Are you searching for the ultimate celebration cake? A magnificent, jaw-dropping dessert so stunningly beautiful, so impossibly moist and velvety, and so perfectly balanced with a tangy cream cheese frosting, it will be the star of any holiday, birthday, or special occasion? This incredible, from-scratch Classic Red Velvet Cake is that perfect recipe. We’re talking three, dramatic, deep-red layers of the most tender cake you’ve ever had, all enveloped in a luscious, tangy, and not-too-sweet cream cheese frosting, generously studded with toasted pecans.
This isn’t just another cake recipe; it’s a guide to mastering a legendary Southern classic. While a perfect, bakery-quality layer cake may seem intimidating, we’ll show you the simple but crucial professional secrets to a flawless, velvety crumb and a perfectly smooth frosting that never fails. This is a satisfying, soulful, and deeply impressive cake that is destined to become your go-to for every celebration.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Festive & Decadent Celebration Cake
What makes this Red Velvet Cake so spectacularly delicious is its incredible, unique flavor and its wonderful “velvet” texture. This recipe is a masterpiece of classic, Southern baking. The cake itself is a super-moist and tender, from-scratch oil-based cake. The secret to its signature flavor is a perfect balance of tangy buttermilk, a hint of cocoa powder, and a touch of vanilla. The dramatic, iconic red color comes from a generous amount of red food coloring. The perfect counterpoint to the tender cake is a classic, rich, and tangy cream cheese frosting, which is loaded with finely chopped toasted pecans for a wonderful, nutty crunch.
| Metric | Time / Level |
| Total Time | 3 hours (includes cooling) |
| Active Prep Time | 45 minutes |
| Difficulty Level | Easy |
| Servings | 12-16 slices |
The Southern Bakeshop: The Essential Ingredients
This iconic cake uses a handful of high-quality ingredients and classic techniques to create its signature rich and comforting flavor.
- The “Velvet” Cake (The Secret to Moisture!):
- Oil, Not Butter: The number one, non-negotiable secret to an unbelievably moist red velvet cake that stays tender for days is to use vegetable oil instead of butter.1 Because oil is a liquid at room temperature, it guarantees a much more moist and tender crumb than a butter-based cake.
- Buttermilk: The classic, essential ingredient! Buttermilk not only provides a wonderful, subtle tang that is the signature of a red velvet cake, but its acidity also works to create an incredibly soft and tender, “velvety” texture.
- Cocoa Powder & Food Coloring: A small amount of unsweetened cocoa powder is crucial for the authentic, subtle chocolate flavor. The iconic, dramatic red color comes from a generous amount of red food coloring. For the most vibrant color, a gel food coloring is highly recommended.
- The Tangy Cream Cheese Frosting:
- Room Temperature Ingredients: This is the single most important, non-negotiable secret to a perfectly smooth, creamy, and completely lump-free frosting. It is absolutely essential that your cream cheese and butter are both at a true, softened room temperature before you begin.
- Toasted Pecans: A classic, Southern addition! Toasting the pecans before you chop them is a simple, 5-minute step that makes a world of difference, deepening their nutty flavor and making them extra crunchy.
The Baker’s Masterclass: The Secrets to a Perfect Layer Cake
This recipe uses a few simple but brilliant professional techniques that guarantee a flawless, impressive result.
- The Alternating Method: The classic technique of adding your wet (buttermilk) and your dry (flour mixture) ingredients in alternating additions is the key to a perfectly tender cake crumb that is never tough or dry. It allows the flour to be hydrated gently and prevents the over-development of gluten.
- The Secret to a Smooth Frosting: The keys to a perfectly smooth frosting are to use room temperature ingredients and to sift your confectioners’ sugar. Cold cream cheese and butter will result in a lumpy frosting, and sifting the sugar is the foolproof way to remove any pesky little clumps.
Step-by-Step to the Best Red Velvet Cake
This elegant, festive dessert is a joy to prepare.
Part 1: The Art of the Perfect “Velvet” Cake
Step 1: First, preheat your oven to 350°F ($175^{\circ}C$). Generously butter three 9-inch round cake pans, line the bottoms with parchment paper, and then butter and flour the parchment.
Step 2: In a large bowl, sift together your dry ingredients: the 2 1/2 cups of all-purpose flour, the 2 teaspoons of cocoa powder, the 1 teaspoon of baking soda, and the 1 teaspoon of salt.
Step 3: In a separate large bowl, whisk together your 2 cups of granulated sugar and the 2 large eggs. Gradually stir in the 1 3/4 cups of vegetable oil until it is combined.
Step 4: Add your flour mixture to the wet ingredients in three additions, alternating with your 1 cup of buttermilk in two additions. Begin and end with the flour mixture, and stir well after each addition.
Step 5: Stir in the 1 teaspoon of vanilla extract and the entire 1-ounce bottle of red food coloring.
Step 6: Divide the beautiful, red batter evenly among your three prepared pans. Bake for about 40 minutes, until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool completely on wire racks.
Part 2: The Creamy, Nutty Frosting and Festive Assembly
Step 1: To make the frosting, in a large bowl, beat your two 8-ounce packages of room temperature cream cheese and the 2 sticks of room temperature butter with a mixer until they are creamy.
Step 2: Gradually beat in your 2 pounds of confectioners’ sugar until the mixture is completely smooth.
Step 3: Beat in the 2 teaspoons of vanilla extract and your 2 cups of finely chopped pecans, reserving about 2 tablespoons of the nuts for your final garnish.
Step 4 (The Fun Part!): To assemble, place one of your cooled cake layers on a plate or a cake stand. Spread a generous layer of your frosting over the top. Place the second cake layer on top and repeat.
Step 5: Place your final cake layer on top and use the remaining frosting to cover the top and the sides of the entire cake.
Step 6: Garnish the cake with your reserved 2 tablespoons of pecans.
Storage and Make-Ahead Tips
- Make-Ahead: This is the perfect make-ahead holiday dessert! You can bake the cake layers up to 2 days in advance. Let them cool completely, then wrap them very well in plastic wrap and store them at room temperature. The frosting can also be made a day in advance and stored, covered, in the refrigerator.
- Storage: Store the finished, frosted cake, well-covered, in the refrigerator for up to 5 days.
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Frequently Asked questions (FAQs)
Q1: What is the absolute, number one secret to a truly moist Red Velvet Cake?
The secret is to use an oil-based cake recipe, like this one. While butter provides great flavor, oil provides a superior moisture that results in a wonderfully tender, “velvety” crumb that stays moist for days.
Q2: My cream cheese frosting is lumpy. What did I do wrong?
Lumpy frosting is almost always caused by using cold cream cheese or butter. It is absolutely essential that your dairy ingredients are at a true, softened room temperature to ensure they will blend into a perfectly smooth and creamy frosting.
Q3: Can I make this cake ahead of time for a party?
Yes, this is a perfect make-ahead cake! In fact, the flavor and the texture of both the cake and the frosting will be even better on the second day. You can bake and assemble the entire cake a day or two in advance.
Q4: Can I make this recipe nut-free?
Yes, absolutely! To make this cake nut-free, simply omit the pecans from the frosting and the garnish. The cake will still be absolutely delicious.
Q5: Can I make this recipe as cupcakes?
Of course! This recipe will make about 24 to 30 beautiful red velvet cupcakes. You will need to reduce the baking time to about 18 to 22 minutes.