Name: Red velvet wedding cake recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 1/2 cup plain hot coffee or boiling water; 2 1/4 cups all-purpose flour; 1/4 cup unsweetened cocoa powder; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1 teaspoon fine sea salt; 1/2 cup vegetable oil; 1/4 teaspoon ground cinnamon (optional); 2 cups granulated sugar; 2 large eggs at room temperature; 1 stick (1/2 cup) unsalted butter, melted; 1 cup buttermilk at room temperature; 1 large egg yolk at room temperature; 3 teaspoons red gel food coloring; 1 teaspoon distilled white vinegar; 2 teaspoons vanilla extract; 16 ounces cream cheese at room temperature; 2 teaspoons vanilla extract; 4 cups powdered sugar, sifted; 2 sticks (1 cup) unsalted butter at room temperature

Jump to Recipe

If you’re dreaming of a cake that’s as breathtaking as it is delicious, this Red velvet wedding cake recipe is exactly what you need. It combines that iconic deep red hue with a tender, moist crumb, infused with just the right touch of cocoa and vanilla. The crowning glory? A luxuriously creamy cream cheese frosting that perfectly balances the subtle tanginess with sweetness. Whether you’re celebrating a wedding or just want to impress guests with something spectacular, this recipe delivers showstopping flavor and appearance with every bite.

Red velvet wedding cake recipe - Recipe Image

Ingredients You’ll Need

The magic of this Red velvet wedding cake recipe lies in its deceptively simple ingredients. Each one plays a vital role in creating the perfect texture, color, and flavor balance that make red velvet so irresistible.

Plain hot coffee or boiling water: Enhances the cocoa flavor without overpowering the cake.
All-purpose flour: The backbone of the cake, providing structure and tenderness.
Unsweetened cocoa powder: Adds that classic subtle chocolate taste essential to red velvet.
Baking soda and baking powder: Help the cake rise to a light, fluffy perfection.
Fine sea salt: Balances sweetness and enhances all the other flavors.
Vegetable oil: Keeps the cake moist and tender through baking.
Ground cinnamon (optional): Adds a whisper of warm spice for depth if you like.
Granulated sugar: Sweetens the cake while contributing to its texture.
Large eggs and egg yolk: Bind the ingredients and add richness.
Unsalted butter, melted: Provides a velvety richness to the batter.
Buttermilk: Gives the cake a slight tang and tender crumb.
Red gel food coloring: Creates that iconic, vibrant red color.
Distilled white vinegar: Reacts with the baking soda to create lift and enhances the tangy flavor.
Vanilla extract: Brings a warm, sweet aroma that ties all flavors together.
Cream cheese (for frosting): The tangy base for the luscious cream cheese frosting.
Powdered sugar (for frosting): Sweetens and thickens the frosting for a silky finish.

How to Make Red velvet wedding cake recipe

Step 1: Preheat and Prepare

Begin by preheating your oven to 325°F (163°C). Line three 8-inch cake pans with parchment paper and coat the sides lightly with nonstick spray to prevent sticking. Preparing your pans correctly is key to achieving perfectly shaped cake layers.

Step 2: Make the Cocoa Mixture

Whisk together the hot coffee with the cocoa powder in a bowl and set it aside to cool slightly. This step intensifies the chocolate flavor and ensures the cocoa is evenly dissolved throughout your batter.

Step 3: Mix Dry Ingredients

In another bowl, sift together all-purpose flour, baking powder, baking soda, sea salt, and if you’re using it, ground cinnamon. Sifting helps avoid lumps and creates a lighter crumb in your final cake.

Step 4: Blend Wet Ingredients

Combine sugar, vegetable oil, melted butter, eggs, egg yolk, buttermilk, vanilla extract, and red gel food coloring in a large bowl. Mix these thoroughly until the batter is smooth and homogenous. Then add the cooled cocoa mixture and vinegar. The vinegar interacts with the baking soda to give your cake that tender lift and subtle tang.

Step 5: Combine Wet and Dry

Gradually add the dry ingredients into the wet mixture, whisking gently to combine without overmixing. Overmixing can toughen the cake, so aim for just incorporated batter with no streaks of flour.

Step 6: Bake the Cake

Divide the batter evenly between the prepared cake pans and place them in the oven. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Proper baking ensures moistness without any raw batter.

Step 7: Cool the Cakes

Allow your cakes to cool in the pans for about 10 minutes. Then, carefully run a thin knife around the edges and gently invert the layers onto wire racks to cool completely. Cooling the cakes before frosting helps prevent melting the frosting and keeps layers intact.

How to Serve Red velvet wedding cake recipe

Garnishes

For a wedding-worthy presentation, keep it elegant and simple. Fresh berries, edible flowers, or a sprinkling of crushed pecans can add a lovely contrast in texture and color. A light dusting of cocoa powder or shredded white chocolate curls are other great options.

Side Dishes

Serve slices of this Red velvet wedding cake recipe with a dollop of whipped cream or alongside fresh seasonal fruit to refresh the palate. A cup of freshly brewed coffee or a lightly sweetened tea perfectly complements this rich cake’s flavors.

Creative Ways to Present

Elevate the cake by stacking the layers with thick swirls of cream cheese frosting in between, then smooth the outside for a sleek look or create dramatic piping with a star tip. For a rustic vibe, opt for a naked cake style with just a thin layer of frosting peeking through. Adding a satin ribbon around the tiers or personalized cake toppers adds that final personal touch.

Make Ahead and Storage

Storing Leftovers

After slicing, keep leftover cake covered tightly in the refrigerator to preserve its moisture and flavor. It should keep well for 3 to 4 days if properly wrapped.

Freezing

You can freeze unfrosted cake layers or the whole assembled, frosted cake. Wrap layers tightly in plastic wrap and place them in an airtight container or freezer bag. The cake will maintain its quality for up to 2 months. Thaw overnight in the fridge before serving.

Reheating

To enjoy the cake as if freshly baked, allow refrigerated slices to come to room temperature for about 30 minutes before eating. Avoid microwaving as it can alter texture and melt the frosting.

FAQs

What makes a red velvet cake different from a regular chocolate cake?

Red velvet cake features a milder cocoa flavor combined with buttermilk and vinegar, which gives it a unique tangy taste and tender texture distinct from traditional chocolate cakes. The red food coloring also gives it its signature color.

Can I make this Red velvet wedding cake recipe without food coloring?

While the red color is iconic, you can skip the red gel food coloring and still enjoy the flavor. The cake will look more like a mild chocolate cake but maintain its moist texture and delicious taste.

Is this recipe suitable for a large wedding cake?

Absolutely! This recipe can be easily scaled up by doubling or tripling the ingredients and baking in larger pans or multiple tiers to suit your wedding size.

Can I substitute regular milk for buttermilk?

Yes, you can make a buttermilk substitute by adding one tablespoon of lemon juice or vinegar to one cup of milk. Let it sit for 5-10 minutes before using. This mimic’s the acidity needed for the cake’s texture.

How do I avoid the cake from turning too dense?

Make sure not to overmix the batter after adding the dry ingredients and ensure your baking soda and powder are fresh. Also, measure ingredients accurately and use room temperature eggs and dairy for the best rise and light crumb.

Final Thoughts

I can’t recommend enough giving this Red velvet wedding cake recipe a try if you want something that feels both classic and special. It’s a delightful combination of beautiful aesthetics and incredible flavor that will have your guests raving all night. Whether your occasion is monumental or intimate, this cake’s charm and taste truly make any event memorable.

Red velvet wedding cake recipe

★★★★★

4.9 from 17 reviews

Author: Naomi
Total Time: 50 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

This Red Velvet Wedding Cake recipe delivers a moist and tender cake with a striking red hue, balanced with hints of cocoa and vanilla, and topped with smooth, tangy cream cheese frosting. Perfect for weddings or special occasions, this recipe combines classic flavors and textures for an elegant dessert that impresses both visually and in taste.

Instructions

Preheat the Oven: Preheat your oven to 325°F (163°C). Prepare three 8-inch round cake pans by lining the bottoms with parchment paper and spraying the sides with nonstick cooking spray to prevent sticking.
Make the Cocoa Mixture: In a mixing bowl, whisk together the hot coffee and cocoa powder until smooth. Set aside to cool slightly while you prepare the other ingredients.
Mix the Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, sea salt, and optional ground cinnamon. Set aside.
Blend the Wet Ingredients: In a large mixing bowl, combine the granulated sugar, vegetable oil, melted butter, eggs, egg yolk, buttermilk, vanilla extract, and red gel food coloring. Beat well until everything is fully incorporated. Then add the cooled cocoa coffee mixture and the white vinegar and mix thoroughly to create a smooth batter.
Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, whisking gently to combine just until the flour disappears into the batter. Be careful not to overmix.
Bake: Evenly divide the batter among the three prepared cake pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean and the cakes spring back when lightly pressed.
Cool the Cakes: Remove the cakes from the oven and let them cool in their pans for about 10 minutes. Run a thin knife around the edges to loosen the cakes, then invert them onto wire racks to cool completely before frosting.

Notes

Use room temperature eggs and buttermilk for better cake texture and even mixing.
If you don’t have buttermilk, substitute with milk plus 1 tablespoon lemon juice or white vinegar, let sit for 5 minutes.
Red gel food coloring provides the best vibrant color without thinning the batter like liquid food coloring.
Ensure cream cheese and butter for frosting are fully softened to avoid lumps.
The cake can be baked a day ahead and wrapped tightly in plastic wrap to retain moisture.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American