This Red Velvet Dream Cake is the best recipe for a moist and delicious cake! The cake is covered in a traditional homemade cream cheese frosting and is full of red velvet flavor!
If you love all things red velvet flavored, then you have to try this Red Velvet Mug Cake and Red Velvet Cream Cheese Bundt Cake too!
Table of Contents
- This Red Velvet Dream Cake is the best recipe for a moist and delicious cake! The cake is covered in a traditional homemade cream cheese frosting and is full of red velvet flavor!
- Red Velvet Dream Cake
- This Is The Best Recipe For Homemade Red Velvet Cake
- What Ingredients Are In This Red Velvet Cake?
- Red Velvet Dream Cake
Red Velvet Dream Cake
Are you as excited as me?? Finally! A Red Velvet Dream Cake! So many of you have emailed me asking for one…and I just couldn’t get the recipe right. The cake was either too dry or didn’t have the right amount of flavoring.
This Is The Best Recipe For Homemade Red Velvet Cake
I kept promising a recipe was coming, but I didn’t want to give you a recipe that wasn’t perfect. I just kept working at it and we ate a lot of almost right Red Velvet Cakes.
That’s right, I ate cake after cake for all of you. I plan on sending the bill for my new jeans to each of you.
What Ingredients Are In This Red Velvet Cake?
This is a classic red velvet cake recipe. It has a little chocolate, buttermilk, a bunch of red food coloring and distilled white vinegar.
Then it’s all slathered in a traditional cream cheese frosting. And it’s perfect — at least in my opinion. 😉 It’s full of red velvet flavor and has a wonderful moist crumb. (Yes, I said moist.)
If you are looking for a 4th of July dessert, add some blue sprinkles to the top and you are ready to celebrate! Hope you enjoy!!
Red Velvet Dream Cake
This Red Velvet Dream Cake is the best recipe for a moist and delicious cake! The cake is covered in a traditional homemade cream cheese frosting and is full of red velvet flavor!
Ingredients
Cake
- 2 ½ cups cake flour
- 1 ½ cups sugar
- 1 teaspoon baking soda
- 1 tablespoon cocoa powder
- 1 teaspoon salt
- 2 large eggs
- 1 ½ cups vegetable oil
- 1 cup buttermilk
- 1 tablespoon red food coloring
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons white distilled vinegar
Icing
- 8 ounces (1 block) cream cheese, softened
- 1/2 cup (1 stick) butter, softened
- 1 tablespoon vanilla extract
- 3 cups powdered sugar
Instructions
Preheat oven to 350°F. Grease and flour two 8 inch cake pans (or spray with Baker's Joy), set aside.
In a bowl, whisk together flour, sugar, baking soda, cocoa powder, and salt.
In stand mixer, beat eggs, oil, buttermilk, food coloring, vanilla, and vinegar in a large bowl until well combined. Add dry ingredients and beat until smooth, about 2 minutes.
Divide batter evenly among prepared pans. Bake until a cake tester inserted in centers comes out clean, about 35 minutes. Let cakes cool completely before frosting.
Frosting: Beat cream cheese, butter, and vanilla together in stand mixer until combined. Add sugar and beat until frosting is light and fluffy, 5-7 minutes.
To assemble cake: Level the two cake layers for even stacking. I level my cake with a serrated knife and cut off the minimum amount. Crumble the extra cake you cut off and set aside for decoration later.
Assemble the 2 layers with a thick layer of frosting in between the layers. Then apply a thin crumb coat on the top and sides. Pop the cake into the freezer to harden the crumb coat for about 10 minutes.
Apply one final thick and even layer around the outside of the cake. Then top with the crumbled up leftover cake for decoration.
Store in the fridge if not serving within the next couple of hours. Let cake warm up a little before serving (let cake sit on counter for about 20 minutes before serving to warm up!).
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 780Total Fat: 42gSaturated Fat: 7gTrans Fat: 1gUnsaturated Fat: 32gCholesterol: 60mgSodium: 546mgCarbohydrates: 92gFiber: 1gSugar: 64gProtein: 10g
Categories
This post may contain affiliate links. Read my disclosure policy.
Is it an essential part of the recipe to put it in the freezer? I have a very stupidly designed freezer, that isn’t wide enough to fit the cake in. Unless I’m going to try and find a way to put it in horizontally.
Hi Sean! You can skip the freezer if needed. The cake will still be delicious! The freezer method just helps to stop the baking process quicker, so as the cake cools it does not continue to cook anymore. This keeps the cake extra moist, but it’s still delicious if left to cool regularly on the counter!
Not a big fan of cake flour. Can I use all purpose instead?
The difference with cake flour is that it has cornstarch added. This effects the texture of the cake. Yes you can use all purpose, but it will be different than the cake I made with cake flour.
Red velvet is my favorite cake hands down but I’ve never attempted to make it lol. This recipe was absolute perfection! The frosting was literally a showstopper!!! Thank you so much for sharing this!
So glad you enjoyed it so much Hope!!
Has anyone ever used this recipe in a 9×13 pan, I just worry about my skills with a round cake?
This is such an excellent cake! I cherish the disintegrated cake on top
Can you please tell me what brand of red food colour you use as many food colourings don’t give the bright red as shown in so many recipes, thank you.
Just made your cake and served it to my family. Red Velvet cake is my all time favorite! This is by far one of the best! Not to much chocolate, not too heavy, not too sweet, just perfect! Amazing recipe!