Red Velvet Cake Recipe Video

This post may contain affiliate links. Read my disclosure policy. We love making cakes and the bright red color of Red Velvet Cake makes it the perfect choice for Valentine’s Day, birthdays, rehearsal dinners, weddings, 4th of July, and Christmas (or any occasion because it’s delicious!). Watch the video tutorial and see just how easy it is to make this bakery-quality Red Velvet Cake recipe. It’s sure to impress! Here’s why you’ll love it:

Easy to make with basic ingredients, you don’t even need cake flour Buttery soft with a tangy buttermilk flavor, and paired with a sweet, but not too sweet frosting Bright in color, which is especially appealing for Valentine’s Day, anniversaries, and birthdays Easy to customize the toppings to fit any occasion

Red Velvet Cake Video

Watch Natasha make Red Velvet Cake from scratch. This is the best red velvet cake recipe! The red cake batter rises beautifully making it perfect for a two or three-tiered cake, you don’t even need to trim the layers.

What is Red Velvet Cake?

The exact origin of Red Velvet Cake is somewhat debatable. Did it start at the Waldorf-Astoria Hotel in New York City, in the South during the 1920s when Adam’s Extract Company was promoting their new food coloring, or was it during the food rationing of World War II when people creatively used beet juice to dye their cakes red? Whatever its roots may be, we are glad this beloved classic American recipe is here to stay. Red Velvet Cake is known for its signature red or red-brown colored cake layers and soft texture that is… well, velvety. Many ask if Red Velvet Cake is just Vanilla Cake with red food coloring, and the short answer is no. Red velvet cakes have common ingredients like cocoa powder, buttermilk, vinegar, butter, and flour that create a moist and fluffy cake with a hint of chocolate flavor, perfectly sweetened with the tangy cream cheese frosting.

Ingredients for Red Velvet Cake

The red color in this cake starts with a natural reaction of 3 key ingredients (white vinegar, cocoa powder, and buttermilk) so you don’t have to rely on a ton of food coloring. If you choose not to use it, your cake will still taste exactly the same.

Cocoa Powder (not Dutch process) – adds a hint of cocoa to the distinctive flavor profile of red velvet cake flavor Vinegar – activates baking soda and adds extra acid to help maintain the red color in baking Buttermilk – adds moisture and flavor, and keeps the cake light and fluffy Baking Soda – reacts with the acidic ingredients, producing carbon dioxide which helps the cake rise, resulting in a moist and tender texture Vanilla – We use our homemade Vanilla Extract for the best flavor Butter and Vegetable Oil – add flavor and moisture to the cake to form a soft crumb Flour, Eggs, Sugar, Salt – cake-baking basics that give structure to the crumb Red Gel Food Coloring – We recommend using a gel vs. liquid. Gel is more concentrated, so you will need less of it and it won’t water down your batter or frosting

For the Best Cream Cheese Frosting

Follow our Cream Cheese Frosting recipe to make the best cream cheese frosting or use a premade frosting in a pinch. I promise you, the homemade frosting is so simple, that you will never go back to storebought frosting again. It’s the same one we use on our Carrot Cake. You will need:

Cream Cheese – block style, softened and cubed for the classic cream cheese frosting flavor Butter – unsalted and softened Powdered Sugar, Vanilla, Salt – for flavor

How to Make Red Velvet Cake

Prepare – Preheat oven to 350°F, grease two 9-inch round cake pans with butter, and dust with flour, tapping out the excess. Dry Ingredients – Sift together flour, cocoa powder, baking soda, and salt. Wet Ingredients – With a hand mixer or using a standing mixer, cream together softened butter and sugar for a few minutes. Mix in eggs, adding them one at a time and mixing well to incorporate between each addition. Beat in vanilla extract until blended. Gradually add oil and mix on medium speed. In a small bowl, gently whisk together vinegar and buttermilk and then mix it into the batter on medium speed until incorporated. Combine – Add the flour mixture to the liquid ingredients all at once and mix on medium speed just until well blended, scraping down the bowl as needed. Tint – Add 1/2 teaspoon of red gel food coloring and mix just until blended. Divide and Bake – Pour batter evenly between prepared pans and bake at 350°F for 30 minutes or until a toothpick comes out clean. Let rest in cake pans for 20 minutes then invert onto a wire cooling rack and let cool completely to room temp before frosting. This batter rises very evenly but if for some reason your layers are not flat, use a serrated knife to gently trim off the excess so that your layers will be level when you stack them. Decorate – Make Cream Cheese Frosting and decorate.

How to Assemble Red Velvet Cake

How to Decorate Red Velvet Cake

The signature red color of the cake layers is what Red Velvet Cake is famous for, so there is no need for elaborate decorations. After frosting:

Apply red sprinkles around the top and bottom 1 1/2″ borders of the cake. Add red icing sugar in the same pattern to fill in some of the spaces. Add coconut or white chocolate shavings instead of sprinkles, patting it gently to secure it onto the sides. This adds a visually appealing texture to the outside while keeping the cake elegant and white. Reserve some frosting in a piping bag fitted with a large open star tip and refrigerate for a few minutes for easier piping then pipe frosting in puffs or rosettes around the top border of the cake.

This bakery-quality Red Velvet Cake recipe is a show-stopper and it’s surprisingly easy to master right at home. Plus, you’ll fall in love with the Cream Cheese Frosting and want to use it on all of your cakes and cupcakes!