Red Velvet Cake with Cream Cheese Frosting

This rich, moist red velvet cake has a hint of cocoa and deep rich red color. An oil-based cake baked from scratch using buttermilk with baking soda, making it extra light and airy. A simple and easy recipe frosted with a light and fluffy cream cheese frosting.

Table of Content

• About this cake
• Ingredients and substitutes
• Step by step instructions
• More red velvet recipes
• Frequently asked questions
• You may also like
• Printable Recipe
• Comments

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Red velvet is neither vanilla nor chocolate cake. It is a recipe on its own made with buttermilk, sometimes vinegar which creates a reaction with the baking soda added just before baking.

This red velvet is second to none. A deep red, rather red-brown, or mahogany color is a characteristic feature that sets it apart from all other cakes.

Today, I share another red velvet. Yes, I know, we already have one and that's my butter-based red velvet which I use for my wedding cake because butter adds more stability. I usually frost it with my Swiss or Italian meringue buttercream. While I love that one very much I wanted to make one that's an oil-based cake, lighter and airier.

About this cake

This red velvet is an oil-based cake with white sugar. The oil keeps the cake moist, yet light and airy. The buttermilk gives a nice soft and tender crumb too.

Of course, what is a red velvet cake without cream cheese frosting? Right? In addition, I have shared two recipes with you on this blog. One is the classic cream cheese frosting and the other is my NO Buttercream cheese frosting. The options for frosting are endless, see all my over 30 buttercream frosting recipes

Timeline for making this cake

• Prepare cake batter - 10 minutes
• Bake cake - 25 minutes
• Chill cake - 4 hours at least (preferably overnight)
• Prepare frosting - 15 minutes
• Crumb coat cake - 15 minutes
• Chill cake - 15 minutes
• Second coat - 15 minutes
• Chill cake - 15 minutes
• Final smoothing - 15 minutes
• Finishing touches

Ingredients and substitutes

• Oil - The oil in this cake makes for a moist sponge cake.
• Eggs - Always use large size eggs when baking unless specified. The size of eggs varies significantly these days. So, as a guide on large eggs weighs between 50 to 60 grams
• All-purpose flour - Yes, regular plain flour (maida) is all you need for this cake and it does make the cake incredibly moist with a soft crumb. And, do not use any self-raising as those contain more leavening.
• Cocoa powder - The cocoa powder in a red velvet enhances and deepens the color of the red with just hint of flavor. I used regular unsweetened Dutch-processed cocoa powder.
• Buttermilk - Keeps the cake moist with a soft crumb. And, if you don't have buttermilk, you can make buttermilk at home in just 5 minutes - here's my tutorial for homemade buttermilk. 
• Vanilla extract - Always use a good quality vanilla extract. I know it's expensive. Therefore, I make my own vanilla extract, vanilla bean paste as well as vanilla sugar.

Natural red food coloring for red velvet cake

The red food color is what makes a red velvet cake red. So yes, you do need some good red food coloring. And, I like to use food color gels diluted with water because they are more concentrated and give that rich shade of red.
Also, you can make a red velvet from scratch using natural food coloring. Substitute the red color with approximately 1 teaspoon of beet powder.
You can also use the liquid from one can of beets. But, you will need to reduce it over a gentle heat until you have about ¼ cup. Then, use just enough (about 2 to 4 tbsp) for the cake.

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Step by step instructions

Cake

• Preheat the oven to 160 C / 320 F
• Grease and line 3 x 6-inch round cake pans or 2 x 7-inch- round cake pans
• Sift together the flour, salt, baking powder, baking soda, and cocoa powder - set aside
• Whip eggs with a pinch of salt using a whisk attachment until light and foamy (see video)
  Tips - whole eggs will not whip to stiff peaks but they do become light and foamy
• Then gradually add the sugar one tablespoon at a time. Once all the sugar is, in turn, the mixer to medium-high and whip until light and fluffy (ribbon stage)
• Once eggs are whipped slowly add the buttermilk. Followed by the oil and vanilla extract
• Lastly the red food color.

• Gradually fold the flour mixture in three additions with a whisk to prevent lumps.
• Pour into your prepared baking pans. Tap on the counter three times to remove air pockets.
  Tip - I like to use cake strips to ensure my layer cakes bake flat.
• Bake in a preheated oven on the center rack for 20 to 25 minutes or until the skewer inserted comes clean.
• Cool in the baking pan for 5 minutes. Invert and cool on a wire rack completely before you decorate.

Cream cheese frosting

• In the bowl of a stand mixer with the paddle attachment cream the cream cheese and butter to remove any lumps.
• Add 2 tablespoon of cream, salt, lemon juice, and vanilla extract– cream another minute
• Next, add powdered sugar one cup at a time. Once all the powdered sugar has been used whip for 2 to 3 minutes on medium-high speed until light and fluffy.
  Tip - do not over whip cream cheese as it can separate or curdle.
• Check consistency – if necessary add more powdered sugar to stiffen or more whipping cream to loosen it.

Assemble

• Prepare simple syrup - cool completely before using.
  Tip- Simple syrup is just sugar water that has been boiled and cooled. Used to keep cake layers moist.
• Once cooled, use a bread knife or cake leveler and cut the domes off the cake layers
• Brush each layer with the cooled simple syrup
• Place a cake layer on the cake board or cake stand.
• Top with a big dollop of buttercream - spread evenly using a straight-edge spatula.
• Then top the second cake layer on top followed by more buttercream and the last layer.
• Place the cake in the fridge to chill for 10 to 15 minutes.
  Tip - Chilling the cake at this point will ensure the layers don't move when you frost the outside. Though, if you leave the cake uncovered in the fridge for too long it can dry out. So, 10 minutes is all you need.
• Spread the remaining buttercream around and top of the cake.
  Tip - A straight-edge spatula fo the top, an off-set spatula and bench scraper for the sides work better.
• One smooth, place the remaining cream cheese frosting in a piping bag with a star or round and pipe borders on the top and bottom of the cake.
  Alternatively, you can crumble the cake domes (scrap cake) into crumbs and use that around the cake on the bottom.

Storage 

• The cake will stay fresh for up to four days at cool room temperature, longer if kept in the fridge. 
• It can be frozen for a month or more. 

Read my - 10 Tips to successfully Baking a Cake from scratch

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More red velvet recipes

• Strawberry Red Velvet Cake
• Best Red Velvet Cake with Italian Meringue Buttercream
• Fondant Ruffles Cake with Standing Heart Cake Topper
• Moist Red Velvet Cupcakes Recipe with Cream Cheese Frosting
• See all layer cakes

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Frequently asked questions

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Printable Recipe

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