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Simple Red Velvet Cake Recipe– Old fashion red velvet cake with a classic cream cheese frosting. Made in a 9×13 pan for easy decorating and serving.
Start Valentine’s Day strong with this classic red velvet cake. This cake has been tested over and over again, and let me tell you, I have finally perfected it! This cake has a longer than normal list of ingredients, but it is worth it. Did you know that a traditional red velvet cake has vinegar in it?
For more Valentines recipes here are some you should try!
- Red Velvet Oreo Brownie
- Easy Homemade Valentine Marshmallows
- Strawberry Cheesecake Cake
- Chocolate Dipped Strawberry Cake
Jump to:
- Why this cake?
- Grocery list
- Steps on how to make the cake
- Step by step- cream cheese frosting
- Favorite products I use
- FAQ
- Storing and Freezing
- Recipe
Why this cake?
Easy to serve- This cake is an easy and delicious way to please a crowd of people.
Easy to make – You can whip this cake up in under two hours with most of that time spent with it in the oven.
Velvety- My favorite thing about this cake is that it is moist, velvety smooth, and perfectly sweet. This is, all around, one of my go to cakes. Can you tell that I am slightly obsessed with this one?
Cream cheese frosting – It wouldn’t be a classic red velvet cake without a cream cheese frosting. You will be loving this cream cheese frosting, as well as this cake, all month long.
Grocery list
To make it easy for you, I have listed a few key ingredients that you will need, but might not have on hand. To find the full list of ingredients, you can refer to the recipe card at the bottom of the recipe.
- Unsalted butter- It needs to be at room temperature for both the cake and the cream cheese buttercream.
- Vegetable oil – You can also use canola or grape-seed oil.
- LorAnn’s red velvet emulsion – This is a must for this recipe. You can find it at Micheal’s, Joann’s, Amazon, and Hobby Lobby. You can also use this quick and easy link to buy it here.
- Cocoa powder – I used a regular cocoa powder for this cake.
- Buttermilk – I like full fat buttermilk, but if you can’t find it, no worries, just use what you can find.
- Cream cheese – Remember to use full fat cream cheese for the best flavor and texture.
Steps on how to make the cake
Step 1: Sift and mix the dry ingredients. In a medium sized bowl whisk together the cocoa powder, baking powder, baking soda, salt and all-purpose flour. Set aside.
Step 2: Cream the fats and sugar. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, oil and sugar on medium high speed until light and fluffy, about 4 minutes. The mixture should turn white and nearly double in size.
Step 3: Cream in the eggs. With a rubber spatula, scrape down the sides and the bottom of the bowl. With the mixer on medium speed, start adding the eggs one at a time, mixing for 30 seconds after each addition. Scrape the sides and bottom after each addition.
Step 4: Add a few more liquid ingredients. Once the eggs have been added, add the vanilla, LorAnn’s emulsion, sour cream, and vinegar. Mix on low, just until incorporated, about 30-60 seconds.
Step 5: Alternate the dry ingredients and the buttermilk. Scrape down the sides of the bowl and turn the mixer on low. Add half of the flour mixture and half of the buttermilk to the butter mixture and mix until just incorporated. Finally, add the rest of the flour mixture and the last of the buttermilk, while mixing on low. Do not over mix, this should take 30-45 seconds.
Step 6: Pour and bake. Evenly distribute the red velvet batter to the prepped cake pan. With the back of a spoon, even out the batter to ensure it’s smooth for baking. Bake for 40-45 minutes. Check the cake by inserting a toothpick. It’s done when it comes out with just a few moist crumbs on it.
Step by step- cream cheese frosting
Step 1: Cream the butter and cream cheese. In the bowl of an electric mixer, combine the butter and cream cheese. Beat on medium speed for about two minutes. Scrape down the sides and bottom of the bowl. Beat again for 2 more minutes.
Step 2: Add the powdered sugar. With the mixer on low speed, add the powdered sugar, followed by the cream, vanilla bean paste, and a pinch of salt. Beat on low just until combined. With a rubber spatula, scrape down the sides of the bowl.
Step 3: Beat on medium for a few minutes. Turn the mixer up to medium-high speed and beat for about 3 to 5 minutes.
Step 4: Beat out the air pockets. With a rubber spatula or a wooden spoon, beat out all of the air pockets by hand for a smooth look.
Favorite products I use
FAQ
Can I make this into cupcakes?
Yes, this recipe will make 18-20 cupcakes. Reduce the baking time to 20-22 minutes.
Can this be made into a layer cake?
Yes, you can make a four layer, 6 inch cake, or a three layer, 8 inch layer cake. You will need to double the frosting.
Can I use red food coloring instead of emulsion?
Yes, it will change the flavor slightly, but will totally work.
Storing and Freezing
Store this Simple Red Velvet Cake in the fridge covered in plastic wrap for up to 5 days. For best results, let the cake come to room temperature before serving and eating.
Freezing
You can freeze this for up to 6 months, if the cake is wrapped and completely airtight.
If you make this recipe, please make sure to rate and leave a review!
For more sheet cake or 9 x13 recipes here are some!
- The Most Moist Banana Coffee Sheet Cake
- The Most Splendid Caramel Pumpkin Sheet Cake
Recipe
Red Velvet Cake
Molly Murphy
Old fashion red velvet cake with a classic cream cheese frosting. Made in a 9×13 pan for easy decorating and serving.
5 from 5 votes
Print Recipe Pin Recipe
Course Dessert
Cuisine Cake
Servings 16
Ingredients
For the cake
- 1 cup unsalted butter room temperature
- ½ cup vegetable oil
- 1 ¾ cups granulated sugar
- 4 large eggs room temperature
- 2 teaspoons pure vanilla extract
- 1 ½ Tablespoons LorAnn’s red velvet emulsion you can substitute with red food coloring
- ¼ cup full fat sour cream room temperature
- 1 teaspoon white distilled vinegar
- 1 Tablespoon cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 ¾ cup all-purpose flour
- 1 cup buttermilk room temperature
For the cream cheese frosting
- 1 cup unsalted butter room temperature
- 6 ounces cream cheese room temperature
- 4 cups powdered sugar measured and then sifted
- ¼ cup heavy whipping cream
- 1 teaspoon pure vanilla extract
- pinch of salt
Instructions
For the cake
Preheat your oven to 325 degrees. Spray a 9×13 metal pan on the bottom, line with parchment paper, and spray again. If you need to use metal binder clips to hold down the sides, remember to use metal, not plastic. Set aside.
In a medium sized bowl, whisk together the cocoa powder, baking powder, baking soda, salt, and all-purpose flour. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, oil and sugar on medium high speed until light and fluffy, about 4 minutes. The mixture should turn white and nearly double in size.
With a rubber spatula, scrape down the sides and the bottom of the bowl. With the mixer on medium speed, start adding the eggs one at a time, mixing for 30 seconds after each addition. Scrape the sides and bottom after each addition.
Once the eggs have been added, add the vanilla, LorAnn’s emulsion, sour cream, and vinegar. Mix on low just until incorporated, about 30-60 seconds.
Scrape down the sides of the bowl and turn the mixer on low. Add half of the flour mixture and half of the buttermilk to the butter mixture and mix until just incorporated. Finally, add the rest of the flour mixture and the last of the buttermilk, while mixing on low. Do not over mix, this should take 30-45 seconds.
Evenly distribute the cake batter to the prepped cake pan. With the back of a spoon, even out the batter to ensure it’s smooth for baking.
Bake for 40-45 minutes. Check the cake by inserting a toothpick. It’s done when it comes out with just a few moist crumbs on it.
Let it completely cool in the cake pan. While the cake cools, make the cream cheese buttercream
For the cream cheese buttercream
In the bowl of an electric mixer, combine the butter and cream cheese. Beat on medium speed for about 2 minutes. Scrape down the sides and bottom of the bowl. Beat again for 2 more minutes.
With the mixer on low, add the powdered sugar, followed by the cream, vanilla extract, and a pinch of salt. Beat on low just until combined. With a rubber spatula, scrape down the sides of the bowl.
Turn the mixer up to medium-high speed and beat for about 3 to 5 minutes.
With a rubber spatula or a wooden spoon, beat out all of the air pockets by hand for a smooth look.
When the cake is cooled, use an offset spatula and frost the top of the cake. This cake is good served at room temperature or cold. However you serve it, it will not disappoint!
Keyword red velvet, cake, sheetcake
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