There are few desserts more stunning than a homemade red velvet cake. This recipe makes a soft and delicious cake with mild chocolate flavor and a creamy mascarpone frosting. It is great for special occasions.
This red velvet cake has a delicate crumb and mild flavors of buttermilk, cocoa powder, and vanilla. There is a reason that it is such a classic dessert, it has a striking appearance and wonderful flavor.
We have loved velvet cakes for a while. There is just something about the moist crumb.
I shared a lemon velvet cake with lemon sweetened condensed milk frosting back in 2017. It was our favorite for quite a while and I have made it several times over the years.
Then my niece, the princess of the family, wanted a pink cake for her half birthday. I am not one to deny someone cake, so I developed a pink velvet cake recipe for her.
So, it is a bit of a surprise that I am just now getting around to sharing a red velvet cake. It is a classic southern dessert that is the stuff of legends.
Making the batter does take a couple of steps, but it is worth the effort. The results are a soft cake with mild flavors that will have you wanting more.
Frosting the Cake
Most of the time red velvet cake is paired with either cream cheese frosting or ermine frosting. Both a great options.
Email Me The Link
I'll email this post to you, so you can easily find it later. Plus you’ll get new recipes from me every week!
I actually recommend making a decorator’s cream cheese frosting if you want to go the cream cheese route. That way it will hold onto the sides of the cake and you can pipe on swirls or rosettes if you feel like it.
Or take it to the next level with some mascarpone frosting. It is super creamy with just a tiny bit of tang.
If you cut off the cake domes, crumble them into fine crumbs. Use them to decorate the cake for an effortless and striking finish.
How do I keep the cake tender?
Don’t overbake the cake. Velvet cakes have a tendency to dry out quickly if you bake them too long.
To get the most tender airy cake, take it out as soon as it bounces back when lightly touched with a finger.
If you prefer the toothpick test, go ahead and take it out when a crumb or two comes out on the toothpick. The cake will continue to cook a bit after you pull it from the oven.
Bake Them Ahead of Time
Cakes freeze well, so baking them ahead of time is a great way to spread out the work (and mess!)
When the cakes are cool enough to handle, wrap them in plastic wrap. (Be careful, the cakes are fragile when warm.)
Once they are really wrapped well, put them in the freezer until you are ready to use them.
You can frost them frozen or defrost them before putting on the buttercream. Either way works, it is a matter of preference.
Red Velvet Cake
Ingredients
Cake
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 4 Tablespoons cocoa powder
- ½ teaspoon salt
- 2 cups sugar
- ½ cup unsalted butter softened
- 1 cup vegetable oil
- 4 large eggs separated
- 2 teaspoons vanilla extract
- 1 Tablespoon lemon juice
- 1-2 teaspoons red food coloring gel
- 1 cup buttermilk room temperature
Frosting
- ⅔ cup butter softened
- 2 cups mascarpone
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
Cake
- Preheat oven to 350℉ and great 2 9-inch cake pans or 3 8-inch cake pans. Line bottoms with parchment paper if desired.
- In a medium bowl, whisk together the flour, baking soda, baking powder, cocoa powder, and salt. Set aside.2 ¾ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 4 Tablespoons cocoa powder, ½ teaspoon salt
- In a large bowl, beat sugar and butter together until light and fluffy.2 cups sugar, ½ cup unsalted butter
- Add the oil, egg yolks, vanilla, lemon juice, and food coloring. Beat on high for 2 minutes.1 cup vegetable oil, 2 teaspoons vanilla extract, 1 Tablespoon lemon juice, 1-2 teaspoons red food coloring gel
- Stir in about half of the dry ingredient mixture until mostly combined. Then stir in half of the buttermilk. Repeat, adding the remaining flour mixture then the remaining buttermilk.1 cup buttermilk
- In a medium bowl, beat the egg whites until they are fluffy, about 3 minutes on high speed.
- Fold whipped egg whites into the cake batter. It will be thick and silky.
- Divide the batter evenly between the prepared pans.
- Bake for about 25 minutes for 3 8-inch pans or 30 minutes for 2 9-inch pans. The cakes are done when the center bounces back after being lightly touched with a finger. Otherwise, there should be just a few moist crumbs when tested with a toothpick.
- Cool completely on a wire rack before tipping out of the pan. Use a sharp serrated knife if needed to remove the dome. Turn the scrap pieces into crumbs for a garnish if desired.
Mascarpone Frosting
- Beat the butter until smooth.⅔ cup butter
- Add the mascarpone and mix on medium speed for about 2 minutes.2 cups mascarpone
- Add the powdered sugar and vanilla. Beat for another 1-2 minutes.1 cup powdered sugar, 1 teaspoon vanilla extract
- Spread on cooled cake. Decorate as desired. Store in the refrigerator.
Notes
Email Me The Link
I’ll email this post to you, so you can easily find it later. Plus you’ll get new recipes from me every week!
Did you try this recipe?
Don’t forget to leave a rating below and make sure to follow on Pinterest and Instagram for more!
Get social!
Recipes in your inbox
Love your recipe! Bring in all the red velvet! Looks absolutely divine!
Thank you!