Red Velvet Cake is a showstopping dessert with its signature red hue, moist crumb, and a rich yet subtle chocolate flavor. Paired with a tangy cream cheese frosting, this classic cake is beloved for both its taste and its striking appearance.
Why You’ll Love This Recipe
Red Velvet Cake is a timeless favorite that’s perfect for celebrations, holidays, or when you want a cake that feels extra special. It has a soft, velvety texture, a slight cocoa flavor, and a beautiful balance of sweetness and tanginess from the buttermilk and vinegar. The cream cheese frosting complements it perfectly, making each bite irresistibly smooth and satisfying. Whether you’re baking for a birthday or a romantic dinner, this cake delivers both flavor and elegance.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Granulated sugar
- Unsweetened cocoa powder
- Baking soda
- Salt
- Eggs
- Vegetable oil
- Buttermilk
- White vinegar
- Vanilla extract
- Red food coloring
- Cream cheese (for frosting)
- Unsalted butter (for frosting)
- Powdered sugar (for frosting)
directions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, sift together flour, sugar, cocoa powder, baking soda, and salt.
- In another bowl, whisk together eggs, oil, buttermilk, vinegar, vanilla, and red food coloring until well blended.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined. Do not overmix.
- Divide the batter evenly between the prepared pans.
- Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and beat until fluffy. Mix in vanilla extract.
- Once cakes are cool, frost the top of one layer, stack the second layer on top, and cover the entire cake with the remaining frosting.
Servings and timing
This recipe makes 12 servings and takes about 1 hour and 15 minutes total (25 minutes prep, 35 minutes bake, 15 minutes cooling).
Variations
- Cupcakes: Divide batter into cupcake liners and bake for 18–22 minutes.
- Layer it up: Make it a three-layer cake for extra visual impact.
- Chocolate chips: Add mini chocolate chips to the batter for a surprise bite.
- Nutty twist: Sprinkle chopped pecans or walnuts between layers or on top of the frosting.
storage/reheating
Store the cake covered in the refrigerator for up to 5 days. Let it come to room temperature before serving for the best texture. You can also freeze the frosted or unfrosted cake layers for up to 2 months—just wrap tightly in plastic wrap and foil. Thaw in the fridge overnight before serving.
FAQs
What makes red velvet cake different from chocolate cake?
Red velvet has a lighter cocoa flavor, a tangy profile from buttermilk and vinegar, and a unique soft texture.
Can I use natural food coloring?
Yes, beet powder or natural red food coloring can be used, though the color may be more muted.
Is buttermilk necessary?
Yes, buttermilk adds tanginess and helps tenderize the crumb. You can make a substitute by adding 1 tablespoon vinegar or lemon juice to 1 cup milk.
Why use vinegar in red velvet cake?
The vinegar reacts with baking soda to help the cake rise and enhances the red color.
Can I use butter instead of oil?
Oil is preferred for moisture, but melted butter can be used if you prefer a richer flavor.
Can I make it gluten-free?
Yes, use a 1:1 gluten-free flour blend in place of regular flour.
How do I keep the cake moist?
Avoid overbaking and be careful not to overmix the batter. Using oil and buttermilk helps keep it moist.
Can I make the cake layers ahead of time?
Yes, bake the layers in advance and refrigerate or freeze until ready to frost.
What’s the best way to frost a red velvet cake?
Start with a crumb coat (thin layer of frosting), chill, then apply the final layer for a clean finish.
Can I use a different frosting?
Cream cheese is classic, but you can also use buttercream or a whipped frosting if preferred.
Conclusion
Red Velvet Cake is a striking, delicious dessert that delivers both flavor and elegance. With its moist crumb, subtle cocoa notes, and creamy frosting, it’s a treat that never goes out of style. Whether you’re baking for a special occasion or just want something decadent, this recipe is guaranteed to impress every time.
PrintRed Velvet Cake
This classic red velvet cake is soft, moist, and topped with a tangy cream cheese frosting. With its vibrant red color and hint of cocoa flavor, it’s a show-stopping dessert that’s surprisingly easy to make. Perfect for birthdays, holidays, or just because!
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the cake:
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2 1/2 cups all-purpose flour
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2 tbsp unsweetened cocoa powder
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1 tsp baking soda
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1/2 tsp salt
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1 cup buttermilk (room temperature)
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1 tbsp white vinegar
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1 tsp vanilla extract
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1 1/2 cups granulated sugar
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1 cup vegetable oil
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2 large eggs (room temperature)
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1 oz red food coloring (liquid or gel)
For the cream cheese frosting:
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8 oz cream cheese (softened)
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1/2 cup unsalted butter (softened)
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4 cups powdered sugar
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1 tsp vanilla extract
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Pinch of salt
Instructions
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Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
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In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
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In a small bowl, combine buttermilk, vinegar, and vanilla extract. Set aside.
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In a large mixing bowl, beat sugar and oil together until well combined. Add eggs one at a time, beating after each addition.
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Mix in the red food coloring until evenly blended.
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Add the dry ingredients to the wet mixture in three parts, alternating with the buttermilk mixture. Mix until just combined—don’t overmix.
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Divide the batter evenly between the prepared pans and smooth the tops.
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Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
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Let cakes cool in pans for 10 minutes, then remove and cool completely on wire racks.
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For the frosting, beat cream cheese and butter together until smooth. Add vanilla and salt. Gradually add powdered sugar, beating until fluffy.
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Once cakes are completely cool, frost between the layers, then frost the top and sides of the cake.
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Chill for 30 minutes before slicing for neater cuts.
Notes
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If using gel food coloring, start with less and adjust to get that perfect red.
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You can bake this as a sheet cake or cupcakes—just adjust the baking time.
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Store cake in the fridge for up to 5 days.