Red Velvet Cake

How to Make Red Velvet Cake

This luscious cake isn’t difficult to make. These steps outline how to make red velvet cake. Refer to the full recipe below for all the specifics, so your cake will impress all those that get to enjoy it:

Prep the Pans

This cake uses three cake pans. For taller layers, use 8-inch pans or for larger, flatter layers, use 9-inch pans. To grease the pans quickly, wipe some shortening onto a folded paper towel and spread it over the sides and bottoms of the pans. Be sure to cover all the interior, including that pesky “corner” where the sides and bottoms of the pans meet.

Spoon a tablespoon of all-purpose flour in the bottom of each pan. Work over the sink and rotate one pan at a time to move the flour over the entire bottom and side of the pans. If you see any bare spots, hit them again with the shortening paper towel and re-dust them with the flour. Tap the pans upside down to remove any excess flour.

Beat the Cake Ingredients

Measure all the ingredients into your mixing bowl. Accuracy is important here, as you’re doing kitchen science when you bake! Use these tips for how to measure ingredients to be sure you’re measuring them accurately. Beat them first on low speed to work out any lumps. Then increase the speed to medium to incorporate air into the batter to help the layers bake up light and fluffy.

For cake layers that are all the same thickness, pour equal amounts of the batter into each pan. You can eye how far the batter goes up the side of a pan to determine if they are equal or not. Use a large spoon to transfer batter between the pans to even them out.

Bake and Cool the Cakes

If possible, place all 3 pans on an oven rack positioned in the center of your oven. Leave an inch of space between each pan and the sides of the oven. If they won’t all fit on the same rack, place one on the rack below, then carefully rotate the pans about halfway through baking.

Cool the cake pans on a cooling rack for 10 minutes before removing the cake. This cooling time will help the cakes get a little sturdier, so they won’t fall apart when you remove them, but not so much time that they’ll stick to the pans. Run a metal spatula around the edge of the pans to loosen them. Working with one cake at a time, place a small cooking rack over the pan; quickly invert it onto the cooling rack to get it out of the pan. Then repeat this method again using a second cooling rack to get the cake upright to cool completely.

Whip Up the Frosting

Use a whisk to mix the flour and milk for the frosting. We love a silicone one because it won’t damage the bottom of your pan as you stir. Cook the flour mixture until very thick and then let it cool 10 minutes.

Beat the butter and sugar until the mixture is light and fluffy, then gradually add the flour mixture, beating until smooth. Stir in the vanilla now…it will mix easily at this stage.

Fill and Frost the Layers

Our tips in how to frost a layer cake will show you exactly how to frost a cake like a pro. This cake uses 1 cup of frosting between each of the layers, so that when the cake is cut, there is an equal thickness of frosting between each layer.

Flavor of Red Velvet Cake

While homemade red velvet cake is technically a chocolate cake, it’s made with cocoa rather than chocolate. Its mild flavor comes not only from the cocoa and vanilla, but also from buttermilk which gives it a slightly tangy twist. On a cake flavor chart, red velvet cake would fall between a vanilla and chocolate cake.

Red velvet is delicious as a layer cake and a nice change of pace for cupcakes as well. Follow our tip below the cake recipe for how to transform this scratch cake into cupcakes. Or, if you’re short on time, try our quick recipe for red velvet cupcakes that uses a cake mix, instead. Try one of these other red velvet recipes next:

Red Velvet Tres Leches Cake: Classic red velvet cake meets tres leches, making this 13x9 one-layer cake even more decadent.

18-Layer Red Velvet Cake: Both white and German chocolate Super Moist ™ cake mixes are used to create 18 thin white and red velvet cakes. Cakes are stacked and layered with a homemade marshmallow cream frosting to create an impressive layer cake.

Red Velvet Cake Ingredients

Each of the red velvet cake ingredients plays its part to make a beautiful cake with a velvety-soft texture:

All-Purpose Flour: It plays two roles in this cake. First, it provides the structure for the cake layers and second it gives the cooked frosting it’s body and unique texture.

Sugar: Regular granulated sugar brings just the right amount of sweetness to the cake layers as well as to the frosting. This cake strikes a great balance of taste without being overly sweet. You may be tempted to substitute brown sugar in this recipe, but resist. The delicate flavor of cocoa cake would be masked by brown sugar, and it could also affect the cake's texture.

Unsweetened Baking Cocoa: Baking cocoa can be found in the baking aisle. It’s used to lend a mild cocoa flavor to this cake. Don’t be tempted to use hot chocolate mix instead--the added sugar and other ingredients will upset the balance in this cake, causing unsatisfactory results when baked.

Baking Powder: This leavening agent is used to give the batter lift, creating the light and fluffy texture the cake is known for.

Salt: Adds flavor to balance the sweetness and flavor of this cake.

Vegetable Oil: Lends tenderness to the cake layers so they aren’t tough. You can use either vegetable or canola oil for this recipe. These oils have a neutral flavor, so they won’t affect the flavor of the cake.

Buttermilk: This unassuming ingredient adds that hint of tang to the mild chocolate flavor of this cake. If you don’t have any buttermilk on hand, measure 1 tablespoon lemon juice or white vinegar into a glass measuring cup and add enough milk to equal 1 cup. For other common substitutions, check out our helpful substitution guide.

Vanilla: Added to both the cake batter and frosting, this ingredient enhances the flavor of both. We use liquid extract, but you could substitute an equal amount of vanilla paste, instead, however, it may give your frosting a slightly brown color.

Red Food Color: This is needed to give the cake it’s famous color. We called for liquid food color, but you can use paste or gel food color instead. Just a small amount is needed, since they are concentrated color. Start with a pea sized amount and mix it in thoroughly before adding more, until you get to a very red-colored batter.

Eggs: The protein in eggs helps to give the cake structure. When beaten with the cake ingredients, they create foam that incorporates air in the batter to help lighten the batter during baking to create light and fluffy cake layers.

Milk: It adds a dairy flavor to the frosting that pairs well with the cake. It’s used to create the thick mixture that gives the frosting it’s body, making it silky smooth to spread.

Butter: It’s dairy flavor and fat content give the frosting its delicious buttery flavor and contribute to the luscious texture of the frosting.

Storing Red Velvet Cake

This prepared red velvet recipe can be stored to enjoy at a later time—we’ll show you how to do it below. But did you also know you can make the cake layers ahead and freeze them to assemble later? This step actually makes the cake easier to frost. Use this storage info to keep this cake as great tasting as the day you made it:

Storing Leftover Cake

Due to the dairy ingredients in the frosting, store any leftover cake in the refrigerator for 3 to 5 days. We like to put a piece of plastic wrap up against the cut surfaces of the cake to keep it from drying out. Then either wrap the cake loosely with plastic wrap (you can use a few toothpicks inserted in the top of the cake to “tent” the plastic wrap, so it doesn’t touch the frosting and mar your frosting efforts). Or place a large bowl (large enough not to touch the cake) upside down over the cake in the refrigerator. Or if you’re taking a cake to an event or looking for a sturdier way to store, a cake saver will hold a 3-layer cake and help keep it fresh until you’re ready to enjoy.

Remove it 15 minutes before serving, allowing it to come to room temperature, if you don’t want to eat it cold.   

Freezing Cake Layers

Unfrosted baked cake layers can be frozen up to 4 months, to assemble the cake later. The cake will be easier to frost if frozen first. The layers will be sturdier with less crumbs getting into the frosting.

Wrap the completely cooled layers with plastic wrap and store in the freezer. Thaw them still wrapped in the refrigerator overnight or unwrap them and thaw at room temperature 30 minutes to an hour before assembling the cake. Prepare the frosting while the cake thaws and then assemble your cake.

Frosted red velvet cake shouldn’t be stored in the freezer, as the texture of the frosting won’t be as good and may crack during the freeze and thaw cycle.

Red Velvet Cake Variations

Red velvet cake is simply gorgeous and irresistible just as it is. But for those special occasions, we can understand if you want to take it up a notch. Try any of these easy ways to dress it up:

Switch up the Frosting: Rather than use the cooked frosting, you can change out the frosting for a flavor twist on the classic recipe. Many people love red velvet cake frosted with cream cheese frosting. Or, homemade vanilla buttercream would be another amazing option. Since this cake is 3 layers, you’ll want to make a double batch of either of these recipes, so you’ll have plenty to fill and frost the layers.

Below are some additional ways to dress up your Red Velvet Cake. Make sure you add the extras right after frosting, so they will adhere.

Double the Chocolate Flavor: Sprinkle the top of the cake with mini chocolate chips. Or drizzle the cake with chocolate syrup just before serving, for another layer of chocolatey goodness.

Add Some Crunch: Sprinkle the top with chopped nuts, for a little crunch in every bite. Almonds, walnuts, or pecans would be yummy.

Berry Delicious: Wash and dry fresh blueberries, raspberries, or whole strawberries well to avoid their color leaching on the cake. Arrange them on top of the cake and add a dusting of powdered sugar over the berries.

Sprinkle on the Fun: Use colorful sprinkles that match the holiday or season.

A Sweet Surprise: Sprinkle the cake with crushed hard candies, such as candy canes or finely chopped candy bars.