I perfected the Best Red Velvet Cake, an ultra moist, buttery, tender and soft cake with the most perfect red velvet flavor topped with an easy cream cheese frosting, ideal for Valentine’s Day or any red velvet lover.

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Whenever I bake this Best Red Velvet Cake I still get a little nervous, even though it’s the one I reach for when I want something that feels special but not fussy. It bakes up ultra moist and tender, the crumb sings of real red velvet flavor and the tang from the buttermilk keeps it from being sickly sweet.

I finish it with a simple cream cheese frosting that somehow makes people act like it’s the first time they’ve ever tasted cake. After trying a few Red Velvet Cake Variations, this version kept winning and I still can’t explain why exactly.

Ingredients

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All purpose flour: mostly carbs, some protein, gives structure and texture to cake
Granulated sugar: pure carbs, adds sweetness and keeps crumb tender, not nutritious
Unsweetened cocoa powder: tiny fiber and antioxidants, gives chocolatey flavor and depth
Buttermilk: tangy, adds acid and tenderness, has protein and calcium, reacts with baking soda
Vegetable oil: pure fat, makes cake moist and rich, no protein or fiber
Cream cheese: full fat, gives tangy frosting flavor, provides fat and some protein
Powdered sugar: superfine sugar for smooth frosting, pure carbs, makes frosting sweet and stable

Ingredient Quantities

2 1/2 cups (312 g) all purpose flour

1 1/2 cups (300 g) granulated sugar

1 teaspoon baking soda

1 teaspoon fine salt

1 tablespoon unsweetened cocoa powder

1 1/2 cups (360 ml) vegetable oil

1 cup (240 ml) buttermilk

2 large eggs

2 tablespoons (30 ml) red food coloring (gel or liquid)

1 teaspoon vanilla extract

1 teaspoon white vinegar

8 ounces (226 g) full fat cream cheese, softened

1/2 cup (115 g) unsalted butter, softened

4 cups (480 g) powdered sugar

1 teaspoon vanilla extract (for frosting)

pinch of fine salt

1 to 2 tablespoons milk or heavy cream, optional

How to Make this

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1. Preheat oven to 350°F (175°C). Grease and line two 8 inch round pans with parchment, flour lightly or spray with baking spray so cake won’t stick.

2. In a large bowl whisk together 2 1/2 cups (312 g) all purpose flour, 1 1/2 cups (300 g) granulated sugar, 1 teaspoon baking soda, 1 teaspoon fine salt and 1 tablespoon unsweetened cocoa powder. Sifting helps get rid of lumps but a good whisk works too.

3. In another bowl whisk 1 1/2 cups (360 ml) vegetable oil, 1 cup (240 ml) buttermilk, 2 large eggs, 2 tablespoons (30 ml) red food coloring, and 1 teaspoon vanilla extract until smooth and even colored.

4. Pour the wet into the dry and stir gently with a spatula until just combined. Don’t overmix or the cake will get tough, a few small lumps are ok.

5. Stir in 1 teaspoon white vinegar into the batter at the end, you’ll see a little fizz with the baking soda which helps lift the cake. Divide batter evenly between the prepared pans, tap them on the counter to release big air bubbles.

6. Bake 25 to 30 minutes or until a toothpick in the center comes out with a few moist crumbs, not wet batter. Let cakes cool in pans 10 minutes, then run a knife around edges and flip onto a wire rack to cool completely. Don’t frost while the cake is warm or the frosting will slide.

7. Make the cream cheese frosting: beat 8 ounces (226 g) softened full fat cream cheese with 1/2 cup (115 g) softened unsalted butter until smooth. Gradually add 4 cups (480 g) powdered sugar, 1 teaspoon vanilla extract (for frosting) and a pinch of fine salt, beating until creamy. If it seems too stiff add 1 to 2 tablespoons milk or heavy cream to reach spreading consistency.

8. If needed level the cake tops with a serrated knife, place one layer on your serving plate, spread about a third of the frosting, set the second layer on top and apply a thin crumb coat. Chill 15 to 30 minutes to set the crumb coat.

9. Finish frosting with the remaining frosting, smooth with an offset spatula or make rustic swirls. Add crumbs, sprinkles or chocolate shavings if you want. Chill briefly to firm up.

10. Store the cake covered in the fridge for up to 3 days, bring to room temperature 30 to 60 minutes before serving for the best tender, buttery texture.

Equipment Needed

1. Oven (set to 350°F / 175°C)
2. Two 8-inch round cake pans, plus parchment paper and baking spray or butter for greasing
3. Large mixing bowl and a medium mixing bowl
4. Whisk
5. Rubber or silicone spatula (for folding batter)
6. Electric mixer (hand or stand) or a sturdy whisk for the frosting
7. Measuring cups and spoons and a kitchen scale (grams listed)
8. Wire cooling rack
9. Serrated knife for leveling and an offset spatula for spreading frosting

FAQ

Q: Can I use regular milk instead of buttermilk?

A: Yes, mix 1 cup milk with 1 tablespoon white vinegar or lemon juice, let it sit 5 minutes till it thickens a bit, then use. It's a fine sub and you can keep the extra 1 teaspoon vinegar the recipe calls for, it helps with the rise.

Q: Do I have to use 2 tablespoons of red food coloring?

A: No, you can use less for a softer red, or use gel which gives stronger color with less liquid. If you want natural color try beet puree or powder but it'll change flavor and moisture, so use carefully.

Q: Any quick tips for a smooth cream cheese frosting?

A: Beat the cream cheese and butter until totally smooth before adding powdered sugar, then add sugar slowly. Stop once it's fluffy, dont overbeat or it gets runny. If too stiff add 1 tablespoon milk at a time, if too soft chill it 20-30 minutes.

Q: What temp and how long do I bake the layers?

A: Bake at 350 F (175 C). For two 9 inch pans expect 25 to 30 minutes, for 8 inch pans add 5 to 10 minutes. A toothpick in the center should come out with a few moist crumbs but not wet batter.

Q: How should I store or make this ahead?

A: Frosted cake with cream cheese frosting needs refrigeration, covered, for up to 3 to 4 days. Unfrosted layers can be wrapped tight and frozen up to 2 months, thaw in the fridge overnight. Let refrigerated cake sit 30 to 60 minutes at room temp before serving for best texture.

Q: My cake was dry or crumbly, how do I fix it and prevent it?

A: To fix slices brush with simple syrup (equal parts sugar and water warmed), that brings moisture back. To prevent it next time dont overbake, check oven temp, measure flour by spooning into the cup and leveling, and dont overmix the batter.

BEST Red Velvet Cake Recipe Substitutions and Variations

Buttermilk (1 cup): Substitute with 1 cup milk + 1 tablespoon white vinegar or lemon juice, stir and let sit 5 minutes till it gets a little curdled. Or use 1 cup plain yogurt thinned with 2 to 3 tablespoons milk. Same tang and acidity so the baking soda still works.
Vegetable oil (1 1/2 cups): Use 1 1/2 cups melted unsalted butter for a richer, more buttery cake, or 1 1/2 cups unsweetened applesauce to cut fat (cake will be a bit denser and browner). If you use butter let it cool so it doesn’t cook the eggs.
Red food coloring (2 tablespoons): Try 2 to 3 tablespoons beet powder or about 1/4 cup pureed cooked beets (reduce other liquid slightly). Beet gives a natural red, might change flavor a touch so start light and add more for deeper color.
Cream cheese for frosting (8 ounces): Swap 1:1 with mascarpone for a milder, silkier frosting, or make a classic buttercream by using 1/2 cup softened butter plus extra powdered sugar (taste and texture will be different but still delicious).

Pro Tips

– Measure flour by weight if you can, its the easiest way to avoid a dry, dense cake. If you only have cups, spoon the flour into the cup and level it off dont push it down or pack it in.

– Use gel food coloring not the liquid kind if you want a bold red without watering the batter down. If you only have liquid color, add less of another liquid in the recipe or use a little more cocoa and a pinch of instant espresso to keep the flavor, otherwise the color and taste can get muted.

– Mix the wet and dry together just until mostly combined, then stop, folding gently. After you add the vinegar and baking soda reaction starts bake soon after, the fizz helps lift the cake and if you wait too long the batter will lose some of that rise.

– For the frosting, keep cream cheese and butter just soft not melty, and beat gently so it stays creamy and not runny. Chill the cake after a thin crumb coat so the final layer goes on clean, and use a warm spatula or knife wiped between strokes for a smoother finish and neater slices.

BEST Red Velvet Cake Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

Servings

servings

Calories

736

kcal

Equipment: 1. Oven (set to 350°F / 175°C)
2. Two 8-inch round cake pans, plus parchment paper and baking spray or butter for greasing
3. Large mixing bowl and a medium mixing bowl
4. Whisk
5. Rubber or silicone spatula (for folding batter)
6. Electric mixer (hand or stand) or a sturdy whisk for the frosting
7. Measuring cups and spoons and a kitchen scale (grams listed)
8. Wire cooling rack
9. Serrated knife for leveling and an offset spatula for spreading frosting

Ingredients

2 1/2 cups (312 g) all purpose flour
1 1/2 cups (300 g) granulated sugar
1 teaspoon baking soda
1 teaspoon fine salt
1 tablespoon unsweetened cocoa powder
1 1/2 cups (360 ml) vegetable oil
1 cup (240 ml) buttermilk
2 large eggs
2 tablespoons (30 ml) red food coloring (gel or liquid)
1 teaspoon vanilla extract
1 teaspoon white vinegar
8 ounces (226 g) full fat cream cheese, softened
1/2 cup (115 g) unsalted butter, softened
4 cups (480 g) powdered sugar
1 teaspoon vanilla extract (for frosting)
pinch of fine salt
1 to 2 tablespoons milk or heavy cream, optional

Directions

Preheat oven to 350°F (175°C). Grease and line two 8 inch round pans with parchment, flour lightly or spray with baking spray so cake won't stick.
In a large bowl whisk together 2 1/2 cups (312 g) all purpose flour, 1 1/2 cups (300 g) granulated sugar, 1 teaspoon baking soda, 1 teaspoon fine salt and 1 tablespoon unsweetened cocoa powder. Sifting helps get rid of lumps but a good whisk works too.
In another bowl whisk 1 1/2 cups (360 ml) vegetable oil, 1 cup (240 ml) buttermilk, 2 large eggs, 2 tablespoons (30 ml) red food coloring, and 1 teaspoon vanilla extract until smooth and even colored.
Pour the wet into the dry and stir gently with a spatula until just combined. Don't overmix or the cake will get tough, a few small lumps are ok.
Stir in 1 teaspoon white vinegar into the batter at the end, you'll see a little fizz with the baking soda which helps lift the cake. Divide batter evenly between the prepared pans, tap them on the counter to release big air bubbles.
Bake 25 to 30 minutes or until a toothpick in the center comes out with a few moist crumbs, not wet batter. Let cakes cool in pans 10 minutes, then run a knife around edges and flip onto a wire rack to cool completely. Don't frost while the cake is warm or the frosting will slide.
Make the cream cheese frosting: beat 8 ounces (226 g) softened full fat cream cheese with 1/2 cup (115 g) softened unsalted butter until smooth. Gradually add 4 cups (480 g) powdered sugar, 1 teaspoon vanilla extract (for frosting) and a pinch of fine salt, beating until creamy. If it seems too stiff add 1 to 2 tablespoons milk or heavy cream to reach spreading consistency.
If needed level the cake tops with a serrated knife, place one layer on your serving plate, spread about a third of the frosting, set the second layer on top and apply a thin crumb coat. Chill 15 to 30 minutes to set the crumb coat.
Finish frosting with the remaining frosting, smooth with an offset spatula or make rustic swirls. Add crumbs, sprinkles or chocolate shavings if you want. Chill briefly to firm up.
Store the cake covered in the fridge for up to 3 days, bring to room temperature 30 to 60 minutes before serving for the best tender, buttery texture.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.