How To Bake The Best Red Velvet Cake

how to bake the best red velvet cake recipe

They say it is much easier to order a red velvet cake online, rather than baking one yourself. But, they don’t know what fun and satisfaction come along with baking a dreamy red velvet cake. So, for all those who don’t quite know about this heavenly dessert, let’s quickly go through some of the interesting facts about this red velvet cake. 

Delicious, smooth and melts in the mouth, this type of cake comes with cream cheese frosting. 

To give the cake a dreamy red color, previously the bakers used to use non-Dutched, anthocyanin-rich cocoa. Which has rather recently been shifted to the usage of artificial food colouring. During World War 2, bakers used boiled beet juices to give the cake, a rich red colour. 

Also known as “Real Waldorf Cake", "Red Carpet Cake", "Red Mystery Cake" and flame cake, among its other popular names. 

The First Red Velvet was mentioned in a book called "The Joy of Cooking" by Irma S. Rombauer who was an author as well as a baker. 

Let’s now quickly dig into knowing how to bake this ruby delight in no time, literally! 

Ingredients For Cake Base 

2 cups granulated sugar fresh zest from 
2 medium oranges 
3 cups cake flour 
1 tablespoon natural unsweetened cocoa powder 
1 teaspoon espresso powder 
1 teaspoon baking powder 
1 teaspoon kosher salt 
1/2 cup unsalted butter, at room temperature 
1/2 cup vegetable oil 
2 tablespoons red food colouring 
2 1/2 teaspoons pure vanilla extract 
1/2 teaspoon Fiori di Sicilia extract 
3 large eggs, at room temperature 
1 1/2 cups buttermilk, at room temperature 
2 teaspoons distilled white vinegar 
1 teaspoon baking soda 

Ingredients For Cream Cheese Frosting 

10 ounces cream cheese, at room temperature 
1 cup unsalted butter, at room temperature 
1 1/2 teaspoons pure vanilla extract 
1/8 teaspoon kosher salt 
4 cups confectioner's sugar 


- Start by preheating the oven at 350 F. Grease the baking pan and keep it aside for the time being. 

- Now, take a bowl, add 2 cups of granulated sugar and some fresh zest obtained from 2 medium oranges. Spread it evenly, so that the mixture becomes fragrant. 

- Take another bowl and whisk 3 cups cake flour, 1 tablespoon natural unsweetened cocoa powder, 1 teaspoon espresso powder, 1 teaspoon baking powder, and 1 teaspoon kosher salt until well combined. Keep it aside. 

- Combine 1/2 cup unsalted butter and sugar. Beat it with an electric mixer on medium speed until light and fluffy, about 2 minutes. While this happens, combine 1/2 cup vegetable oil, 2 tablespoons red food colouring and 2 1/2 teaspoons pure vanilla extract. 

- Add extract and whisk all the mixture together. Set the mixer speed on some low- intensity stream into the oil mixture into the butter and sugar. 

- Once the oil has been added, turn the mixer speed to medium and continue beating for another 5 minutes, until the mixture is a very light and fluffy and vibrant pinkish colour. 

- Add 3 large eggs and be sure to use a rubber spatula to scrape down the sides of the bowl after addition. 

- Add the flour mixture to the eggs alternating with 1 1/2 cups buttermilk in two parts. Continue mixing until one or two flour streaks are left in the batter. 

- Combine 2 teaspoons distilled white vinegar with 1 teaspoon of vinegar. Then, quickly add it to the cake batter and mix for a minute or so. 

- Pour it in the preheated pan and bake it for 30 to 35 minutes. To check whether the cake is done or not, gently poke with a toothpick once the tops of the cake bounce back. 

- Once done, allow the cake to cool down for 20 minutes then carry on to prepare its frosting. 

For Frosting: 

- Take a bowl and mix 10 ounces cream cheese, 1 cup unsalted butter, 1 1/2 teaspoons pure vanilla extract, and 1/8 teaspoon kosher salt. Set the mixer at medium speed and beat for a minute or two. 

- Then set the mixer speed to the lowest setting and further add 4 cups confectioner's sugar all at once. Turn up the mixer speed to medium-high, beating for at least 5 minutes or until your frosting turns light and fluffy. Voila! Your creamy red velvet cake with toothsome frosting is ready to be relished! 

Time To Taste

On occasions or no occasion, this red velvet cake acts as a total mood uplifter. Don’t just take our words, rather savor the difference on your own on this amazing homemade red velvet cake recipe.

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