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 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.
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 (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 (450g) full-fat block cream cheese, softened to room temperature
- 3/4 cup (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 rubber 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): Electric Mixer (Handheld or Stand) | Glass Mixing Bowls | Whisk | 9-Inch Cake Pans | Red Gel Food Coloring or Beet Powder | Cake Stand, Serving Plate, or Cake Turntable | Icing Spatula | Bench Scraper | 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.
Keywords: Red Velvet Cake with Cream Cheese Frosting
Need something smaller? Here are my red velvet cupcakes!
Hi would this recipe be enough to make a 10 inches round cake?
Hi Sonia, this recipe is written for 2, 9-inch round cake pans. You could use 10 inch pans for thinner layers, or here is everything you need to know about cake pan sizes and conversions.
Used this recipe for my sister’s 24th birthday cake- it turned out perfect and my 88 year old grandmither even said it was the best cake she’d had in a while!
★★★★★
Question about red velvet cake. I live in the UK. What is cake flour and how different is it from self raising? Also I’m doing an anniversary cake 12 inch tin size. Can I do the cake using fondant icing?
Hi Sandra, Cake flour and self raising flour are not the same thing. You can make your own cake flour substitute if you don’t have it – details are in this post. You can cover this cake in fondant — no problem there. For best taste and texture, we wouldn’t cover it for longer than 1 day prior to serving.
I wanted to say thank you in advance. I hate baking. However, I am planning to use this recipe for my new daughter-inlaw’s birthday, hoping to win her over. Prayers please.
This recipe is delicious! A little on the sweeter side, but sweeter desserts are nice every once in a while! I do have an issue where the cake doesn’t seem to cook all the way in the middle and I’m going over the bake time by like 10ish minutes. Any suggestions? I think I may be overfilling the pan….
★★★★★
Hi Caroline, If the cakes are still batter in the center, they need more time in the oven. Bake until the cakes are cooked through and use a toothpick to test doneness. 8-inch round cakes will be thicker and require more time than 9-inch cakes.
Quick question, have you made this using Guittard Cocoa Rouge or any other Dutch processed cocoa powder? I’ve heard it’s more on the neutral side, while other cocoa powders are more acidic, and wondering if that impacts the recipe in anyway.
Hi RG, we use unsweetened cocoa powder in this recipe. We have a post on Dutch-process Vs Natural Cocoa Powder that you might enjoy!
After seeing photos of red velvet cakes for years, I finally decided to make one. Very disappointed. It looks beautiful but doesn’t taste like much beside the overpowering sugar and the vanilla, although I halved the suggested quantity of granulated sugar in the cake proper. Also, the frosting is too runny. I used Philadelphia, maybe it’s the wrong cream cheese? On the whole, red velvet cake seems to be one of those recipes fit exclusively for American palates. Well, next time I fancy a red cake, I can add red food colouring to a completely different recipe…
★★★
Hi Yaya, sugar is used for moisture and texture in baked goods as well as taste. Reducing the sugar will impact the results of your cake. Did you use block-style cream cheese for the frosting? In the U.S., other cream cheese (like the kind sold in a tub) is too watery for this frosting. We have been told by readers outside the U.S. that cream cheese in a tub is different from ours and can work, but we have not tested it. Thank you for giving our recipe a try.
I haven’t made this yet, but your recipe calls for 1 tsp white vinegar but others I have seen all have a tablespoon. Also yours says 1 tsp vanilla and others say 1 Tbs. Why the difference
I feel 1 teaspoon of vinegar is enough. Feel free to increase if you prefer. This recipe uses 1 Tablespoon vanilla.
Great recipe for a classic red velvet. I thought the frosting would be too sweet with all that sugar so I cut out about a cup, and it was fine.
★★★★
DELICIOUS cake!! I made 3 8-inch cake layers, and baked them for ~38 minutes.
★★★★★
I made this cake and it turned out just as pretty as yours and it was delicious. Thank you.
This recipe is wonderful. Was a big hit at a church luncheon.
This was my first homemade cake. I had no idea homemade cake could be so amazing. This turned out fantastic and your instructions are always so great. Thanks for sharing your recipes with the world!
★★★★★
Planning to make this for my mom’s birthday. How far in advance can I bake the cake? What are your recommendations for storing?
Hi Kate, you have a few different options. You can cover the baked and decorated cake tightly and store in the refrigerator for 5 days, but keep in mind that it will start to lose freshness as the days pass. You could also make the cake and frosting about a day in advance and store separately–see “Make Ahead Instructions” in the recipe Notes. Or, you can freeze the bakes cake layers for up to three months. Here is everything you need to know about freezing cakes. Hope this helps and that your mom enjoys the cake!
Hi Sally! Love your cake recipes, thank you!! Is it possible to substitute gluten free flour for the cake flour? Thanks!
Hi Sally, we haven’t tested this recipe with a gluten-free flour blend, so we’re unsure of the results. Although some readers report using an all-purpose 1:1 gluten-free flour in many of our recipes with success, you should expect slightly different results anytime you substitute ingredients. Let us know if you give it a try!
Could I halve the cake recipe for red velvet cake pops for Valentine’s Day?
Hi Tina, you can halve the cake recipe for cake pops. We’re unsure of the exact ratio of frosting needed for red velvet cake pops, but you want enough to make the crumbs just moistened. Enjoy!
Hi Sally! Does beet root powder change the taste of the cake? How much should I add? I was wondering if I could use both food coloring and beet powder just to decrease the amount of coloring. If it’s possible do you have any idea how much I should add? Thank you!
Hi Deanna, Readers who have used beet powder in this recipe haven’t reported back with any beet flavor. There’s so much sugar and butter that I wouldn’t think you’d taste beets at all! It’s best to mix the beet powder with a little water first. This combination makes 1 teaspoon of food coloring, but you may want more since this is a lot of cake batter: 1/4 teaspoon red beet powder per 1 teaspoon cold water.
Do you have a recipe for a six-inch, either single or double-layer red velvet cake? And the equivalent cream cheese frosting? I’d love to make one for Christmas, but it’ll just be the four of us and we’d never eat a 10-cup cake before it went stale.
Hi Gail, our red velvet cupcakes recipe is the perfect amount for a 3 layer, 6 inch cake. You can either try scaling it down, or fill your 1 or 2 pans and then use the leftover batter for a few cupcakes.
Made this red velvet cake today for a Christmas party tomorrow, I wish I could post a picture of it! It turned out beautifully and the cake is so moist but yet so light. I couldn’t find cake flour so I did the substitute with cornstarch and it seemed to work out great. 10/10 would make again!
★★★★★
Honestly, this cake was OUTSTANDING. My daughter wanted red velvet cake for her birthday, she loves it in general but I’ve always been a little ‘meh’ about red velvet. Not so for this cake. It was incredible!! It was a hands down wow moment when tasting, and my daughter has been obsessed with it. It really came through for her special day, I would make this again in a heartbeat, it is absolutely going in the showstopper recipe category. SOOOO GOOD!
★★★★★
Hi Sally, my local stores don’t carry distilled white vinegar. Would pure white vinegar or apple cider vinegar be a better alternative?
Hi Nina, it’s such a small amount so either of those options would be fine.
This recipe was perfect! I made the red velvet cakes to make a red velvet cheesecake cake. It turned out perfect and was super moist. Next time I will use this recipe for just a red velvet cake.
★★★★★
Can I make two 8 inch layer cake with this recipe or three would be better ? Please advise
Hi Riya, For an 8 inch cake, we recommend using 3 8-inch cake pans. The cakes will be very thick using two 8 inch cake pans and may not bake evenly– or may even overflow. Bake for about 23-26 minutes.
Hi Sally
I don’t know what I’m doing wrong,my cake tends to sink a little bit in the middle…What am I doing wrong?or what what can I do to prevent this. OVERALL the cake is delicious
Hi Asanda, a slight sinking is normal, but it could be a sign that the cake is slightly under baked. For next time, try an extra minute or two in the oven and that should help. Glad to hear you enjoy this cake!
This recipe is underwhelming. Cake had a dry texture and very little flavor. Frosting was good though.
★★
Hi Sally. I’m giving this recipe five stars before I even bake it because I love all your recipes and they turn out perfect every time. Quick question: have you ever tried this with non-Dutched cocoa powder to get true red color without food coloring? If so, is there a brand you recommend? I’d love to give it a try.
★★★★★
Hi Edie, We are so glad you’re enjoying the recipes! We use unsweetened natural cocoa powder in this recipe, but check out this whole post about Dutch-process vs Natural Cocoa Powder. Enjoy!
Would whipping the egg whites still be recommended for those of us who live at altitude? I’m in a suburb of Denver and am curious if all the extra air generated would make the cake rise too much and then collapse later on? I’ve shockingly never attempted a cake that required whipping of egg whites, although I’ve always been told with baked goods in general to avoid over-beating at this altitude 🙂 Thank you, and love your recipes!!!
Hi Amy, I wish we could help, but have no experience baking at high altitude. Some readers have found this chart helpful: https://www.kingarthurflour.com/learn/high-altitude-baking.html
Thank you for this detailed wonderful recipe. This is my second attempt with red velvet and first time trying yours recipe. I am so glad i came across this one. OMG my cake came out super moist, perfect texture and taste was spot on! Im in love with this!
★★★★★
This is by far the best red velvet cake recipe! I have made it over 4 times and they all have been absolutely delicious! Also very easy to make!
★★★★★
Your recipes never disappoint!! I thought I had a great Red Velvet Recipe but after trying yours I cannot use anything else. The texture and flavor is heavenly.
★★★★★
Could this be baked using a 10×15 sheet pan?
Hi Grace, Here is everything you need to know about converting recipes to different Cake Pan Sizes.
Hi Sally,
If I’m making a tiered red velvet cake, would the cream cheese frosting be ok to work with or should I use the buttercream recipe?
Hi Janet, either works. Just be sure to use cake rounds and dowels like we do with our homemade wedding cake for extra support.