Ever since I started baking, red velvet cake has been my absolute fave for special occasions. There’s something magical about that deep crimson color against the bright white frosting that just makes everyone go “wow” when you bring it to the table. This red velvet cake recipe I’m sharing today? It’s seriously the best one I’ve tested (and trust me, I’ve tried TONS). Super moist, perfectly balanced flavor, and that cream cheese frosting is honestly to die for.
Why You’ll Seriously Love This Red Velvet Cake
Lemme tell you why this red velvet cake recipe deserves a spot in your collection. First off, it solves that common problem of dry, crumbly cake – this one stays moist for DAYS (if it lasts that long!). I made this for my sister’s birthday last year and even my aunt who “doesn’t like cake” asked for seconds!
What’s great is you can customize it too. Want cupcakes instead? No prob. Need to make it ahead? Works perfectly. By the time you finish reading, you’ll be itching to get your mixer out!
Ingredients You’ll Need for Perfect Red Velvet Cake
For the Cake:
- Cake flour – gives that tender crumb you want in red velvet cake, but if you don’t have it, all-purpose works too (just use 2 tbsp less)
- Unsweetened cocoa powder – just a little bit! Red velvet cake isn’t meant to be super chocolatey
- Baking soda & salt – for the right rise and flavor balance
- Buttermilk – KEY ingredient! Gives that slight tang and keeps everything moist. No buttermilk? Add 1 tbsp vinegar to regular milk and let sit 5 mins
- Vinegar – helps with the reaction that makes the cake rise nicely
- Vanilla extract – use pure if possible, it really makes a difference
- Red food coloring – gel works best, but liquid is fine too
- Butter & sugar – room temp butter creams better with the sugar
- Eggs – also room temperature for better mixing
For That Amazing Cream Cheese Frosting:
- Cream cheese & butter – both should be softened but still cool
- Powdered sugar – sift it if you want super smooth frosting
- Vanilla extract – just a splash
- Pinch of salt – trust me, it makes the sweetness perfect
How to Make the Best Red Velvet Cake
Step 1: Prep Everything
Preheat oven to 350°F (175°C). Grease two 9-inch cake pans and line bottoms with parchment. Don’t skip this! Nothing worse than cake stuck to the pan.
Mix your dry ingredients (flour, cocoa, baking soda, salt) in a bowl and set aside. This helps distribute everything evenly.
Step 2: Make the Batter
- Beat butter and sugar till it’s fluffy and lighter in color (about 3-4 mins). Don’t rush this step!
- Add eggs one at a time, mixing well after each. If the mixture looks curdled, no worries – it’ll come together.
- Mix in vanilla and red food coloring. Start with less color and add more if needed – depends on brand.
- Now alternate adding dry ingredients and buttermilk, starting and ending with dry. Mix just until combined – overmixing = tough cake!
- In a small bowl, mix vinegar with a little baking soda – it’ll fizz! Fold this into the batter quickly.
The batter should be smooth, thick but pourable, and SUPER red. You’ll know it when you see it!
Step 3: Bake and Cool
Pour batter evenly into pans. Give them a gentle tap on counter to remove bubbles.
Bake 25-30 mins. Cake is done when toothpick comes out with just a few crumbs. Don’t overbake! Better to underbake slightly than overbake.
Cool in pans 10 mins, then turn out onto racks to cool completely. COMPLETELY means completely – no cheating or your frosting will melt!
Step 4: Make the Frosting
- Beat cream cheese and butter until smooth and no lumps remain.
- Add powdered sugar gradually (unless you want a sugar explosion all over your kitchen lol).
- Mix in vanilla and salt.
- If too soft, chill for 15-20 mins.
Step 5: Assemble
Level cakes if needed. Place first layer on plate, add frosting, top with second layer. Cover whole cake with thin layer (crumb coat), chill 15 mins, then add final layer of frosting.
For extra fancy look, save some frosting and pipe decorations on top!
Amazing Red Velvet Cake Variations
Cream Cheese Stuffed
Add cream cheese filling between layers – mix 8oz cream cheese, 1/4 cup sugar, 1 egg, 1/2 tsp vanilla.
Red Velvet Cupcakes
Same recipe but bake 18-20 mins in lined muffin tins. Makes about 24.
White Chocolate Red Velvet
Add 1/2 cup white chocolate chips to batter and use white chocolate cream cheese frosting.
Southern Red Velvet
Use traditional ermine (boiled milk) frosting instead of cream cheese for old-school flavor.
Red Velvet Cheesecake Cake
Sandwich a layer of cheesecake between two layers of red velvet. OMG amazing.
Red Velvet Cake Recipe
Equipment
- 2 × 9-inch cake pans
- Mixing bowls
- Electric mixer
- Measuring cups/spoons
- Spatula
- Parchment paper
- Cooling rack
Ingredients
- For the Cake:
- 2½ cups cake flour or 2¼ cups all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup buttermilk or 1 cup milk + 1 tbsp vinegar
- 1 tsp white vinegar
- 2 tsp vanilla extract
- 1 tbsp red food coloring gel preferred
- ½ cup unsalted butter softened
- 1½ cups granulated sugar
- 2 large eggs room temperature
- For the Cream Cheese Frosting:
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 3 –4 cups powdered sugar sifted
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Step 1: Prep Everything
- Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Step 2: Make the Batter
- In a large bowl, cream butter and sugar for 3–4 minutes until light and fluffy.
- Add eggs one at a time, beating well after each.
- Stir in vanilla extract and red food coloring.
- Alternate adding dry ingredients and buttermilk, starting and ending with dry. Mix until just combined.
- Mix vinegar with a bit of baking soda and fold into the batter.
- Step 3: Bake and Cool
- Divide batter between pans and smooth the tops.
- Bake for 25–30 minutes or until a toothpick comes out with a few crumbs.
- Let cool in pans 10 minutes, then transfer to wire racks to cool completely.
- Step 4: Make the Frosting
- Beat cream cheese and butter until smooth.
- Gradually add powdered sugar, vanilla, and salt.
- If frosting is too soft, chill for 15–20 minutes.
- Step 5: Assemble
- Level cakes if needed.
- Frost between layers, then crumb coat the entire cake. Chill 15 mins.
- Apply final layer of frosting and decorate as desired.
Notes
Nutrition
FAQ About Red Velvet Cake
What is the flavor of red velvet cake?
Red velvet cake has a unique flavor that’s not just chocolate! It’s got slight cocoa notes, vanilla, and a subtle tanginess from buttermilk and vinegar. It’s milder than chocolate cake but with more complexity. That’s why people get confused when they try it expecting strong chocolate flavor!
What makes a cake a red velvet cake?
A true red velvet cake needs specific ingredients: small amount of cocoa powder, buttermilk, vinegar, and traditionally red food coloring. These create both the color and the texture. Originally, the reddish color came from reaction between cocoa and acidic ingredients, but now we amp it up with coloring.
Is a red velvet cake just a chocolate cake?
Nope! Red velvet cake is definitely NOT just chocolate cake with red dye. It has way less cocoa (2-3 tablespoons vs. 1/2 to 1 cup in chocolate cake). If you love chocolate cake with intense flavor, check out my Chocolate Cake with Coffee Buttercream instead!
Why is it called red velvet cake?
The name “red velvet” comes from the cake’s texture and appearance. The chemical reaction between acidic vinegar and buttermilk with cocoa powder used to create a reddish hue naturally, and the crumb was super fine and soft like velvet. Nowadays we add food coloring to enhance that red color.
What is the big deal about red velvet cake?
Red velvet cake’s popularity comes from its WOW factor – dramatic red color contrasting with white frosting makes it showstopping! Plus its texture is amazing when done right – moist, tender, and unique flavor that’s not quite chocolate, not quite vanilla. Great for special occasions (makes everyone think you’re a baking genius).
How do I store red velvet cake?
Store at room temp in airtight container up to 2 days. For longer storage, refrigerate up to 5 days. Bring to room temp before serving for best flavor and texture. Can also freeze unfrosted layers up to 2 months.
Can I make red velvet cake without food coloring?
Yes! You can use natural alternatives like beet powder (2-3 tbsp) or beet puree (1/4 cup). Color won’t be as vibrant but still pretty. Some even use red fruit juices reduced down.
Final Thoughts on This Amazing Red Velvet Cake
Every time I make this red velvet cake, it brings back memories of my grandma teaching me to bake. She always said baking was about making people happy, not being perfect. This recipe has that perfect balance of traditional flavors with modern techniques.
What I love most is seeing people’s faces when they take that first bite – there’s nothing like it. If you’re looking for another Southern classic that’ll impress, my Hummingbird Cake is also a total crowd-pleaser.
Give this red velvet cake recipe a try – make it your own, adjust to your taste, and create your own baking memories. Trust me, this one’s a keeper!