix the flour, sugar, baking soda, salt, and cocoa powder in a large basin using a fine-mesh sieve. Mix the vegetable oil, Buttermilk, eggs, food coloring, vinegar, and vanilla extract in a separate large dish using a whisk.
  3. Mix the dry ingredients into the wet components using a standing mixer until they are almost completely incorporated and a smooth batter is created.
  4. Should distribute the cake batter equally across the prepared cake pans. Put the pans in the oven at an equal distance away from one another. Bake the cakes for approximately 30 minutes, during which time you should rotate the pans halfway through the cooking process. The cakes are made when they peel away from the sides of the pans, and a toothpick inserted in the middle of the cakes comes out clean.
  5. After removing the cakes from the oven, use a knife to remove them from the sides of the pans by running them along the perimeter of each cake. Turn the cakes upside down onto a dish one at a time, then flip them back onto a cooling rack with the rounder sides facing up. Allow to room temperature.
  6. Put the icing on the cake. In the center of a rotating cake stand, place one of the layers with the rounded side facing down. Spread a portion of the cream cheese frosting over the top of the cake using a palette knife or an offset spatula. (Apply enough frosting to create a layer between a quarter and a half-inch thick.) Repeat the process by carefully placing another layer on top, with the rounded side facing down. Place the last layer on top of the cake, then use the remaining frosting to coat the whole thing. , should sprinkle pecans on top of the dish.

Frosting Made of Cream Cheese:

The amount produced is sufficient to ice a three-layer, nine-inch cake.

  1. Mix the cream cheese, sugar, and butter in a large bowl using a hand-held electric mixer or a standing mixer equipped with a paddle attachment until everything is combined. You may also do this step in a standing mixer.
  2. Raise the speed to high, and continue mixing for about 5 minutes until the mixture is light and fluffy. (At regular intervals, make sure the mixer is turned off and use a rubber spatula to scrape along the edges of the bowl.)
  3. Bring the speed of the mixer down to its lowest setting. Then, add the vanilla extract, and the mixture should be mixed momentarily at high speed until it becomes frothy (scrape down the bowl occasionally). Before using, keep the mixture in the refrigerator until it has become reasonably firm. May keep it for up to three days in the fridge.

Additional Tips for this Recipe

  • Don’t forget to measure your flour! The most typical error in a recipe is adding too much flour, and using a scale is the best and most straightforward method to measure flour. If you don’t have one, whisk the flour with a spoon, pour it into the measuring cup, and then level it off with a knife.
  • Double the recipe for 8-inch pans or quadruple the recipe for 9-inch pans if you’re not using 6-inch pans
  • If you want a fantastic-tasting cake that isn’t red, omit the food coloring.
  • Try using cake strips to create moist FLAT layers on the inside and out! On the store page, you may purchase a set or construct your own at home with foil and paper towels. If you’re interested, check out my whole blog article about it!
  • Use a fine grater, or get out your cheese grater to create excellent, consistent crumbs for decorating.
  • This recipe for red velvet cake also yields an AMAZING sheet cake! Since uniformity won’t be a concern, you’ll save a ton of time and be able to make the frosting with less sugar. If you’re making this as a sheet cake, I recommend using a nine by 13-inch pan.

Do Red Velvet Cakes Just Contain Chocolate?

It’s a chocolate cake that’s considerably lighter in texture, and the cream cheese icing gives it a tangy flavor. Because chocolate prevents the batter from turning out the desirable bright red hue, some individuals have avoided adding it to the mix altogether. The vinegar makes such a significant impact; the acid combines with the leavening chemicals to produce a lighter and airier cake as a result of the reaction.

What Distinguishes Chocolate Cake from Red Velvet Cake?

In addition to tasting much less chocolate, a red velvet cake will include vinegar and Buttermilk in the batter. When combined with the leavening agents, these ingredients will cause the cake to rise more than it would otherwise. As a result of the acid’s reaction with the cocoa powder, the cakes initially had a shade that might be described as a dusty maroon, but over time, that shade transformed into a vibrant red thanks to the addition of red dye to the batter.

How does the Flavor Taste?

Because it contains so little cocoa powder, red velvet cake has a chocolate taste that is, in all honesty, not very strong at all. The icing, in particular, is responsible for the dominant taste note. You receive bits of light and delicious cake covered in a frosting that is extraordinarily creamy and delicate, giving the cake a wonderful texture.

What About the Coloring for the Food?

Without food coloring, I wouldn’t read red velvet cake. Gel food coloring is my recommendation since the color is concentrated, meaning you only need a small amount. You may use beet powder to get a natural hue. Leave it out if you don’t plan on using any food coloring! The cake will have the same taste, and it will have a beautiful shade of chocolate brown.

Why is Red Velvet Cake Expensive?

The recipe calls for a wide variety of components in relatively small amounts. The frosting—assuming it contains cream cheese- is already a pricey component on its own. It yields an incredible flavor when produced from scratch without using any premix, and its distinctiveness makes it expensive.

Why do you Put Vinegar in Red Velvet Cake?

To explain it more simply, it’s a cake that’s created with Buttermilk, and in my recipe, I also add a little vinegar to help make the crumb more delicate. Because I used oil like butter in my formula, the finished product had a light and airy consistency. Additionally, it contains a minimal amount of cocoa powder, giving it a faint hint of chocolate taste.


Making a red velvet cake with various colors and tastes is possible. The devil’s food kind of red velvet cake is among the most well-known. Even though the name of this cake could seem a little strange to some people, it is the most frequent kind of cake. The natural cocoa powder, which naturally has a pinkish hue, gives the chocolate its distinctive red hue. The first version of this recipe yielded a naturally occurring shade of red, while the current one uses a synthetic colorant.

Even though it includes cocoa powder, red velvet has the flavor of chocolate cake. It tastes comparable to chocolate cake, although it is much more sugary. It is possible to mistake the red hue and velvety texture with the same component that is found in chocolate.

The presence of red coloring in a chocolate cake may be misleading, and the cake itself may have an excessive amount of sugar or be overly dry. Regardless of the hue, there is no reason for your gastrointestinal system to react negatively to the flavor of red velvet. This delicious confection will be right up your alley if you are a chocoholic.