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 – I’m about to attempt this recipe – but could not fine distilled white vinegar. Is there an alternative you’d recommend?
You could use apple cider vinegar.
Hi I made this cake yesterday for a birthday exactly how the recipe said and it started to crumble as soon as they were cutting it. WHAT WENT WRONG.?????
I’m honestly not sure. Did you have any issues when you leveled the cake layers/assembled the cake?
I baked this cake for my daughter’s 38th birthday. It was beautiful red and tasted great. The red food coloring I bought had 1 1/2 oz, so I just put it all in. Thanks for a great recipe, I’ll definitely make it again!
Notice there is no baking powder in the ingredients? Will the cake rise?
Yes, that’s what the baking soda is for in the recipe.
It was so delicious! Everyone loved it!
Hi Danielle! I’m a bit confused at the idea of an *entire* 1fl oz bottle of red food coloring into the cake. The cupcake version only has one table spoon. I ended up using a bit less than the entire mcCormick bottle….but still a lot! I even Googled how many table spoons are in a fluid oz! Help! I think I’m just mathematically challenged…
Thanks!
Hi, Ann! 1 fluid ounce is equal to 2 tablespoons of red food coloring. I typically use a 1 fluid ounce bottle of McCormick liquid red food coloring. I hope that helps!
I’ve identified that my bigger issue was pan size and baking time….Ordering three identical pans instead of messing with height and slicing for next time! Thanks for the food coloring help! It just seemed like an intimidating amount, haha!
You’re the best!
Thanks for this recipe is was really great
I have havent tried the recipe yet. But would like to ask if i can use apple cider vinegar instead of distilled white vinegar in the red velvet recipe
Yes, that would be fine.
Can this recipe be doubled to do a 11×15 cake
You can double it, but for a pan that size you may only need to increase it by half.
Hi,
I plan to try this delicious recipe but I’m a little worried about the frosting. Whenever I see powdered sugar as an ingredient, I immediately worry about the sweetness of the icing. Does it become too sweet?
Many a times, people add more powdered sugar for the consistency, to make it stiff but ultimately it only leads to extra sweet icing.
Your thoughts would be much appreciated.
Kind regards,
Ravneet
I don’t find it too sweet, but everyone’s preferences are different. You can reduce the powdered sugar in the frosting to 1 cup or try my Swiss meringue buttercream recipe here.
Hi ❤️I would love to make this cake but in 9 inch pans and for the cake to have 3 layers . Do you have any suggestions of how to alter the recipe?
Thx
Sarah
I would recommend increasing the recipe by half and then dividing the batter between 3 pans. I hope that helps!
Hi Danielle. This is the first time I have baked a cake from scratch and the cakes turned out great. I followed the recipe for the icing but it turned out a little soupy. Not sure if that is the way it is supposed to be or if I mixed it a little to long. Any thoughts?
Hi, Dave! Did you use cream cheese that comes in a block? Or did you happen to use cream cheese spread that’s in a tub? If you used the stuff in a tub, it typically has ingredients added to it to thin it out so it will make the frosting runny.
I tried baking this many times and and everytime it’s a hit. Everyone loves it. Thank you so much for sharing this recipe??
This cake recipe lives up to the name. I’ve tried baking cakes a few times but not had a huge amount of luck- this recipe is so different. Honestly one of the best cakes I’ve ever eaten and certainly the best red velvet I’ve eaten. Not heavy at all and so moist.
Thank you so much- can’t wait to share with my friends and family :)))
Hello,
Is there any way to make this with a natural food coloring over the red dye? Or would it be better to just omit the red.dye completely?
You can use a natural food dye if you prefer, I know McCormick and Watkins both make them. You can also just omit it from the recipe, just keep in mind the cake will be a light brown color.
If I were going to bake this in smaller pans for a higher decorative cake like 8 inch and 6 inch pans what bake time do you recommend for those sizes?
For 8-inch cake pans, I would actually recommend dividing the batter between 3 pans. For 6-inch pans, you may need to divide it between 4 pans. I’m not sure on baking time, but I imagine it would be similar if you’re dividing it up between 1 to 2 more pans.
Hi, I’m curious as to why you recommend dividing the batter into 3 pans for an 8 inch cake pan. What would happen if you only used two 8 inch cake pans?
Because it would likely be too much batter for two 8-inch cake pans. If they are deeper pans, then it would be okay, you’ll just need to increase the baking time.
This was the best red velvet recipe I’ve had. I used it for cupcakes, halved the recipe because I didn’t need a lot and it was phenomenal! This is my go to rv recipe from now on. Thanks! I used Master Elite red rose instead of McCormick food coloring.
Hello…i have tried your receipe both cup cakes and cake..really turn out good…im now trying to bake it in a 10inch mould…should i divide the batter in two separate mould or pour all the batter in only one ? Thanks in advance
As long as your pan is deep enough, you may be able to pour all of the batter into it at once and bake it. If it’s not very deep, I’d recommend pouring it into two.
Hi! May I ask hows the sweetness of this recipe? I don’t really like it when cakes are too sweet so how can I adjust the recipe to my liking if ever? Thanks <3
I don’t personally think the cake is too sweet, I always try to find a good balance with sweetness in my recipes. If you’re worried about it, you can reduce the sugar slightly in both the cake and frosting.
This recipe is great! I just made it today. I was looking for a red velvet cake and this turned out so yummy! The cake itself tastes amazing! I ended up using coconut oil and left the food coloring out and subbed beet juice for 1/3 of the buttermilk, but still used a cup of buttermilk!! Turned out great, thank you!
Can we substitute natural cocoa to dutched processed?
I recommend sticking with natural cocoa powder in this cake to ensure that it rises properly.
Does the cream cheese frosting recipe make enough to decorate the cake ? I love the swirls you added and would like to do that, too. Thank you.
Yes! The amount listed in the recipe are the same measurements I used to decorate the cake in the pictures.
Hi made rv today and its the best recipe I’ve tried, but my frosting is too runny, any idea what I’ve done wrong ?
Did you happen to use cream cheese spread that’s in a tub? If so, that can make your frosting runny. I recommend using a brick/block of cream cheese.
I would like to make this cake using a bundt pan will I be able to use this pan for this cake? will I still need parchment paper for the pan?
Yes, that would be fine! No need to use parchment paper for a bundt pan, just be sure to spray your pan well with nonstick cooking spray.
I baked this fabulous cake for my daughter’s birthday in June. It was so delicious that I am using this recipe for her wedding cake next weekend for 100 guests. I have tried other recipes for Red Velvet but none come close to your luscious recipe. Kudos, Danielle!
Thank you, Jean! So glad you loved the recipe!
Dear Daniele
I will try to make your cake for my sons birthday
I never used food Colour and searched for red velvet colour, the recommended colour is a gel / paste , I am not sure how much I should use , you mentioned liquid.
I would really appreciate if you could help me with this
Best regards
Lilly
I’d recommend using liquid if possible, but it’s fine to use gel food coloring. If you do use gel, I’d start with 2 to 3 teaspoons then as more as needed.
Hello Danielle,
If I wanted to make this a 10 inch cake how much more should I add of ingredients ??
I would multiply the recipe by 1.5 and use any extra batter to make cupcakes.
WoW! The perfect red velvet cake! I made a rv cake once before and it was disappointing. So when I was asked to make a rv cake for my best friend’s grandson’s birthday, I was like…uh okay. His birthday was in May. He and his family are still talking about how delicious the cake taste. Thank you, Danielle. All of your steps, hints and advice help make this a foolproof cake. Word has spread, so I’ve got another request for this cake.
I used this recipe and followed every step to precision. Needless to say the cake was amazing!! Thank you so much for sharing!!
I followed the recipe, the taste was good the only problem is that my red velvet didn’t turn up red.
What was the reason?
I’m not sure, it could be the food coloring that you used. I really like McCormick’s red food coloring, it’s what I always use in this cake.
It happened with my first batch, the colour was a bit off(still red just less vibrant). When making the second batch I purchased a new set of food colouring. Turned out beautifully!!! Colour texture everything so happy about. I must admit the food colouring on the first batch was old (like really old so I won’t say how old it was?).
Thank you for sharing the recipe
Namaste ?
I love this cake! It’s exactly what I was looking for. I have a question, though-if I made half a recipe, do you think it would it bake well in one rectangular pan that’s roughly 13 inches long and 8 inches wide? The pan is about an inch and a half deep.
Hi, Rachel! I haven’t tried it, but I’m not quite sure that if you cut the recipe in half that it will be enough. You could make the full recipe and use any extra batter to make cupcakes.
I love all of your recipes, thanks! I just made this and it looks good, but I don’t think my layers look as tall as your picture. How tall are each of your layers? Thanks!
Thank you, Heather! So glad you’re enjoying the recipes! I’m not sure exactly how tall they are, since it’s been a while since I’ve made this cake. But, they do rise to the top of my 9-inch cake pans which are about 1.5 inches deep.
Hello! Thank you for this recipe! I would like to try with 3 8in pans. How long would I cook for? Thank you!
The baking time should still be about 30 minutes if you divide the batter equally between three 8-inch pans.