Red Velvet Cake

There's something magical about the first bite of red velvet cake. For me, it started at a family gathering when I was ten. I still remember the rich color, the soft texture, and the tangy cream cheese frosting that pulled it all together. It wasn’t just dessert. It was a memory baked into layers.

This guide isn’t just another recipe. It’s the go-to for anyone craving a red velvet cake that’s moist, full of flavor, and visually striking. Whether you're baking for a special occasion or just because, you’re about to discover how to get it right every single time.

Jump to:

• Why You'll Love This Recipe
• Ingredients You'll Need
• How to Make Red Velvet Cake
• Pro Tips from My Kitchen
• Frequently Asked Questions about Red Velvet Cake
• Red Velvet Cake Recipe

Why You'll Love This Recipe

• This red velvet cake delivers the kind of texture that keeps people coming back for seconds. It’s incredibly moist and velvety, with a tender crumb that melts in your mouth. You won’t find any dry or crumbly slices here.
• Flavor-wise, it's perfectly balanced. The gentle hint of cocoa pairs beautifully with tangy buttermilk and smooth vanilla, creating a unique taste that stands apart from regular chocolate cake. No bitterness. No blandness.
• Visually, the cake is a showstopper. Thanks to the right type of food coloring, you’ll get that deep, vibrant red without any weird aftertaste.
• And if baking intimidates you, don’t worry. This recipe walks you through each step clearly and confidently, making it easy to succeed whether you’re a beginner or a seasoned baker.

Ingredients You'll Need

For the Red Velvet Cake:

• 2 ½ cups all-purpose flour (Note: For a more tender crumb, you can substitute with cake flour)
• 1 ½ cups granulated sugar
• 2 tablespoons unsweetened natural cocoa powder (Note: Do not use Dutch-processed, as it will affect the cake's color and texture)
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup buttermilk, at room temperature
• ½ cup vegetable oil (Note: Ensures a moist cake)
• ¼ cup unsalted butter, melted
• 2 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 1 tablespoon distilled white vinegar
• 1 to 2 teaspoons red gel food coloring (Note: Gel coloring provides vibrant color without excess liquid)

For the Cream Cheese Frosting:

• 2 (8-ounce) blocks full-fat block cream cheese, softened to room temperature
• 1 cup unsalted butter, softened to room temperature
• 4 cups powdered sugar, sifted
• 1 teaspoon vanilla extract
• Pinch of salt

How to Make Red Velvet Cake

For the Red Velvet Cake:

Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Butter and flour two 9-inch round cake pans or three 8-inch round cake pans.

Step 2: Mix Dry Ingredients
In a large bowl, sift together the flour, granulated sugar, cocoa powder, baking soda, and salt. Whisk to combine and set aside.

Step 3: Combine Wet Ingredients
In a separate medium bowl, whisk together the buttermilk, vegetable oil, melted butter, eggs, vanilla extract, distilled white vinegar, and red food coloring until evenly combined. The mixture should be a bright, vivid red color.

Step 4: Combine Wet and Dry
Pour the wet ingredients into the bowl of dry ingredients. Mix on low speed with an electric mixer or by hand with a whisk until just combined. Be careful not to overmix; a few small lumps are okay.

Step 5: Pour and Tap
Divide the batter evenly among the prepared cake pans. Tap the bottoms of the pans on the counter a few times to release any large air bubbles.

Step 6: Bake
Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean or with moist crumbs attached.

Step 7: Cool the Cakes
Let the cakes cool in their pans on a wire rack for about 10 minutes. Then, run a knife around the edges to loosen and carefully invert the cakes onto the rack to cool completely.

For the Cream Cheese Frosting:

Step 1: Cream the Base
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the softened cream cheese and softened butter together on medium-high speed until smooth, light, and fluffy, about 3-5 minutes.

Step 2: Add Sugar and Flavor
Add the sifted powdered sugar, vanilla extract, and a pinch of salt. Begin mixing on low speed to incorporate the sugar, then increase to medium-high and beat until the frosting is completely smooth and fluffy.

Step 3: Adjust if Needed
If the frosting is too thin, add more sifted powdered sugar. If it is too thick, add a splash of milk or cream to reach a spreadable consistency.

Cake Assembly:

Step 1: Trim if Needed
Once the cakes are fully cool, slice off any domed tops using a serrated knife. This helps them stack neatly.

Step 2: Layer and Frost
Place the first cake layer on a stand or plate. Spread a generous layer of frosting across the top. Add the second layer and repeat.

Step 3: Cover the Cake
Use the rest of the frosting to cover the top and sides of the cake. Smooth it out with an offset spatula for a clean finish.

Step 4: Chill Before Serving
Refrigerate the cake for 30 to 60 minutes. This helps set the frosting and makes slicing easier.

Pro Tips from My Kitchen

How to Get Perfectly Flat Cake Layers: Wrap your cake pans with damp baking strips before baking. These help the cakes bake evenly, avoiding domed tops. If you don’t have baking strips, a folded damp towel around the outside of the pan can work as a backup.

The Importance of Room Temperature Ingredients: Cold eggs or buttermilk can shock the batter and lead to uneven baking. To warm eggs quickly, place them in a bowl of warm water for five minutes. Let butter and cream cheese sit out for at least an hour before using.

The Number One Trick for Mixing the Batter: Once you combine wet and dry ingredients, stop mixing as soon as the flour disappears. Overmixing develops the gluten in flour, which can make the cake dense instead of light and airy.

How to Make Your Own Buttermilk Substitute: If you’re out of buttermilk, mix one tablespoon of vinegar or lemon juice with one cup of milk. Let it sit for ten minutes until slightly curdled, then use it as a one-to-one replacement.

Achieving the Smoothest Cream Cheese Frosting: Sift your powdered sugar before adding it to the butter and cream cheese. Beat the mixture long enough to incorporate air and create that light, fluffy finish. A pinch of salt can also balance the sweetness beautifully.

Frequently Asked Questions about Red Velvet Cake