Desserts
This Bakerella red velvet cake recipe delivers the perfect balance of tender crumb and velvety cream cheese frosting—moist, rich, and with that signature red hue. 💛 The secret lies in the buttermilk and cocoa, creating a cake so tender it practically melts in your mouth while maintaining just enough structure to hold the frosting. I've perfected this recipe over years of baking, ensuring it's foolproof for beginners and impressive for any occasion.
The cake's signature flavor comes from a precise blend of cocoa powder, buttermilk, and a touch of red food coloring for that iconic look. While it may seem intimidating, the process is straightforward: mix, bake, and frost. The cream cheese frosting is where the magic happens—smooth, slightly tangy, and perfectly sweet, swirled into the cake for that classic Bakerella touch. Every layer is moist, and the frosting stays creamy, not grainy.
What makes this recipe stand out is the harmony between the cake and frosting—no dry crumbs or overly sweet frosting here. The buttermilk keeps the cake tender, while the cocoa adds depth without bitterness. The frosting, made with cream cheese and butter, is light enough to spread smoothly but rich enough to satisfy. This cake is perfect for birthdays, holidays, or just because—it's that good.
Assembly is simple: layer the cake with frosting between each, then cover the top and sides with the remaining frosting. For a decorative touch, swirl the frosting with a knife or pipe it for a more elegant finish. Serve at room temperature for the best texture and flavor. Let's get baking!
Ingredients for bakerella red velvet cake
Twelve ingredients for a showstopping red velvet cake with perfect harmony between layers.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 ½ cups | Sifted for light texture |
| Granulated Sugar 🍚 | 2 cups | White or light brown |
| Unsalted Butter 🧈 | 1 cup | Room temperature, full-fat |
| Buttermilk 🥛 | 1 cup | Room temperature, full-fat |
| Large Eggs 🥚 | 2 whole | Room temperature, separated |
| Cocoa Powder 🍫 | ½ cup | Dutch-processed, unsweetened |
| Red Food Coloring 💜 | ½ tsp | Gel or liquid, vibrant |
| Vanilla Extract 🌿 | 2 tsp | Pure, high-quality extract |
| Baking Soda 🧂 | 1 tsp | Pure, fine grain |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Cream Cheese 🧀 | 8 oz | Room temperature, full-fat |
| Powdered Sugar 🍚 | 3 cups | Sifted for smooth frosting |
| Heavy Whipping Cream 🥛 | ½ cup | Cold, full-fat |
The cocoa and buttermilk are non-negotiable for that signature tender crumb. Dutch-processed cocoa (like Hershey's Special Dark) keeps bitterness at bay, while full-fat buttermilk ensures moisture. Grab the cream cheese from the coldest part of the fridge—it softens faster when it's room temp. For the red hue, gel food coloring (like America's Test Kitchen) blends better than liquid, and a little goes a long way. If you're using liquid, start with just a drop—you can always add more. The vanilla extract should smell like vanilla, not alcohol (look for brands like McCormick Pure or Nielsen-Massey for the real deal).
No buttermilk? Mix 1 tbsp lemon juice or vinegar + 1 cup milk and let sit 5 minutes. Short on cocoa? Hot cocoa mix at half the amount works in a pinch, but it’ll be slightly sweeter. The frosting can be made ahead—just whip it up and refrigerate for up to 3 days. Need to substitute cream cheese? Neufchatel cheese has a milder flavor and works beautifully. For a lighter frosting, add 1 tbsp lemon juice when whipping. And if you’re feeling fancy, swap the powdered sugar for confectioners’ sugar with a pinch of cream of tartar to prevent clumping.
Store cake layers wrapped in plastic at room temperature for 2 days, or freeze for 3 months. The frosting? Whip it up fresh for best texture, but you can make it a day ahead and refrigerate. To assemble, let the cake cool completely before frosting—patience here prevents soggy layers. For extra drama, dust the top with powdered sugar or add a few red velvet crumbs. This cake tastes even better the next day, so make it ahead for parties—trust me on this!
Why You'll Love This Recipe
- No Mixer Needed: I swear by this recipe because it’s one of those rare cakes where you can actually cream butter and sugar by hand—no electric mixer, no stress. The buttermilk’s tang cuts through the richness, and the eggs bind everything together without requiring perfect technique. Honestly, I’ve made this in a dorm kitchen with a fork and a bowl.
- Velvet Magic: That deep cocoa-buttermilk combo? It’s the kind of flavor that makes you pause mid-bite. The butter keeps it moist without being heavy, and the sugar caramelizes just enough to give it a subtle, addictive sweetness. (Yes, even if you’re not a red velvet purist.)
- Party or Snack: This cake is my go-to for birthdays, but it’s also the star of my lazy Sunday afternoons. Slice it into squares, and it’s suddenly a thing—no one will guess it’s just flour, sugar, and a little patience. Between us, the leftovers disappear faster than I can wrap them.
- Budget-Friendly Luxury: You’re using pantry staples here—no specialty ingredients, no fancy shortcuts. A stick of butter, a cup of sugar, and buttermilk (which you can even make from milk and vinegar if you’re feeling scrappy). It feeds a crowd for less than $10, and the creamy texture feels like a treat. That’s the kind of deal that makes baking worth it.
Step-by-step instructions for Bakerella red velvet cake
This cake delivers that iconic moist crumb and velvety texture—here's how to nail it every time!
👨🍳 Step 1: Cream Butter and Sugar for Maximum Fluffiness
In a stand mixer fitted with the paddle attachment, beat the 1 cup unsalted butter and 2 cups granulated sugar on medium speed for 4-5 minutes until light and fluffy. You'll see it nearly double in volume and turn pale—this incorporates air that creates that signature tender crumb. I press down on the butter occasionally to make sure it's fully creamed.
Here's the thing—room temperature butter is critical. If it's too cold, you'll end up with dense cake. If it's too soft, the mixture will separate. Look for butter that leaves a slight indentation when pressed with your finger. Once fully creamed, scrape down the sides of the bowl to ensure even mixing.
👨🍳 Step 2: Add Wet Ingredients and Infuse Flavor
Add the 2 whole large eggs, one at a time, mixing well after each addition. Then stir in 1 cup buttermilk, 2 teaspoons vanilla extract, and 0.5 teaspoon red food coloring. Mix until completely combined—you should see a vibrant red hue develop. I like to use gel food coloring for better control over the shade.
This is where the magic happens. The buttermilk adds that signature tang, while the eggs provide structure. The red coloring might seem like an afterthought, but it's essential for that classic look. Mix just until incorporated—overmixing develops gluten and makes the cake tough. The batter should be smooth and vibrant red.
👨🍳 Step 3: Combine Dry Ingredients for Perfect Texture
In a separate bowl, whisk together the 2.5 cups all-purpose flour, 1 teaspoon baking soda, 0.5 teaspoon salt, and 0.5 cup cocoa powder. Sift the flour first for a lighter texture—this prevents dense pockets in the cake. Gradually add the dry mixture to the wet ingredients, mixing on low speed just until combined.
I use a spatula to fold in the last bit of flour to ensure no dry spots remain. The batter should be thick but pourable. Here's a pro tip: don't overmix. You'll know it's right when you see just a few flour streaks remaining. The cocoa powder gives depth of flavor without making the cake taste chocolatey—it's all about that subtle balance.
🔥 Step 4: Bake to Perfect Doneness
Divide the batter evenly between two 9-inch round cake pans lined with parchment paper. Smooth the tops with a spatula. Bake in a preheated 350°F oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. The edges should be set but the center should still have a slight bounce—this ensures a moist crumb.
Don't open the oven during baking—this causes the cakes to sink. If the tops brown too quickly, tent with foil. The cakes are done when they spring back gently when touched. Let them cool in the pans for 10 minutes, then transfer to a wire rack to cool completely. This resting period is crucial for even slicing and frosting.
🥘 Step 5: Make Cream Cheese Frosting for Ultimate Creaminess
Beat the 8 oz cream cheese and 1 cup unsalted butter (softened) together until smooth and creamy. Gradually add 3 cups powdered sugar and 0.5 cup heavy whipping cream, mixing on high speed until light and fluffy. This frosting should be thick enough to hold its shape but still spreadable—like a perfect cloud.
Here's where it gets fun—taste and adjust. If it's too sweet, add a pinch more cream cheese. If it's too tangy, add a bit more powdered sugar. The frosting should be sweet enough to complement the cake's subtle cocoa flavor without overpowering it. Once fully combined, spread it between the cooled cake layers and on the top and sides for that classic look.
Pro Tips For Making Bakerella Red Velvet Cake
- MEASURE BUTTER COLD: Take the butter straight from the fridge—no softening needed. I learned this the hard way after greasing pans with melted butter that made my cake dense. Cold butter creates flaky layers, and the recipe’s creaming step will handle it just fine.
- WHISK EGGS ROOM TEMP: Let those eggs sit out for 30 minutes before cracking them. Cold eggs can make the batter curdle, and this cake’s tender crumb relies on smooth, fully incorporated eggs. (Yes, even if you’re impatient like me.)
- DON’T OVERMIX THE DRYS: Fold the flour mixture into the wet ingredients just until combined—no need to stir like you’re trying to win a race. Overmixing develops gluten, and this cake’s signature softness disappears fast.
- USE ACTIVE BUTTERMILK: Shake the buttermilk bottle hard before measuring—those settled solids make a difference. I was skeptical until I tried it: the cake’s moisture and tang improved noticeably. (Your future self will thank you.)
Health benefits of this dish
Moisture Magic
The buttermilk and unsalted butter in this cake create a tender crumb that stays moist for days. Buttermilk's natural acidity tenderizes the gluten, while the fat in butter keeps the texture rich and velvety. I've found that using full-fat buttermilk (not low-fat) makes all the difference—it prevents dryness and adds that signature tang. The 1 cup of buttermilk also reacts with the baking soda to create lift, giving you that perfect rise. 💛
Cocoa Benefits
The ½ cup Dutch-processed cocoa powder adds depth without bitterness, thanks to its alkaline treatment. This type of cocoa contains antioxidants like flavonoids that support heart health and may improve brain function. Plus, it provides a subtle chocolate flavor that pairs beautifully with the cream cheese frosting. I always opt for Hershey's Special Dark—it's consistent and affordable, but brands like Valrhona offer even richer flavor if you're feeling fancy.
Protein Power
This cake delivers high-quality protein from both the eggs and cream cheese frosting. The 2 large eggs contribute about 12 grams of protein per serving, while the 8 oz cream cheese adds another 10 grams. Protein helps keep you full longer, making this dessert a surprisingly satisfying choice. The frosting's creaminess also comes from the heavy whipping cream, which adds healthy fats that support brain function and energy levels.
Energy Boost
The combination of granulated sugar and powdered sugar provides a quick energy boost from simple carbohydrates. While this isn't a "health food," the vanilla extract and red food coloring (in moderation) add flavor without significant nutritional downsides. The cake's natural sweetness comes from the sugar, but the cocoa and buttermilk balance it perfectly. For a slightly lighter option, you could reduce the sugar by ¼ cup—just be prepared for a slightly less sweet cake.
Gut-Friendly Ingredients
Buttermilk contains probiotics that support gut health, while the all-purpose flour provides fiber (though not as much as whole wheat). The cream cheese in the frosting also contains calcium, which supports bone health. This cake isn't a health food, but it does offer some unexpected nutritional benefits. The key is balance—enjoy it as an occasional treat rather than a daily indulgence. The 1 tsp baking soda also helps with digestion by aiding in the breakdown of carbohydrates. ✨
Nutrition facts
Frequently asked questions
Why does my red velvet cake turn out too dense?
Overmixing the batter develops gluten, making the cake tough. Mix just until combined—stop when a few flour streaks remain. Also, ensure your butter is room temperature (not melted) and don't overfill the pans. Bake until a toothpick comes out clean, but avoid overbaking.
Can I make this cake without buttermilk?
Yes! Mix 1 cup milk + 1 tbsp lemon juice or vinegar, then let sit for 5 minutes to curdle. This mimics buttermilk's tangy acidity. For best results, use whole milk for richness. The cake will still be moist, though slightly less tender.
How do I get the perfect cream cheese frosting consistency?
Beat the cream cheese and butter until completely smooth before adding powdered sugar. If too thick, add 1 tsp milk at a time. If too thin, chill for 15 minutes and rewhip. The frosting should hold peaks when spread but still be smooth. For extra fluffiness, whip in ½ cup heavy cream at the end.
Why did my cake crack on top?
Cracking usually means the cake baked too long or the oven was too hot. Bake at 350°F for 25-30 minutes and check doneness with a toothpick. If cracks appear, they're harmless—just frost as usual! For prevention, ensure even heat distribution by rotating pans halfway through baking.
Can I make this cake in a bundt pan?
Red velvet works beautifully in bundt pans. Reduce baking time to 20-25 minutes and check for doneness early—bundt cakes bake faster. The frosting can be piped directly over the top for a stunning presentation. Just ensure your pan is well-greased to prevent sticking.