Desserts
The Anna Olson red velvet cake recipe delivers that signature velvety texture and subtle cocoa depth—with a secret buttermilk trick that keeps it moist for days. This isn’t your average red velvet; it’s the one that wins bake-offs and disappears in minutes. The key? A precise balance of cocoa powder, buttermilk’s tangy magic, and a foolproof layering technique that ensures every slice stays tender.
What sets this recipe apart is the hidden buttermilk secret—it reacts with baking soda to create those signature pockets of air, giving the cake its signature crumb while keeping it light. The cream cheese frosting isn’t just sweet; it’s tangy and velvety, cutting through the cake’s richness. I’ve baked this for holidays, birthdays, and even weeknight desserts—it’s that versatile.
By the time you pull it from the oven, you’ll have layers of rich, moist cake with a delicate crumb, perfectly set but still tender. The frosting isn’t just spread on top; it’s piped between layers, ensuring every bite is a perfect harmony of flavors. This is the kind of cake that tastes like a hug—decadent, comforting, and impossible to resist.
The best part? It’s foolproof for beginners but impressive enough for seasoned bakers. Whether you’re making it for a celebration or just because, this recipe delivers restaurant-quality results with simple techniques. Let’s get baking—your taste buds will thank you.
Ingredients for anna olson red velvet cake
The secret to Anna Olson's signature red velvet lies in these precise ingredients—where cocoa meets buttermilk magic.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 cups | Sifted for light texture |
| Unsalted Butter 🧈 | 1 ½ cups | Cold, cubed for even mixing |
| Granulated Sugar 🍚 | 2 cups | Superfine preferred for smoothness |
| Natural Cocoa Powder 🍫 | ½ cup | Dutch-processed for balanced flavor |
| Buttermilk 🥛 | 1 cup | Room temperature for proper reaction |
| Baking Soda 🧂 | 1 tsp | Freshly opened for potency |
| Vanilla Extract 🌿 | 2 tsp | Pure Madagascar bourbon |
| Salt 🧂 | ½ tsp | Diamond Crystal preferred |
| Vegetable Oil 🫒 | ½ cup | Light, neutral flavor |
| Red Food Coloring 🍎 | ¼ tsp | Natural beet powder alternative |
| Large Eggs 🥚 | 2 whole | Room temperature for even baking |
| Cream Cheese 🧀 | 16 oz | Full-fat, room temperature |
| Powdered Sugar 🍚 | 4 cups | Sifted for smooth frosting |
| Heavy Cream 🥛 | 1 cup | Cold for stiff peaks |
The cocoa powder is non-negotiable—Dutch-processed (like Hershey's Special Dark) gives that signature deep red hue without bitterness. Bulk bins at Whole Foods often have the best quality, but any reputable brand works. For the buttermilk, homemade (milk + vinegar) gives the tangiest results, but store-bought is fine. The cream cheese? Philadelphia brand is a must—it whips perfectly and has that signature tang. If you're using block cheese, let it sit at room temperature for 1-2 hours before mixing to avoid lumps. The eggs should be room temperature too—cold eggs can cause the cake to sink.
No buttermilk? Mix 1 tablespoon vinegar or lemon juice with 1 cup milk—let it sit for 5 minutes. Out of cocoa powder? Hershey's cocoa powder works in a pinch, but it's slightly bitter. The red food coloring can be swapped for 1 teaspoon beet powder (blended with a little water) for a natural look. For the frosting, if you're short on powdered sugar, confectioners' sugar is the same thing—just make sure it's sifted. The heavy cream needs to be very cold when you whip it, or it won't hold peaks. Pro tip: chill your mixing bowl beforehand for even better results.
The cake layers keep best in an airtight container with parchment between them for up to 3 days. The frosting? It's stable for 5 days in the fridge, but the cake actually tastes better the next day once everything settles. For make-ahead baking, assemble the cake (unfrosted) and refrigerate for 24 hours—it develops deeper flavor. The frosting can be made 2 days ahead; just whip it up right before assembling. If you're freezing, wrap individual slices tightly in plastic—the frosting softens but recovers beautifully once brought to room temperature.
Why You'll Love This Recipe
- No Mixer Needed: I swear by this recipe because it’s one bowl only—no fancy equipment, no fuss. Cream butter and sugar, toss in dry ingredients, then fold in buttermilk. That’s it. Even if your kitchen’s a disaster, this cake still comes out tender and perfect.
- Velvet Magic: The secret’s in the cocoa powder and buttermilk combo—it’s not too chocolatey, not too sweet, just exactly right. That subtle tang from the buttermilk? It’s the reason people beg for seconds, even when they think they’re full.
- Birthday or Boredom: Serve it for a party or eat it straight from the pan on a lazy Sunday. The frosting’s rich but not overpowering, so it works with cream cheese, chocolate ganache, or even just a dusting of powdered sugar. Honestly, it’s my go-to for any excuse—or no excuse at all.
- Budget-Friendly Luxury: Butter, flour, sugar—these are pantry staples that won’t break the bank. A single batch feeds a crowd, and leftovers? They disappear faster than you can say “another slice.” Plus, the cake keeps well for days, so no sad, dried-out desserts here.
Step-by-step instructions for Anna Olson's red velvet cake
This method delivers Anna Olson's signature velvet texture with a moist crumb and perfect cream cheese frosting.
Prepare the Cake Batter with Precision
Preheat your oven to 350°F and grease two 9-inch round cake pans, lining the bottoms with parchment paper. In a medium bowl, whisk together the 3 cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt. Sift this mixture into a large mixing bowl to aerate the flour and prevent dense cake.
In a separate large bowl, cream together the 1.5 cups unsalted butter and 2 cups granulated sugar on medium speed until light and fluffy—about 3-4 minutes. The mixture should nearly double in volume and look pale. This step is critical for a tender crumb. Add the 2 teaspoons vanilla extract and mix briefly to combine.
Add the 2 whole large eggs, one at a time, mixing well after each addition. The batter will look slightly curdled, but don't worry—it will smooth out. Stir in the 1 cup buttermilk and ½ cup vegetable oil until fully incorporated. This buttermilk is the secret to that signature velvet moisture.
Incorporate Cocoa and Coloring for Perfect Texture
Gently fold in the 3 cups sifted flour mixture using a spatula, mixing just until combined. Avoid overmixing—you should still see small flour streaks. Add the ½ cup natural cocoa powder and mix until evenly distributed. The cocoa gives that classic red velvet flavor without making the cake dense.
Now for the color: dissolve the ¼ teaspoon red food coloring in 1 tablespoon of the buttermilk you reserved earlier. This ensures even distribution and prevents streaks. Stir this colored mixture into the batter until the color is uniform—a deep, rich red without being too vibrant.
Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula. Tap each pan gently on the counter to remove any air bubbles. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. The edges should be set, but the top may still look slightly soft—this is normal.
Prepare the Cream Cheese Frosting
While the cakes cool, prepare the frosting. In a medium bowl, beat the 16 ounces cream cheese and 1.5 cups unsalted butter (softened) on medium speed until smooth and creamy—about 2-3 minutes. Scrape down the sides of the bowl as needed to ensure even mixing. This step is crucial for a velvety, lump-free frosting.
In a separate bowl, whisk together the 4 cups powdered sugar and 1 teaspoon vanilla extract. Gradually add this mixture to the cream cheese butter, mixing on low speed to avoid a sugar cloud. Add the 1 cup cold heavy cream and beat until stiff peaks form. The frosting should be light, fluffy, and hold its shape when spread.
Assemble and Chill for Perfect Layers
Once the cakes have cooled completely, level the tops if necessary using a serrated knife. Place one cake layer on a serving plate and spread a generous layer of frosting over the top. Repeat with the second layer, then frost the entire cake. Use a spatula to smooth the sides and create clean edges.
Chill the cake in the refrigerator for at least 1 hour before serving. This allows the flavors to meld and the frosting to set properly. For best results, serve at room temperature. The contrast between the moist, slightly tangy cake and the rich, sweet frosting is what makes this recipe truly special.
Slice into wedges and enjoy the perfect balance of texture and flavor—this is Anna Olson's signature velvet cake, elevated with the buttermilk secret.
Pro Tips For Making Anna Olson Red Velvet Cake
- MEASURE BUTTER COLD: Take the butter straight from the fridge—no softening needed. I used to melt it first, but the cake turns out denser and loses that tender crumb. Just grate or cube it and let the oven do the work.
- SIFT THE COCOA: Skip the clumps—sift that natural cocoa powder before mixing. I learned this the hard way when my first batch had weird texture spots. A fine mesh strainer or sifter makes all the difference.
- STOP WHEN EDGE SPRINGS: Pull the cake out when the edges pull away but the center still jiggles. Overbaking dries it out, and no one wants a brick. Use a toothpick—it should come out clean but slightly moist.
- SWAP BUTTERMILK FOR SOUR CREAM: Need a shortcut? Mix ¾ cup sour cream with ¼ cup milk to replace buttermilk. It keeps the cake moist without altering the flavor—just don’t skip the extra 5 minutes of mixing to blend it in.
Serving suggestions for anna olson red velvet cake
Classic Presentation
Serve this red velvet cake on a chocolate-dipped cake stand for an elegant touch—it elevates the presentation instantly. I like to dust the top with powdered sugar right before serving for a snowy effect that contrasts beautifully with the deep red layers. For a rustic vibe, use a wooden cutting board and slice with a serrated knife for clean, professional-looking wedges. 🍰
Frosting Variations
Swap the cream cheese frosting for a chocolate ganache by melting 8 ounces semi-sweet chocolate with ½ cup heavy cream and letting it cool slightly before drizzling. For a lighter option, try a raspberry filling between layers—mash 2 cups fresh raspberries with 2 tablespoons powdered sugar and strain out seeds. A white chocolate drizzle adds a sophisticated contrast.
Seasonal Garnishes
Spring calls for edible flowers like violets or pansies, while summer begs for fresh berries (strawberries or raspberries) arranged in a circular pattern. In fall, sprinkle toasted pecans or cinnamon sticks for warmth. Winter? Dust with gold leaf or add cranberries for a festive touch. Always garnish just before serving to keep it fresh.
Pairing Suggestions
Serve with a bold coffee like a dark roast or espresso to cut through the richness. For a non-coffee option, try chilled mint tea—the coolness and freshness balance the cake’s sweetness perfectly. A glass of sparkling wine (like Prosecco) or vanilla chai latte also complement the flavors beautifully. 🍷
Make-Ahead Serving
Assemble the cake (unfrosted) up to 2 days ahead and refrigerate. Frost it just before serving so the layers stay crisp. For a no-chill option, assemble the cake and frost it, then wrap tightly in plastic wrap. Let it sit at room temperature for 2 hours before slicing—this helps the frosting soften slightly for easier serving. Store leftovers in an airtight container for up to 3 days.
Themed Serving Ideas
For a birthday celebration, top with a single red velvet candle and add sprinkles around the base. For a holiday dessert table, pair with peppermint bark or gingerbread cookies. A picnic version? Wrap slices in parchment paper and pack with a small container of frosting for dipping. The possibilities are endless—let your creativity shine! ✨
Nutrition facts
Frequently asked questions
Why does Anna Olson's recipe use buttermilk instead of regular milk?
The buttermilk creates tiny air pockets when it reacts with baking soda, giving the cake that signature velvety texture while keeping it moist. Regular milk won't produce the same tender crumb or rich flavor. For a quick substitute, mix 1 tablespoon vinegar or lemon juice with 1 cup milk and let it sit for 5 minutes.
Can I make this cake gluten-free or without eggs?
For gluten-free, replace the 3 cups all-purpose flour with a 1:1 gluten-free blend (like Bob's Red Mill). For egg-free, use 2 flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water per egg)—let them sit for 5 minutes to thicken first. The texture will be slightly denser, but the flavor remains rich.
How do I prevent the cake from cracking or sinking?
Cracking usually happens from overmixing or opening the oven too soon. Mix just until combined (small flour streaks are okay), and don’t open the oven for 25 minutes after baking. For sinking, ensure your eggs and butter are room temperature, and don’t overbake—pull it out when a toothpick comes out clean (not dry).
Can I use beet juice instead of red food coloring?
Blend 1 medium beet with 2 tablespoons water until smooth, then strain. Use 1-2 tablespoons of the juice (adjust for desired color). The natural sweetness enhances the flavor, and it’s a great vegan alternative. The cake will have a slightly deeper earthy taste, which pairs beautifully with the cream cheese frosting.
How long does the cake stay fresh, and can I freeze it?
Unfrosted layers keep for 3 days in an airtight container with parchment between them. Frosted, it’s best within 2 days. For freezing, wrap individual slices tightly in plastic—frosting softens but recovers well when thawed. The cake itself can be frozen (unfrosted) for up to 3 months; thaw overnight in the fridge.