Magnolia Bakery Red Velvet Cake Recipe is a moist, vibrant red cocoa flavoured cake layered with creamy, smooth cream cheese frosting, perfect for celebrations or indulgent dessert moments.
I decided to make this Magnolia Bakery Red Velvet Cake Recipe because I have past experience baking this cake and wanted to recreate it at home.
Watching videos of how Magnolia Bakery prepares their Red Velvet Cake inspired me to try it myself. I will now demonstrate each step carefully, showing how to make the cake from mixing the batter to frosting the layers beautifully.
Magnolia Bakery Red Velvet Cake Recipe
The Magnolia Bakery Red Velvet Cake Recipe is a classic American dessert known for its vibrant red colour, moist texture, and subtle cocoa flavor.
Made with a tender, buttery cake base and layered with rich, creamy cream cheese frosting, it delivers a perfect balance of sweetness and tang.
The main speciality of this recipe is its luxuriously smooth cream cheese frosting paired with soft, melt in your mouth red velvet layers, creating a signature cake that is both visually stunning and irresistibly delicious.
How To Prepare Magnolia Bakery Red Velvet Cake Recipe?
Recipe Overview
Prep Time: 25 minutes
Baking Time: 35 minutes
Total Time: 1 hour
Course: Dessert
Cuisine: American
Yield: 12 servings
Kitchen Utensils Needed
- 3 round 9-inch cake pans
- Electric mixer (stand or hand mixer)
- Mixing bowls
- Rubber spatula
- Whisk
- Cooling racks
- Offset spatula or cake icing knife
- Parchment paper
Ingredients
For The Red Velvet Cake
- 3 ⅓ cups cake flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon fine salt
- 1 tablespoon natural unsweetened cocoa powder
- 1 ½ cups neutral oil (canola or vegetable)
- 2 large eggs, at room temperature
- 1 cup buttermilk, at room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon white vinegar
- ¾ cup (1 ½ sticks / 170 g) unsalted butter, softened
- 1 tablespoon red gel food coloring
For The Cream Cheese Frosting
- ½ cup unsalted butter, softened
- 12 oz cream cheese, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
Instructions
1. Prepare Your Pans
Grease three 9-inch cake pans with butter or nonstick spray. Line the bottoms with parchment paper and lightly dust the sides with flour. Preheat your oven to 350°F (177°C).
2. Mix The Dry Ingredients
In a large bowl, whisk together the cake flour, sugar, cocoa powder, baking soda, and salt until everything is well combined.
3. Combine The First Set Of Wet Ingredients
In a separate bowl, whisk together the oil, 2 eggs, buttermilk, vanilla extract, vinegar, and red food colouring until smooth.
4. Cream The Butter
In a mixing bowl, beat the softened butter on medium speed until light and fluffy, about 2–3 minutes.
5. Add The Remaining Eggs
Add the remaining 3 eggs one at a time to the creamed butter, beating well after each addition so the mixture stays smooth and airy.
6. Bring Everything Together
Pour the oil-and-egg mixture into the creamed butter. Stir briefly, then add the dry ingredients in two batches, mixing just until smooth. Be careful not to over mix the batter should be uniform but light.
7. Divide The Batter And Bake
Evenly divide the batter among the three prepared pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool The Cakes
Let the cakes rest in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
9. Make The Cream Cheese Frosting
Beat the cream cheese and butter together until creamy. Gradually add powdered sugar on low speed. Finish by mixing in the vanilla and a pinch of salt until smooth.
10. Assemble And Chill
Frost between each cake layer, then cover the entire cake with the remaining frosting. Chill for 20–30 minutes before slicing to get clean, neat pieces. Serve and enjoy!
Nutrition Facts Per Serving
| Nutrition | Amounts |
|---|---|
| Calories | 520 |
| Fat | 30 g |
| Saturated Fat | 14 g |
| Carbohydrates | 58 g |
| Sugar | 45 g |
| Protein | 5 g |
| Sodium | 310 mg |
Incredible Essential Health Benefits
➤ Red velvet cake contains eggs, which provide high quality protein supporting muscle repair and overall body function.
➤ Cocoa powder contributes antioxidants called flavonoids that may help reduce inflammation and support heart health.
➤ Buttermilk adds calcium and vitamin D, which are essential for strong bones and teeth.
➤ Cream cheese provides small amounts of protein and healthy fats that support energy and satiety.
➤ Moderate sugar content can offer a quick source of energy for mental and physical activity.
Expert Tips Of Magnolia Bakery Red Velvet Cake Recipe
● Use room temperature ingredients to ensure smooth, even batter.
● Sift dry ingredients to prevent lumps and achieve a tender crumb.
● Measure flour by spooning into the cup, then leveling to avoid dense cake.
● Fold wet and dry ingredients gently to maintain cake lightness.
● Chill frosting slightly before spreading to create clean, sharp layers.
Ways To Use It
1. Serve as a show stopping dessert at family gatherings or dinner parties.
2. Cut into small squares for elegant bite sized treats at tea time.
3. Layer into a trifle for a visually stunning and flavorful dessert.
4. Pair slices with fresh berries or a drizzle of chocolate for a gourmet presentation.
5. Transform leftovers into cake pops by crumbling and combining them with frosting, then coating in chocolate.
Why We Love This Magnolia Bakery Red Velvet Cake Recipe?
We love this Magnolia Bakery Red Velvet Cake Recipe for its striking red layers and luxuriously creamy frosting.
Each slice offers a tender, moist texture that delights the senses and balances sweetness with rich flavor. The blend of cocoa, buttermilk, and cream cheese frosting creates a classic, indulgent taste that feels both comforting and special.
Every bite reflects careful preparation and skill, inspiring bakers to enjoy the process and share this beautiful dessert.
How Do You Preserve Magnolia Bakery Red Velvet Cake Recipe?
To preserve Magnolia Bakery Red Velvet Cake Recipe, store it in an airtight container to maintain moisture and prevent it from drying out.
Keep Magnolia Bakery Red Velvet Cake Recipe refrigerated if the cream cheese frosting is applied, ensuring it stays fresh for up to five days
For longer storage, wrap the unfrosted cake layers tightly in plastic wrap and aluminium foil, then freeze. Thaw in the refrigerator before frosting, ensuring texture and flavor remain intact.
Frequently Asked Questions
Can I Make This Cake Ahead Of Time?
Yes, the cake layers and frosting can be made a day in advance and stored in the refrigerator. Assemble just before serving for best freshness.
Can I Use Regular Food Colouring Instead Of Gel?
Gel food colouring is preferred for vibrant red colour without altering the batter’s consistency, but liquid food colouring can be used, though the colour may be less intense.
Can I Substitute Buttermilk?
Yes, mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes as a buttermilk substitute.
Can I Make This Recipe Into Cupcakes?
Absolutely, the batter works well for cupcakes. Bake at 350°F (177°C) for 18–22 minutes, checking with a toothpick for doneness.
Why Does My Red Velvet Cake Sometimes Turn Brown?
Over mixing the cocoa or using natural cocoa can slightly darken the cake. Use proper red gel colouring and avoid overtaking to maintain a bright red hue.
Conclusion
This Magnolia Bakery Red Velvet Cake Recipe was easy to follow and brought delicious success. I hope it inspires you to try it, as it is simple and satisfying.
Soon you will prepare Magnolia Bakery Red Velvet Cake Recipe yourself, and I look forward to hearing how incredibly delicious it tastes after you finish.
The experience shows that with patience and care, creating this classic cake can be both fun and rewarding.
More Cake Recipes You’ll Love
Best German Chocolate Pound Cake Recipe
Keto Christmas Cake Recipe | Festive Dessert
Easy Doctored Yellow Cake Mix Recipe
Chocolate Christmas Cake Recipe | Best Ever
Boozy Christmas Cake Recipe | Moist & Flavourful
Magnolia Bakery Red Velvet Cake Recipe
Equipment
- 3 round 9-inch cake pans
- Electric mixer (stand or hand mixer)
- Mixing bowls
- Rubber spatula
- Whisk
- Cooling racks
- Offset spatula or cake icing knife
- Parchment paper
Ingredients
For The Red Velvet Cake
- 3 ⅓ cups cake flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon fine salt
- 1 tablespoon natural unsweetened cocoa powder
- 1 ½ cups neutral oil canola or vegetable
- 2 large eggs at room temperature
- 1 cup buttermilk at room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon white vinegar
- ¾ cup 1 ½ sticks / 170 g unsalted butter, softened
- 1 tablespoon red gel food coloring
For The Cream Cheese Frosting
- ½ cup unsalted butter softened
- 12 oz cream cheese softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
Instructions
Prepare Your Pans
- Grease three 9-inch cake pans with butter or nonstick spray. Line the bottoms with parchment paper and lightly dust the sides with flour. Preheat your oven to 350°F (177°C).
Mix The Dry Ingredients
- In a large bowl, whisk together the cake flour, sugar, cocoa powder, baking soda, and salt until everything is well combined.
Combine The First Set Of Wet Ingredients
- In a separate bowl, whisk together the oil, 2 eggs, buttermilk, vanilla extract, vinegar, and red food colouring until smooth.
Cream The Butter
- In a mixing bowl, beat the softened butter on medium speed until light and fluffy, about 2–3 minutes.
Add The Remaining Eggs
- Add the remaining 3 eggs one at a time to the creamed butter, beating well after each addition so the mixture stays smooth and airy.
Bring Everything Together
- Pour the oil-and-egg mixture into the creamed butter. Stir briefly, then add the dry ingredients in two batches, mixing just until smooth. Be careful not to over mix the batter should be uniform but light.
Divide The Batter And Bake
- Evenly divide the batter among the three prepared pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Cool The Cakes
- Let the cakes rest in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
Make The Cream Cheese Frosting
- Beat the cream cheese and butter together until creamy. Gradually add powdered sugar on low speed. Finish by mixing in the vanilla and a pinch of salt until smooth.
Assemble And Chill
- Frost between each cake layer, then cover the entire cake with the remaining frosting. Chill for 20–30 minutes before slicing to get clean, neat pieces. Serve and enjoy!
Notes
Nutrition Facts
Calories: 520 | Fat: 30 g | Saturated Fat: 14 g | Carbohydrates: 58 g | Sugar: 45 g | Protein: 5 g | Sodium: 310 mgHi, I’m Samia! I’ve spent the past five years creating recipes that are both delicious and unique. Cooking is my passion, and I love exploring different cuisines, blending flavors, and turning everyday meals into something memorable. From quick weeknight dinners to festive feasts, I aim to make every dish special. I’d love for you to join me on this culinary journey together we’ll explore simple, easy-to-follow recipes and tips that make cooking fun, inspiring, and full of joy!