Red velvet cake
A tender, mildly chocolate layer cake with a red color, made with buttermilk and vinegar and usually frosted with cream cheese frosting.
- Cakes, cookies, pastries and baked goods
- United States
The original red tint came partly from the reaction between natural cocoa and acidic buttermilk; today most red velvet uses red food coloring for a bright color. A small amount of cocoa gives it a gentle chocolate flavor, and buttermilk and vinegar make the crumb soft.
The classic topping is cream cheese frosting; ermine frosting, a cooked flour-milk buttercream, is the older pairing.
Bake it at VanillaGoods
Tools for this
Fat Daddio's 9-Inch Round Cake PansStraight sides and even heat for flat, level layers.See it on Amazon
OXO Bent Icing SpatulaSmooth, even frosting and filling with a flick of the wrist.See it on Amazon
Ateco 12-Inch Revolving Cake Stand (Cast Iron Base)A heavy, smooth-spinning turntable for sharp frosting finishes.See it on Amazon
As an Amazon Associate, VanillaGoods earns from qualifying purchases. We only suggest tools that help with this technique.
Related entries
Sources
Written by VanillaGoods in our own words from these sources. Last reviewed October 15, 2026.
- Going Red Velvet for Valentine's Day, Smithsonian Magazine (Smithsonian Institution)
- Let Them Eat Chocolate Cake (America's Love Affair with Chocolate exhibit), Virginia Tech Special Collections and University Archives
- Sifting the Past: TCU History Professor Researches Baking in the South, Texas Christian University (TCU News)
- Red velvet cake (Q1284887), Wikidata