Red Velvet Cake is a classic in the cake world. It is an American favorite, but has also grown in popularity in Europe. The cake is almost always made with cocoa powder, which gives the cake its red color. The flavor of this cake includes chocolate and cream cheese frosting.
The origins of Red Velvet Cake are unclear. Some believe that the red velvet cake has origins from New Orleans, Louisiana in the 1940’s, when a bakery owner was trying to create a chocolate high hat for Mardi Gras celebrations and instead came up with a red velvet high hat cake for this occasion. Others speculate that it might have originated from German or Austrian immigrants who wanted to recreate their favorite Austrian cakes which used beet juice or food coloring to achieve the reddish-cream color.
About the Recipe
This recipe gives you a tender, fine crumb cake that stays moist for days. The combination of oil and buttermilk creates a texture that feels lighter than butter based cakes, yet still has plenty of richness. You do not need any fancy equipment or special skills to pull this off. The method is straightforward, mixing dry and wet ingredients separately before bringing them together.
The cream cheese frosting comes together in minutes and spreads beautifully over the cooled layers. Because you bake three thinner layers rather than two thick ones, the cake bakes faster and you get more of that delicious frosting in every bite.
Why you will love this recipe
The texture here really shines. Each layer stays soft without being dense, and the cocoa adds just a whisper of chocolate flavor that makes people pause and wonder what they are tasting. The cream cheese frosting brings a tangy contrast that cuts through the sweetness, which means you can enjoy a generous slice without feeling overwhelmed.
I like how the chopped nuts add texture between the layers, giving you something to bite into alongside all that softness. The vibrant red color makes this cake feel festive without any extra effort, and it slices cleanly so your presentation looks professional even if you are a beginner baker.
Cooking Tips
Make sure your oven is fully preheated before the pans go in, as even heat ensures the layers rise evenly. Grease your pans well and consider lining the bottoms with parchment circles to prevent sticking. When you add the food coloring, start with a few drops and add more if needed, since brands vary in intensity.
Let the cakes cool completely before frosting, otherwise the cream cheese will melt and slide right off the layers. I always set my timer for 30 minutes and then check with a toothpick, adding more time only if needed.
Serving and Storing Suggestions
This recipe yields about 12 generous slices. Prep and baking take around an hour, though cooling adds another 30 minutes before you can frost. Serve at room temperature so the frosting is soft and creamy. Store the finished cake in the refrigerator, covered loosely with plastic wrap or in a cake dome, for up to five days.
The cream cheese frosting needs to stay cool, but let slices sit out for 10 minutes before serving so the texture softens nicely. Leftovers actually taste even better the next day once the flavors have had time to settle.
Similar Recipes
- Vanilla Sponge Cake with Buttercream
- Chocolate Layer Cake with Ganache
- Carrot Cake with Cream Cheese Frosting
- Strawberry Shortcake
- Lemon Drizzle Cake
Nutrient Benefits
While this cake is without a doubt a treat, it does offer some nutritional value. Eggs provide protein and essential vitamins like B12. The nuts in the frosting add healthy fats, fiber, and a bit of protein, making each slice more satisfying. Buttermilk contributes calcium and probiotics that support gut health.
Cocoa powder contains antioxidants that may support heart health in small amounts. Of course, this dessert is best enjoyed in moderation as part of a balanced diet, but these little benefits make it a bit more wholesome than purely empty calories.
Red Velvet Cake
Ingredients
- 1 1/4 cup Maida (Plain Flour)
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1 tsp Cocoa Powder unsweetened
- 1 cup Sugar granulated
- 1 Egg large
- 1 cup Oil
- 1/2 cup Buttermilk
- few drops Red Food Colouring
- 1/2 tsp Vanilla Extract
For the cream cheese frosting:
- 1/2 cup Cream Cheese
- 1 cup Icing Sugar
- 1/2 cup Almonds/Cashews/Pecans finely chopped + few for garnish
- 1/2 tsp Vanilla Extract
- 1/4 cup Butter
Instructions
- Combine and sift the flour, baking soda, cocoa powder and salt together. Keep aside.
- Mix the the sugar and egg in a different bowl.
- Gently pour the oil and beat well.
- Add the flour mixture and buttermilk.
- Mix well and add the vanilla extract and food colour.
- Divide the mixture among 3 round greased cake pans.
- Bake in a preheated oven at 350F foro 30 to 40 minutes.
- Insert a toothpick or skewer in the centre and if it comes out clean, the cake is done.
- Remove and cool.
- To make the frosting, combine the cream cheese and butter.
- Add the icing sugar and beat well till smooth.
- Add the vanilla extract and almonds.
- Spread the frosting between the layers, on the sides and on top of the cake.
- Garnish with the almonds.
Recipe Video
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Frequently Asked Questions
Can I make this cake without eggs?
Yes, you can substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, left to sit for 5 minutes) or use a commercial egg replacer. The texture will be slightly denser but still delicious.
What can I use instead of buttermilk?
Mix half a cup of regular milk with half a tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes until it curdles slightly, then use it just like buttermilk in the recipe.
How do I prevent my cake layers from doming in the center?
Bake at the correct temperature and avoid overfilling the pans. You can also wrap the pans with damp cloth strips or bake even strips to keep the edges from setting too quickly, which helps the layers bake flat.
Can I freeze this cake?
Without a doubt. Wrap unfrosted layers tightly in plastic wrap and then foil, and freeze for up to three months. Thaw in the refrigerator overnight before frosting. You can also freeze the finished frosted cake, though the texture of the frosting may change slightly once thawed.
Why is my cake dry?
Overbaking is usually the culprit. Check your cake at 30 minutes and remove it as soon as a toothpick comes out clean. Also make sure you measure your flour correctly by spooning it into the cup rather than scooping, which can pack in too much flour.
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