I set out to make the Best Red Velvet Cake from scratch, and the result is a moist, tender two-layer cake paired with a tangy, sweet cream cheese frosting that might surprise even seasoned bakers.

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I don’t usually brag, but this Best Red Velvet Cake is the one I make when I want something that both looks and tastes special. Made from scratch for maximum flavor, it yields a moist, tender crumb that pairs perfectly with tangy cream cheese frosting.

A little buttermilk keeps the texture soft and helps the flavor bloom, so every bite feels balanced not cloying. If you’re after a Red Velvet Cake Recipe Easy enough for a busy evening yet impressive for guests, this might be it.

Be warned, once you try it you may hide a slice for yourself.

Ingredients

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All purpose flour: gives cake structure and carbs, but it has little fibre or protein.
Granulated sugar: sweetens big time, pure carbs so no fibre or vitamins in it.
Unsweetened cocoa powder: adds chocolate flavor, tiny protein and some antioxidants, not much sugar.
Buttermilk: gives tang and a tender crumb, has calcium and some protein, works well.
Vegetable oil: keeps cake moist, adds calories but no protein or fibre, very neutral.
Cream cheese: makes the frosting rich and tangy, high in fat and calories mostly.
Powdered sugar: sweetens frosting fast, pure carbs and super fine texture that melts in.
Eggs: bind the batter and add protein and fat, they help rise and color.

Ingredient Quantities

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

1 1/2 cups (300 g) granulated sugar

1 tsp baking soda

1 tsp fine salt

1 tbsp unsweetened cocoa powder

1 1/2 cups (360 ml) vegetable oil

1 cup (240 ml) buttermilk, room temperature

2 large eggs, room temperature

2 tbsp red food coloring (liquid)

1 tsp pure vanilla extract

1 tsp distilled white vinegar

8 oz (226 g) cream cheese, softened

1/2 cup (113 g) unsalted butter, softened

3 1/2 to 4 cups (420 to 480 g) powdered sugar, sifted

1 tsp pure vanilla extract

Pinch fine salt

How to Make this

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1. Preheat oven to 350 F and grease and line two 8 inch round pans with parchment. Measure flour by spooning into the cup then level it so you dont end up with too much.

2. In a large bowl sift together 2 1/2 cups (312 g) all purpose flour, 1 1/2 cups (300 g) granulated sugar, 1 tsp baking soda, 1 tsp fine salt and 1 tbsp unsweetened cocoa powder. Whisk to combine.

3. In another bowl whisk 1 1/2 cups (360 ml) vegetable oil, 1 cup (240 ml) buttermilk at room temperature, 2 large eggs at room temperature, 2 tbsp red food coloring, 1 tsp pure vanilla extract and 1 tsp distilled white vinegar until smooth. The vinegar helps react with the baking soda for good lift.

4. Pour the wet into the dry and stir gently until just combined and no big streaks of flour remain. Dont overmix, batter should be fairly thin. Scrape the bowl so you use it all.

5. Divide batter evenly between the prepared pans, smooth the tops and tap the pans on the counter once or twice to release air bubbles. Bake 25 to 30 minutes or until a toothpick in the centers comes out with a few moist crumbs. Rotate pans halfway only if your oven bakes unevenly.

6. Let cakes cool in pans 10 minutes, then run a knife around the edges and invert onto wire racks to cool completely before frosting. If they dome a lot level them with a serrated knife for even layers.

7. For the frosting beat 8 oz (226 g) cream cheese softened and 1/2 cup (113 g) unsalted butter softened until very smooth and fluffy, about 2 to 3 minutes. Add 1 tsp pure vanilla extract and a pinch of fine salt and mix.

8. With the mixer on low add 3 1/2 to 4 cups (420 to 480 g) sifted powdered sugar gradually. Start with 3 1/2 cups if you want it a bit tangy and add up to 4 if you prefer stiffer sweeter frosting. Beat till smooth, taste and if frosting is too soft chill for 15 to 20 minutes.

9. Assemble the cake: place one layer on your serving plate, spread about one third of the frosting, top with the second layer and frost the top and sides. For a cleaner finish do a thin crumb coat first, chill 15 minutes, then apply the final layer. Chill the finished cake 30 minutes to set the frosting, store covered in the fridge up to 4 days and bring to room temperature before serving for best flavor. For clean slices warm your knife under hot water and wipe it between cuts.

Equipment Needed

1. Oven (preheat to 350 F)
2. Two 8 inch round cake pans plus parchment to line them
3. Large mixing bowl and a separate medium bowl
4. Measuring cups and spoons plus a kitchen scale for accuracy
5. Fine mesh sieve or sifter for the flour and powdered sugar
6. Whisk and a rubber/silicone spatula for folding and scraping
7. Electric mixer (hand or stand) for the frosting
8. Wire cooling rack to cool the cakes completely
9. Serrated knife for leveling domes and a cake plate or board for assembling

FAQ

Q: Why didn't my cake turn out that red? A: Red velvet's color partly comes from the acid-cocoa reaction, so use natural unsweetened cocoa (not Dutch-processed) and the acidic bits in the recipe. If its still pale, add more red coloring. Gel is best cause it's concentrated and wont add extra liquid – start with 1/2 to 1 teaspoon gel for the 2 tbsp liquid called for, then add more till you like it.

Q: Can I substitute buttermilk? A: Yes, make a quick soured milk by stirring 1 tablespoon distilled white vinegar or lemon juice into 1 cup milk, let it sit 5 minutes. Or use plain yogurt thinned with a little milk. Keep it at room temp so the batter mixes evenly.

Q: Why is my crumb dense or dry? A: Most times thats from overmixing or too much flour. Measure flour by spooning it into the cup and leveling, dont scoop. Mix just until combined, and don't overbake – check a toothpick in the center, a few moist crumbs is perfect.

Q: Any tips for the cream cheese frosting so it isnt runny? A: Use cold cream cheese and softened butter, beat butter first then add cream cheese, sift powdered sugar before adding. If its too soft chill it 20 to 30 minutes, if too sweet add a tiny pinch of salt or a squeeze of lemon. Dont overbeat or it gets soupy.

Q: Can I use different red coloring types? A: Yep. Liquid is easiest and what this recipe lists, but gel gives brighter color with less volume, powdered works too but follow package directions. If you swap types, add sparingly and adjust until you like the hue.

Q: How should I store or freeze the cake? A: Unfrosted layers wrap tightly in plastic then foil and freeze up to 2 months, thaw in fridge overnight. A frosted cake with cream cheese frosting needs refrigeration, it'll keep 3 to 5 days. Let refrigerated cake sit 30 to 60 minutes before serving so flavors open up.

Best Red Velvet Cake Recipe Substitutions and Variations

All purpose flour: swap with cake flour for a softer, lighter crumb (use same weight but sift well), or try whole wheat pastry flour 1:1 for nuttier taste though cake will be a bit denser.
Buttermilk: make a quick DIY by adding 1 tbsp lemon juice or white vinegar to 1 cup milk, let sit 5 minutes; or thin plain yogurt with a little milk to equal parts for similar tang.
Vegetable oil: use melted unsalted butter 1:1 for richer flavor, or neutral oils like canola or light olive oil 1:1; note butter can give slightly firmer crumb.
Red food coloring: use 2 to 3 tbsp beet juice or 1 to 2 tsp freeze dried beet powder for natural color, or swap liquid color for gel food coloring using about half the amount.

Pro Tips

– Weigh your dry ingredients when you can, dont guess with cups. A scale is the single easiest trick to make cakes turn out the same every time, and while you`re at it put an oven thermometer in there too so you know the temp is real.

– Use gel or paste red coloring not the watery liquid stuff, it gives a deeper red without thinning the batter. Start with a bit less than you think you need, the color often looks lighter after baking so dont panic and dump more in.

– Make sure the cream cheese and butter are truly the same room temp before you mix, or the frosting can get grainy. Beat them just until smooth and fluffy, then add sugar slowly; if you overbeat after the sugar you`ll end up with a runny frosting so if it`s soft chill it for 15 minutes instead of beating more.

– Chill the cooled layers briefly before leveling or stacking, even 20 minutes in the fridge or 10 in the freezer makes trimming cleaner and reduces crumbs. For less doming bake a little lower and longer or use cake strips, it saves you from shaving off too much cake later.

Best Red Velvet Cake Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I set out to make the Best Red Velvet Cake from scratch, and the result is a moist, tender two-layer cake paired with a tangy, sweet cream cheese frosting that might surprise even seasoned bakers.

Servings

servings

Calories

769

kcal

Equipment: 1. Oven (preheat to 350 F)
2. Two 8 inch round cake pans plus parchment to line them
3. Large mixing bowl and a separate medium bowl
4. Measuring cups and spoons plus a kitchen scale for accuracy
5. Fine mesh sieve or sifter for the flour and powdered sugar
6. Whisk and a rubber/silicone spatula for folding and scraping
7. Electric mixer (hand or stand) for the frosting
8. Wire cooling rack to cool the cakes completely
9. Serrated knife for leveling domes and a cake plate or board for assembling

Ingredients

2 1/2 cups (312 g) all purpose flour, sifted
1 1/2 cups (300 g) granulated sugar
1 tsp baking soda
1 tsp fine salt
1 tbsp unsweetened cocoa powder
1 1/2 cups (360 ml) vegetable oil
1 cup (240 ml) buttermilk, room temperature
2 large eggs, room temperature
2 tbsp red food coloring (liquid)
1 tsp pure vanilla extract
1 tsp distilled white vinegar
8 oz (226 g) cream cheese, softened
1/2 cup (113 g) unsalted butter, softened
3 1/2 to 4 cups (420 to 480 g) powdered sugar, sifted
1 tsp pure vanilla extract
Pinch fine salt

Directions

Preheat oven to 350 F and grease and line two 8 inch round pans with parchment. Measure flour by spooning into the cup then level it so you dont end up with too much.
In a large bowl sift together 2 1/2 cups (312 g) all purpose flour, 1 1/2 cups (300 g) granulated sugar, 1 tsp baking soda, 1 tsp fine salt and 1 tbsp unsweetened cocoa powder. Whisk to combine.
In another bowl whisk 1 1/2 cups (360 ml) vegetable oil, 1 cup (240 ml) buttermilk at room temperature, 2 large eggs at room temperature, 2 tbsp red food coloring, 1 tsp pure vanilla extract and 1 tsp distilled white vinegar until smooth. The vinegar helps react with the baking soda for good lift.
Pour the wet into the dry and stir gently until just combined and no big streaks of flour remain. Dont overmix, batter should be fairly thin. Scrape the bowl so you use it all.
Divide batter evenly between the prepared pans, smooth the tops and tap the pans on the counter once or twice to release air bubbles. Bake 25 to 30 minutes or until a toothpick in the centers comes out with a few moist crumbs. Rotate pans halfway only if your oven bakes unevenly.
Let cakes cool in pans 10 minutes, then run a knife around the edges and invert onto wire racks to cool completely before frosting. If they dome a lot level them with a serrated knife for even layers.
For the frosting beat 8 oz (226 g) cream cheese softened and 1/2 cup (113 g) unsalted butter softened until very smooth and fluffy, about 2 to 3 minutes. Add 1 tsp pure vanilla extract and a pinch of fine salt and mix.
With the mixer on low add 3 1/2 to 4 cups (420 to 480 g) sifted powdered sugar gradually. Start with 3 1/2 cups if you want it a bit tangy and add up to 4 if you prefer stiffer sweeter frosting. Beat till smooth, taste and if frosting is too soft chill for 15 to 20 minutes.
Assemble the cake: place one layer on your serving plate, spread about one third of the frosting, top with the second layer and frost the top and sides. For a cleaner finish do a thin crumb coat first, chill 15 minutes, then apply the final layer. Chill the finished cake 30 minutes to set the frosting, store covered in the fridge up to 4 days and bring to room temperature before serving for best flavor. For clean slices warm your knife under hot water and wipe it between cuts.

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.