Introduction
The story of Ella Chef’s Red Velvet Cake began as a quest to recreate the charm of an old Southern classic. Inspired by the rich color and velvety texture she remembered from her grandmother’s bakes, Ella experimented tirelessly until she perfected her own version. The first slice revealed everything she loved about it — soft, moist, and subtly chocolatey, with a tangy cream cheese frosting that perfectly balanced the sweetness. For Ella, this cake isn’t just dessert — it’s an expression of love and celebration. Each vibrant layer carries nostalgia, warmth, and elegance, making it truly unforgettable.
Red Velvet Cake
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
- In a bowl, whisk together flour, cocoa, baking soda, and salt. Set aside.
- In another bowl, beat sugar and oil until smooth. Add eggs one at a time, then mix in vanilla, vinegar, and food coloring.
- Alternate adding dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry mix. Mix just until smooth.
- Divide batter evenly between pans and bake for 30–35 minutes or until a toothpick comes out clean. Cool completely before frosting.
- For frosting: Beat cream cheese and butter until creamy. Add powdered sugar gradually and mix until fluffy. Stir in vanilla.
- Frost between the cake layers, then cover the top and sides. Garnish with red velvet crumbs or fresh flowers.
Nutrition
Notes
How to Make Red Velvet Cake
Start by preheating your oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper. In a large bowl, whisk together flour, cocoa powder, baking soda, and salt — these form the base of the classic red velvet texture.
In another bowl, beat sugar and oil until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract, vinegar, and red food coloring until the batter turns a vibrant red. The vinegar helps activate the baking soda, giving the cake its signature light texture and slight tang.
Gradually alternate adding the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry mix. Mix just until combined to keep the cake soft and tender. Divide the batter evenly between the prepared pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely before frosting.
To prepare the frosting, beat softened cream cheese and butter together until light and creamy. Gradually add powdered sugar and beat until fluffy, then stir in vanilla extract for flavor. Spread the frosting generously between the layers, then cover the top and sides. For an elegant finish, decorate with cake crumbs or fresh red roses.
This Red Velvet Cake is a masterpiece of flavor and color — smooth, tangy, and beautifully balanced. It’s a timeless dessert that feels special every time you make it.
Conclusion
Ella Chef’s Red Velvet Cake is the definition of elegance in dessert form — rich yet delicate, with a perfect harmony of cocoa, cream cheese, and buttermilk tang. The vibrant red hue and velvety crumb make it an instant showstopper for birthdays, anniversaries, or any celebration. Every slice melts in your mouth, leaving behind the creamy sweetness of the frosting and a whisper of cocoa. Whether you’re baking for someone special or treating yourself, this cake is a heartfelt indulgence that never goes out of style.