Introduction

This 6-inch red velvet cake is a delightful treat that’s perfect for any special occasion or simply to satisfy your sweet tooth. Featuring moist layers and a choice of classic ermine or cream cheese frosting, it’s a recipe that combines rich flavors and a striking color.

A white cake stand holds a two-layer red velvet cake with smooth, thick white cream cheese frosting between and around the layers. The cake is cut to show the rich red color and moist texture inside. The top of the cake is decorated with loose red velvet crumbs. In front of the stand, a slice of the cake rests on a white plate with dark edging, showing the same red velvet layers with cream cheese frosting. The background features a white marbled surface and white tiles, with stacked white plates and a white pitcher blurred in the back. photo taken with an iphone --ar 4:5 --v 7

Ingredients

160 g all-purpose flour
7 g unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
55 g unsalted butter (softened)
12 g neutral vegetable oil
150 g granulated sugar
1 large egg (room temperature)
1/2 Tablespoon white vinegar
2 teaspoons red food color
1 teaspoon vanilla paste (or extract)
120 g buttermilk (room temperature)
32 g all-purpose flour (for frosting)
150 g granulated sugar (for frosting)
180 g milk (for frosting)
1 teaspoon vanilla paste (or extract) (for frosting)
170 g unsalted butter (room temperature, for frosting)
1/4 teaspoon salt (for frosting)
140 g block-style cream cheese (room temperature, for cream cheese frosting)
30 g unsalted butter (room temperature, for cream cheese frosting)
180 g powdered sugar (for cream cheese frosting)
1 teaspoon vanilla paste (or extract) (for cream cheese frosting)
Pinch salt (for cream cheese frosting)

Instructions

Step 1: Grease and line two 6-inch cake pans. Preheat the oven to 350°F (180°C).
Step 2: Whisk together 160 g flour, baking soda, cocoa powder, and 1/4 teaspoon salt in a small bowl.
Step 3: In a large bowl, beat softened butter, vegetable oil, and 150 g sugar together until light and creamy. Whisk in the egg, vanilla paste, white vinegar, and red food color until combined.
Step 4: Add the dry ingredients to the wet ingredients along with the buttermilk. Fold gently until just combined.
Step 5: Divide the batter evenly between the prepared pans and smooth the tops.
Step 6: Bake for about 25 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: Cool the cakes in the pans for 5 minutes before turning them out onto a wire rack. Let the layers cool completely.
Step 8: To prepare the ermine frosting, whisk 32 g flour and 150 g granulated sugar in a saucepan to remove lumps. Stir in cold milk and cook over medium heat, stirring constantly until thickened to a custard-like consistency. Set aside to cool completely.
Step 9: Beat 170 g room-temperature butter with an electric mixer until light and fluffy (about 4-5 minutes). Gradually add the cooled flour mixture, spoonful by spoonful, mixing on low speed.
Step 10: Add 1 teaspoon vanilla paste and a pinch of salt, then beat on high speed until the frosting is light and airy.
Step 11: For cream cheese frosting, beat 140 g cream cheese and 30 g butter until smooth. Add powdered sugar, vanilla, and salt and beat until creamy. Adjust consistency with a teaspoon of milk or more powdered sugar if needed.
Step 12: Level the cooled cakes with a serrated knife to make even tops. Spread half the frosting on one layer using an offset spatula.
Step 13: Place the second cake layer on top, then spread the remaining frosting over the top and sides of the cake.
Step 14: Crumble leftover cake trimmings and sprinkle them on top as decoration. Store any leftovers in an airtight container.

Tips & Variations

Use room-temperature ingredients to help the batter mix smoothly and produce a tender crumb.
Red food color can be adjusted to your preferred shade; natural beet powder can be a substitute for artificial coloring.
For a richer frosting, you can also add a teaspoon of sour cream to the cream cheese frosting.
Try adding a teaspoon of instant espresso powder to the dry ingredients for a subtle mocha twist.

Storage

Store the red velvet cake in an airtight container in the refrigerator for up to 4 days. Before serving, let it come to room temperature for the best texture. Leftover frosting should also be refrigerated and used within 3 days. To reheat, allow the cake to warm at room temperature; avoid microwaving as it can alter the texture.

How to Serve

A two-layer red velvet cake sits on a white cake stand with thick white cream cheese frosting between the layers and covering the outside partially, showing some red crumb texture through the frosting. The top of the cake is sprinkled with red velvet crumbs for decoration. One slice is cut out, revealing the dark red inside contrasting with the creamy white frosting. A piece of the cut slice is on a white plate with a dark rim in the foreground, with the background being a white marbled surface and white tiled wall. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without red food coloring?

Yes, you can omit the red food coloring, but the cake will be more of a deep chocolate color due to the cocoa powder. To preserve the classic red velvet look without artificial food dye, consider using natural alternatives like beet juice or powder.

What’s the difference between erbmine and cream cheese frosting?

Ermine frosting is a cooked flour-based frosting that is light, silky, and less sweet than cream cheese frosting. Cream cheese frosting is richer, tangier, and thicker, made from cream cheese and butter. Both pair wonderfully with red velvet cake, so choose according to your taste preference.