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

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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

761 Comments

  1. hey sally girl you did it again i can always rely on you when im in a crunch i made this cake for a school project and my peers and classmates were blown away i cherish you sally you are my god my food god

  2. Hey Sally! I love this recipe arguably top 1 cakes I’ve made as stated by my cake eaters 🙂 I would like to make these into cupcakes tomorrow. Because I tried this recipe and love it, I prefer this over your red velvet cupcakes recipe! What is the difference anyway?

    1. Hi Sally, the difference is simply the ratio of ingredients for a different amount of batter. You can certainly use this recipe that you love for cupcakes also. Enjoy!

  3. Hi Sally! I want to make a 3 Layer Cake, however, I only have one 9-inch cake pan. Will the batter be okay to sit at room temperature whilst the I bake three batches one after the other? Or should I refrigerate the batter whilst waiting?

  4. Hi Sally,
    Can you use melted butter instead of softened? because I have no mixer whatsoever. Will it affect the cake?

  5. Best red Velvet cake recipe I have ever tried. The cake came out perfectly and moist. I however can’t stand cream cheese frosting so I opted for whipped cream with lemon zest and it was still awesome.

  6. This is seriously not only the best red velvet cake I’ve ever had but also just the best cake I’ve had, period. The texture is so light and moist that I thought I had made a mistake somewhere haha. I recommend this recipe to everyone!

    1. Hi Jay, If you don’t have cake flour you can use your all purpose flour to make your own. See this post for directions how: https://sallysbakingaddiction.com/cake-flour-substitute/

  7. I hope you respond, my cake didn’t turn out very well but I want to do it again. When making this cake, do you sift the flour before you measure or after?

    1. Hi Jaclyn, If you are making your own cake flour you should sift the all purpose and corn starch together (see the link in the recipe notes for complete instructions) and then measure. If you are using actual cake flour for this recipe and want to sift it, do so after measuring.

    2. This cake is Awsome! I’ve been baking for a while now, but I had never baked red velvet before so I didn’t really know what it was supposed to look or taste like, but all i know is it tasted and looked good!

  8. Hey Sally,
    I’m so glad I searched for a red velvet cake and your blog came up! Your recipe for the red velvet cake with cream cheese frosting is absolutely delicious! I’m glad you shared your recipe and so many helpful tips…like quickly getting your butter to room temperature! I made this cake for my daughter-in-laws baby shower as red velvet is her favorite. I’m so glad it turned out so good. Everyone loved it! This recipe is a “keeper” if you don’t mind! Thank you for sharing!

  9. My husband had his birthday this last friday… So I decided to bake a red velvet cake(his favorite)and I came across your recipe… It was a big hit, he said it’s the best cake he ever had.
    Thank you so much
    I can’t wait to try all the other recipes you have here.
    Thank you for sharing

  10. Hi Sally…
    I just commented on your cake flour substitute by mistake
    So I was saying I love this recipe, best red velvet cake I have had! Thank you!
    I am making a 10″ for a birthday and was think I should do 1 plus 1/2 the recipe. Will this be ok? Or will it be enough as is?

  11. Can you use this for mini bundts? Or do you think the cupcake receipe would work better? I’m going to try this because it’s your receipe. I constantly use your receipes and they are fabulous!

    1. Hi Deanna! Either this cake batter or the cupcake batter would be fine for mini bundt cakes, depends how many cakes you want! The cake batter will yield more since there’s more batter.

      1. Thank you! Using a 20 count mini Bundt pan i just bought. Will use the cake recipe. Your recipes are amazing!

  12. Hi. This is my daughter’s favorite cake. I will be making it for her birthday this week. What adjustments, if any, do you recommend for an elevation of 5,500 feet?

    1. 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

    1. This is too much batter for a 6 inch cake – but my red velvet cupcakes will work perfectly: https://sallysbakingaddiction.com/red-velvet-cupcakes/
      6 inch cake layers take about 18-21 minutes at 350°F (177°C).

  13. Thank you. I just served this cake and it came out perfect. The cake flour and whipping the egg whites did the trick! I will favorite this and look at your other recipes.

  14. Hi Sally,
    I’ve been looking for a red velvet cake recipe, and googled my way to your page. After looking at the reviews I just had to try it, yes it was a huge hit coz I followed all the steps. But I think two cups of sugar was way too sweet, so the next cake I’m going to make for my customer I will reduce the sugar. I hope it won’t affect the whole recipe. But this I’m keeping.
    Ps this is my first time baking a red velvet cake

  15. Hi Sally,
    I’ve been looking for a red velvet cake recipe, and googled my way to your page. After looking at the reviews I just had to try it, yes it was a huge hit coz I followed all the steps. But I think two cups of sugar was way too sweet, so the next cake I’m going to make for my customer I will reduce the sugar. I hope it won’t affect the whole recipe. But this I’m keeping.
    Ps this is my first time baking a red velvet cake

  16. Hi Sally,

    Can we use the same recipe for baking a 2 tier cake? Also can you please suggest any other recipe from Your website for baking a two tier cake please.

    1. This recipe is written for two 9-inch layers so no changes necessary for this size. Are you talking about making this recipe in different pan sizes than 9 inch? If so this is a helpful chart to help you figure out how much batter you will need: https://www.wilton.com/cake-serving-guide/cms-baking-serving-guide.html

      1. I’m eager to try this recipe for an upcoming birthday, however, I still have a couple of questions. First, the end of the actual recipes says it is for three 9″ layers, but in an answer this poster’s question, you state that it is for two 9″ layers. Could you please clarify for 9″ and 8″ pans? Also, I have trouble with cakes getting too dark. I’ve tried light pans, dark pans, glass, etc. What is your go-to round cake pan? Thanks!

      2. Hi Kerry, The recipe as written is for two 9-inch round cake pans. I do state in the recipe notes that if you wish to make it into a three layer cake you can divide the batter between 3 pans instead and the bake time will be shorter since the layers will be thinner. I really like my round cake pans from Fat Daddio’s. I link to them in this post with all of my favorite pans: https://sallysbakingaddiction.com/stock-your-kitchen-with-these-8-baking-pans/

  17. Absolutely delicious! I made them for a family event and everyone loved them! It was super soft and fluffy with just a hint of cocoa. I paired it with ermine frosting since I didn’t have cream cheese at home. Definitely recommend anyone to try this recipe!

  18. so this is actually about the red velvet cupcakes but commenting was closed
    I made them last night per special request from the kids at our gym. I thought it was going to be a complete disaster (because of me, not the recipe) because instead of red food coloring I accidentally used PINK. Like a bright neon pink too. I had to add a bunch so the color would show up and I thought they’d taste like food coloring, but they didn’t and today they actually look more red than pink! (whew.) There was also an issue with the cream cheese frosting (that being that I didn’t have cream cheese, it was just not my day) where I tried to use yogurt, needless to say it failed. I then tried something I saw online that was supposed to go well with red velvet (called- no lie- “boiled frosting”). Sounds really great right? I ended up with soup and like 2 boxes of butter later I ended up just making a random frosting from scratch haha. It actually turned out… okay? Anyway, the cupcakes are delicious. I had one issue though- the tops ended up really crispy and almost hard. Should I reduce the bake time or could it be something with the batter?
    Thanks so much for all of the amazing recipes, I’m getting all three of your cookbooks for my birthday and I can’t wait!!

    1. Hi Emily! I’m not sure why those comments are closed, but they’re working again. If the tops are hard, I wonder if you’re not folding in the egg whites enough OR you could be over-baking them. Easy fixes for next time. I haven’t tried boiled icing before. I love the cream cheese frosting with those.

  19. I’ve always had negative feelings about red velvet cake because it seemed like such a gimmick. I always thought it was just a cake with a ton of red food coloring and a smidge of cocoa powder.

    I just made the cake recipe for my niece’s birthday cake and just from tasting the scraps, I can tell you that I was blown away. This recipe made a believer out of me!

    I may not use the frosting recipe since I need to pipe a bunch of details and I need a very firm cream cheese frosting, but WOW. The cake came out great. Thank you so so much for sharing!

  20. Thank you so much for an amazing recipe. I really appreciate all your hints on achieving an amazing red velvet cake. After looking for a recipe and worried as I didn’t want to waste my time and it won’t be any good. Everyone said how good the cake was and I was soooo worried about it. The cream cheese frosting sits perfectly with this cake too . 10/10 amazing.

    I’m soo happy and can’t wait to follow and make your other recipes too.

    Thanks for the hints – love your page and so happy I have found it.

  21. Hi Sally,

    Can you freeze the cream cheese icing? I only used it for the filling and ended up with a ton left over that I don’t want to throw away!

  22. I made this cake for my boyfriends birthday today and took it to the restaurant where we had dinner with friends and family. It was absolutely THE best ever red velvet cake that we have ever had!!(Not even any leftovers! Thats how good it was!!) I followed the recipe exactly as it is. I have tried other red velvet cake recipes but none of them impressed me much. This one is TO DIE FOR!! Super moist, full of flavor, but not overly sweet! The frosting puts it over the top, for sure! I made it as a 3 layer and it was beautiful when cut!
    Thank you for all the “tips” and advice included in the recipe! It’s all good to know!
    I think this will be my go-to fancy cake recipe for years to come!

  23. Hey! I just have a quick question, I should the powdered sugar to be sifted? And if so, should it be done AFTER measuring? Thank you!

    1. I don’t find it necessary to sift the powdered sugar for frosting. I usually use Domino brand or my local store brand which contains a bit of cornstarch to help prevent it from clumping. If you are experiencing your frostings being more gritty or not smooth then go ahead and sift it after measuring.

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