Red Velvet Cake From Scratch – This is a perfectly moist, delicate crumb cake with addictive ermine frosting – It’s one of the best experiences you can have for dessert!
Rich and Moist Red Velvet Cake
Red velvet always carries an air of high society and elegance, but making a rich, never dry red velvet cake is not reserved only for the master bakers. Follow this recipe, and you will be sure to impress anyone with your red rich, moist, easy, and delicious red velvet cake.
You can make this cake for Thanksgiving, Christmas, valentine’s day, birthday, any festive season, or just make it when you need a good dessert for indulgence!
What is Velvet Cake made of?
The red velvet cake is technically chocolate cake, originally coming from non-alkalized cocoa powder that is a lighter color than regular cocoa powder. The term “velvet” comes from the light, fluffy texture of the cake.
Is Red Velvet Cake chocolate cake?
Red velvet cake is just chocolate cake that has been tinted red from the acid in cocoa powder. These days, most cocoa powder brands have been stripped of acid, hence the need to add food coloring.
If you can find the non-alkaline cocoa powder, you can use it but bear it in mind that your cake will turn out with more of a rustic brownish-red color instead of bright red color.
Does Red Velvet Cake need food coloring?
Nope! It is purely for aesthetics. The cake will be more of a rust-brown color if you choose to skip the food coloring. Other alternatives to the food coloring are beet juice, beet powder, or pomegranate juice!
What frosting is best for Velvet Cake?
I completed this cake with a coat of bright white ermine frosting (Flour Buttercream). It’s more traditional, and it creates a perfect complement for the light cake because of it’s richer and denser texture. Cream cheese frosting is also perfect for this!
Why Use Yogurt?
I used yogurt in this recipe to give it a more old fashioned flavor. The yogurt helps keep the cake moist, fluffy, and light, and it also imparts a tangy undertone in the cake.
Tips for best Red Velvet Cake:
- For best results, have all ingredients at room temperature.
- Let the frosting cool completely before using it to decorate the cake.
- Buttermilk is also a good option if you don’t have yogurt.
Here are some of my favorite cake recipes:
- Easy vanilla pound cake
- Lemon Yogurt Cake
- Easy Moist Carrot Cake From Scratch
- Easy Vanilla Cupcake recipe from scratch
Red Velvet Cake
For the Cake:
- 2-1/2 cups all-purpose flour
- 1 Tsp salt
- 2 Tsp baking Powder
- 1/4 cup unsweetened cocoa powder
- 2 Tbs red food coloring
- 1 cup unsalted butter
- 2 cups Sugar
- 4 Eggs large
- 2 Tsp Vanilla extract
- 1 cup whole Milk
- 1/2 cup whole Yogurt
For the Frosting
- 4 Tbsp all-purpose flour
- 1 Cup whole Milk
- 1 Cup sugar
- 1 Cup unsalted butter
- 1 Tsp Vanilla extract
- Preheat your oven to 350°F then grease and dust two cake pans with some flour and set it aside.
- Sift together the flour, cocoa powder, baking powder, and salt and set it aside as well.
- Cream the butter with sugar until it's light and Fluffy then whisk the eggs one at a time until all the eggs are completely incorporated.
- Combine the milk, yogurt, vanilla extract, and food coloring - mix thoroughly to make sure the yogurt is completely dissolved into the mixture.
- Begin to alternate the addition of the dry ingredients and wet ingredients into the creamed butter starting with the flour and ending with the flour - about 5 additions in all is good (3 times for the flour and 2 times for the liquid) then use a spatula to gently fold the cake batter a couple of times just to ensure the mixture is well incorporated.
- Divide the batter among the two pans and bake for 25 to 30 minutes or till a toothpick inserted in the middle of the Cake comes out clean
- Leave it to cool completely before frosting - VERY IMPORTANT!
For the Frosting
- Whisk together the milk and flour and cook till it thickens up like custard. Remove it from heat, pour it in a bowl, and add the Vanilla extract. Mix together.Note: please don't overcook. This process should just take a couple of minutes on medium heat.
- Place a plastic wrap directly over the surface of the flour custard so it doesn't dry out and leave it to cool completely to room temperature.
- Cream together the flour and sugar until it's light and fluffy (you can add a pinch of salt if you are not using salted butter) then add the flour custard and whisk again until it's light, fluffy and creamy.
- Frost your cake as desired and enjoy.