By Red Velvet Cake is a comfort-food classic made simpler for home cooks. With everyday ingredients and reliable technique, it delivers big flavor with little effort.
Red Velvet Cake captures the essence of desserts|cakes while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Red Velvet Cake becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
2 ¾ cups (330g) all-purpose flour
¼ cup (35g) cornstarch
2 tablespoons (12g) unsweetened cocoa powder
1 teaspoon baking soda
¾ teaspoon salt
½ cup (1 stick/113g) unsalted butter, softened to room temperature
2 ⅛ cups (425g) granulated sugar
1 cup (240 ml) vegetable or canola oil
3 large eggs
2 teaspoons vanilla extract
1 ¼ teaspoons distilled white vinegar
2-3 tablespoons red food coloring
1 cup (240 ml) buttermilk
PREPARATION STEPS
Preheat oven to 350°F (180°C). Grease and line two 8-inch or 9-inch cake pans with parchment paper.
In a medium bowl, sift together flour, cornstarch, cocoa powder, baking soda, and salt. Set aside.
In a stand mixer, beat butter and sugar on medium speed until light and fluffy, about 3-4 minutes. Scrape down the sides as needed.
Add oil and mix until combined. The batter may look slightly curdled; that’s okay.
Add eggs one at a time, mixing well after each addition. Then add vanilla extract and vinegar, mixing until combined.
Add red food coloring and mix until the batter is evenly colored.
On low speed, alternate adding the dry ingredients and buttermilk to the batter, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
Divide the batter evenly between the prepared pans and smooth the tops.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 35 min | Total: 55 min | Servings: 12 | Calories: ~320 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Coffee; Tea; Vanilla ice cream; Fresh berries
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
