The Best Red Velvet Cake Recipe

Bylilan Sage
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Introduction

Red velvet cake is a classic dessert loved for its vibrant color and rich flavor. This recipe yields a moist, tender cake layered with creamy, tangy cream cheese frosting—perfect for celebrations or any sweet craving.

A slice of red velvet cake with three thick, bright red layers separated by thin, smooth white cream cheese frosting layers sits on a white plate in the foreground. The cake's outer edges are coated with more white creamy frosting, decorated with small swirls and red, pink, and silver round and heart-shaped sprinkles. In the background, a white cake stand holds the rest of the whole cake, which is covered with thick white frosting and generously topped with the same colorful sprinkles. Nearby is a white bowl filled with the sprinkles. The scene is set on a white marbled surface with a red cloth underneath the plate, adding a festive touch. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 2 1/4 cups (293g) all-purpose flour
  • 2-4 tsp natural unsweetened cocoa powder
  • 2 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup (112g) unsalted butter, room temperature
  • 1/2 cup vegetable oil
  • 1 1/2 cups (310g) sugar
  • 2 tsp vanilla extract
  • 4 large eggs
  • 1 cup (240ml) buttermilk
  • 2 tsp white vinegar
  • 4 tsp red food coloring
  • 16 oz (452g) cream cheese, room temperature
  • 3/4 cup (172g) butter, room temperature
  • 10 cups (1150g) powdered sugar
  • 2 tsp vanilla extract (for frosting)
  • Sprinkles (for decoration)

Instructions

  1. Step 1: Prepare three 8-inch cake pans by lining the bottoms with parchment paper circles and greasing the sides. Preheat your oven to 350°F (176°C).
  2. Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  3. Step 3: In a large mixing bowl, beat the butter, vegetable oil, sugar, and 2 teaspoons vanilla extract until light and fluffy, about 2-3 minutes. Properly creaming the mixture is important for a tender cake.
  4. Step 4: Add the eggs two at a time, mixing well after each addition. Scrape down the sides of the bowl as needed to ensure even mixing.
  5. Step 5: Add half of the dry ingredient mixture to the batter and blend until just combined.
  6. Step 6: Mix in the buttermilk, white vinegar, and red food coloring until fully incorporated.
  7. Step 7: Add the remaining dry ingredients and mix until smooth. Be careful not to overmix; scrape down the bowl sides to incorporate all ingredients evenly.
  8. Step 8: Divide the batter evenly among the three prepared pans and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
  9. Step 9: Remove the cakes from the oven and let them cool in the pans for 2-3 minutes before transferring to wire racks to cool completely.
  10. Step 10: For the frosting, beat the cream cheese and butter together in a large bowl until smooth and combined.
  11. Step 11: Gradually add half of the powdered sugar and beat until smooth, then add 2 teaspoons vanilla extract and mix well.
  12. Step 12: Add the remaining powdered sugar and beat until the frosting is fluffy and smooth.
  13. Step 13: Use a serrated knife to level the tops of the cooled cakes if needed, removing any domes for even stacking.
  14. Step 14: Place the first cake layer on a serving plate or cake board and spread about 1 cup of frosting evenly on top.
  15. Step 15: Add the second cake layer and frost with another cup of frosting.
  16. Step 16: Place the final cake layer on top and frost the outside of the entire cake smoothly. Press sprinkles into the sides for decoration.
  17. Step 17: Pipe frosting shells around the top and bottom edges of the cake, then add more sprinkles if desired.

Tips & Variations

  • Use natural unsweetened cocoa powder for the best red color and subtle chocolate flavor.
  • Be careful not to overmix the batter to keep the cake tender and moist.
  • For a dairy-free version, substitute the buttermilk with almond milk plus vinegar and use dairy-free cream cheese and butter alternatives.
  • Chill the cake for 30 minutes before slicing for cleaner cuts.

Storage

Store the cake covered in the refrigerator for up to 4 days. Let it come to room temperature before serving for the best flavor. Leftover cake can be frozen wrapped tightly for up to 2 months; thaw in the refrigerator overnight before serving. Reheat slices gently in the microwave for a few seconds if desired.

How to Serve

A close-up of a slice of red velvet cake on a white plate shows three thick layers of bright red cake separated by two layers of smooth, white cream cheese frosting. The cake is coated with a thick layer of the same white frosting on the outside, decorated with small pink, red, and silver heart-shaped and round sprinkles along the top and around the bottom edge. The white plate sits on a folded red and white patterned cloth, and the background features a white marbled texture with a blurred view of a whole frosted cake on a white cake stand and a small white bowl with sprinkles. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without food coloring?

Yes, but the classic red velvet’s vibrant color won’t develop without it. The cake will have a milder cocoa flavor and a pale color instead.

What can I use instead of buttermilk?

Mix 1 cup of milk with 1 tablespoon of white vinegar or lemon juice, let it sit for 5 minutes, then use as a substitute for buttermilk.

Print
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The Best Red Velvet Cake Recipe

★★★★★

4.9 from 101 reviews
  • Author: lilan
  • Total Time: 1 hour 10 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

This classic red velvet cake features moist layers with a subtle cocoa flavor, perfectly balanced with a rich and creamy cream cheese frosting. Ideal for celebrations or any special occasion, this cake combines traditional Southern charm with a vibrant red hue and a smooth, luscious finish.

Ingredients

Scale

Cake Ingredients

  • 2 1/4 cups (293g) all-purpose flour
  • 2–4 tsp natural unsweetened cocoa powder
  • 2 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup (112g) unsalted butter, room temperature
  • 1/2 cup vegetable oil
  • 1 1/2 cups (310g) sugar
  • 2 tsp vanilla extract
  • 4 large eggs
  • 1 cup (240ml) buttermilk
  • 2 tsp white vinegar
  • 4 tsp red food coloring

Frosting Ingredients

  • 16 oz (452g) cream cheese, room temperature
  • 3/4 cup (172g) butter, room temperature
  • 10 cups (1150g) powdered sugar
  • 2 tsp vanilla extract
  • Sprinkles (for decoration)

Instructions

  1. Prepare Cake Pans and Preheat Oven: Grease three 8-inch cake pans and line the bottoms with parchment paper circles. Preheat the oven to 350°F (176°C).
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  3. Cream Butter, Oil, Sugar and Vanilla: In a large mixer bowl, beat the unsalted butter, vegetable oil, sugar, and vanilla extract until the mixture is light in color and fluffy, around 2-3 minutes. This step is essential for a tender crumb.
  4. Add Eggs: Add eggs two at a time, beating well after each addition. Scrape the bowl sides to ensure even mixing.
  5. Incorporate Half of Dry Ingredients: Add half of the dry flour mixture to the batter and mix gently until just combined.
  6. Add Wet Ingredients: Mix in the buttermilk, vinegar, and red food coloring until evenly combined.
  7. Add Remaining Dry Ingredients: Add the rest of the dry flour mixture and mix until smooth. Scrape the bowl sides again, making sure not to overmix to keep the cake tender.
  8. Divide Batter and Bake: Evenly divide the batter among the prepared pans. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
  9. Cool Cakes: Let the cakes cool in the pans for 2-3 minutes, then turn out onto wire racks to cool completely.
  10. Make Frosting: Beat cream cheese and butter together until smooth. Add half the powdered sugar and blend well, then add vanilla extract. Gradually add the remaining powdered sugar, beating until the frosting is smooth and creamy.
  11. Level Cakes: If needed, use a serrated knife to level the domed tops of the cakes for even stacking.
  12. Assemble Cake Layers: Place the first cake layer on your serving plate. Spread about 1 cup of frosting evenly on top. Repeat with the second layer and frosting.
  13. Frost Outer Cake: Add the final cake layer and frost the sides and top of the entire cake smoothly.
  14. Decorate: Press sprinkles into the sides of the cake, then pipe shells of frosting around the top and bottom edges. Add extra sprinkles as desired for a festive finish.

Notes

  • Use room temperature ingredients to ensure the batter mixes smoothly and evenly.
  • Do not overmix the batter once the wet and dry ingredients are combined to keep the cake tender.
  • Adjust the amount of cocoa powder between 2 to 4 teaspoons depending on how pronounced you want the chocolate flavor.
  • Red food coloring is key to achieving the classic red velvet appearance; gel or liquid works fine.
  • Chilling the cake layers slightly can make frosting and assembling easier.
  • The recipe makes three 8-inch cake layers, perfect for a tall, layered cake.
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: red velvet cake, cream cheese frosting, layered cake, classic dessert, celebration cake

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