Desserts
Anna Olson's red velvet cake delivers the perfect balance of tender, moist layers and velvety cream cheese frosting that's become a holiday staple. The secret lies in the buttermilk and cocoa powder combination, which creates that signature tender crumb and subtle chocolate depth.
I've perfected this recipe over years of baking, ensuring every slice delivers that classic red velvet experience.
This recipe maintains the traditional elements you love—rich cocoa flavor, buttermilk moisture, and vibrant red hue—while using straightforward techniques that yield consistent results.
The cake layers stay perfectly moist thanks to a simple but effective mixing method, and the cream cheese frosting achieves that signature tangy sweetness without being overly heavy. The key is patience during baking and proper layering for that professional finish.
By the time you're done, you'll have a cake with perfectly moist, tender layers that hold together beautifully and a frosting so smooth and flavorful it becomes the star.
The presentation is just as important as the taste, and I'll show you how to achieve clean layers and elegant sides that make this cake look as impressive as it tastes.
Whether you're baking for a holiday celebration or just treating yourself, this recipe delivers restaurant-quality results at home. The combination of moist layers and creamy frosting creates a dessert that's both comforting and sophisticated—exactly what makes red velvet cake a perennial favorite.
Ingredients for anna olson red velvet cake
The secret to Anna Olson's iconic red velvet lies in these 14 ingredients—moisture, depth, and harmony in every bite.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 cups | Sifted for even texture |
| Granulated Sugar 🍚 | 2 ½ cups | White or light brown |
| Cocoa Powder 🍫 | ¾ cup | Natural or Dutch-processed |
| Unsalted Butter 🧈 | 1 ½ cups | Room temperature, softened |
| Buttermilk 🥛 | 1 ½ cups | Full-fat for moisture |
| Red Food Coloring 🎨 | ¼ tsp | Natural or artificial |
| Vanilla Extract 🌿 | 2 tsp | Pure, high-quality extract |
| Baking Soda 🧂 | 1 tsp | Pure, no aluminum |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Large Eggs 🥚 | 2 whole | Room temperature |
| Cream Cheese 🧀 | 16 oz | Room temperature, full-fat |
| Powdered Sugar 🍚 | 4 cups | Sifted for smooth frosting |
| Heavy Cream 🥛 | 1 cup | Cold for whipped texture |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
The cocoa powder is non-negotiable here—Hershey's Special Dark or Dutch-processed for that signature smoothness. I always grab mine from Williams Sonoma or the bulk section at Whole Foods for the best quality. The buttermilk? Full-fat is key—it keeps the crumb tender and adds richness. If you're short on time, mix 1 cup milk + 1 tbsp vinegar and let it sit for 5 minutes. The red food coloring can be tricky—natural options like India Tree work beautifully but may stain more. For a vibrant hue, use artificial coloring like Wilton, but add it gradually to avoid overdoing it.
No buttermilk? Substitute with 1.5 cups plain yogurt—Greek yogurt works best for thickness. Short on cocoa? Use 0.5 cup melted dark chocolate instead, but reduce the sugar slightly. The cream cheese for frosting should be room temperature—microwave it for 20 seconds if it's cold. For a tangier frosting, add 1 tsp lemon zest to the powdered sugar. The eggs? Room temperature is crucial—they mix more smoothly and create a lighter texture. If you're baking for a crowd, double the recipe but bake in two 9-inch pans instead of one large sheet.
Store cake layers wrapped tightly in plastic at room temperature for up to 2 days or in the fridge for 4 days. The frosting? Keep it chilled until ready to use—it firms up beautifully. For make-ahead convenience, bake the cake and freeze it (unfrosted) for up to 3 months. Thaw overnight at room temperature before frosting. The frosting can be made 1 day ahead—just rewhip it briefly before spreading. And trust me, leftovers are rare—this cake disappears fast.
Why You'll Love This Recipe
- No Mixer Needed: That creamy butter and buttermilk batter comes together with a whisk—no electric mixer required. Honestly, I’ve made it in a bowl while chatting with my neighbor, and it still turns out tender and rich every time.
- Velvet Magic: The cocoa powder and sugar blend gives it that signature moist crumb, but the buttermilk keeps it from being too dense. Between us, that first bite with the cream cheese frosting? It’s the kind of dessert that makes people pause mid-sentence.
- Party in a Box: This cake is my go-to for birthdays, holidays, or just because—slice it, stack it, or serve it in cupcake form. I’ll be real: my kids think it’s “fancy,” even though it’s just flour, sugar, and a little patience.
- Budget-Friendly Luxury: Uses pantry staples, costs pennies per serving, and keeps beautifully for days. The leftovers? I freeze slices and toast them later—like a gourmet treat without the guilt. (Yes, even on a Tuesday night.)
Step-by-step instructions for Anna Olson's red velvet cake
Here's how to create Anna Olson's signature red velvet cake—moist layers and velvety cream cheese frosting every time.
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 tsp baking soda, and 0.5 tsp salt. Set aside—this dry mixture is your foundation for tender layers.
In a large mixing bowl, cream the 1.5 cups unsalted butter and 2.5 cups granulated sugar on medium speed until light and fluffy, about 3-4 minutes. This step is crucial for a tender crumb. Add the 2 whole large eggs, one at a time, mixing well after each addition. Stir in the 2 tsp vanilla extract and 0.25 tsp red food coloring until fully combined.
Gradually add the dry ingredients to the wet mixture, alternating with the 1.5 cups buttermilk, beginning and ending with the flour mixture. Mix on low speed until just combined—overmixing develops gluten, which can make your cake dense. The batter should be smooth and slightly thick, with no visible flour streaks.
Bake the Layers to Perfect Doneness
Divide the batter evenly between the prepared cake pans. Tap each pan gently on the counter to remove any air bubbles, then smooth the tops with a spatula. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. The edges should be set, but the tops may still look slightly soft—this is normal.
I always check for doneness at the 25-minute mark because ovens vary. If the edges brown too quickly, tent the pans with foil. The cakes should spring back gently when touched. Let them cool in the pans for 10 minutes before transferring to a wire rack to cool completely. This gradual cooling prevents cracking and ensures even layers.
Whip the Cream Cheese Frosting to Silky Perfection
While the cakes cool, prepare the frosting by beating the 16 oz cream cheese and 4 cups powdered sugar together in a large bowl using an electric mixer. Start on low speed to avoid a mess, then increase to medium-high and beat for 2-3 minutes until smooth and creamy. This is where the magic happens—your frosting should be thick but spreadable, with no lumps.
Add the 1 cup cold heavy cream and 1 tbsp lemon juice and beat for another 1-2 minutes until light and fluffy. The lemon juice brightens the flavor and adds a subtle tang that balances the sweetness. If the frosting is too thick, add 1-2 tablespoons milk (not in the ingredient list—use what you have) to reach your desired consistency.
Assemble the Cake with Confidence
Once the cakes are completely cool, level the tops if needed using a serrated knife. Place the first layer on a cake stand or plate and spread a generous layer of frosting over the top. This is where Anna Olson's signature comes into play—don't be shy with the frosting. Place the second layer on top and frost the sides completely, creating a smooth, even surface.
Chill the assembled cake in the refrigerator for 30 minutes before serving. This step is essential—it allows the frosting to set slightly and makes slicing much cleaner. The final result should be moist, velvety layers with a creamy, tangy frosting that melts in your mouth. Serve at room temperature for the best experience, and enjoy the perfect harmony of flavors Anna Olson is known for.
Pro Tips For Making Anna Olson Red Velvet Cake
- Whisk Butter & Sugar: DESCRIPTION: Cream your butter and sugar until it’s pale yellow—not just smooth, but thick and fluffy. I used to stop when it looked combined, but this step actually lightens the cake and makes it tender. A stand mixer’s paddle beats hand-whisking here, no contest.
- Sift the Cocoa: DESCRIPTION: Don’t just dump cocoa powder into your dry ingredients—sift it first. Unsifted cocoa packs unevenly, leading to dense spots or a bitter bite. I learned this after a cake turned out lopsided in texture. A fine-mesh sieve works, or just shake it through a folded paper towel.
- Measure Buttermilk Right: DESCRIPTION: Use cold buttermilk straight from the fridge, and measure it by weight if your recipe allows (1 cup = 240g). Warm buttermilk curdles faster, and liquid measurements can vary wildly. I now keep a small pitcher in the fridge for baking days—saves scrambling.
- Rotate Pans Mid-Bake: DESCRIPTION: Swap your cake pans from front to back in the oven at the halfway mark. This evens out heat distribution, so you don’t end up with one side domed or the edges overbaked. My first batch had a sad, lopsided top—now I rotate like clockwork.
Creative variations of these flavors
Classic Southern Twist
For a true Southern-inspired variation, fold ½ cup blackberry jam into the cream cheese frosting before spreading. This adds a fruity depth that pairs beautifully with the cake's richness. I like using Wilkin & Sons Blackberry Preserves for that perfect balance of sweetness and tartness. 🍇
White Chocolate Swirl
Melt ½ cup white chocolate chips (like Ghirardelli) and drizzle it over the batter in each pan before baking. Swirl gently with a knife for a marbled effect. The white chocolate adds a creamy contrast that complements the red velvet's bold flavor. Use a spatula for clean, elegant swirls.
Espresso Infusion
Boost the cake's depth by adding 1 tbsp instant espresso powder to the dry ingredients. This enhances the cocoa flavor without adding bitterness. I recommend Starbucks Via Instant Espresso for a smooth, rich taste. The espresso pairs perfectly with the cream cheese frosting's tang.
Chocolate Ganache Drip
For a decadent upgrade, create a dark chocolate ganache by heating ½ cup heavy cream and 8 oz dark chocolate (like Lindt 70%) until smooth.
Drizzle it over the sides of the frosted cake for a luxurious finish. The ganache adds a glossy contrast that makes the cake look restaurant-worthy.
Gluten-Free Adaptation
Replace the all-purpose flour with a 1:1 gluten-free baking flour blend (I use Bob's Red Mill). Add ½ tsp xanthan gum to improve structure. The texture will be slightly denser but still moist. For the frosting, ensure your cream cheese is labeled gluten-free to avoid cross-contamination.
Vegan Cream Cheese Frosting
Swap the cream cheese for 16 oz vegan cream cheese (like Kite Hill) and use vegan butter instead of heavy cream. The frosting will still be tangy and smooth, though slightly lighter in texture.
Add 1 tbsp vegan lemon juice to brighten the flavor. This keeps the cake entirely plant-based while maintaining its signature taste. 🌱
Nutrition facts
Frequently asked questions
Why does Anna Olson's red velvet cake stay so moist?
The secret lies in the buttermilk and proper mixing technique. Buttermilk adds moisture and tenderness, while creaming the butter and sugar properly creates air pockets that keep the cake light. Never overmix the batter—just combine until smooth to avoid developing gluten that makes cakes dense. The 10-minute cooling in pans also helps retain moisture.
Can I make this cake in a different pan size?
Yes, but adjust the baking time. For a 9x13-inch pan, bake for 30-35 minutes (no layers needed). For a 6-inch pan, bake for 20-25 minutes and double the batter. The key is to bake until a toothpick comes out clean. Always reduce oven temperature by 25°F if using dark pans to prevent over-browning.
How do I fix cracked cake layers?
Cracks usually happen from overmixing or opening the oven too soon. For minor cracks: spread extra frosting over them before chilling. For severe cracks: trim the cracked edges with a serrated knife and frost generously. The frosting will camouflage imperfections beautifully. Always let cakes cool completely before frosting to prevent further cracking.
What's the best way to store leftover cake?
Wrap individual layers tightly in plastic wrap and store at room temperature for 2 days or refrigerate for 4 days. For longer storage, freeze unfrosted layers for up to 3 months. Thaw overnight in the fridge before frosting. Keep the frosting separate—it can be made 1 day ahead and stored in the fridge until ready to use.
Can I use a stand mixer for the frosting?
A stand mixer works perfectly for the frosting. Use the paddle attachment and start on low speed to avoid splattering. Beat the cream cheese and powdered sugar for 2-3 minutes until completely smooth, then add the heavy cream and lemon juice. For best results, chill the bowl and beaters for 10 minutes before starting to prevent overheating.