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Red velvet cake is all about balance—rich but tender, chocolatey but not too much, with that signature red crumb and a velvety texture you can’t forget. I’ve tested every detail of this classic cake to help you bake it confidently from scratch—no fancy tools, just real ingredients and clear instructions.
Red velvet cake might look bold and dramatic, but the flavor is surprisingly subtle—a tender buttermilk cake with a hint of cocoa and a slightly tangy finish. It’s one of the most misunderstood cakes out there, so I took the time to perfect a version that’s true to its roots and foolproof for home bakers.
Red velvet gets its name from the smooth, velvety texture created by the reaction of buttermilk, vinegar, and baking soda—an old-school technique that tenderizes the crumb and gives the cake its signature plushness.
I tested several variations, adjusting the balance of cocoa, acidity, and food coloring to get that classic red hue and flavor just right. The key is using just enough cocoa to add depth without turning the cake into chocolate.
I also walk you through the science behind why red velvet works—from the leavening reaction to how to avoid dry layers or dull color. Whether you’re baking for a birthday, a holiday, or just because, this cake is surprisingly easy to master with the right guidance.
If you’ve ever been intimidated by red velvet, I’m here to demystify it. With my pro tips, step-by-step instructions, and tested measurements, even beginner bakers can pull off this iconic Southern cake and get rave reviews.
Important Ingredients and Why You’ll Use Them
These key ingredients in my red velvet recipe play a vital role. Keep reading for the full recipe and all my best tips below. Here’s what you need to know about these important ingredients:
- Buttermilk: This is essential to red velvet’s signature flavor and texture. The acidity in buttermilk reacts with baking soda to create a light, tender crumb and slightly tangy flavor.
- Natural Unsweetened Cocoa Powder: Red velvet isn’t a full-on chocolate cupcake—it just has a hint of cocoa to deepen the flavor. Natural (not Dutch-processed) cocoa is important for the proper pH balance.
- Red Food Coloring: Classic red velvet gets its bold color from red food dye. You can use liquid or gel, but make sure it’s vibrant enough to stand out once mixed with cocoa.
- Eggs: Eggs help bind the batter and contribute to the structure, ensuring the cupcakes rise properly and don’t sink in the middle.
- Vinegar: It may sound unusual, but vinegar works with buttermilk and baking soda to activate leavening and contribute to that signature red velvet tang.
- Salt & Vanilla Extract: Salt balances sweetness, and vanilla rounds out the flavor. Don’t skip these—they enhance everything else.
How to Make Red Velvet Cupcakes
My red velvet cupcake recipe is foolproof. Simply follow these simple steps for impressive results:
For the Cupcakes
- Prep oven and muffin tins: Preheat the oven to 350ºF (180°C). Line a muffin pan with liners and set aside.
- Combine dry ingredients. In a small bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. Then sift through a sieve. Set aside.
- Prep instant coffee: In a small bowl, dissolve the instant coffee granules in the hot water and set aside to cool slightly before adding to the batter.
- Combine wet ingredients: In a stand mixer or using a hand mixer, beat the granulated sugar, eggs, vegetable oil, buttermilk, vanilla extract, red food coloring, vinegar, and diluted coffee.
- Combine wet and dry ingredients: On low speed, mix in the flour mixture until fully combined.
- Fill muffin cups, bake, and cool: Fill the muffin liners halfway with cupcake batter. Bake for 17-20 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let the cupcakes cool completely before frosting.
For the Frosting
- Beat cream cheese and butter: Place room temperature cream cheese and butter in a mixing bowl. Use an electric mixer on medium and beat together for 1-2 minutes, until whipped and fluffy.
- Mix in remaining ingredients: Add in the vanilla extract and powdered sugar (and optional salt), beat again on low for 1-2 minutes, scraping down the sides of the bowl, until everything is incorporated.
- Adjust as needed: If the frosting is too thick, add a splash of milk or heavy cream, beat until creamy.
- Piping tip: For decorative piping, mix in an extra ¾ cup (90g) of powdered sugar, or as much as needed to reach your desired consistency. Spread or pipe the frosting onto the cupcakes.
Pro Tips for the Best Red Velvet Cupcakes
For best results and perfect red velvet cupcakes, follow these pro tips:
- Measure the flour properly. Use the spoon-and-sweep method to ensure that you’re getting an accurate measurement for the flour. When you scoop your measuring cups into the flour, you compact it, which means you end up using more in your recipe. Learn more about how to properly measure flour below.
- Don’t over-fill the cupcake liners. If you fill the liners more than halfway full when dividing the batter, the cupcakes may overflow during baking.
How to Properly Measure Flour
The most accurate way to measure flour is to use a kitchen scale, weighing it in grams.
If you don’t have a kitchen scale, follow this method.
- Aerate the flour with a whisk or spoon. Flour becomes heavy and compact as it sits. Aerating is the same as fluffing the flour, but not the same as sifting it. Do not sift the flour unless the recipe specifically calls for it.
- Use a spoon to sprinkle the flour into the measuring cup. Do not tap the cup against the counter, as this will compact the flour.
- Use the back of a butter knife to level off the excess.
Gluten Free Red Velvet Cupcakes
I have had great success making cupcakes gluten-free by using King Arthur’s Gluten Free Measure for Measure Flour. Simply swap it in as a direct one-to-one substitute for regular flour.
Storage Tips
You can store unfrosted cupcakes in an airtight container at room temperature for 1-2 days, and store frosting in an airtight container in the refrigerator for up to 1 week.
Once the cupcakes are frosted, store them in an airtight container in the refrigerator for up to 3-5 days.
How To Freeze Cupcakes
Both frosted and unfrosted red velvet cupcakes can be frozen. Start by freezing them on a baking sheet, then wrap each one in plastic wrap and transfer them to a freezer-safe container. When you’re ready to thaw, unwrap them and place them in a large container in the refrigerator overnight.
More Red Velvet Desserts
- Red Velvet Cake Pops
- Easy Red Velvet Cookies
- Red Velvet Brownies
- Red Velvet Cake Recipe from Scratch
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Red Velvet Cupcakes Recipe
Ingredients
Cupcakes
- 1 ⅓ cups (160g) all-purpose flour
- 1 Tbsp dutch-processed cocoa powder
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 cups (198g) granulated sugar
- 1 large egg
- ½ cup (118ml) buttermilk
- ½ cup (118ml) vegetable oil
- 1 tsp vanilla extract
- Red gel food coloring, about 10–11g or ½ to 1 Tablespoon
- ½ tsp white distilled vinegar
- ½ tsp instant coffee granules dissolved in ¼ cup hot water
Cream Cheese Frosting
- 8 oz (226g) cream cheese, softened
- ½ cup (113g) unsalted butter, softened
- 1 ½ tsp vanilla extract
- 3-4 cups (339-454g) powdered sugar
- optional: 1/8 tsp salt and dash of milk or heavy cream
Instructions
Red Velvet Cupcakes
- Preheat the oven to 350ºF (180°C). Line a muffin pan with liners and set aside.
- In a small bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. Then sift through a sieve. Set aside.1 ⅓ cups (160g) all-purpose flour, 1 Tbsp dutch-processed cocoa powder, ½ tsp baking soda, ½ tsp baking powder, ½ tsp salt
- In a small bowl, dissolve the instant coffee granules in the hot water and set aside to cool slightly before adding to the batter.½ tsp instant coffee granules dissolved in ¼ cup hot water
- In a stand mixer or using a hand mixer, beat the granulated sugar, eggs, vegetable oil, buttermilk, vanilla extract, red food coloring, vinegar, and diluted coffee.1 cups (198g) granulated sugar, 1 large egg, ½ cup (118ml) buttermilk, ½ cup (118ml) vegetable oil, 1 tsp vanilla extract, Red gel food coloring, ½ tsp white distilled vinegar, ½ tsp instant coffee granules dissolved in ¼ cup hot water
- On low speed, mix in the dry ingredients until fully combined.
- Fill the muffin liners halfway. Bake for 17-20 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let the cupcakes cool completely before frosting.
Cream Cheese Frosting
- Place room temperature cream cheese and butter in a mixing bowl. Use an electric mixer on medium and beat together for 1-2 minutes, until whipped and fluffy.8 oz (226g) cream cheese, ½ cup (113g) unsalted butter
- Add in the vanilla extract and powdered sugar (and optional salt), beat again on low for 1-2 minutes, scraping down the sides of the bowl, until everything is incorporated.1 ½ tsp vanilla extract, 3-4 cups (339-454g) powdered sugar
- If the frosting is too thick, add a splash of milk or heavy cream, beat until creamy.optional: 1/8 tsp salt and dash of milk or heavy cream
- For decorative piping, mix in an extra ¾ cup (90g) of powdered sugar, or as much as needed to reach your desired consistency. Spread or pipe the frosting onto the cupcakes.
