Red Velvet Cake & Frosting

This red velvet cake uses oil instead of butter in the batter, which gives it that signature moist, velvety crumb that stays soft for days. The combination of buttermilk and vinegar reacting with baking soda is what creates the tender texture and slight tang that makes red velvet different from just “red cake."

Cake flour is a must here. Its lower protein content produces a finer, softer crumb than all-purpose flour. Sifting it with the baking soda before adding ensures even leavening throughout all three layers.

The frosting takes a slightly different approach than the usual cream cheese frosting. Instead of beating everything cold, the cream cheese and butter get gently melted together on low heat before the powdered sugar and pecans go in. This creates a smoother, more pourable frosting that’s easier to spread over three layers. Chopped pecans folded into the frosting add crunch against all that creaminess.

Pro Tips

• Press lightly to test doneness. The recipe says it and it’s good advice. The layers should spring back when gently pressed in the center. A toothpick works too, but the press test catches overbaking earlier.
• Cool layers completely before frosting. Warm cake will melt the frosting into a greasy mess. Let them cool in the pans for 10 minutes, then on a wire rack until room temperature.
• Melt cream cheese and butter on very low heat. High heat will cause the mixture to separate and turn oily. Patience here pays off with a silky frosting.
• If the frosting thickens too much as you work, stir in a splash of milk to loosen it back up.

Variations

• Skip the pecans in the frosting for a nut-free version that’s still rich and tangy.
• Add cocoa powder: Some red velvet recipes include a tablespoon of cocoa. It deepens the flavor and darkens the red slightly.
• Cupcake version: Divide the batter into lined muffin tins and bake for 18 to 20 minutes instead.