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.
Hi my frosting is too runny. Followed receipy exactly. What can I do with it?
Did you happen to use cream cheese spread (the stuff in a tub)? If so, that may be why it was runny. You could try refrigerating it or adding a tablespoon of cornstarch to it.
Can I use Bulgarian buttermilk? It’s all I can find right now!
I think it’s a bit different than regular buttermilk, so I’m not sure. You can use my homemade buttermilk substitute here though.
Made this recipe for the 2nd time….and as the first time it was again a total winner…thank you Danielle for this easy and delicious red velvet cake recipe , you made my baby’s first birthday a memorable and delicious one with your recipe ❤❤❤
Made exactly as written for my son’s birthday and this is an excellent red velvet cake and the cream cheese frosting recipe is going to be my new go too – deliciously smooth and slightly tangy, not too sweet at all. Thank you!
Hi!
Could I swap out the baking soda for baking powder if I’m using dutch processed cocoa powder, or will the vinegar & the buttermilk be enough to react & leaven it with the baking soda?
thanks so much! can’t wait to try this recipe out.
I haven’t used dutch process cocoa powder in this cake, but I think the vinegar and buttermilk should be enough to react with the baking soda.
Hi! I want to make this cake for an event tomorrow and I was thinking maybe I would make the actual cakes tonight, wrap them in saran wrap once they cool and then make frosting tomorrow and assemble it in the morning to save me time. Do you think the texture would change if I make the cake the night before? Also do you serve this cake at room temp? If so, how long can it sit out in room temp before it starts to go bad? Or do you suggest we refrigerating it before serving? Thanks!
It’s fine to make the cake layers the night before it won’t affect them, just be sure to wrap them really tightly. If you plan to frost it a few hours ahead of time, I do recommend refrigerating it since the frosting has cream cheese in it. You can serve it cold but I do prefer it at room temperature. It should be fine for an hour or two at room temperature too.
The cake tastes delicious. Thanks for the recipe!
However, mine turned out to be too crumbly. Do you have any suggestions to fix this for next time?
I just wanted to clarify. It isn’t dry, but it was falling apart when I took the cake out of the pan. Possibly need to cool it longer in the pan?
Hi, Erika! You can certainly cool it in the pan longer if you need to. I like to line the bottom of my pans with parchment paper and run a knife around the outside of the cakes before removing them. I find that it makes it a bit easier.
Hi! Can I use red airbrush color as the liquid food color for this recipe?
I honestly haven’t used it. If it’s similar to liquid food coloring it may be fine.
The tender, spongy crumb on this cake is out of this world! Key tips:
– Listen to Danielle and use CAKE FLOUR, not AP
– Make sure you have you oven and pans ready to go, then mix dry & wet ingredients as the absolute last step (like Danielle says, the buttermilk and vinegar react with the baking soda, which means you want to get that cake in the oven as soon as the reaction begins for maximum fluffiness)
Absolutely delicious! Thank you for this fantastic recipe.
Hello, please can these recipe be used for commercial purposes. Thanks Daniella
Do you mean as a cake to make for a bakery? Or something else?
While this was good, mine turned out very dense and kind of dry. The frosting was wonderful. My daughter requested red velvet for her birthday so I went for it even though I’m usually a box cake mix baker. She loves to bake so I wanted to try this for her. I think my main problem was using all purpose flour – I didn’t read until just now that there is that much of a difference with cake flour and also I’m pretty sure that my baking soda is at least 6 months plus old. How can you tell if it’s still good?
Hi, Patty! All-purpose flour has more protein in it than cake flour, so it will create a denser cake. I do recommend using cake flour if you can for this recipe. Also, if you need to test your baking soda to make sure it’s still fresh you can mix some with a little lemon juice or vinegar, if it bubbles then it’s still good.
Hoy la preparamos en casa y nos encantó , realmente deliciosa, queda suavecita y el glaceado le da el toque especial , gracias por compartir tus recetas
Hi, your recipe is absolutely amazing!! It’s the best I’ve ever tried. But I was wondering if I could use margarine instead of butter. Would it still yield the same result?
Thank you, Sarah! I would recommend sticking with butter for this recipe.
Hello, I would like to know what functions the vinegar and buttermilk fulfill within the dough
The buttermilk and vinegar react with the baking soda and help the cake rise.
Hi,
I’m slightly concerned about using cake flour as I find the crumb from cake flour is too soft to be used for stacking purpose. I made vanilla cake with cake flour once and the result was a disaster!
Can this recipe be used for making tall buttercream cakes? Thanks.
I honestly haven’t tried it for tall cakes, so I’m not quite sure. If you’re concerned about it, you can use all-purpose flour. If you do use all-purpose flour, you will want to weigh it and use the same weight as the cake flour.
I found this cake to be bland. It was missing something and I don’t know what it was.
I baked the layers for 28 min and they were a little dry. It could be my oven so I will try 26 next time. Aside from that, I don’t know for sure what was lacking. I might try light brown sugar next time
Thd frosting, though, was terrific. I tasted then added a little more vanilla and it was on point.
Any suggestions about the bland flavor?
Thanks!
I love this recipe I tried it and well even though it’s not perfect the taste and look was okay
Hi, I love your red velvet cupcake recipe. Can chocolate chips be added without it affecting the moist texture?
I think it would be fine to add some chocolate chips.
What’s the size of the cake? In kg
I’m honestly not sure how much it weighs once it’s baked and frosted.
OMG …this cake is amazing so fluffy soft …I made two batches with creamcheese frosting so yummy…just want to know if I can do some changes and bake as vanilla cake because its realy yummy .
Thank you
I honestly haven’t tried removing the cocoa powder, so I’m not quite sure.
How much food colouring should I use? I bottle is 600ml
You only need 2 tablespoons or 30ml.
Any suggestions for high altitude adjustments? We’re 1 mile above sea level.
Hi, Sonya! I’m not familiar with high altitude baking, so I’m not quite sure how you would need to adjust the recipe. King Arthur Flour has a great guide on their site though for adjusting recipes for high altitude that some readers have found helpful!
Hi! Can I use white vinegar instead? I only have 2 8-inch pans. Can I cook the extra batter in a loaf pan?
Yes, white vinegar is fine. That would be fine too for the extra batter or you could make cupcakes with any leftover batter.
Hey
Can I bake the cake in one 9 inch pan .. and after its cool down cut into half
It really depends on your pan, this makes quite a bit of batter so it will need to be pretty deep.
Hi, can I use buttercream instead of the cream cheese frosting?
Yes, that’s fine.
Hi! I want to try this recipe. My oven is too small and 2 9-inch pan won’t be able to fit. Can you give me suggestions as to what I can do instead? Thanks so much!
It really just depends. Are you wanting a two layer cake? If so, the best thing to do may be to just bake the layers in two separate batches.
Hi there! Would I be able to sub the cake flour for AP flour? If so would I need to change any measurements?
I recommend using cake flour. I have a cake flour substitute here that uses all-purpose flour and cornstarch.
I just took my cakes out of the oven and they look amazing! I used AP flour.
I tried the recipe and totally loved itt! It was so delicious. I prefer putting the cake in the refrigerator before presenting it .
Hi, I haven’t baked this yet but can I use apple cider vinegar instead of the one in the recipe?
Yes, that’s fine.
Hi – any ideas as to why the cake would be flatter than I expected.
Hi, Sandy! Have you tested your baking soda to make sure it’s still fresh?
I tried this recipe. It was awesome!! Thank you so much for the recipe?
Whenever I make a red velvet the color is more cocoa as opposed to red. I’ve added less cocoa but get a bland flavor, I’ve added more coloring but it still gives me a more brown color. Any suggestions on what I can do for that vibrant red color you are getting? Thanks!
Hi, Annie! It may be the cocoa powder you’re using. Are you using a dark or dark chocolate one? If so, a lighter one can help. I also use McCormick’s red liquid food coloring, I find that it works well to get a bright red color.
Thanks for answering Danielle. I use Callebaut high fat cocoa 22/24, I guess it’s on the dark side but not super dark. As for food coloring I use a commercial kind but I can try the McCormick to see if that helps.
Try gel food coloring
Are you adding the vinegar?That suppose to bring out the color
Tried this cake, it’s an absolute delight, spongy, sweet, moist, delicious… Am in love with it … My all time favourite, tha k u for this recipe ❣️
Hello! I’m gonna be making this tomorrow for my son’s 2nd birthday, Can I use low-fat buttermilk on this recipe as that’s what’s available in our fridge? Or it will affect the taste and texture?. Thanks in advance!
Yes, you can use low-fat buttermilk! I’ve used it before in this recipe and it works just fine.