Red velvet cake is much more than vanilla cake tinted red. This recipe produces the best red velvet cake with superior buttery, vanilla, and cocoa flavors, as well as a delicious tang from buttermilk. My trick is to whip the egg whites, which guarantees a smooth velvet crumb.
This is my forever favorite red velvet cake recipe. I published it on my blog a few years ago and decided it’s time for clearer recipe instructions and a video tutorial. Many of you love this recipe too, so let’s roll up our sleeves and rev up our mixers!
Red velvet cake is the queen of all layer cakes. The “I can’t quite put my finger on the flavor” cake. It’s the sweet marriage of buttermilk and vanilla with a little cocoa for good measure. She’s tall, dramatic, and completely covered in silky cream cheese frosting. This is my best red velvet cake.
What Does Red Velvet Cake Taste Like?
I used to be unsure about red velvet. I don’t really trust a cake that has a mystery flavor. What is red velvet? Is it more like vanilla cake, chocolate cake, or just a butter cake tinted red? From red velvet brownies and red velvet cookies and red velvet cupcakes, I’ve had a lot of fun getting to know red velvet. Red velvet is:
- Mild cocoa flavor
- Tangy buttermilk
- Sweet vanilla
- Very buttery
These 4 flavors are essential to the perfect red velvet layer cake. Not only is the flavor outstanding, red velvet cake’s texture is worth writing home about. It’s dense and soft with a moist and velvety crumb. However, the absolute best part about red velvet cake is the cream cheese frosting. Slathered on thick, my cream cheese frosting recipe is delicately sweet and undeniably creamy.
How to Make Red Velvet Cake
I use specific ingredients, certain amounts, and unique mixing techniques to produce my best red velvet cake recipe. Begin by whisking the dry ingredients together, then beat together the wet ingredients. We’ll combine the two, add buttermilk and tint the batter red. More on food coloring below.
- Cake Flour: I highly recommend cake flour. Cake flour is much lighter than all-purpose and the perfect base for a light, soft-crumbed cake texture. Like I mention above, red velvet’s texture is important to the authenticity of the flavor. You will thank me for the recommendation after you taste how incredibly soft this cake is. It’s the texture you find at professional bakeries.
- Unsweetened Cocoa Powder: 2 Tablespoons is plenty for a little cocoa flavor without overpowering the vanilla and butter flavors.
- Butter & Oil: What sets red velvet cake apart from chocolate is its buttery flavor. With only butter, we risk a dry cake. With only oil, we lose the butter flavor and softness that comes with creaming butter & sugar together. So all that’s to say, use both butter and oil. Moist texture, soft and cakey texture, buttery flavor.
- Buttermilk: Buttermilk is tangy, creamy, and makes baked goods extremely moist. You can’t make delicious red velvet cake without it! Additionally, buttermilk helps activate the baking soda to leaven the cake.
What About the Food Coloring?
Red velvet cake wouldn’t be red without food coloring. I recommend gel food coloring because the color is concentrated, so you need less of it. For natural coloring, use beet powder. If you don’t want to use food coloring, leave it out! The cake will have the same flavor and be a lovely shade of cocoa.
My #1 Trick
I add one simple step to this red velvet cake recipe and it guarantees the BEST texture.
Whip the egg whites separately, then fold into the batter.
This cake recipe requires 4 large eggs. Separate the eggs before starting. Beat the egg yolks with the wet ingredients, then beat the egg whites into fluffy peaks and fold them in last. Beating the egg whites incorporates air and promises a velvet-rich texture.
You will never go back.
Red Velvet Cake Video Tutorial
Cream Cheese Frosting
In my opinion, cream cheese frosting pairs best with red velvet’s flavor and this frosting recipe is really simple. You need brick-style cream cheese, butter, confectioners’ sugar, a splash of milk, vanilla extract, and a pinch of salt to offset the sweetness. It glides on seamlessly and is silky smooth. If you’re looking to pipe decoration with this cream cheese frosting, chill it in the refrigerator for 20 minutes. This guarantees the creamy frosting will hold its shape.
Of course, feel free to use traditional vanilla buttercream or Swiss meringue buttercream here if you prefer. Or try white chocolate buttercream frosting!
This recipe converts red velvet skeptics. I should know because I used to be one!
Interested in turning this red velvet beauty into a tiered wedding cake? See my homemade wedding cake for details.
More Classic Cake Recipes
- Vanilla Cake
- Banana Cake
- Pumpkin Cake
- Chocolate Cake
- Strawberry Cake
- Lemon Cake
- German Chocolate Cake
Red Velvet Cake with Cream Cheese Frosting
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 3 hours
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Red velvet cake is much more than vanilla cake tinted red. This recipe produces the best red velvet cake with superior buttery, vanilla, and cocoa flavors, as well as a delicious tang from buttermilk. My trick is to whip the egg whites, which guarantees a smooth velvet crumb.
Ingredients
- 3 cups (360g) cake flour (spooned & leveled)
- 1 teaspoon baking soda
- 2 Tablespoons (10g) unsweetened natural cocoa powder
- 1/2 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 2 cups (400g) granulated sugar
- 1 cup (240ml) canola or vegetable oil
- 4 large eggs, room temperature and separated
- 1 Tablespoon pure vanilla extract
- 1 teaspoon distilled white vinegar
- liquid or gel red food coloring
- 1 cup (240ml) buttermilk, at room temperature
Cream Cheese Frosting
- 16 ounces (452g) full-fat brick cream cheese, softened to room temperature
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 5 cups (600g) confectioners’ sugar
- 1 and 1/2 teaspoons pure vanilla extract
- pinch of salt, to taste
Instructions
- Preheat oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. (If it’s helpful, see this parchment paper rounds for cakes video & post.)
- Make the cake: Whisk the flour, baking soda, cocoa powder, and salt together in a large bowl. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the oil, egg yolks, vanilla extract, and vinegar and beat on high for 2 minutes. (Set the egg whites aside.) Scrape down the sides and up the bottom of the bowl with a silicone spatula as needed.
- With the mixer on low speed, add the dry ingredients in 2-3 additions alternating with the buttermilk. Beat in your desired amount of food coloring just until combined. I use 1-2 teaspoons gel food coloring. Vigorously whisk or beat the 4 egg whites on high speed until fluffy peaks form as pictured above, about 3 minutes. Gently fold into cake batter. The batter will be silky and slightly thick.
- Divide batter between cake pans. Bake for 30-32 minutes or until the tops of the cakes spring back when gently touched and a toothpick inserted in the center comes out clean. If the cakes need a little longer as determined by wet crumbs on the toothpick, bake for longer. However, careful not to overbake as the cakes may dry out. Remove cakes from the oven and cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
- Make the frosting: In a large bowl using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium-high speed until smooth, about 2 minutes. Add the confectioners’ sugar, vanilla extract, and a pinch of salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 3 minutes until completely combined and creamy. Add more confectioners’ sugar if frosting is too thin or an extra pinch of salt if frosting is too sweet. Frosting should be soft, but not runny.
- Assemble and frost: Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard or crumble over finished cake. Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread remaining frosting all over the top and sides. I always use an icing spatula and bench scraper for the frosting. I used Wilton piping tip #12 for decoration around the top.
- Refrigerate cake for at least 30-60 minutes before slicing. This helps the cake hold its shape when cutting.
- Cover leftover cake tightly and store in the refrigerator for 5 days. Frosted cake or unfrosted cake layers can be frozen up to 2-3 months. Thaw overnight in the refrigerator and bring to room temperature before decorating/serving.
Notes
- Make Ahead Instructions: The cake layers can be baked, cooled, and covered tightly at room temperature overnight. Likewise, the frosting can be prepared then covered and refrigerated overnight. Let the frosting sit at room temperature to slightly soften for 10 minutes before assembling and frosting.
- Special Tools (affiliate links): 9-inch Round Cake Pans | Glass Mixing Bowls | Whisk | Electric Mixer (Handheld or Stand) | Red Gel Food Coloring or Beet Powder | Silicone Spatula | Cooling Rack | Cake Stand, Serving Plate, or Cake Turntable | Icing Spatula | Bench Scraper | Piping Bag (Reusable or Disposable) | Wilton Piping Tip #12 | Cake Carrier (for storing cake)
- Cake Flour: For best texture and taste, I strongly recommend cake flour. You can find it in the baking aisle and I have many more recipes using it. If you can’t get your hands on cake flour, you can make a DIY cake flour substitute.
- Vinegar: The vinegar helps brighten the red color. Don’t get scared, a touch of vinegar is normal in red velvet desserts! You can’t taste it.
- Why is everything at room temperature? When everything is near the same temperature, they mix together easily, evenly, and produce a uniform texture. It’s important!
- Food Coloring: The amount of red food coloring is up to you. I tested with varying amounts. To get the dark red color you see here, use 2 teaspoons of gel food coloring. You could use liquid food coloring too, but gel food coloring is more potent. You’ll need at least 1 Tablespoon of liquid. Dye the batter until you are pleased with the color. Use beet powder for a natural alternative (mix 1/2 teaspoon beet powder with 2 teaspoons of water before adding) or leave the food coloring out completely.
- Buttermilk: Buttermilk is a key ingredient and flavor in this recipe. You can use low fat or full fat. If you don’t have buttermilk, you can make your own sour milk. To do so, add 1 and 1/2 teaspoons of fresh lemon juice or white vinegar to a liquid measuring cup. Add enough regular milk (whole milk is best) to make 1 cup. Stir the two together, then let it sit for 5 minutes before using.
- Sheet Cake: This batter fits nicely into a 9×13-inch cake pan or 12×17-inch sheet pan. Same oven temperature. Bake for about 40-45 minutes or 20-25 minutes, respectively. Keep your eye on the cake and use a toothpick to test for doneness.
- 3 Layer Cake: Prepare 3 9-inch cake pans in step 1 and divide the batter evenly between the pans. Bake for about 22-25 minutes.
- Bundt Cake: This cake batter fits into a 10-cup or larger bundt pan. I’m unsure of the exact bake time (likely around an hour), but use a toothpick to test for doneness. Same oven temperature.
- Cupcakes: You can use this cake batter for 2-3 dozen cupcakes. Fill cupcake liners 1/2 – 2/3 of the way full. Bake for 20-21 minutes or until the tops of the cupcakes spring back when gently touched and a toothpick inserted in the center comes out clean. Use my red velvet cupcakes recipe if you need fewer.
Recipe originally published on Sally’s Baking Recipes in 2015.
Need something smaller? Here are my red velvet cupcakes!
Hi. I’ve tried your triple chocolate cake and it’s been a hit. Now I am thinking of making this red velvet cake, but it concerns me that I wasn’t able to find a vanilla extract in the stores. Can I use an almond extract instead? Thank you!
I made this cake for my friend’s birthday and it was by far one of the best cakes I’ve ever made. The cake itself was so moist and the cream cheese frosting was perfect – not cloying like so many that I’ve tried. I really enjoyed learning a couple of tips as well such as how to make your own cake flour. I will be checking out the rest of your recipes, Sally. Next one is the carrot cake!
This is my FAVOURITE red velvet cake!! I made this for a friends birthday and know one believed that I made it because it was so good! Also the cream cheese frosting is to die for!! Thanks Sally!
While the texture of this cake was great, I found it to be a little too sweet in flavor. I also did not add all 4 cups of confectioner’s sugar to the frosting as I use the same kind of frosting on my sweet potato cake. All four cups of sugar would’ve of made it unbearably sweet. Overall, when making it again I’d reduce the amount of sugar and add at least a tablespoon of red dye if not more to really get that nice red color!
I made this cake for my husband’s birthday and it came out perfect! The taste and the look were both excellent! Great recipe!
Sally I have t made this yet but I’ve made lots of your recipe and are all fabulous.
We can’t get block soft cheese what about using mascarpone instead?
Hi Taryn! Some readers have used mascarpone in place of cream cheese and loved it. I haven’t tried the substitution yet for this particular frosting though.
This was my first time making a red velvet cake and it turned out PERFECT!! The cake was soft, moist and had a wonderful flavor! The icing was really good, not too sweet.
This cake was so good! The flavor is AMAZING!!! The cake is moist and the frosting is incredible…only about 3/4 of the frosting made it past my mouth and onto the cake!
I do have a question though, and maybe someone will be able to help me! I recently moved to Denver, CO from Missouri. I have not quite figured out high-altitude baking. When I baked this cake, the center fell flat and had a thin, almost crisp layer of crust on top of the fluffy cake. Has anyone experienced this? I’m hoping my issues are just due to altitude, as I’ve never encountered this problem before moving. The cake was still delicious, and I would probably make this again even if I can’t figure my issue out, it’s just that good!
Thanks in advance, and seriously, MAKE THIS CAKE NOW!
I lived at altitude (Denver, CO) any changes you recommend?
Hi Meredith! I wish I could help, but I have no experience baking at high altitude. I know some readers have found this chart helpful: https://www.kingarthurflour.com/learn/high-altitude-baking.html
I made this recently and it was delicious but not at all done in the center. I’m wondering if it’s because I lined the cake pans with foil, no parchment paper? I’m about to try it again and just realized I’m still out of parchment paper for lining cake pans. Any ideas for what to use instead? Maybe I’ll try greasing and flouring the heck out of the pans and hope for the best.
I’ve made this cake 2 times and unfortunately both times I received the same unhappy results. The icing is way too runny using metric conversions. I stopped trying to add more powered sugar to get it to thicken up. I even tried to refrigerate it. I ended up having to mix 50% of it with a thick buttercream frosting recipe to make it non-drippy. Please double check your metric conversion. Something is definitely wrong. Also, the cake is not as moist or as flavorful as I would have liked it. Unfortunately, I can’t recommend this recipe to anyone.
Hi, Any chance you are outside of the US? For cream cheese frosting you need full fat block style cream cheese which I have heard from other readers is different than the cream cheese spread sold outside of the states.
I made this for my dad for his birthday and it was a hit! Everyone loved it, even the folks who claim they “don’t like red velvet.” Thank you for this delicious recipe!
This recipe is so good! And VERY forgiving. I ran out of cake flour and had to substitute 1 cup of gluten free flour, I accidentally turned my oven off for a while and turned it back on so my baking times were off, I didn’t have a 9 inch pan and instead used a 6 inch, 8 inch and some cupcake tins and everything just turned out so great considering. 12/10 would make again. So moist, and the frosting is incredible.
Help! I’d like to use this to make a volcano cake for my son’s birthday this coming weekend. The biggest change I’d have to make is different sized pans so that I can have 3 tiers of different sizes (I have 6, 8, and 9 inch pans). Would this recipe be enough to make 1 of each? And how does that affect the cooking time for each cake?
Hi Joanna! You’ll find my cake pan sizes and conversions post helpful here. This batter should be enough. The bake time is reduced for smaller cakes.
Hi Sally,
I wanted to make this cake tomorrow but don’t have buttermilk on hand. Should I make a cultured buttermilk substitute using heavy cream and lemon juice, or make my own uncultured buttermilk by shaking heavy cream to create it. Thank you in advance!
Hi Kate, I strongly recommend a liquid lower in fat than heavy cream. Whole milk is best.
Hi! I’ve made this cake before as written and loved it. Have you ever tried other colors with this recipe? My son would like blue cake with cream cheese frosting for his birthday. I’m just worried about the egg yolks making it more of green color if I add blue. Thank you!
Very good recipe! I made this for my daughter’s birthday and it turned out great. I only have 8 inch round pans so I had to increase my baking time but they turned out great still. The frosting was wonderful too. Nice consistency and flavor. Thanks!
The cake itself was fantastic, found it extremely tasty and not dry at all as some others stated. The issue is with the frosting, followed the recipe and the frosting was wayyyyy too runny, more of a royal icing consistency, had to pour over the cake which left it looking unappealing and soggy, such a shame.
This cake is easy and simply phenomenal. And I can’t even bake. And not a big fan of red velvet. Child wanted, so I decided to go for it. Boy oh boy. It’s incredible. Thank you for this wonderful recipe.
The cake itself turned out delicious, however I’ve marked it down a star as I also encountered the same problem as a previous UK based reviewer, whereby the icing when made to the instructions was just waaaay too runny! Tasted great but I couldn’t frost the cake with it, I just had to pour it over the top 🙁
Next time I’ll try and alter the amount of sugar I add to the butter/soft cheese to see if I can counter this.
As I say though the cake itself turned out brilliantly, for an amateur (beginner level) baker like myself your recipe and background knowledge proved invaluable so thank you very much! I will definitely be baking this cake again 🙂
Can I use 8×8 pans?
Omg Sally your recipe is perfect! The cake was so moist and crumbly at the same time! Like my cake turned out so well my family loved it! The whipped eggs white literally took it to another level.
This is the best red velvet cake that I have ever tasted. The recipe is down to a science, texture and flavors are perfect. The cake is seriously amazing!
Great recipe!! My cake turned out perfect!
The middle wasn’t anywhere near done, and so it collapsed, but that was because I used a heart-shaped pan that was deeper, so I blame myself entirely! If we ignore that fact, it was such an amazing cake! The part that was fully cooked tasted sooo good – super fluffy and light and flavorful!! Loved it 🙂
I had a request to bake a Red Velvet Cake and having never made one, I found your recipe! Although I won’t be able to taste test it I have eaten a few bites from the pieces I cut to level it. I think my sister is going to be very pleased!! Definitely will bake it again for myself!!
This was the best cake I’ve ever made. It was super moist, the exactly texture I love in a cake. I will use this as a base recipe in the future. Thank you for the excellent instructions, as I am a new-ish baker.
I did this cake twice in January. First time I forgot the oil buttt both tasted great and to be honest the oil made a huge difference second time around! They were hits with the birthday people! So much so, I’ve been asked to do one this month… yay!!
I made this today as a anniversary surprise for my husband. I followed the directions and watched it like a hawk while baking. My bake time was a little off because I did 6 inch rounds, but I did not find this cake to be dry at all. It’s almost a little greasy feeling to me. Texture was perfect. Flavor was good, but my preference is for a little more salt and vanilla. Overall this is a easy, excellent recipe.
Can’t rate, haven’t tried it. I plant to, though! To the Europeans trying to make this, try mascarpone instead of cream cheese! If I could get it here as easily as you can I’d use it for everything!!
Hi Sally!
I need to make 10” round layers. Should I make any changes to the bake time and temperature?
Thank you!
Hi Rhonda, You will need to scale up the recipe. See my post on Cake Pan Sizes and Conversions for more information. Your oven temperature will stay the same but bake time will be longer. I’m unsure of the exact time so keep your oven and use a toothpick to test for doneness.