This beautiful and deliciously moist Red Velvet Cake recipe has a melt in your mouth hint of chocolate layer cake that’s frosted with a creamy smooth cream cheese buttercream.
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Today I’m sharing the cover recipe of my first cookbook Grandbaby Cakes: the ultimate red velvet cake recipe. It is not only absolutely gorgeous but beyond delicious. It has so much flavor and attitude but it is also a showstopper and classic in such a wonderful way.
The Heart and Soul of the Best Red Velvet Cake Recipe
Cuisine Inspiration: Southern Elegance
Primary Cooking Method: Baking
Dietary Info: Vegetarian-Friendly
Key Flavor: Cocoa and Cream Cheese
The quintessential taste of red velvet—a sweet hint of cocoa balanced with the tang of cream cheese.
Skill Level: Intermediate
Sweet Highlights:
Perk 1: Blackberry Compote
A berry-filled ribbon running through the cake for a refreshing flavor twist.
Perk 2: Unmatched Moistness
So moist, each slice promises the epitome of baking perfection.
Perk 4: Bold Red Charm
A visual treat, it’s as stunning to look at as it is to eat.
Perk 5: A Slice of Comfort
More than dessert, it’s a comforting end to any meal.
Key Ingredients
Sifted all-purpose flour: The base of our cake, sifted to perfection for a texture that’s softer.
Unsweetened cocoa powder: A whisper of chocolatey charm without the sweetness
Baking soda & Salt: The dynamic duo, rising the cake to new heights and balancing the sweet.
Vegetable oil : this oil keeps each slice lush and moist.
Buttermilk, room temperature: The tangy twist that brings all the flavors together.
Strong coffee, hot: The deep, dark secret ingredient that adds depth to our chocolate flavor.
Apple cider vinegar : Just a hint for that little kick, necessary for red velvet cake
Fresh blackberries : For the compote, these berries bring the tartness and texture to this classic.
Cream cheese: The creamy dreamy base of our frosting, ready to whip into fluffy clouds of joy.
How to Make Red Velvet Cake
For the Cake:
- Preheat your oven to 325°F. Liberally prepare 3 9-inch round cake pans with the nonstick method of your choice. (I recommend the parchment method described on p. 17.)
- In the bowl of your stand mixer fitted with the whisk attachment, add the flour, granulated sugar, cocoa powder, baking soda, and salt and mix on low speed. Slowly add the oil and buttermilk.
- Increase the speed to medium-low and add the eggs 1 at a time, combining well after each addition and scraping down the sides and bottom of the bowl as needed. Slowly add the coffee, vanilla extract, vinegar, and food coloring. Scrape down the sides and bottom of the bowl and mix the batter until just combined. Be careful not to overmix.
- Evenly pour the batter into the prepared pans and bake for 20 to 27 minutes, or until a toothpick inserted into the center of a layer comes out clean. Do not overbake.
- Let the layers cool in the pans for 10 minutes, then invert onto wire racks. Let cool to room temperature. Lightly cover the cakes with foil or plastic wrap so they do not dry out.
For the Blackberry Compote:
- In a medium saucepan over medium heat, warm the blackberries, granulated sugar, lime juice, and salt. Once the blackberries begin releasing their juices and the liquid begins to boil, after about 8 to 12 minutes, use a pastry cutter or fork to mash 1/2 of the berries. Leave the rest whole.
- Stir in the cornstarch and continue to cook at a boil, allowing the juices to cook down and thicken. The compote is ready when the liquid coats and completely sticks to the back of a spoon. Remove from the heat. Let cool to room temperature.
For the Cream Cheese Whipped Frosting:
- Clean your stand mixer bowl and whisk attachment. Beat the cream cheese on high speed until it begins to thicken and become fluffy.
- Turn your mixer down to low speed and carefully add the confectioners’ sugar. Once the sugar is fully incorporated, turn your mixer speed back up and continue whipping. Add the heavy cream, vanilla extract, and salt. Continue to whip until the frosting is smooth, light, and fluffy. Refrigerate the buttercream for 30 minutes to firm it up.
How to Store
To ensure your cake stays fresh, wrap it gently in plastic wrap or place it in an airtight container to keep it from drying out. Add to the refrigerator to maintain its freshness, where it can stay for up to five days. When you’re ready to serve again, let it come to room temperature before serving.
Favorite Red Velvet Recipes to Try
- Red Velvet Cheesecake
- Red Velvet Mississippi Mud Pie
- Red Velvet Bundt Cake
- Red Velvet Cake Roll
- Red Velvet Lava Cake
- Red Velvet Trifles
Red Velvet Cake
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Ingredients
For the Cake:
- 2 1/2 cups sifted all-purpose flour
- 2 cups granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/3 cups vegetable oil
- 1 cup buttermilk room temperature
- 2 large eggs room temperature
- 1/4 cup strong coffee hot
- 1 tablespoon vanilla extract
- 1 teaspoon apple cider vinegar
- 1 ounce liquid red food coloring
For the Blackberry Compote:
- 3 cups fresh blackberries
- 1/2 cup granulated sugar
- 3 tablespoons fresh lime juice
- Pinch salt
- 1/4 teaspoon cornstarch
For the Cream Cheese Whipped Frosting:
- 16 ounces cream cheese, room temperature 2 blocks
- 3/4 cup confectioners’ sugar
- 1 cup heavy cream cold
- 1 teaspoon vanilla extract
- Pinch salt
- 1 cup fresh blackberries for garnish
Instructions
For the Cake:
- Preheat your oven to 325°F. Liberally prepare 3 9-inch round cake pans with the nonstick method of your choice. (I recommend the parchment method described on p. 17.)
- In the bowl of your stand mixer fitted with the whisk attachment, add the flour, granulated sugar, cocoa powder, baking soda, and salt and mix on low speed. Slowly add the oil and buttermilk.
- Increase the speed to medium-low and add the eggs 1 at a time, combining well after each addition and scraping down the sides and bottom of the bowl as needed. Slowly add the coffee, vanilla extract, vinegar, and food coloring. Scrape down the sides and bottom of the bowl and mix the batter until just combined. Be careful not to overmix.
- Evenly pour the batter into the prepared pans and bake for 20 to 27 minutes, or until a toothpick inserted into the center of a layer comes out clean. Do not overbake.
- Let the layers cool in the pans for 10 minutes, then invert onto wire racks. Let cool to room temperature. Lightly cover the cakes with foil or plastic wrap so they do not dry out.
For the Blackberry Compote:
- In a medium saucepan over medium heat, warm the blackberries, granulated sugar, lime juice, and salt. Once the blackberries begin releasing their juices and the liquid begins to boil, after about 8 to 12 minutes, use a pastry cutter or fork to mash 1/2 of the berries. Leave the rest whole.
- Stir in the cornstarch and continue to cook at a boil, allowing the juices to cook down and thicken. The compote is ready when the liquid coats and completely sticks to the back of a spoon. Remove from the heat. Let cool to room temperature.
For the Cream Cheese Whipped Frosting:
- Clean your stand mixer bowl and whisk attachment. Beat the cream cheese on high speed until it begins to thicken and become fluffy.
- Turn your mixer down to low speed and carefully add the confectioners’ sugar. Once the sugar is fully incorporated, turn your mixer speed back up and continue whipping. Add the heavy cream, vanilla extract, and salt. Continue to whip until the frosting is smooth, light, and fluffy. Refrigerate the buttercream for 30 minutes to firm it up.
To Assemble:
- Once the layers are completely cooled, place 1 layer on a serving plate. Spread just the top with 1/3 of the frosting (please refer to the Basic Frosting Instructions on p. 18). Add 1/3 of the compote over the frosting. Using a butter knife or skewer, swirl the compote into the frosting. Add the second layer and spread with another 1/3 of the frosting. Add 1/3 of the compote, swirling the compote into the frosting again. Add the final layer, bottom-side up, and top with the remaining frosting. Add the rest of the compote and repeat the swirling process. Do not frost the side of the cake. Garnish with the whole blackberries. Serve at room temperature. Store in the refrigerator.
Notes
- Grandbaby Note: The cake layers can be quite tender, so feel free to refrigerate them (20 to 30 minutes should do it) to firm them up and make them easier to work with when frosting.
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Hi, thanks for adding metric measuRements for this recipe. Will other recipes be converted also?
The recipe card does the conversion automatically so you will see it on other recipes as well!
Hi, Could this be made in one pan and what would be the pan dimension and cooking time on it?
If you are looking to make a red velvet cake in one pan, I have this bundt cake that is excellent and tested for this: https://grandbaby-cakes.com/red-velvet-bundt-cake/
Can I use this red velvet cake recipe for cupcakes??
Hi Gigi! You sure can! Here is a way to convert a cake into cupcakes.
Thank you for the recipe. Please can I substitute vegetable oil with olive oil?
I would not suggest olive oil for this recipe. You want a neutral oil here.