This red velvet cake delivers three soft, tender layers with that signature deep red color and subtle cocoa flavor, all wrapped up in tangy cream cheese frosting. I first made this cake for Emma's birthday last year, and the way her eyes lit up when she saw those crimson layers still makes me smile. The best part? It comes together easier than you'd think, with ingredients you probably already have in your pantry.
If you're craving more dessert inspiration, you might love this Easy Oreo Poke Cake Recipe or these Healthy Oreo Cupcakes for your next celebration.
Why You'll Love This Homemade Red Velvet Cake
Rich, tangy frosting: The cream cheese frosting isn't just sweet—it's got that little tang that cuts through and makes every bite interesting.
Soft, moist layers: Buttermilk keeps these cake layers incredibly tender. They stay moist for days if you store them right.
Simple ingredients: No fancy extracts or hard-to-find items here. You can make this with what's in your kitchen right now.
Stunning presentation: That deep red color against the white frosting looks bakery-quality, even if it's your first time making it.
Make-ahead friendly: You can bake the layers a day early and frost them the next day, which takes so much pressure off when you're hosting.
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Red Velvet Cake Ingredients
Here's what you'll need to make this classic red velvet cake with cream cheese frosting from scratch.
See Recipe Card Below This Post For Ingredient Quantities
For the Red Velvet Cake:
- Granulated sugar: Sweetens the cake and helps create that light, tender crumb when creamed with the fats.
- Vegetable oil: Keeps the cake incredibly moist and soft for days. Oil-based cakes don't dry out as quickly as butter-only cakes.
- Unsalted butter, melted: Adds rich flavor and works with the oil to create the perfect texture balance.
- Large eggs: Bind everything together and add structure. Room temperature eggs mix in more smoothly.
- Vanilla extract: Enhances all the other flavors and adds warmth to the cake.
- Buttermilk: This is key for the signature velvet texture. The acidity reacts with the baking soda to make the cake extra tender and gives it a subtle tang.
- Vinegar: Works with the buttermilk to activate the baking soda and create that soft, fine crumb.
- Gel red food coloring: Gives you that vibrant red color without adding too much liquid. Gel is more concentrated than liquid coloring, so you need less.
- Boiling water: Blooms the cocoa powder to bring out its flavor and helps create a smooth batter.
- Dutch-processed cocoa powder: Adds subtle chocolate notes and depth. Dutch-processed is less acidic than natural cocoa, which matters for the chemistry here.
- All-purpose flour: Forms the base structure of the cake layers.
- Cornstarch: Creates an even softer, more tender crumb. It's a secret weapon for extra-soft cakes.
- Baking soda: Provides lift and reacts with the acidic ingredients for that classic red velvet texture.
- Baking powder: Gives additional rise and helps the layers bake up light and fluffy.
- Salt: Balances the sweetness and brings out all the flavors.
For the Cream Cheese Frosting:
- Unsalted butter, softened: Creates a smooth, creamy base. Make sure it's truly soft, not melted.
- Cream cheese, room temperature: This is what makes the frosting tangy and rich. Cold cream cheese will give you lumps, so let it sit out for at least an hour.
- Vanilla extract: Adds sweet, warm flavor to the frosting.
- Salt: Just a pinch balances the sweetness and enhances the cream cheese flavor.
- Sifted icing sugar: Sweetens and thickens the frosting. Sifting prevents lumps and makes it fluffy.
HOW TO MAKE Red Velvet Cake
Follow these steps to create perfect, moist red velvet cake layers with silky cream cheese frosting.
- Preheat oven: Set your oven to 350°F without the fan setting. Line three 8-inch round cake pans with parchment paper on the bottom and grease the sides lightly.
- Whisk sugar and fats: In a large mixing bowl, whisk together the granulated sugar, vegetable oil, and melted butter for 1 to 2 minutes. The mixture should look a bit lighter and airier, though the sugar won't dissolve completely.
- Add eggs and vanilla: Crack in the eggs and pour in the vanilla extract. Whisk for another minute until everything looks smooth, creamy, and well blended.
- Mix in buttermilk mixture: Pour in the buttermilk, vinegar, and red food coloring. Whisk until the color is bright and evenly distributed throughout. The batter should look vibrant and beautiful.
- Bloom the cocoa: In a small bowl, whisk the cocoa powder with the boiling water until smooth and no lumps remain. Pour this into your wet ingredients and stir gently. The batter will turn a deeper, richer red.
- Fold in dry ingredients: Sift the flour, cornstarch, baking soda, baking powder, and salt directly into the wet batter. Use a spatula to fold everything together gently, just until you don't see any more dry streaks. Don't overmix or your cake will be tough.
- Divide batter: Pour the batter evenly into your three prepared pans. I like to use a kitchen scale to make sure each pan has the same amount, but eyeballing works too.
- Bake: Slide the pans into the oven and bake for 23 to 25 minutes. The cakes are done when a toothpick poked into the center comes out with a few moist crumbs clinging to it, not wet batter.
- Cool: Let the cakes rest in their pans for 15 minutes. This gives them time to firm up so they don't fall apart when you flip them out. Then turn them onto a wire rack to cool completely before frosting.
- Beat butter and cream cheese: In a stand mixer with the paddle attachment, combine the softened butter, cream cheese, vanilla, and salt. Beat on medium speed for 2 to 3 minutes until the mixture looks smooth and fluffy with no lumps.
- Add sugar gradually: Turn the mixer to low and add the sifted powdered sugar one cup at a time. After each addition, turn the speed to medium and beat until incorporated. Stop and taste after 3 cups, then decide if you want it sweeter.
- Adjust consistency: If your frosting feels too soft and won't hold its shape, pop the bowl in the fridge for a few minutes to firm it up. If you see lumps, you can push the frosting through a fine-mesh sieve, though that's a bit of work.
- Trim layers: Use a long serrated knife to carefully slice off any domed tops from your cake layers. You want flat, even surfaces for stacking.
- Stack and frost: Place one cake layer on your serving plate. Spread a generous amount of cream cheese frosting on top, going all the way to the edges. Add the second layer and repeat. Top with the third layer.
- Crumb coat: Spread a thin layer of frosting all over the outside of the cake. This catches any loose crumbs. Don't worry about making it perfect—you're going to cover it up anyway.
- Chill briefly: Refrigerate the cake for 15 minutes so the crumb coat sets and hardens slightly.
- Final frosting: Apply the rest of your frosting, spreading it smooth with an offset spatula or the back of a spoon. If you saved those cake dome trimmings, crumble them up and press them onto the top or sides for a rustic, fancy look.
- Serve: Slice and enjoy! This Delicious Raspberry Tiramisu Recipe would be another stunning dessert option for special occasions.
Substitutions and Variations
Buttermilk: Don't have buttermilk? Mix 1 ⅓ cups whole milk with 4 teaspoons of white vinegar or lemon juice. Let it sit for 5 minutes before using.
Food coloring: If you want to skip the food coloring for a more natural version, the Red Velvet Cake will be light brown instead of red, but it'll still taste incredible.
Cocoa powder: Natural cocoa powder can work in place of Dutch-processed, though the color and flavor will be slightly different.
Cream cheese frosting: If you prefer a less tangy frosting, you can use all butter and swap the cream cheese for more butter, though you'll lose that classic red velvet pairing.
Cupcakes: This batter makes about 24 cupcakes. Bake them at 350°F for 18 to 20 minutes.
EQUIPMENT FOR Red Velvet Cake
- Three 8-inch round Red Velvet Cake pans
- Parchment paper
- Large mixing bowl
- Whisk or electric mixer
- Stand mixer with paddle attachment (or hand mixer)
- Small bowl for blooming cocoa
- Sifter or fine-mesh strainer
- Offset spatula for frosting
- Serrated knife for trimming layers
- Cooling rack
Storage and Make-Ahead Tips
Room temperature: The frosted Red Velvet Cake can sit at room temperature for up to 2 hours if your kitchen isn't too warm. After that, cover and refrigerate.
Refrigerator: Store covered in the fridge for up to 5 days. The Red Velvet Cake actually tastes better the next day once the flavors have had time to settle.
Freezer: You can freeze unfrosted Red Velvet Cake layers wrapped tightly in plastic wrap and foil for up to 3 months. Thaw overnight in the fridge before frosting.
Make-ahead: Bake the layers a day early, wrap them well, and keep them at room temperature. Make the frosting the same day you plan to assemble and serve.
Expert Tips
Don't skip the vinegar: I know it seems weird, but the vinegar reacts with the baking soda to create that signature tender crumb. Without it, the texture won't be right.
Use gel food coloring: Liquid food coloring just doesn't give you that deep, vibrant red. Gel is more concentrated and won't water down your batter.
Room temperature ingredients: Let your eggs, butter, and cream cheese come to room temperature before you start. Everything mixes together more smoothly and evenly.
Don't overbake: Red velvet should be moist, so pull the cakes out when they still look slightly underdone in the center. They'll continue cooking as they cool.
Let layers cool completely: Frosting warm Red Velvet Cake layers will melt your frosting and create a slippery mess. Be patient and wait until they're completely cool to the touch.
Invest in parchment rounds: Cutting parchment paper to fit the bottom of your pans makes removing the layers so much easier and prevents sticking.
FAQ
What is the secret to a good red velvet cake?
The secret is the combination of buttermilk and vinegar with baking soda, which creates an incredibly soft, tender crumb. Use gel food coloring for that vibrant red, and don't overbake the layers. My grandma always said the key was pulling them out when they still looked a tiny bit underdone in the middle.
What are the ingredients for red velvet cake?
Traditional red velvet cake uses flour, sugar, butter, oil, eggs, buttermilk, vinegar, cocoa powder, baking soda, and red food coloring. The cream cheese frosting is made with cream cheese, butter, powdered sugar, vanilla, and a pinch of salt. It's simpler than you'd think.
Is red velvet cake just chocolate cake with red food coloring?
Not quite. While red velvet does have cocoa powder in it, it uses much less than chocolate cake, usually just 2 to 3 tablespoons. The flavor is more subtle and tangy thanks to the buttermilk and vinegar. The texture is also softer and more velvety than a standard chocolate cake.
What is traditional red velvet made of?
Traditional red velvet cake is made with buttermilk, a small amount of cocoa powder, vinegar, and originally got its red tint from a natural reaction between acidic ingredients and non-Dutch cocoa. Today, most recipes use red food coloring to get that signature bright color. It's always paired with tangy cream cheese frosting.
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Pairing
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Red Velvet Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C) and line three 8-inch cake pans with parchment paper.
- In a large mixing bowl, whisk together the granulated sugar, vegetable oil, and melted butter for 1-2 minutes until the mixture lightens in color. The sugar may not fully dissolve.
- Add the eggs and vanilla, whisking for another minute until the mixture is smooth and creamy.
- Add the buttermilk, vinegar, and red food coloring, whisking until the ingredients are well combined. The batter should have a bright red color.
- In a separate bowl, whisk together the cocoa powder and boiling water, then add this mixture to the wet ingredients and stir until fully incorporated.
- Sift the flour, cornstarch, baking soda, baking powder, and salt into the wet ingredients. Gently whisk until just combined, being careful not to overmix.
- Divide the batter evenly between the prepared cake pans.
- Bake for 23-25 minutes or until a toothpick inserted into the center of the cakes comes out with light, moist crumbs. Let the cakes cool in the pans for 15 minutes, then transfer them to wire racks to cool completely.
- In a stand mixer, combine the softened butter, cream cheese, vanilla, and salt. Use the paddle attachment to mix on medium speed for 2-3 minutes until smooth.
- Gradually add the sifted powdered sugar, 1 cup at a time, mixing on medium speed until fully incorporated. Continue until the frosting reaches a fluffy consistency. If necessary, refrigerate for a few minutes to firm up.
- Once the cakes have cooled, trim the domed tops of each layer. Spread a generous layer of cream cheese frosting on the top of one cake layer, then stack the second layer and repeat.
- Cover the cake with a thin layer of frosting (crumb coat) and refrigerate for 15 minutes to set.
- Once set, cover the cake with the remaining frosting and decorate as desired. I recommend using the trimmed cake scraps to create decorative crumbs.
- Serve & enjoy!
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