This Galentine’s Red Velvet Cake is a celebration-worthy layer cake with a tender, moist crumb, a hint of cocoa, and a classic tangy cream cheese frosting. It’s the perfect centerpiece for a friends’ gathering, designed to be straightforward enough for a home baker while still delivering a stunning, professional-looking result. The buttermilk and vinegar keep the crumb exceptionally soft, while the red food coloring gives it that iconic, festive hue.
Ingredients
- 2 ½ cups (300 g) cake flour (or all-purpose flour plus 2 tbsp cornstarch)
- 1 ½ cups (300 g) granulated sugar
- 1 tsp baking soda
- 1 tsp fine salt
- 1 tbsp unsweetened cocoa powder (Dutch-processed or natural)
- 1 cup (240 ml) buttermilk, at room temperature
- ¾ cup (180 ml) vegetable oil
- 2 large eggs, at room temperature
- 2 tbsp (30 ml) red liquid food coloring (or 1 tsp gel color)
- 1 tsp white vinegar
- 1 tsp vanilla extract
- For the frosting: 16 oz (450 g) cream cheese, softened
- 1 cup (2 sticks, 226 g) unsalted butter, softened
- 4 cups (480 g) powdered sugar, sifted
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line the bottoms with parchment paper.
- In a large mixing bowl, whisk together the cake flour, sugar, baking soda, salt, and cocoa powder until well combined.
- In a separate bowl or large liquid measuring cup, whisk the buttermilk, oil, eggs, red food coloring, vinegar, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and mix with an electric mixer on medium speed for about 2 minutes, until the batter is smooth and evenly colored. Scrape down the sides as needed.
- Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean (if using a thermometer, the center should read about 200°F / 93°C).
- Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely. This is crucial—do not frost warm cakes.
- While the cakes cool, make the frosting: In a large bowl, beat the cream cheese and butter together until light and fluffy, about 2 minutes. Gradually add the powdered sugar, beating on low speed until incorporated, then add the vanilla and salt. Increase speed to medium and beat for 1–2 minutes until smooth and spreadable.
- Once the cakes are completely cool, level the tops with a serrated knife if needed. Place one layer on a serving plate, spread about 1 cup of frosting on top, then place the second layer on top.
- Frost the top and sides of the cake with the remaining frosting. Use an offset spatula for a smooth finish, or create swirls for a rustic look.
- Refrigerate the cake for at least 30 minutes before slicing to help the frosting set.
Tips
- Room temperature ingredients: Bring the buttermilk, eggs, and cream cheese to room temperature before starting. This ensures a smooth batter and a lump-free frosting.
- Don’t overmix: Mix just until the batter is combined—overmixing can develop gluten and make the cake tough.
- Color intensity: Liquid red food coloring gives a classic bright red. If using gel, start with 1 tsp and add more to reach your desired shade. Be aware that natural beet-based colorings will produce a more muted, brownish-red.
- Frosting consistency: If your frosting is too soft, chill it in the refrigerator for 15–20 minutes before using. If it’s too stiff, beat in a tablespoon of milk or cream.
Serving Suggestions
Serve this cake as the centerpiece of your Galentine’s brunch or dessert table. Pair it with a hot cup of coffee, a glass of cold milk, or a sparkling rosé. For a festive touch, garnish with fresh raspberries, edible rose petals, or a dusting of powdered sugar. This cake is rich, so small slices are perfect—it easily serves 12.
Variations
- Cupcakes: Divide the batter into lined muffin tins (about ¾ full) and bake for 18–22 minutes at 350°F (175°C). This makes about 24 cupcakes.
- Add chocolate chips: Fold 1 cup of semi-sweet chocolate chips into the batter for extra indulgence.
- Swap the frosting: If you prefer a lighter option, use a whipped cream cheese frosting (beat 8 oz cream cheese, 1 cup heavy cream, and ¾ cup powdered sugar until stiff peaks).
- Make it a sheet cake: Bake in a 9×13-inch pan for 35–40 minutes and frost directly in the pan.
Storage and Reheating
Store the frosted cake in an airtight container in the refrigerator for up to 5 days. The cake is best served at room temperature, so let it sit out for 30–60 minutes before serving. You can freeze the unfrosted cake layers, wrapped tightly in plastic wrap and foil, for up to 3 months. Thaw overnight in the refrigerator before frosting. Frosted cake can also be frozen for up to 1 month, but the texture may change slightly upon thawing.
Frequently Asked Questions
Can I use all-purpose flour instead of cake flour? Yes, you can substitute 2 cups (240 g) all-purpose flour plus 2 tablespoons cornstarch for the cake flour. Sift them together before using. The cake will be slightly denser but still tender.
Can I make this cake without red food coloring? Absolutely—it will just be a classic chocolate buttermilk cake. If you want a natural red hue, you can use beet juice or beet powder, but the color will be less vibrant and the flavor may be slightly earthy.
Why did my cake sink in the middle? This usually happens if the oven door is opened too early, the batter is overmixed, or the cake is underbaked. Make sure your oven is fully preheated and avoid opening the door until the minimum baking time has passed.
Can I use a different type of oil? Yes, you can use melted coconut oil or canola oil. Avoid olive oil, as it has a strong flavor that may affect the taste.
How do I get clean slices? Use a sharp, thin-bladed knife and wipe it clean between cuts. For the cleanest slices, chill the cake in the refrigerator for at least 1 hour before slicing.
Can I reduce the sugar? You can reduce the sugar by up to ¼ cup (50 g) in the cake, but it will affect the texture and moisture. The frosting’s sugar is needed for structure, so it’s best not to reduce it.
Related
- Vacuum Sealing Corn: Step-by-Step Guide
- Vacuum Sealing Corn on the Cob: Step-by-Step
- Vacuum Sealing Food for Long-Term Storage
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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