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Red Velvet Cake

The Ultimate Guide to Baking the Perfect Red Velvet Cake

Red velvet cake is a Southern classic that has taken the world by storm. It’s not just a simple chocolate cake with red food coloring and some cocoa powder thrown in. Red velvet cake is a delicate, almost moussey confection that melts in your mouth. Red velvet cake first came about in the 1920s because of its striking red hue. While most people assume it’s thanks to some artificial dyes, the original recipe was actually made with beets. The result is a moist, rich, and subtly sweet dessert that keeps coming back again and again—not just at Christmas or Valentine’s Day as you might expect! Read on for all the tips and tricks you need to make your own batch of red velvet cake at home...

What is Red Velvet Cake?

A red velvet cake is a classic American dessert that has become super popular in recent years. It’s a dense and moist cake that’s usually covered in cream cheese frosting. The cake is usually red in color, which is why it’s called red velvet cake. Traditionally, the cake is red due to the addition of beets as a coloring agent. There is also chocolate in the cake, which gives it some extra flavor and richness. The texture of red velvet cake is somewhere in between a cake and a fluffy cupcake. It’s slightly dense like a cake, but it isn’t quite as firm and crumbly. The texture is also somewhere between soft and firm, with a bit of a squishy texture.

How to Make Red Velvet Cake

The best way to make red velvet cake is to follow a tried-and-true recipe! However, we’ve found that most recipes for this cake come with a few extra steps, like separating eggs and whisking them together with other ingredients before adding them to the batter. These extra steps help make the cake even richer and more decadent than your average cake. But, if you don’t have time to follow a recipe, we’ve got a quick and easy alternative method for making red velvet cake. First, start by whisking together some sugar and cocoa powder with some melted butter. Then, whisk in some buttermilk followed by some eggs—separated—and some vanilla extract. Sift in some flour, baking soda, and salt. Give it a good whisk and pour the mixture into an appropriately-sized cake pan. Pop the pan in the oven for about 20 minutes and you’ll have yourself a moist and delicious red velvet cake!

Some Tips and Tricks: Always Good to Know

  • Use fresh, quality ingredients when possible - This is obvious, but fresh ingredients taste better and are more nutritious than old foods.
  • Use buttermilk in the recipe - If you don't have buttermilk, you can make your own by mixing a tablespoon of vinegar with a cup of milk and letting it sit for 10 minutes.
  • Sift the dry ingredients - Sifting the ingredients like flour and baking soda removes any clumps and ensures they are properly blended.
  • Separate the eggs - When whisking together various ingredients, it’s important to separate the eggs and whisk the yolks with the other wet ingredients, then add the egg whites with the dry ingredients.
  • Use a 9-inch round baking pan - You can use a square pan, but a round cake pan looks nicer and produces a more consistent product.
  • Cool the cake for 15 minutes - Letting the cake cool for a few minutes before removing it from the pan and slicing it allows it to finish baking and prevents it from crumbling.



What Kevin likes best about food are the filling breakfasts, quick-to-prepare pastas inspired by sunny Italy and delicious desserts that aren't too sweet. Read Kevin's favorite recipes and don't be afraid to experiment in the kitchen!

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