The BEST Red Velvet Cake
This recipe for classic red velvet cake is made completely from scratch and features a tangy cream cheese frosting. Make this cake for Valentine’s Day, Christmas, and birthdays!
If you’ve been making red velvet cake from a box until now, wait until you try the from scratch version. Only then will you understand why “velvet” is in the recipe name!
You see, it’s called “red velvet” both because of the cake’s signature crimson color, but also because of its velvety texture. The combination of natural cocoa powder, vinegar, and buttermilk in the batter creates a unique texture that no other cake has.
This crowd favorite cake might be bolder in appearance than your average layer cake, but it’s incredibly easy to prepare and requires no special ingredients or complicated prep work.
Enjoy this homemade red velvet cake any time of year — Valentine’s Day is the obvious choice, but this also makes a wonderful Christmas, birthday, or “just because” cake!
What Flavor Is Red Velvet Cake?
Red velvet cake isn’t just a prettier version of chocolate cake. Yes, there’s cocoa powder in the batter, but the overall flavor profile isn’t chocolatey.
If a cake is labeled as “red velvet,” that means it will have a mild cocoa flavor, but will also taste buttery and have vanilla undertones. The cake itself is also lightly tangy, which is complemented nicely by the cream cheese frosting.
Ingredients for This Recipe
The trick to achieving the signature color and texture of a red velvet cake is to use the right ingredients. A detailed ingredient list can be found in the recipe card below, but let’s quickly review the main things you’ll need to make this recipe:
- Cake Flour: I suggest using cake flour because it has a lower protein content than all-purpose flour, which creates a softer, lighter cake. When it comes to cake flour, two of my favorite brands are Pillsbury Softasilk and Swans Down. If you don’t have any on hand, you can use my cake flour substitute.
- Cocoa Powder: There’s 1/4 cup of unsweetened cocoa powder in this cake. The cake isn’t super chocolatey, but it has a hint of chocolate that you expect in a red velvet cake.
- Butter & Oil: The oil helps to keep the cake incredibly moist while the butter adds a rich, buttery flavor.
- Buttermilk: The buttermilk reacts with the baking soda to create a soft, tender crumb. If you don’t have any buttermilk on hand, you can make your own using my homemade buttermilk substitute.
- Vinegar: You’ll need 1 teaspoon of distilled white vinegar.
- Red Food Coloring: You’ll need one 1-ounce bottle of liquid red food coloring to make this recipe. I typically use McCormick red food coloring.
How to Make Red Velvet Cake
Despite its bold color, red velvet is one of the easiest layer cakes to prepare. Here’s an overview of the baking process:
- Prep the cake pans: Spray two 9-inch round cake pans with non-stick spray and line the bottoms with parchment paper.
- Sift together the dry ingredients: Whisk together the cake flour, cocoa powder, baking soda, and salt. Then, sift the ingredients to ensure there are no clumps.
- Mix together the wet ingredients: I suggest creaming the butter and sugar together in a separate bowl for about 4 to 5 minutes. Creaming the butter and sugar together until light and fluffy incorporates more air into your cake batter, creating a softer and lighter cake. Once the butter and sugar are ready, mix in the eggs one at a time. Then, stir in the oil, red food coloring, vanilla, and vinegar. Don’t add the buttermilk just yet!
- Alternate adding the dry ingredients with the buttermilk: To the wet ingredients, you’ll need to add the dry ingredients in three increments, alternating with the buttermilk. Make sure to start and end with the dry ingredients and mix in each addition just until combined.
- Bake: Divide the cake batter between the two prepared cake pans. Bake until a toothpick inserted in the middle comes out clean. Let the cake layers cool in the pans for 15 minutes before inverting onto a wire cooling rack.
- Make the cream cheese frosting: I like to use a stand mixer to do this, but a hand mixer works just fine too! Beat the cream cheese until smooth, then add the butter and mix for an additional minute. Add the powdered sugar and vanilla and mix until well combined.
- Assemble the layer cake: I recommend leveling the tops of each cake layer using a cake leveler or a knife. From there, it’s just a matter of spreading frosting over the first layer, placing the second layer on top, and then frosting the top and sides of the cake. An offset spatula makes easy work of this!
Additional Frosting Options
I used my favorite cream cheese frosting for this cake and increased the amount to have enough to frost it. If you want to try another frosting, my vanilla buttercream frosting or ermine frosting would be delicious too.
Can This Recipe Be Used to Make Cupcakes?
Yes! This recipe will make about 30 to 32 cupcakes and take 15 to 18 minutes to bake. If you prefer less cupcakes, you can try my red velvet cupcake recipe instead. It’s very similar to this recipe, but scaled down to make 16 cupcakes.
Baking Tips
- Be sure that all of your ingredients are at room temperature before getting started.
- Make sure to sift the dry ingredients to remove any lumps of cocoa powder. This will also help to keep the cake soft and light!
- If you want to make it easier to get the cake layers out of your pans I suggest using parchment paper. I use these parchment liners from Wilton and LOVE them.
- Alternate mixing the dry ingredients in three additions with the buttermilk, this will help to prevent over mixing the cake batter.
More Red Velvet Desserts You’ll Love!
Recipe Video
Red Velvet Cake
Ingredients
For the red velvet cake:
- 2 ⅔ cups cake flour (spooned & leveled) (295 grams)
- ¼ cup natural unsweetened cocoa powder (22 grams)
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter softened (115 grams)
- 1 ¾ cups granulated sugar (350 grams)
- 2 large eggs at room temperature
- ½ cup canola or vegetable oil (120 ml)
- 1 (1-ounce) bottle liquid red food color
- 2 teaspoons pure vanilla extract
- 1 teaspoon distilled white vinegar
- 1 ⅓ cups buttermilk at room temperature (320 ml)
For the cream cheese frosting:
- 12 ounces brick-style cream cheese softened (340 grams)
- ¾ cup unsalted butter softened (175 grams)
- 3 cups powdered sugar (360 grams)
- 1 ½ teaspoons pure vanilla extract
Instructions
- To make the red velvet cake layers: Preheat the oven to 350°F (177°C). Spray two 9-inch cake pans well with nonstick cooking spray, line the bottoms of the pans with parchment paper, and set aside.
- In a large mixing bowl, whisk together the cake flour, cocoa powder, baking soda, and salt. Then, sift the dry ingredients to remove any lumps of cocoa powder. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, cream together the butter and sugar on medium speed for 4 to 5 minutes. Add the eggs and mix until fully combined, then mix in the oil, red food coloring, vanilla extract, and vinegar, stopping to scrape down the sides of the bowl as needed.
- Mix in the dry ingredients in three additions alternating with the buttermilk, starting and ending with the dry ingredients. Make sure to mix in each addition until just combined and be careful not to over mix the batter.
- Evenly distribute the cake batter between the two prepared cake pans and spread the batter around into one even layer. Tap the pans on the counter 2 to 3 times to remove any air bubbles from the cakes.
- Bake for 28 to 32 minutes or until a toothpick inserted into the center of the cakes comes out clean. Carefully remove from the oven and place on a wire rack to cool in the pans for 15 to 20 minutes. Then, carefully remove the cakes from the cake pans and place on the wire rack to cool completely.
- To make the cream cheese frosting: In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the cream cheese until smooth. Add the butter and mix for about 30 seconds to 1 minute until well combined and smooth.
- Mix in the powdered sugar and vanilla extract and continue mixing until fully combined, scraping down the sides of the bowl as needed.
- To assemble the cake: Level the tops of each cake with a knife or cake leveler. Place one of the cake layers on a cake stand or plate, top with a layer of frosting, and smooth it out into one even layer. Place the second layer on top, then use the remaining frosting to frost the top and sides of the cake.
Any Suggestion for High altitude in making and baking? So want to make this for Valentines day. I am 4000′
I’m not familiar with high altitude baking, but King Arthur Flour has a great guide on their site for how to adjust recipes for high altitude.
Hi Danielle, would it be alright if I used salted butter or margarine for this recipe, instead of unsalted butter?
Hi, Lara! You can use salted butter, just reduce the salt down to a tiny pinch (or use 1/8 teaspoon).
Hi Danielle, I want to know if I can replace the butter with margarine. Butter is kind of hard to get this part of the world.
I haven’t tried it, but it’s not quite the same as butter so it may affect the taste and texture of the cake.
Do you know how I might adjust the baking time for a Bundt pan?
You’ll need to increase the baking time, I would guess 45-60 minutes.
I did the cake in a Bundt pan for 50 minutes and it was perfect!
I made this cake for a friends birthday. Everyone loved it, but it was so moist the middle sank while cooling. At first I thought I had not baked it long enough, but it was done. I’m not sure as to why this happened, could it be the fat content in the buttermilk? I used whole fat instead of low fat, what’s your thoughts?
Sorry you had some trouble with the cake, Charisse. I don’t think that the fat content in the buttermilk would cause that. There are a few other things that could cause it to sink in the middle like overmixing the batter at the end (and incorporating too much air) or opening the oven door a few times (sudden temperature changes). I hope that helps some, glad to hear that everyone enjoyed the cake though!
Mystery solved! My disabled Mother dumped sugar into my flour bin. Makes perfect sense why it did this. Wow, could have been so much worse. By the way, breading for chicken with sugar is not very tasty!!! ?
The cake is perfect with great flavour. The texture is light and it is moist which i am so happy about. I havent frosted it yet but wanted to come and say Thank you for the recipe. i may put a cheesecake between the layers to make it into a red velvet cheesecake cake.
So glad it turned out great for you, Lia!
Baked this cake for Christmas. I was truly pleased at how moist this cake was you could actually taste the butter in this cake. Had a recipe I had been using for years. This will definitely be the recipe I will use from this point going forward!!!!!. My husband could not get enough of it. Thanks for the awesome tips .
So happy to hear that everyone enjoyed the cake!
Hi Danielle!
I have tried your recipe already, and it turned out AMAZING!!! One problem though, i used gel food colouring instead of liquid because i thought that a stronger colour would be formed, and most recipes call for it. they also say that liquid food colouring could overwhelm the taste of the cake, and make it taste like chemicals! when i used the gel food colouring from the tube, (Dr Oteker, extra strong food gel) the colour came out more maroon than red. Please tell me what to do to get a bright vibrant red colour, as i am going to make this again!
Hi Kimberly! I’m not sure how much gel food coloring you used, but it sounds like you may need to try to use a little more. I find that the liquid food coloring works well and I don’t notice any kind of taste from it. I really like McCormick food coloring too.
Can I use the All purpose flour instead of cake flour in that case how much corn starch needs to be replace with All purpose flour…When I measured 2 and 2/3 cups of All purpose flour it is way heavy than 295 grams in the recipe. Please advise
All-purpose flour is heavier than cake flour, so it will weigh more. I have a cake flour substitute here, I recommend using that.
Good Morning,
Thank you for your recipe. I made the RED VELVET CAKE, and it wcame out PERFECT!!!!
This is the BEST RECIPE. EVERTBOFY LOVED IT
The recipe is perfect! Moist tender bright with the perfect chocolate not chocolate taste. Delicious! My only concern is the cake was so soft when I flipped it out of the pan it broke, sigh. I decided to forgo the layer cake and make a 9×13 version like I usually do.
Sorry to hear that, Keisha! You can let them cool completely in the pan if you need to before removing them. Another good way to remove them is to place a cooling rack on top of the cake pan, then hold the pan and cooling rack, and just flip it right over. It also helps to spray your pans well and line the bottoms with parchment paper. Glad you liked the recipe though!
Delicious, tender and moist, beautiful cake…I didn’t have cake flour so I used regular all-purpose flour and measured it carefully and the cake came out so lovely in flavor and texture. Also doubled the recipe and it still worked out really well although my mixer was quite full… this was because I was in a hurry and needed a few cakes so I just winged it and it worked. Sometimes I’m lucky, other times not so much?I didn’t use as much red food coloring because I had only enough for one batch and the color was still great. Also made my own buttermilk with vinegar and added the vinegar as well and it well and it worked out.Thank u for
the recipe…. I rarely ever write reviews but I was pleasantly surprised at creating what I view as the perfect version of a red velvet cake.
So glad the cake turned out great for you, Melissa!
if I make my own buttermilk using vinegar. do I still use vinegar in the recipe?
Yes, you’ll still want to use the vinegar called for in the recipe too.
I’ve been reading a lot about the differences in dutch processed vs natural cocoa powders. I notice this recipe calls for natural cocoa powder and I was wondering what is the best brand of natural cocoa powder to use in this recipe?
I really like Nestle Toll House Baking Cocoa!
Hi, I wanted to make this recipe in 7inch tins instead (odd size, I know but I don’t have 8inch tins and wanted to make it taller than the 9inch shown). Would you suggest 2 x 7inch tins or 3 x 7inch tins? Thanks 🙂
Hi, Daniela! I would probably use three 7-inch tins. If you have any leftover batter, you can use that to make cupcakes.
Thanks so much! 🙂
Hello Danielle,
I haven’t made a red velvet cake before. I’m making this cake for a July 4th celebration but I need to make a 1/2 sheet layer cake. Will one recipe be enough for one layer in a 1/2 sheet pan? And how long should I bake it at 350? Any suggestions about how to get a second layer on without breaking it?
Thanks so much. Looking forward to making this cake.
Hi Barbara! To be honest, I haven’t converted this to a half sheet pan so I’m not quite sure. If it’s not too deep, then it may be enough for one. As for getting a second layer on top, I suggest freezing it for 45 minutes to an hour or until it’s firm. That will make it much easier to handle without breaking it.
I made this tonight – my first red velvet cake and it was great! Thanks for sharing the recipe!
So glad to hear that, Emily!
I need to make 10” and 8”round cake can I use your recipe! Can you give me any advice on how to make this cake perfect
I haven’t tried it in those pans, but it would probably be fine. Just make sure to read through the post, baking tips, and recipe before getting started. I also have some pictures in my chocolate cake recipe showing how I frost a cake. Hope that helps!
This was a big hit for my family! Thank you for sharing the recipe! The cake was really chocolatey and moist and the cream cheese frosting wasn’t overly sweet. Thanks again!
I am now on a gluten free diet but love red velvet cake… Can I just substitute the cake flour with gluten free self-raising flour instead?
It may be okay to use a gluten-free flour that substitutes well 1:1 for all-purpose flour. I wouldn’t suggest using self-rising flour since it already has baking powder and salt mixed into it.
Hi. I am Ciara I tried your recipe and it was amazing . Super moist and the frosting came out a little sweet but I had a little mishap while baking. I am an aspiring baker and always tried doing things by an exact recipient . Well I cooked at 350 for 45 min and it still wasn’t done do you have any tips. But sill came out amazing do you know how I could fix that time.?
Hi, Ciara! Did you use two 9-inch cake pans or a different pan to bake the cake?
I used a glass 9×13
Ok, did it take quite a bit longer? If so, it could be that your oven temperature is off. You can test your oven with an oven thermometer and recalibrate it.
Hi Danielle, this cake looks delicious and I’d like to make it for a friend’s birthday but I’m wondering if it’s sturdy enough to cover with fondant? Thanks!
Hi, Susan! I don’t work with fondant much so I’m honestly not sure. This cake is pretty soft and light, so it may not be the best option if you’re looking for something sturdier.
I am making this cake tonight for an event tomorrow afternoon. Can I bake and decorate cake tonight and leave outside at room temperature?
Since it has a cream cheese frosting, you will want to refrigerate it overnight. You can set it out a little bit ahead of time so that it can come to room temperature though.
My oven does not do specific 177°c as suggested, is it better to go slightly higher or lower in degrees? Also, I want to double the recipe and put it in one large rectangular tin to make a birthday cake, so would I just double the baking time to the suggested time on the recipe? Thanks!
Does it have an option for 180°C? If so, you can set it to that. It shouldn’t affect the bake time too much. This recipe is enough for a 9×13 pan. Are you wanting to bake it in a larger pan?
Needed something special for my Mother’s birthday and this came in just the nick of time! Went down an absolute treat! Thank you for sharing your recipe – it was simple to follow and super quick to get in the oven – I was time pressured and had it in the oven within half an hour, then left it baking in the oven while I got onto other things! Like making the icing and showering, packing car with cake decorating utensils, candles etc! The cake was out of the oven in just under an hour. And we were out the door in haste! It cooled in the in the car while we were out to dinner, and I managed to decorate it and blow out candles as a finale to a wonderful evening. Thank you for the no-fuss, guaranteed recipe!! The Birthday Girl loved every bite! What an afternnon – phew!! xox
So happy to hear that, Sharon!
When I was mixing the dry ingredients with the soft my batter turned into like a dough. I didn’t know what I did wrong, I was very confused.
This batter shouldn’t be thick like dough. Did you make sure to add the buttermilk?
Did you weigh your dry ingredients? Sometimes this is due to too much dry ingredients. (I used to have this happen a lot before I learned to go by weight when converting recipes to gluten-free).
I made it and it was super delicious, soft and velvety.. everyone in the family said it’s the best red velvet ever.. loads of love to you for sharing such a wonderful recipe ❤️
So happy to hear that!
Hi Daniella, I am a big fan. With this recipe, can I use three 8 inch cake pan for the same amount of batter? thanks
I think that should be fine!
hi maam. i always bake red velvet however i cannot perfect the top part. mine always get crusty at the top. so i always end with me removing the top part and just cover it with the frosting. can u help me? why does my cake bake like that always? thankssss
There are quite a few things that could cause that to happen. One would be that the oven temperature is too high, have you checked your oven temperature with an oven thermometer? Another reason could be that there’s too much sugar in the recipe, you could try reducing it slightly and see if that helps. You can also place a baking pan filled with some water on the bottom rack of your oven, the moisture should help prevent that from happening. That being said, I’ve never had any issues with the top of this cake turning out hard it stays pretty soft.
Hi Danielle: Your cake looks awesome; however, I am not a fan of food coloring due to known health issues associated with food coloring. If I omit the red food coloring, I assume the cake would still taste awesome. Would it be more of a light chocolate cake in coloring? Since the red dye doesn’t add flavor, then why use it just to have a pretty colored cake. Can’t wait to try your wonderful recipe. Thanks for sharing.
Hi, Barbara! You can omit the red food coloring. I imagine the cake would be a light brown/chocolate color, but it would still taste just fine 🙂
I don’t really know how this recipe would taste, but I don’t have the vinegar. So those are my questions. What does the vinegar do to the cake? Can I just not put vinegar in the cake?
It enhances the color and is one of the ingredients that react with the baking soda to help the cake fully rise. I would suggest using it in this recipe.
Apparently, a truly natural red velvet cake contains beetroot juice instead of food colouring. It does turn out a richer maroon type red but tastes gorgeous too.
I have a question about using gel food coloring which is not supposed to leave an after taste. Have you ever tried it before in cake? Would I still need the vinegar, assuming you are using it to offset the red food coloring? Thanks.
Hi, Shelly! I haven’t used it in this cake, but I do think that it would be just fine. You would definitely need to use less if you use gel food coloring though. I would still suggest using the vinegar as it’s one of the ingredients that reacts with the baking soda and helps the cake rise.
Thankyou soo much for all the trouble you go to to make these cakes easier for us
This is my best cake have not made it but hope to try soon
Wish you were here to help me
Bless you
Maureen