Growing up, Sunday afternoons in my house were always filled with the comforting aroma of a cake baking in the oven. My mother had a knack for turning simple ingredients into magical treats, and her Red Velvet Cake was the crowning jewel. It wasn’t just about the cake itself; it was about gathering around the kitchen table, sharing stories, and creating memories that still warm my heart to this day. Now, as a dad who loves to cook for my own family, I’ve taken her recipe and added a few personal touches to make it my own. This Red Velvet Cake is more than just a dessert; it’s a bridge between generations, a celebration of family, and a testament to the power of food to bring us all together.
Why You’ll Love This Recipe
- Family-Friendly Fun: This Red Velvet Cake is a delightful project to tackle with the kids. Let them help with measuring and mixing, turning baking into a fun family activity.
- Simple Ingredients: No need for a trip to a specialty store—everything you need is likely already in your pantry.
- Irresistibly Moist and Flavorful: Thanks to the sour cream and oil, this cake is incredibly moist with a rich, velvety texture.
- A Showstopper for Any Occasion: Whether it’s a birthday, an anniversary, or just a Sunday afternoon, this cake is sure to impress with its vibrant color and luscious cream cheese frosting.
- Versatile and Adaptable: With easy swaps and variations, you can make this recipe work for any dietary needs or personal preferences.
The Recipe
Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 12 slices
Calories: Approximately 1164 per slice
Ingredients
For the Cake
- 3½ cups all-purpose flour (420 grams)
- ¼ cup unsweetened cocoa powder (21 grams)
- 1½ teaspoons baking soda (9 grams)
- 1 teaspoon kosher salt (3 grams)
- ½ cup unsalted butter, melted (113 grams, 1 stick)
- 1¼ cups vegetable oil (250 grams)
- 2½ cups granulated sugar (500 grams)
- 1 cup sour cream, room temperature (227 grams)
- ¾ cup milk, room temperature (170 grams)
- 3 large eggs, room temperature (150 grams)
- 1 tablespoon pure vanilla extract (12 grams)
- 2 tablespoons red food coloring (28 grams)
For the Frosting
- 24 ounces cream cheese, room temperature (680 grams, 3 bricks)
- 1 cup unsalted butter, room temperature (226 grams, 2 sticks)
- 5 cups powdered sugar (565 grams)
- 2 teaspoons pure vanilla extract (8 grams)
- ½ teaspoon kosher salt
Instructions
For the Cake
- Preheat your oven to 350°F (175°C). Grease three 9-inch round cake pans and set aside.
- Combine the flour, cocoa powder, baking soda, and salt in a large bowl and whisk together.
- In a stand mixer with the paddle attachment, beat the melted butter, vegetable oil, and sugar until smooth.
- Add the sour cream, milk, eggs, and vanilla extract to the mixture and beat until smooth. Incorporate the red food coloring until the batter is vibrantly red.
- Mix the dry ingredients into the wet ingredients until just combined.
- Divide the batter evenly among the prepared pans (about 634 grams per pan).
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool for at least 10 minutes before removing from the pans.
For the Frosting
- In a stand mixer with the whisk attachment, beat the cream cheese until smooth.
- Add the butter and beat until well combined.
- Sift in the powdered sugar gradually, mixing until incorporated.
- Add the vanilla extract and salt, mixing until the frosting is smooth and creamy.
For Assembly
- Trim the rounded tops of the cakes with a bread knife to create flat surfaces.
- Layer the cakes with frosting between each layer.
- Frost the exterior and top of the cake with the remaining frosting.
- Decorate with crumbled cake scraps or additional frosting designs as desired.
Kitchen Tools You’ll Need
- Stand mixer with paddle and whisk attachments
- Large mixing bowls
- Whisk
- Measuring cups and spoons
- Three 9-inch round cake pans
- Bread knife
- Cooling racks
The Benefits of Each Ingredient
- All-Purpose Flour: The foundation of the cake, providing structure.
- Cocoa Powder: Adds a subtle chocolate flavor that complements the sweetness.
- Baking Soda: Helps the cake rise, resulting in a light, fluffy texture.
- Salt: Balances the sweetness and enhances flavors.
- Butter and Oil: A combination that ensures a moist and tender crumb.
- Sour Cream: Adds moisture and a slight tang, creating a rich texture.
- Milk: Helps blend the ingredients smoothly.
- Eggs: Provide structure and stability.
- Vanilla Extract: Adds depth and enhances the flavors.
- Red Food Coloring: Gives the cake its iconic hue.
- Cream Cheese and Powdered Sugar: Create a rich, tangy frosting that balances the cake’s sweetness.
What to Serve With This Dish
This Red Velvet Cake is a star on its own, but if you’re looking to create a full dessert spread, consider pairing it with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For a festive touch, serve with a glass of chilled prosecco or a warm mug of coffee. Want more dessert ideas? Check out our Classic Chocolate Chip Cookies and Lemon Meringue Pie recipes for more sweet inspiration.
Storage & Leftover Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If you’d like to make the cake ahead of time, you can freeze the unfrosted layers for up to 3 months. Just wrap each layer tightly in plastic wrap and aluminum foil before freezing. When you’re ready to serve, let the cake thaw in the refrigerator and then proceed with frosting and assembly. For more tips on cake storage, consider visiting King Arthur Baking’s resource page for expert advice.
In closing, Red Velvet Cake is more than just a recipe; it’s a heartfelt tradition that brings warmth and joy to any gathering. Whether you’re celebrating a special occasion or simply indulging in a sweet treat, this cake is sure to become a beloved staple in your home. Remember, the best ingredient you can add to any dish is love, and I hope this recipe brings as much happiness to your family as it does to mine. Happy baking!
Red Velvet Cake
Ingredients
Equipment
Method
- Preheat oven to 350°F. Grease three 9-inch round cake pans. Set aside.
- Add the flour, cocoa powder, baking soda, and salt to a large bowl and whisk until combined.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, vegetable oil, and sugar together until smooth.
- Add in the sour cream, milk, eggs, and vanilla extract and beat until smooth. Add in the red food coloring and beat until fully incorporated.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Divide the batter evenly among the 3 cake pans (about 634 grams per pan).
- Bake for 25-30 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let the cake cool for at least 10 minutes.
- In the bowl of a stand mixer fitted with the whisk attachment, beat the cream cheese until smooth.
- Add in the butter and beat until incorporated.
- Sift in the powdered sugar through a fine-mesh sieve. Mix until well incorporated.
- Add in the vanilla extract and salt and mix again until the frosting reaches a smooth and creamy consistency with stiff peaks.
- Using a bread knife, shave off the rounded top of each cake to create a flat top. Save the cake scraps for decoration.
- Place 1 cake layer on a cake stand cut side down. Spread a generous layer of frosting on top.
- Add on the 2nd cake layer and spread a layer of frosting on top.
- Add on the 3rd cake layer. Frost the entire exterior of the cake with the remaining frosting.
- If desired, crumble the leftover cake scraps and decorate the sides or top of the cake with them. Additionally, pipe decorations on the top of the cake with leftover frosting.