Red velvet cake is a classic and beloved dessert, and it couldn't be easier to create. While there are numerous frosting options, our two favorites are this creamy coconut cream cheese frosting and cream cheese frosting, both of which can be created while the cake is cooling. This red velvet cake is soft, moist, and buttery, and the frosting is rich, creamy, and coconutty; it's ideal for a Valentine's Day or simply when you want to treat yourself to something delicious and decadent.
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What is Red Velvet Cake?
Red velvet cake is popular for its distinctive red or reddish-brown color and moist, tender texture. It has a mild chocolate flavor with a hint of tanginess and is typically layered and frosted with cream cheese frosting. The red color of the cake traditionally comes from a chemical reaction between the cocoa powder, vinegar, and buttermilk used in the recipe.
While red food coloring is often added to intensify the color, the reaction between the ingredients contributes to the unique flavor and texture of the cake. Red velvet cake is believed to have originated in the United States, and its exact origins are debated. However, it gained popularity in the 20th century and has since become a classic cake often served on special occasions such as birthdays, weddings, and holidays.
Ingredients
Note: The full ingredients list is provided in the recipe card below.
For the Red Velvet Cake:
- All-Purpose Flour: Provides structure to the cake by forming a gluten network when mixed with liquids.
- Granulated Sugar: Adds sweetness and helps tenderize the cake.
- Baking Powder: Acts as a leavening agent, helping the cake rise and become fluffy.
- Baking Soda: Another leavening agent that reacts with the vinegar to help the cake rise and maintain its reddish color.
- Kosher Salt: Enhances the overall flavor of the cake and balances the sweetness.
- Unsweetened Cocoa Powder: Adds a subtle chocolate flavor and contributes to the cake's red color.
- Unsalted Butter: Provides moisture and flavor to the cake.
- Avocado Oil: Adds additional moisture to the cake, keeping it tender.
- Buttermilk: Provides moisture, acidity, and a slight tang to the cake, contributing to its texture and flavor.
- Large Eggs: Contribute to the structure and moisture of the cake.
- Gel Red Food Coloring or Liquid Red Food Coloring: Gives the cake its vibrant red color.
- White Distilled Vinegar: Reacts with baking soda to help the cake rise and maintain its red hue.
- Pure Vanilla Extract and Clear Vanilla or Pure Vanilla Extract: Add flavor and aroma to the cake.
For the Coconut Cream Cheese Frosting:
- Full-Fat Cream Cheese: Provides the creamy and tangy base for the frosting.
- Sifted Confectioners' Sugar: Adds sweetness and thickens the frosting.
- Unsalted Butter: Enhances the creaminess and flavor of the frosting.
- Unsweetened Shredded Coconut (Full-Fat): Adds texture and coconut flavor to the frosting.
- Pure Vanilla Extract: Enhances the overall flavor of the frosting.
- Malibu Coconut Rum: Adds a hint of coconut flavor and can complement the cake's flavor.
Tools you'll need
- Stand Mixer or Hand Mixer
- (3) 9" x 1½" round cake pans.
- Silicone Spatula
- Mitten Oven
- Liquid Measuring Cups
- Dry Measuring Cups
- Fine-mesh strainer
How to Make Red Velvet Cake
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 350 degrees F. Lightly oil and flour three 9" x 1½" round cake pans. Sift the flour, baking powder, and cocoa powder into a large bowl. Whisk together the buttermilk, food coloring, vanilla extract, and clear vanilla in another large bowl. Combine the sugar, salt, avocado oil, and butter in the bowl of a stand mixer with the paddle attachment and cream on medium speed until lightened in color, 2 to 3 minutes. Stop the mixer and scrape down the sides of the bowl with a spatula.
Return the mixer to medium speed, slowly add the eggs, and beat until fully incorporated. At low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix until just combined and a smooth batter is formed. Mix the vinegar and baking soda in a small bowl, and when it foams, add it to your cake batter. Fold it in just until it's combined, about a minute. Be careful not to overmix the batter! Divide the cake batter evenly among the prepared cake pans.
Place the pans in the oven evenly spaced apart. Bake the red velvet cake for 25 to 30 minutes or until the cake pulls away from the side of the pan and a toothpick inserted in the center of the cake comes out clean. Remove the red velvet cake from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded sides up. Let cool completely.
How to Make Coconut Cream Cheese Frosting
Note: The full instructions are provided in the recipe card below.
In a standing mixer fitted with the paddle attachment or with a hand-held electric mixer in a large bowl, mix the cream cheese, powdered sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until just combined about 5 minutes. (Occasionally turn the mixer off, and scrape down the sides of the bowl with a rubber spatula.) Don't whip! Reduce the speed of the mixer to low.
Add the vanilla extract, Malibu Coconut Rum, and shredded coconut, raise the speed to high, and mix briefly until smooth (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff before using. It may be stored in the refrigerator for 3 days.
How to Assemble
Trim off the domes of the cake to create flat surfaces and place the trimmed-away portion in the bowl of a food processor. Pulse until fine crumbs and set aside. Place one layer of the red velvet cake, rounded side down, in the middle of a rotating cake stand. Spread some Cream Cheese Frosting over the Red Velvet Cake with a palette knife or offset spatula.
(Spread enough frosting to make a ¼ to ½-inch layer.) Carefully set another layer on top, rounded side down, and repeat. Top with the remaining layer and cover the entire Red Velvet Cake with the remaining frosting. Sprinkle the top with the red velvet cake crumbs.
Substitutions
- Flour: You can use cake flour instead of all-purpose flour. However, the texture of the cake may be slightly different.
- Eggs: If you prefer an eggless version, you can use an egg substitute such as applesauce, mashed banana, or commercial egg replacers. Keep in mind that the texture and taste may be slightly different.
- Gel/Liquid Red Food Coloring: If you prefer to avoid artificial food coloring, use natural alternatives like beetroot powder or red food coloring derived from beets. Be aware that the color intensity may vary.
For the Coconut Cream Cheese Frosting, here are a few possible substitutions:
- Cream Cheese: You can use a vegan cream cheese substitute if you prefer a dairy-free version.
- Butter: If you prefer a dairy-free frosting, substitute the butter with a dairy-free margarine or coconut oil. Make sure it's softened before using.
- Confectioners' Sugar: If you want to reduce the sweetness or avoid powdered sugar, you can use alternative sweeteners like powdered erythritol or stevia. However, this may affect the texture and taste of the frosting.
- Shredded Coconut: If you're not a fan of shredded coconut or don't have it on hand, you can omit it from the frosting or replace it with finely chopped nuts or toasted coconut flakes for added texture and flavor.
Variations
- Red Velvet Cheesecake: Create a delicious fusion of flavors by adding a cheesecake layer between the cake layers. Bake a cheesecake separately using your favorite or basic recipe, then assemble the cake with the cheesecake layer between the red velvet cake layers. Frost the entire cake with the Coconut Cream Cheese Frosting.
- Chocolate Ganache: You can make a chocolate ganache to drizzle over the frosted cake for a chocolate twist. Heat equal parts of heavy cream and chopped chocolate until smooth and glossy. Allow it to cool slightly, then pour the ganache over the cake, letting it drip down the sides for a decadent finish.
- Red Velvet Trifle: Instead of assembling the cake, layer cubes of red velvet cake, Coconut Cream Cheese Frosting, and fresh berries or sliced strawberries in a trifle dish. Repeat the layers and finish with a garnish of shredded coconut and red velvet cake crumbs.
- Red Velvet Cake Roll: Bake the red velvet cake batter in a jelly roll pan lined with parchment paper. Once baked and cooled, carefully roll up the cake, starting from the short end with a layer of Coconut Cream Cheese Frosting. Slice the cake roll into individual servings and serve.
- Red Velvet Whoopie Pies: Make small, round red velvet cake cookies by scooping the batter onto a baking sheet. Bake until they are firm and springy to the touch. Once cooled, sandwich two cookies with a generous amount of Coconut Cream Cheese Frosting.
- Red Velvet Cupcakes: Check out this Red Velvet Cupcakes version of this recipe on my website!
How to Serve
To serve the Red Velvet Cake with Coconut Cream Cheese Frosting, carefully place one layer of the cake, rounded side down, on a cake stand or serving platter. Using a palette knife or offset spatula, spread a generous amount of the Coconut Cream Cheese Frosting over the cake layer, creating a ¼ to ½-inch layer of frosting. Place another cake layer on top, rounded side down, and repeat the frosting process.
Finally, place the remaining cake layer on top, completing the cake. Cover the entire cake with the remaining Coconut Cream Cheese Frosting, ensuring a smooth and even layer. For the finishing touch, sprinkle the top of the cake with red velvet cake crumbs. Serve the cake slices at room temperature, and enjoy!
How to Store
To store your Red Velvet Cake, keep it in an airtight container or cover it tightly with plastic wrap. Refrigerate the cake to maintain its freshness and prevent the cream cheese frosting from spoiling. It can be stored in the refrigerator for up to 3 days.
Make-Ahead
To make the Red Velvet Cake with Coconut Cream Cheese Frosting ahead of time, you can follow these steps. First, bake the cake layers as instructed and let them cool completely. Once cooled, wrap each cake layer tightly in plastic wrap and store them in the refrigerator for up to 2 days. Next, prepare the Coconut Cream Cheese Frosting and store it in an airtight container in the fridge for up to 3 days. When you're ready to serve the cake, remove the cake layers and frosting from the refrigerator and allow them to come to room temperature. Trim off the domes of the cake layers to create flat surfaces.
Then, assemble the cake by spreading the frosting between the layers and covering the entire cake with the remaining frosting. Sprinkle with red velvet cake crumbs as a final touch. By preparing the components, you can save time and have the cake ready to serve when needed.
How to Freeze
To freeze your Red Velvet Cake, ensure it's well-chilled in the refrigerator. Then, wrap the cake in plastic or aluminum foil to prevent freezer burn and place it in an airtight container or a resealable freezer bag. Label the container with the date for reference. Freeze the cake for up to 2-3 months. When you're ready to enjoy it, allow the cake to thaw in the refrigerator overnight, ensuring it stays covered. This will help maintain the cake's texture and flavor when you serve it.
Tips for Making The Best Red Velvet Cake
- Follow the recipe: Follow the red velvet cake recipe directions precisely.
- Measure Properly: Measure the flour by spooning it into the measuring cup, then level it with a knife or use the weight measurements. ( I use a 240 ml Dry Measuring cup, every cup is 125g of flour).
- Use room temperature ingredients: Ensure all your ingredients are at room temperature (this helps ensure everything gets incorporated properly; not doing this can result in poor emulsification).
- Butter and Flour the Pan: Butter a (3) 9" x 1½" round cake pan, add a few tablespoons of flour, then shake, turn, and tap the pan so that the flour lightly and evenly coats the bottom and sides. Finally, tap excess flour out of the buttered and floured pan.
- Sift Dry Ingredients: Sift dry ingredients but not sugar to combine and aerate, making a fluffier cake. Then, place it in a fine-mesh strainer over a piece of parchment paper and shake it until everything's on it. When it's time to add, pick up the paper and let the ingredients slide into the mixing bowl. However, if you don't have one, whisk the dry ingredients for 30 seconds to combine.
- Creaming: Beating the butter and sugar together until light and fluffy creates tiny air pockets in the butter, which helps the cake keep its texture light and rise.
- Beat in Eggs: One at a time, add the eggs, ensuring that they emulsify or blend completely with the butter mixture. Then, if desired, flavor with vanilla extract or other flavorings. It's easier to incorporate eggs that are at room temperature. To get the eggs to warm up faster. For a few minutes, place them in a bowl of warm water.
- Alternate the Wet and Dry Ingredients: Often, a recipe calls for adding wet and dry ingredients in alternating batches. This helps prevent the gluten in the flour from developing too much, which causes heavier and not-so-fluffy cake. Also, do not overmix — overworking the flour makes for tough results.
- Pour cake batter into prepared pan: Pour the batter into the (3)9" x 1½" round cake pans, and smooth the top.
- Bake and Test for Doneness: Insert a wooden skewer or a toothpick into the center of a cake and see if it comes out clean; if it does, the cake is made. You may also notice the red velvet cake pulling away from the pan's sides. When you get more practice, you can tell if the cake is made when you lightly press on the top and feel a slight spring back.
- Cool the Cake: Remove the red velvet cake from the oven and let it cool in the pan on a wire rack until completely cool.
FAQ
Can I Substitute the buttermilk?
You can substitute it with homemade sour milk or whole milk. However, I recommend using the full-fat kind for the best red velvet cake.
My cake turned out too dry. What went wrong?
Dry cake may result from overbaking or using too much flour. Ensure you follow the baking time and measure your flour accurately.
Why is my frosting too runny?
Runny frosting can happen if the cream cheese or butter is too soft. Refrigerate the frosting briefly to firm it up before using it.
Can I use a different oil instead of avocado oil?
You can substitute other neutral oils like vegetables or canola if you don't have avocado oil.
What if I don't have clear vanilla extract?
You can use regular pure vanilla extract instead of clear vanilla in the cake recipe.
Is it okay to skip the Malibu Coconut Rum in the frosting?
Yes, you can omit the rum if you prefer a non-alcoholic frosting version.
Can I use liquid food coloring instead of gel coloring for the cake?
You can use liquid food coloring, but be careful with the amount as it may require more to achieve the desired color.
My cake layers stuck to the pans. How can I prevent this?
Make sure to grease and flour your cake pans thoroughly, or use parchment paper at the bottom to prevent sticking.
Related Recipes:
Recipe
Easy Red Velvet Cake
Tools
Ingredients
For the Red Velvet Cake:
- 375 g (3 cups) all-purpose flour
- 450 g (2-¼ cups) granulated sugar
- 20 g ( 1 tablespoon) baking powder
- 5.2 g (1 teaspoon) baking soda
- ½ teaspoon Kosher salt
- 30 (4 tablespoons) unsweetened cocoa powder
- 170 g (1 stick plus 4 tablespoons) unsalted butter, at room temperature
- 62.5 g (¼ cup) avocado oil
- 425 ml (1-¾ cups) buttermilk, at room temperature
- 3 large eggs , at room temperature
- 2 tablespoons gel red food coloring or 2 tablespoons liquid red food coloring
- 15 ml (1 tablespoon) white distilled vinegar
- 15 ml pure vanilla extract
- 10 ml clear vanilla or pure vanilla extract
Coconut Cream Cheese Frosting:
- 452 g (2- 8 oz) full-fat cream cheese, softened
- 500 g (4 cups) sifted confectioners' sugar
- 226 g (2 sticks) unsalted butter, softened
- 160 g (2 cups) unsweetened shredded coconut(full-fat)
- 5 ml (1 teaspoon) pure vanilla extract
- 5 ml (1 teaspoons) Malibu Coconut Rum
Instructions
How to Make Red Velvet Cake
- Preheat the oven to 350 degrees F. Lightly oil and flour three 9 by 1 ½-inch round cake pans. In a large bowl, sift together the flour, baking powder, and cocoa powder.
- In another large bowl, whisk together the buttermilk, food coloring, vanilla extract, and clear vanilla.
- Combine the sugar, salt, avocado oil, and butter in the bowl of a stand mixer with the paddle attachment and cream on medium speed until lightened in color, 2 to 3 minutes. Stop the mixer and scrape down the sides of the bowl with a spatula.
- Return the mixer to medium speed and slowly add the eggs and beat until they are fully incorporated. At low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix until just combined and a smooth batter is formed.
- In a small bowl, mix together the vinegar and baking soda, and when it foams, add it into your cake batter. Fold it in just until it's combined, about a minute. Be careful not to overmix the batter!
- Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, for 25 to 30 minutes or until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean.
- Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.
How to Make Coconut Cream Cheese Frosting
- In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, powdered sugar, and butter on low speed until incorporated.
- Increase the speed to high, and mix until just combined about 5 minutes. (Occasionally turn the mixer off, and scrape down the sides of the bowl with a rubber spatula.) Don't whip!
- Reduce the speed of the mixer to low. Add the vanilla extract, Malibu Coconut Rum, and shredded coconut, raise the speed to high and mix briefly until smooth (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days.
How to Assemble
- Trim off the domes of the cake to create flat surfaces and place the trimmed away portion in the bowl of a food processor. Pulse until fine crumbs and set aside.
- Place 1 layer of the red velvet cake, rounded side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some Cream Cheese Frosting over the top of the Red Velvet Cake. (Spread enough frosting to make a ¼ to ½-inch layer.) Carefully set another layer on top, rounded side down, and repeat.
- Top with the remaining layer and cover the entire Red Velvet Cake with the remaining frosting. Sprinkle the top with the red velvet cake crumbs.
Notes
- Homemade Buttermilk: Make this substitute if you don’t have buttermilk on hand. Add 20 ml (4-½ teaspoons) of fresh Lemon juice or white vinegar to a measuring cup. Then, add enough milk or heavy cream to equal 280 ml (1- ¼ cups). Stir and let sit for 5 minutes until thickens and curdles before using.
- Room Temperature: The eggs, butter, and other dairy ingredients must be at room temperature, so you can mix them evenly and form an emulsion that traps air. While baking in the oven, that trapped air expands, producing a light and tender cake.
- Cupcakes: Here is my recipe for RED VELVET CUPCAKES WITH ORANGE CREAM CHEESE FROSTING
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.