This Enchanted Red Velvet Cake recipe is your guide to creating a show-stopping dessert that’s both visually stunning and incredibly delicious, making it perfect for celebrations, special occasions, or simply when you crave a treat. It demystifies the magic behind a truly moist and flavorful red velvet, offering a satisfying baking experience that yields professional-looking results.
Key Ingredients for Enchanted Red Velvet Cake
- All-Purpose Flour: 2 ½ cups, sifted
- Granulated Sugar: 1 ¾ cups
- Unsweetened Cocoa Powder: 1 tablespoon, sifted
- Baking Soda: 1 teaspoon
- Salt: ½ teaspoon
- Unsalted Butter: ½ cup (1 stick), softened to room temperature
- Vegetable Oil: ½ cup
- Large Eggs: 2, at room temperature
- Vanilla Extract: 1 teaspoon
- Buttermilk: 1 cup, at room temperature (you can make your own by mixing 1 cup of milk with 1 tablespoon of white vinegar or lemon juice and letting it sit for 5-10 minutes)
- Red Food Coloring: 2 tablespoons (gel or liquid – adjust for desired vibrancy)
- White Vinegar: 1 teaspoon
- Cream Cheese Frosting: For frosting and filling (recipe provided separately or use your favorite)
How to Make Enchanted Red Velvet Cake
Prepare to be amazed by the simplicity and sheer delight of crafting this Enchanted Red Velvet Cake. In just about 30 minutes of active preparation, you’ll unlock a world of rich, velvety texture and a perfectly balanced sweet-tart flavor, all without complicated techniques. The result is a moist, tender cake that’s a true celebration of taste and color, easily achievable for any home baker.
Step-by-Step Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper. This essential step ensures your Enchanted Red Velvet Cake releases beautifully.
- Whisk Dry Ingredients: In a large mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, sifted cocoa powder, baking soda, and salt. Set aside.
- Cream Wet Ingredients: In a separate large bowl, or the bowl of a stand mixer fitted with the paddle attachment, cream together the softened unsalted butter and vegetable oil until light and fluffy. This creates the foundation for a tender crumb in your Enchanted Red Velvet Cake.
- Add Eggs and Vanilla: Beat in the room-temperature eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- Combine Wet and Dry: In a small bowl, whisk together the buttermilk, red food coloring, and white vinegar until well combined and the color is vibrant.
- Alternate Additions: Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk mixture in two additions, beginning and ending with the dry ingredients. Mix on low speed until just combined. Be careful not to overmix, as this can lead to a tough cake. A few streaks of flour are acceptable.
- Fold in Color: Gently fold the batter a few times with a spatula to ensure the red color is evenly distributed throughout your Enchanted Red Velvet Cake batter.
- Bake the Cakes: Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center of the cakes comes out clean.
- Cool the Cakes: Let the cakes cool in their pans for 10-15 minutes before inverting them onto a wire rack to cool completely. Ensure they are entirely cool before frosting.
Why You’ll Love This Enchanted Red Velvet Cake
You’ll adore this Enchanted Red Velvet Cake for its profoundly moist and tender crumb, a hallmark of expertly balanced ingredients, unlike the often-drier versions you might have encountered. The vibrant crimson hue, a result of the carefully measured red food coloring, makes it a visually spectacular centerpiece for any gathering, turning a simple dessert into an edible masterpiece. And when paired with a classic tangy cream cheese frosting, each bite offers a delightful contrast that’s simply irresistible.
Beyond its stunning presentation and incredible taste, the true magic lies in its accessibility, saving you a significant amount compared to purchasing a similar premium cake from a bakery. Making this Enchanted Red Velvet Cake at home not only allows for customization but also brings the joy of creating something truly special from scratch without requiring professional baking skills. This recipe serves as a fantastic introduction to cake decorating and the satisfaction of homemade goodness. Don’t wait – whip up this culinary enchantment and experience the delicious difference yourself!
Storing and Reheating Tips
To Store:
- Room Temperature: Cooled, unfrosted Enchanted Red Velvet Cake layers can be wrapped tightly in plastic wrap and stored at room temperature for up to 2 days.
- Refrigerated: Frosted cake should be stored in an airtight container in the refrigerator for up to 4-5 days. The refrigeration helps maintain the freshness of the cream cheese frosting.
- Freezer: For longer storage, wrap unfrosted cake layers tightly in plastic wrap, then in aluminum foil. They can be frozen for up to 2-3 months. Thaw at room temperature before frosting.
To Reheat (if desired, though best served at room temp or chilled):
- Individual slices can be lightly warmed in a microwave on a low setting for 10-15 seconds if you prefer a slightly warmer cake. Be cautious not to overheat, as this can dry out the cake.
Final Thoughts
This Enchanted Red Velvet Cake is more than just a dessert; it’s an experience waiting to happen on your table. Embark on this delightful baking journey, and let the rich flavors and stunning appearance of this cake bring an extra touch of magic to your day.
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Enchanted Red Velvet Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper. This essential step ensures your Enchanted Red Velvet Cake releases beautifully.
- In a large mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, sifted cocoa powder, baking soda, and salt. Set aside.2 ½ cups All-Purpose Flour, 1 ¾ cups Granulated Sugar, 1 tablespoon Unsweetened Cocoa Powder, 1 teaspoon Baking Soda, ½ teaspoon Salt
- In a separate large bowl, or the bowl of a stand mixer fitted with the paddle attachment, cream together the softened unsalted butter and vegetable oil until light and fluffy. This creates the foundation for a tender crumb in your Enchanted Red Velvet Cake.½ cup Unsalted Butter, ½ cup Vegetable Oil
- Beat in the room-temperature eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.2 large Eggs, 1 teaspoon Vanilla Extract
- In a small bowl, whisk together the buttermilk, red food coloring, and white vinegar until well combined and the color is vibrant.1 cup Buttermilk, 2 tablespoons Red Food Coloring, 1 teaspoon White Vinegar
- Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk mixture in two additions, beginning and ending with the dry ingredients. Mix on low speed until just combined. Be careful not to overmix, as this can lead to a tough cake. A few streaks of flour are acceptable.
- Gently fold the batter a few times with a spatula to ensure the red color is evenly distributed throughout your Enchanted Red Velvet Cake batter.
- Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center of the cakes comes out clean.
- Let the cakes cool in their pans for 10-15 minutes before inverting them onto a wire rack to cool completely. Ensure they are entirely cool before frosting.