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.
Heyy, love your recipe ?
I was just wondering if the cake would be able to handle the weight of a cheesecake filling or do I need to mix cake flour & AP flour to make it a little more sturdy?
I think it would hold up to a layer of cheesecake. You can definitely use some all-purpose flour if you’re worried about it though.
what is the purpose for white distilled vinegar? I can substitute everything to make this gluten free except for this ingredient.
It’s one of the ingredients that reacts with the baking soda and enhances the red color of the cake.
Hi!
Can I able this cake in a 3inchx 8inch pan in one go? If yes then for how long and at what temperature?
It may not be a big enough pan for all of the batter. I would only fill the pan about 1/2 to 2/3 of the way full, bake at the same temperature, and increase the baking time. You can use any extra better to make cupcakes.
Is the batter supposed to be thick? I measured everything precisely.
It will be thicker than a prepared boxed cake mix, but shouldn’t be super thick.
What would you suggest doing if I only have two 8 inch tins and one 9 inch tin. Thanks.
You could make a two layer 8-inch cake and use any leftover batter to make cupcakes.
i’m sorry but this was way too dry and crumbly. I couldn’t get this out of the pan cleanly. I even tried cake flour for the first time ever and am wondering if the flour was old. I have made oher cakes that were much more moist. I only tried it because I had never tried red velvet cake and was curious.
Sorry you thought the cake was too dry, Sharon. Did you happen to make any adjustments to the recipe? The cake should be pretty moist. Also, did you make sure to line your pans with parchment paper? That will make it much easier to remove them from the pans.
Thanks so much for this recipe! I have to admit I am not really a fan of red velvet cake but occasionally get orders for it and have struggled to find that ‘perfect’ recioe… but this is definitely the one! I used it to make cupcakes and they were perfect – the recipe actually made 36 of the smaller style cupcake cases. I was very careful not to overmix the batter as you said and the result was a beautiful buttery, light, flavorful cupcake – you might even have a new red velvet fan here!
PS I am sure that cake flour makes an even better cake but I used all purpose and still got an excellent result!
I’ll try this recipe with your vanilla buttercream frosting. Would you be kind enough to share the amounts of ingredients necessary for this cake?
Thank you in advance.
Hi Ricardo! You can use the vanilla buttercream measurements in my white cake recipe here for this recipe.
Can this recipe be doubled?
I think that would be fine. I would just be careful not to over mix the batter.
What can i use as substitute for vinegar ? I dont have and no time to buy
The vinegar helps brighten the color of the cake and reacts with the baking soda. You can probably omit it, since there’s quite a bit of buttermilk in this recipe to react with the baking soda. Just keep in mind that it may change the color and taste of the cake slightly.
Hi Danielle,
Thank you for this recipe. I was wondering if you could help. I need to make a 4 layer red velvet cake but your recipe only has 2 layers and I’m concerned that doubling the ingredients may leave me with too much cake batter or too high a cake.
I’m thinking of using 500g of flour. However, I’m struggling with how to adjust the ratios for the other ingredients, especially the butter and cooking oil. Would you please be able to advise me on the ratios or how best to make a 4 layer cake?
Thank you?
The ratios may be a little strange if you try to adjust the recipe for 500 grams of flour. I would recommend either doubling the recipe or making 2 batches of this cake batter.
Thank you for your prompt response.
I made this cake for my grand daughter’s birthday on 2/14/21. She LOVED IT! I followed recipe & cake was SOOO light, tender, & airy.
Is it possible to cut this recipe exactly in half?
I know, when baking, some times you can’t just half Recipes. Pls LMK, if you can.
My grandson now wants this cake for his birthday, instead of his REGULAR chocolate!! Thx.
So glad you enjoyed the cake! It would be fine to cut this recipe in half.
My cake is dry. What I made wrong? Or red velvet is it a dry cake? Thank you!
Hi, Anastasia! The cake shouldn’t be dry, but it’s hard to say why it turned out that way. One reason could be that there was too much flour in the cake. Did you make sure to spoon and level your flour? Another reason could be that it was over baked. Have you checked your oven temperature with an oven thermometer?
WOW!! This was the first Red Velvet cake I’ve ever made and tasted and it was by far the BEST from scratch cake I’ve ever made. Perfectly soft and light crumb. So tender! I used my favorite cream cheese frosting from another website and added a pink white chocolate ganache drip, first time doing a drip also – much easier than I expected and love the WOW factor it gives. This one is a keeper. This was perfect for Valentine’s Day. Still can’t believe how perfect it came out. Thank you for sharing the recipe!
Can I use this recipe in 10 inch pans? Should I increase the recipe by a half if I do?
I think that would be fine. You can increase the recipe by half and use any extra batter to make cupcakes.
Hi! Would it work if I distributed the batter into 6inch pans? Also does red gel food coloring work or does it have to be liquid?
Yes, but it would be too much batter for two or three 6-inch pans. You could either cut the recipe in half or use any extra batter to make cupcakes. It’s fine to use gel food coloring too, but you may need to adjust the amount.
Hi, can I add chopped walnuts with the cream cheese frosting?
Do you mean mix them into the frosting? If so, it may make it harder to frost the cake. You could definitely add some chopped walnuts to the outside of the cake on top of the frosting though.
How much of your homemade Cake flour would I use for this cake?
Hi, Amy! You would need the same amount (2 and 2/3 cups). Just be sure to sift it several times first, then measure it out.
Would this work to turn into cupcakes?
Yes, it will make about 30 to 32 cupcakes. I have notes in the recipe card for how to make cupcakes with this recipe.
Hi! Would this recipe work if I halved it? I see it yields 2 9in pans but I only need one.
Thanks!
Yes, that would be fine!
Hello. Can you tell me how many batches of this recipe I would need to make this into three 12 inch cakes. Also would this cake hold up well under fondant?
I’ve honestly never tried it in 3 12-inch cake pans, so I’m not quite sure. You may need to either double or possibly triple the recipe. I’ve never used fondant on it either, but as long as you used an icing that works well with fondant underneath I think it would be fine.
If I want to make some rosettes around the top edge, should this be enough icing to do so, as long as it’s not super thick everywhere else? Or if I divided batter into 3, 8” pans, would this still be the right amount of icing? Red velvet is my daughter’s favorite and her request for her birthday on Saturday!
As long as it’s not too thick everywhere else, I think it would be enough. For 3 8-inch layers, I would probably double my cream cheese frosting recipe here.
What is the substitute for cake flour??? Can I just use normal flour like all purpose or plain? And also can I use the same amount of flour as in the recipie if it’s a substitute?
Hi, Toni! You can find my cake flour substitute here, the post explains how to use it too.
I would like to bake it in a 8” square pan should I increase the batter?
Are you baking it in one pan? If so, I wouldn’t increase the batter. If you’re wanting a layered cake, I would probably use three 8-inch pans.
Baked beautifully Followed the recipe to a T just using vinegar
In 2% milk for my buttermilk sub.
I made this for my daughters Christmas month Birthday!
Very happy with the taste!
Hi there,
May I know why did the cake no rise properly? The taste was amazing but sadly it looked kina flat.. Please help
Hi, Michelle! There are quite a few reasons the cake layers may not have risen. A few reasons – the butter and sugar wasn’t creamed together long enough, the baking soda wasn’t fresh, oven temperature was not correct, or the batter was over mixed.
Can you use a 12 cup bundt pan for this cake?
Yes, that would be fine! I’m not sure on the baking time but I would guess 45 to 60 minutes.
Hi is there a sibstitue for the red food dye?
I haven’t tried anything else. You can omit it, but the cake will be brown.
I did everything the recipe said and was precise in all measurements, and it came out brown because of the cocoa powder :/
It could be the food coloring that you used. Did you use liquid food coloring or something else?
I used a Norwegian food cold product called Idun konditorfarge, E100, E120. I used a whole a whole 15ml bottle of liquid color. I got a brown cake. To compensate for lack of red color I added a spread of cherry compote in between the layers.
Loved this recipe! I made this cake with your buttercream frosting for my sisters 18th and everyone loved it. It was my fist time ever making a cake so I followed the recipe to a foot, you give very clear instructions so thank you! I highly recommend this recipe. I am in Ireland so we do not have cake flour, so I used your cake flour substitute and it worked very well. Thank you again for sharing your fantastic recipes!
I am currently in the process of making this recipe and using the gram measurements. On the vegetable oil, you stated ML, not grams. Did you mean to put grams? Or ML?
ML is correct because it’s a liquid measurement.
How much of the batter should I put in if I’m using 8 inch pans?
If using 8-inch pans, I would divide the batter between three of them.