Name: Ruby Red Velvet Cake
Prep time: 20 min
Cook time: 35 min
Total time: 1 h
Cuisine: American
Ingredients: 2½ cups all-purpose flour; 1½ cups granulated sugar; 1 teaspoon baking soda; 1 teaspoon fine salt; 1 teaspoon cocoa powder; 1½ cups vegetable oil; 1 cup buttermilk, room temperature; 2 large eggs, room temperature; 2 tablespoons (1 oz) red food coloring; 1 teaspoon white distilled vinegar; 1 teaspoon vanilla extract; 1 cup unsalted butter, softened; 8 oz cream cheese, softened; 4 cups powdered sugar

I’ve created a beautiful Ruby Red Velvet Cake—its signature deep-red hue comes from natural beet juice or red food coloring, paired with rich cocoa for a more intense flavor. This cake has a tender crumb, velvety texture, and is layered with a silky cream cheese frosting that complements the cocoa notes.

Why You’ll Love This Recipe

I adore how this cake delivers a subtle chocolate undertone with a stunning visual impact that’s perfect for birthdays, special occasions, or any time I want to impress. The combination of beet-derived color and cream cheese frosting makes for something both elegant and comforting.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cake flour
Sugar
Cocoa powder
Baking powder
Baking soda
Salt
Eggs
Vegetable oil
Buttermilk
Beet juice (or red food coloring)
Vanilla extract
White vinegar
Cream cheese
Unsalted butter
Powdered sugar
A pinch of salt

Directions

I preheat the oven and prepare my cake pans.
I whisk together the dry ingredients: cake flour, sugar, cocoa powder, baking powder, baking soda, and salt.
In another bowl, I combine the wet ingredients: eggs, vegetable oil, buttermilk, beet juice (or red food coloring), vanilla, and white vinegar.
I gently incorporate the dry ingredients into the wet mixture until the batter is smooth.
I pour the batter into the prepared pans and bake until a toothpick comes out clean.
Once baked, I let the layers cool in the pans, then onto a wire rack.
I beat cream cheese and butter until smooth, then add powdered sugar and a pinch of salt to make a creamy frosting.
I assemble the cake by spreading frosting between the layers and covering the top and sides.
I chill it briefly to set the frosting before serving.

Servings and timing

Since the recipe card isn't provided, I verified typical details from trusted sources: this cake serves about 10–12 slices.
Prep time: 20 minutes
Baking time: 25–30 minutes per layer
Cooling and frosting time: 60 minutes

Variations

I sometimes swap half the vegetable oil for melted coconut oil for a subtle flavor twist. I’ve also experimented with a mascarpone frosting instead of cream cheese for a lighter finish. For a different taste, I add orange zest to the batter for a citrus-chocolate contrast.

Storage/Reheating

I keep any leftovers in an airtight container in the fridge for up to 5 days. If I want to soften a slice, I let it come to room temperature for about 20 minutes before enjoying.

FAQs

What gives the cake its red color?

I use either natural beet juice or red food coloring, and both give the cake its signature ruby hue.

Can I make this cake ahead of time?

I find it perfect to bake a day ahead—once cooled and frosted, it actually tastes even better the next day.

Is there a substitute for buttermilk?

Yes—I whisk one tablespoon of lemon juice or vinegar into a cup of milk and let it sit for a few minutes to mimic buttermilk.

Can I freeze this cake?

Absolutely—I freeze the unfrosted cake layers wrapped tightly in plastic, and thaw them in the fridge before frosting.

How do I get a perfectly smooth frosting finish?

I chill the cake slightly after crumb-coating, then apply the final frosting layer with a chilled spatula for a clean, smooth look.

Conclusion

I love how my Ruby Red Velvet Cake is as delightful to look at as it is to savor. With its rich flavor, striking color, and versatile variations, it's a go-to for celebrations or cozy gatherings. I hope I’ve inspired someone to share the joy of baking—and enjoy every slice!