Old Fashioned Red Velvet Cake

Old Fashioned Red Velvet Cake is a dessert that tantalizes your taste buds with its decadent flavors and stunning presentation. Savor a slice of this delectable, tender, moist cake, experiencing the subtle undertones of vanilla and cocoa, adding a touch of chocolatey richness that perfectly complements the cake's delicate sweetness. Adorning the cake is a velvety-smooth and decadent cream cheese frosting. Its creamy and tangy notes perfectly complement the cake, creating a delectable pairing that melts in your mouth with each bite!

Can't get enough red velvet recipes? Try my red velvet bundt cake or these red velvet brownies! Also, for a little something different, try this black velvet cake!

Jump to:

• The Ultimate Red Velvet Cake
• What makes this the best red velvet cake recipe? 
• What is red velvet cake?
• History of Red Velvet Cake
• Ingredients
• Substitutions and Variations
• Pro Baking Tips
• How to make Red Velvet Cake
• Recipe FAQs
• More Cake Recipes
• More Juneteenth Recipes
• Red Velvet Cake

I’ve joined Eat The Culture along with 30 other Black culinary creators in celebrating Juneteenth through a virtual cookout. Juneteenth marks our country’s second independence day, signifying the final emancipation of those enslaved in the US announced in 1865. This year, we are celebrating "Freedom Day" by offering a delightful selection of mains, sides, desserts, and refreshing drinks that are perfect for backyard barbecues and summer gatherings with friends and family.Join us in honoring the legacy of progress and freedom by cooking and sharing these recipes.

You can easily follow each participant by using the hashtag #JuneteenthCookout2023 on Instagram. Additionally, you can find a list of all recipes from the 2023 Juneteenth Virtual Cookout on the Eat the Culture website.

The Ultimate Red Velvet Cake

This Red Velvet Cake's moistness, subtle cocoa flavor, and creamy frosting unite in perfect harmony, offering an indulgence that is simply irresistible. Whether enjoyed on a special occasion or as a delightful treat to brighten your day, red velvet cake is a timeless classic that never fails to impress.

With each mouthwatering bite, you'll discover the irresistible charm of this beloved dessert that continues to bring joy and satisfaction to dessert enthusiasts worldwide.

What makes this the best red velvet cake recipe? 

• It's incredibly easy! I made this into a super easy red velvet cake recipe by providing step-by-step instructions so that you can make this cake with your eyes closed! 
• This fluffy cake recipe has a tender crumb, rich chocolate flavor that's perfectly balanced with vanilla for that authentic red velvet flavor.
• Substitutions are provided so that you can alter this recipe to fit any diet! 
• The cream cheese frosting is silky and smooth but also stable enough to pipe and spread onto the cake without becoming runny! 

What is red velvet cake?

Red velvet cake is a popular dessert known for its distinctive red color and indulgent flavor. Classic Red Velvet Cake is a moist and tender cake with a hint of cocoa, topped with a tangy cream cheese frosting or ermine frosting. 

While red velvet cake is not a chocolate cake in the traditional sense, it often contains a small amount of cocoa powder. The cocoa provides a subtle hint of chocolate flavor that compliments the richness of the cake.

Red velvet cake is the perfect cake for any special occasion, such as Juneteenth, valentine's day, birthdays, holidays, or weddings. Its vibrant appearance, combined with its unique flavor profile, makes it a standout dessert that captivates both the eyes and taste buds.

History of Red Velvet Cake

The exact origin of true red velvet cake are somewhat disputed and shrouded in culinary lore. While the cake's roots can be traced back to the Southern United States, its precise beginnings are not well-documented. However, a few theories have emerged regarding its history:

• The "Waldorf Astoria" Story: One popular tale suggests that red velvet cake was originally created at the Waldorf-Astoria Hotel in New York City. According to this story, a guest asked for the recipe after enjoying the cake at the hotel's restaurant, and they were charged a hefty fee. As an act of revenge, the guest then spread the recipe far and wide to devalue its exclusivity.

• The "Beet Juice" Theory: Another theory revolves around the use of beet juice as a natural food coloring. It is believed that during World War II, when rationing was in effect, bakers started using beet juice to enhance the color of their cakes. The chemical reaction between the beets and cocoa could create a reddish hue, resulting in what we now know as red velvet cake.

• The "Aid from Food Coloring Companies" Account: In the mid-20th century, as food coloring companies sought to promote their products, they began distributing recipes that prominently featured their red food coloring. Red velvet cake was one of those recipes, leading to increased popularity and awareness of the dessert.

Regardless of its exact origin, red velvet cake has become a popular dessert, closely associated with celebrations, holidays, and special occasions, especially Juneteenth. While the historical accounts surrounding red velvet cake may vary, its deliciousness has solidified its place as a beloved dessert all around the world!

Ingredients

(Exact amounts in the recipe card)

Red Velvet Cake

• Dry ingredients: all purpose flour, baking powder, baking soda, and cornstarch (to inhibit gluten formation, giving the cake a velvety crumb)
• Cocoa powder: use a quality dutch process cocoa powder. It gives the cake a smooth chocolate taste without being overbearing.
• Granulated Sugar
• Vegetable Oil 
• Unsalted Butter: be sure to use room temperature butter.
• Eggs and Egg Yolks
• Buttermilk: Red velvet cake commonly includes buttermilk in the batter. Buttermilk helps to tenderize the crumb and adds moisture, contributing to the cake's soft and velvety texture. Buttermilk is a mix of whole milk and lemon juice, so if you don't have any on hand, you can make your own! 
• White Vinegar: the combination of white vinegar and baking soda creates a chemical reaction that helps the cake rise and adds to its light and fluffy texture. Vinegar also helps to bring out the red color in the food coloring so that you have a vibrant hue to your finished cake!
• Red food coloring: I recommend using red gel food coloring for the most vibrant bold red color. Traditionally, red velvet cakes were colored with beet juice, however, 

Cream Cheese Frosting 

• Softened Cream Cheese - be sure to use full-fat room temperature cream cheese for the best flavor! 
• Butter - also, room temperature butter is critical here too. You'll want to use all room temperature ingredients to ensure a smooth and silky frosting.
• Powdered sugar - this is to provide both sweetness and structure to this super fluffy cream cheese frosting. Add a little at a time for the best results.
• Meringue Powder - optional but highly recommended. Cream cheese frostings tend to be a little less stable than other buttercreams. Meringue powder allows for the frosting to be easily piped onto the cake without becoming runny.
• Vanilla Extract - use a quality vanilla extract, preferably one with vanilla bean seeds (my fave). Pro tip: If you'd like a whiter color for the frosting, use clear vanilla extract.
• Pinch of salt - to bring all of the flavors together of course!

Substitutions and Variations

• Buttermilk substitute: to make buttermilk, all you need are milk and lemon juice or vinegar. 1 cup of milk + 1 tbsp of lemon juice, white vinegar, or apple cidr vinegar. Combine the two, let it sit for 5-10 minutes and you've got buttermilk. 
• Dairy Free Option: use your favorite dairy free milk and add a tablespoon of vinegar to make a nondairy buttermilk. For the frosting, use your favorite non-dairy cream cheese.
• Gluten Free Option​: use a 1-to-1 gluten free flour in place of all purpose flour. Use the same quantities listed in the recipe card.
• Vegan Option: follow the dairy free option and also use your favorite vegan butter as well as your favorite egg replacement. I recommend using flax eggs. For this recipe, that would be 4 tbsps of flaxseeds and 10 tbsps of water.

Pro Baking Tips

• Accurate measurements: Use accurate measuring tools, such as measuring cups and spoons, to ensure precise measurements of both dry and liquid ingredients. Be particularly careful with flour, as too much can lead to a dense and dry cake.
• Room temperature ingredients: Most cake recipes call for room temperature ingredients, such as butter, eggs, and milk. Bringing these ingredients to room temperature allows them to blend together more easily and helps create a smoother batter.
• Avoid opening the oven door: During baking, try to avoid opening the oven door unnecessarily. Frequent temperature fluctuations can affect the cake's rise and texture.
• Test for doneness: Use a toothpick or cake tester to check if the cake is done. Insert it into the center of the cake; if it comes out clean or with a few crumbs, the cake is ready. If it comes out with wet batter, continue baking for a few more minutes and retest.
• Cooling and frosting: Allow the cake to cool in the pan for a few minutes, then transfer it to a wire rack to cool completely before frosting. This prevents the frosting from melting and sliding off the cake.

How to get equally sized cake layers 

This is my own hack for making sure all of my cake layers are the same size. Simply add a large mixing bowl on top of a kitchen scale and tare. Add the cake batter to the bowl and divide it by the number of cake layers you'll be making. (For this recipe, that would be three layers) i.e. 1200g of cake batter divided by 3 cake layers is 400g of cake batter per pan.

​Remove the bowl from the scale and place a cake pan on top. Tare. Then add the amount of cake batter to each pan. Repeat with remaining cake pans.

It seems like a lot of extra work but it works every single time!

How to make Red Velvet Cake

Prepare the Cake Batter

• In a large bowl, whisk together buttermilk, eggs, vegetable oil, vinegar, and vanilla extract. The oil and milk will separate, this is ok. 
• Add all of the dry ingredients, including sugar, to the bowl of a stand mixer fitted with the paddle attachment - all purpose flour, cornstarch, baking powder, baking soda, sugar, cocoa powder, and kosher salt. Mix together on low speed until the ingredients all combined. Increase to medium speed and add room temperature unsalted butter and continue to mix until a sandy mixture forms, about 2-3 minutes.
• Pour the wet ingredients into the stand mixer and continue to mix. Scrape down the sides and bottom of the bowl to ensure that all of the ingredients are well incorporated. Then add food coloring and mix until the batter is red throughout.
• Mix for another 30 seconds and divide the cake batter equally among 3 8-inch cake pans.

Bake

• Bake in the preheated oven for 30-35 minutes, until a toothpick comes out clean or with just a few crumbs.
• Allow the cakes to cool in the pan for 5 minutes, then turn onto a wire rack to cool completely. 

Make the Cream Cheese Frosting

• While the cakes are cooling, make the cream cheese frosting. Add butter to a stand mixer fitted with the paddle attachment and beat the butter on medium speed for 3 minutes, until pale and fluffy. Then add the room temperature cream cheese and continue to mix for another 2 minutes. 
• Add the powdered sugar, meringue powder, and pinch of salt to a medium bowl and whisk together, then slowly begin adding to the bowl of your stand mixer, one cup at a time. Once all of the powdered sugar is added, mix on high speed for 1 minute and add the vanilla extract. Continue to mix for another minute.

Assemble and Ice the Cakes

• Once the cakes have cooled completely, add about a ½ cup of frosting to the center of one of the cakes. Smooth out, leaving about an inch of the perimeter of the cake bare. 
• Add about 1 ½ cups of frosting to a piping bag with a 1M piping tip. Pipe swirls around the frosting on the cake. Repeat for the second layer. 
• Add any leftover frosting to the piping bag and continue to pipe swirls on top of the cake. Refrigerate until ready to serve.

Recipe FAQs

More Cake Recipes

• Chocolate Ganache Cake
• Black Velvet Cupcakes
• Carrot Cake
• Strawberry Crunch Cake
• Cardamom Cake with Maple Buttercream
• Peach Cobbler Pound Cake

More Juneteenth Recipes

• Sweet Tea + Thyme- Chesapeake Bay Crab Feast
• Meiko And The Dish - BBQ Beef Plate Ribs
• Good Food Baddie - Grilled BBQ Spatchcock Chicken
• Kenneth Temple - Southern Potato Salad
• Pink Owl Kitchen - Southern Baked Beans
• Britney Breaks Bread - Old Fashioned Candied Sweet Potatoes
• Pink Owl Kitchen - Strawberry Sweet Iced Tea