Red Velvet Cake with Cream Cheese Frosting

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.

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 vanilla, chocolate, 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:

  1. Mild cocoa flavor
  2. Tangy buttermilk
  3. Sweet vanilla
  4. 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.

Red velvet cake

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.

  1. Cake Flour: I highly recommend that you use 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. If you can’t get your hands on cake flour, you can make a DIY cake flour substitute.
  2. Unsweetened Cocoa Powder: 2 Tablespoons is plenty for a little cocoa flavor without overpowering the vanilla and butter flavors.
  3. 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. Boom.
  4. 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.

Whipped egg whites

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 block-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.

The BEST red velvet cake I've ever had!! Moist, rich, buttery, and topped with cream cheese frosting! Recipe on sallysbakingaddiction.com

Red velvet cake

This recipe converts red velvet skeptics. I should know because I used to be one!

More Classic Cake Recipes

Print
Red velvet cake

Red Velvet Cake with Cream Cheese Frosting

  • Author: Sally
  • 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 (345g) cake flour (spoon & leveled)
  • 1 teaspoon baking soda
  • 2 Tablespoons (10g) unsweetened natural cocoa powder
  • 1/2 teaspoon salt
  • 1/2 cup (115g) 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 (450g) full-fat block cream cheese, softened to room temperature
  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 4 and 1/2 cups (540g) confectioners’ sugar
  • 1 Tablespoon (15ml) heavy cream or milk
  • 1 and 1/2 teaspoons pure vanilla extract
  • pinch of salt, to taste

Instructions

  1. Preheat oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
  2. Make the cake: Whisk the flour, baking soda, cocoa powder, and salt together in a large bowl. Set aside.
  3. 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 rubber spatula as needed.
  4. 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.
  5. 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.
  6. 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, cream/milk, 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, more milk if frosting is too thick, or an extra pinch of salt if frosting is too sweet. Frosting should be soft, but not runny.
  7. 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.
  8. Refrigerate cake for at least 30-60 minutes before slicing. This helps the cake hold its shape when cutting.
  9. 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

  1. 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.
  2. 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.
  3. 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.
  4. 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!
  5. 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 about 2-3 Tablespoons of liquid food coloring or 2 teaspoons gel food coloring. Dye the batter until you are pleased with the color. Use beet powder for a natural alternative or leave the food coloring out completely.
  6. Buttermilk: Buttermilk is a key ingredient and flavor in this recipe. Use low fat or full fat. If you don’t have buttermilk, you can make your own sour milk. To do so, add 1 teaspoon 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 and let sit for 5 minutes before using.
  7. 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.
  8. 3 Layer Cake: Divide the batter between 3 9-inch cake pans. Bake for about 22-25 minutes.
  9. 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.

Recipe originally published on Sally’s Baking Addiction in 2015

Need something smaller? Here are my red velvet cupcakes!

I love this Red Velvet Layer Cake recipe! Learn exactly how to make it on sallysbakingaddiction.com
I love this Red Velvet Layer Cake recipe! Learn exactly how to make it on sallysbakingaddiction.com

808 Comments

  1. I made this cake today and this is going to be my go to recipe for red velvet cake. I cut the oil a bit. I used 3/4 cup instead of 1 full cup and sufar u cut from 2 cups to 1 and 3/4. The texture of the cake is on point with a nice fine crumb and its also not dense. Will try out mote recipes from this site. Do you by any chance have a lemin cake recipe that i can try ?

    1. I’m so glad you were able to make this cake work for you. I think you will love this lemon cake: https://sallysbakingaddiction.com/lemon-cake/

  2. Hi Sally:

    I want to bake this in three 8 inch pans for a tall cake for a baby shower. About how long should I bake? Or should I double the batter? Thanks so much!

    1. Hi Sarah! I recommend using the recipe as written and dividing between 3 8-inch cake pans. The cakes will each be tall, making a lovely tall layer cake.

  3. Hi Sally! Can i use this recipe to make red velvet cake pops? I was thinking about crumbling the cake, using the frosting to bring the crumbled cake together, then dipping them in white chocolate? 🙂

    1. Absolutely! You won’t need nearly as much frosting though– I’d say less than half– so make sure you reduce that down. Let me know how they turn out! By the way, here are all of my tips for making homemade cake pops.

  4. Hi Sally,

    If I increase the amount of cocoa powder (say, to 3 tablespoons) for a more chocolaty taste, what other ingredients should I increase as well? And will the baking time still be the same?
    Thank you in advance.

  5. I have made this as a ten inch cake,
    Problem is I COMPLETELY LEFT OUT THE baking soda… shall I start by rebaking or will it be okay considering I have doubled the amount of eggs and egg whites 🙁

    Thanks in advance it’s for a birthday party on Saturday

  6. Hi Sally! I made this make for my best friend’s birthday and she loved it! Now she wants me to make the same cake for her wedding and she wants a 3 tier RV cake. How can I double the batter/recipe? Thank you

    1. Hi Rosemary! For a 3 tier red velvet cake, you’ll need at least twice this amount of batter (depending on the size of the tiers, of course). I recommend making this batter twice instead of doubling it. Extra batter risks over-mixing or under-mixing.

    2. Sally, my apologies, but I respectfully disagree. In my opinion (and catering experience) Red Velvet cake pairs best with ermine icing. The flavor is much lighter and allows the flavor of the cake to shine. People rave about it and we never have any leftovers (except the few pieces we hide in the kitchen for the client!)

  7. Am doing this cake on 13 of June for a birthday guy but I normally don’t see full block cheese, can i use the medium cheese or any alternative.

    1. Hi Rachel,

      I’m not sure where you live so this information may not be useful to you, but any grocery store in the United States has their own store brand cream cheese or you can get the name brand that goes by Philadelphia, they’re in the dairy aisle usually close to where you would find the blocks of butter. They’re in a cardboard box and that’s how they’re sold in blocks. Again, this could be different in other countries. Sorry if the info wasn’t useful.
      Jennefer

  8. I made this cake for my wife’s birthday today. Easy and delicious. I cut the top of one layer and toasted it . Then I cut the remaining cakes in two to make four thinner layers. The amount of icing was just fine for this. I was able to frost it all, albeit a thin layer on the sides. Then I used the crumbled toasted cake bits from the extra top layer to coat the sides. Everyone seemed to like it. Might be a go to recipe for us. Thanks!

    1. So great to read! Thanks for trying my red velvet cake recipe and thank you for taking the time to review.

  9. I just made this cake. It’s a lot of work and when it was all said and done, the cake tasted like a commercial box cake! How disappointing!! (Red Velvet cake is my favourite cake, too). ..So I’m giving the cake, 1 star.

    However, the cream cheese frosting is the BEST I’ve ever made. (A pinch of salt was genius!!) I would give the frosting 5 stars. I will use this frosting recipe on my carrot cake, as well.

  10. Hi, Sally I have tried the red velvet cake, it was delicous . the fact is that it is very difficult to have butter milk in my country, Can you tell me with what product can I replace it in this recipe, please.

      1. Thank you Sally for taking your precious time to answer me. It was very helpful to me.

  11. Hi Sally,

    I want to use this recipe, as it looks amazing. However, I have alot of 18.25 oz boxes of vanilla cake mix, can I just add the cocoa to the cake mix and substitute that for the dry ingredients? Or will I need to adjust the amounts of each ingredient?

    1. I’ve never tried to alter box cake mix like that. I would assume that the ratio of ingredients are not the same so I recommend making this particular recipe from scratch!

  12. I used this recipe for a Red Velvet Cake and a Blue Velvet Cake at work! I run teams named after colors so I have a Red Team and a Blue Team. They were a huge hit!

  13. Hi sally i have to make a 10 inch layer for my daughters wedding can i use this recipe for a 3inch deep 10 inch pan please

    1. Is it just a 1 layer 10 inch cake? You can use this recipe for a 2 layer 10-inch cake. The layers will be a little thinner.

  14. I made this recipe and was wondering if you can leave the frosting mix and the cake
    (once cooled) in the refrigerator over night to decorate the next morning?

    1. Hi Krystel! I recommend keeping the baked and cooled cakes covered at room temperature overnight. Cakes dry out quicker when refrigerated.

  15. I just tried this recipe last night and it came out great! The cake had a good flavor and was very moist. I actually doubled the recipe so I was able to make 3 round layers and one whole sheet cake. Will be keeping this.

  16. I have buttermilk powder available. Could I use it and regular milk or should I use the lemon juice or vinegar option?

    1. Hi Lora! You can use the buttermilk powder. Follow the instructions on the container. No need to add the lemon juice or vinegar.

    2. I Want to try this recipe tomorrow. Can I add coffe to enhance the chocolate flavour if so how much?
      Thank you.

  17. Absolutely delicious and moist.
    I am not a big red velvet cake fan.
    I always thought red velvet was overrated, but I needed to have a red or pink cake for an event and chose red velvet as a result.
    It was good! It’s still not my favorite flavor, but I really liked the cake.
    It was very moist which is opposite of some of the red velvet cakes I’ve eaten in the past. The flavor was great as well.
    I especially loved that it was not too sweet. You could taste the butter. Yum!
    I could see adding extra cocoa if I make the recipe again.

  18. Hope I can get a quick reply to my question, as I am making the red velvet cake right now! I have put in 2-1/2 teaspoons of gel red food coloring and so far, it is a rust or brownish yellowish color. Do I need to keep adding more until I get the red color I want, or will it get darker as it sits?

    1. Hi Barbara! The cake bakes up to be a darker color. Tint the batter until it looks red. Doesn’t necessarily have to be a dark red. What brand of food coloring are you using? I purchase a color called Super Red.

  19. Im making this for a wedding, it will be 10 8 and 6 inch teird cake, can i make them ahead and freeze them till Im ready to frost and decorate?
    thanks

  20. Hi Sally!
    i tried this recipe and it was to die for!!! amazing! always get good compliments about it. i was wondering ( i know you have a vanilla recipe) but for this one if i omit the vinegar, food coloring and cocoa will it make a vanilla cake? same texture and procedure as this red velvet? please advise! thank you sooo much!!!!! you rock!!!

  21. Sounds yummy! Will try this tomorrow for my daughter’s bday but I’d like to lessen the sugar by half cup, what can I replace it with?

    1. Hi Joy! You can reduce the sugar in this recipe, but the results will differ (as expected!). Nothing can really replace the chemical properties of real sugar in a cake, so just make it as is with less sugar.

  22. Hi there! I’m having some trouble getting ahold of distilled white vinegar – do you have any suggestions for substitutions? Thank you!

  23. Hi Sally, absolutely love this recipe thank you! I just wondered if you could clarify the oven temp / setting for me? I am in Australia & using a fan forced oven. Is your temperature of 177 Celsius fan forced or just normal? I wasn’t sure and ended up cooking the cakes at 160 Celsius just in case buy it did take longer & the outside crusted / cooked before inside was cooked through! Thankyou!

    1. Hi Sarah! Happy to help. The temperature written is for normal conventional ovens. If using fan-forced/convection oven, I recommend lowering by 25F (-3.8°C)

      1. Hi Sally, thanks so much! have one other question -I used two 7.5inch (19.5cm) tins for this which was great, but I need to bake two with a bigger size tin – how much do I need to increase this recipe by to use two 25.5cm tins (10inch)? Thanks heaps! I’m a novice Baker and loved how well this cake turned out! 🙂

      2. Hi Sarah! You can use this recipe for a 2 layer 10-inch cake. The layers will be a little thinner so be sure you keep an eye on them while they bake!

  24. Hi Sally,
    I’ve never used baking dyes. Before reading your recipe I purchased powdered red coloring. Will it work as well? Or should I look for gel/solution?
    I’m trying to make red velvet for my daughter as a surprise 🙂

    1. Hi Agnes! The only powder I’ve used in this cake is the beet powder. I haven’t tried actual food coloring powder, but it shouldn’t be a problem to use.

  25. Hi,

    Distilled white vinegar I am struggling to find in the shops in UK – is this the same as White wine vinegar? If not, can you recommend an alternative.

    Thank you

  26. Hello. I tried this recipe and it is so delicious. My kids and I can’t stop eating. But I would like to ask because my cake is dry and crumbly. What may be the reason? Thank you very much.

1 10 11 12 13 14 16

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Recipes You’ll Love

Archives

Categories

Sally's Baking Challenge

Join the community on the 1st of every month as we tackle a new challenge recipe.

View More

Sally's Cookie Palooza

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

Sally's Pie Week

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally

×