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. If you’re interested, I have plenty more on this topic in my Baking with Buttermilk post (including a DIY buttermilk substitute recipe). It’s also a key ingredient in these black velvet cupcakes!
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, 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 buttermilk substitute. 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!
Reader Comments and Reviews
this recipe is delicous super creamy and the cream cheese frosting is just incredible
How much beet root powder should be used in this recipe in place of red food gel.
See recipe Notes for details!
Hi! How far in advanced can these cakes be frozen? I just made this one and I made the confetti one bc I need cakes for a couple of occasions and don’t have time. I have always made cakes ahead of time but never for that long in the freezer. Also do you recommend the simple syrup method for frozen cakes? I never done it before. Thank you! Love your recipes!
Hi Alicia, here’s everything you need to know about how to freeze cakes.
Hi Sally, I absolutely adore your recipes. Can you advise what replacements I can use to make this vegan?
Hi Colette, we haven’t tested a vegan version of this cake, but let us know if you do any experimenting!
Hi Sally! I love your recipes! I am hoping to make this cake but to pipe the cream cheese frosting and the pictures look as though the shape would not hold. Any tips on how to thicken up the frosting?
Hi Abby, cream cheese frosting is not the best candidate for piping. It can sometimes hold simple piping (particularly if the frosting is extra thick — you can add additional confectioners’ sugar to do so — and extra cold) but if you want to do more intricate piping, we’d recommend using vanilla buttercream instead (even if just for the piping).
Hi!
I want to make a smaller version of this for a 8 inch cake. How do I modify the recipe for this?
Hi Lore, here’s everything you need to know about cake pan sizes and conversions.
Hi Sally!
I tried this recipe for the first time today. Have not even tasted it yet but have a question. I bought the exact pans you reference in your recipe and the sides of the layers because crusty while the center took a little longer to finish cooking. I noticed on the label in the pans that they recommend baking at 25 degrees less than the recipe. I didn’t notice any comments from you regarding that do I baked at 350 per instructions. Any thoughts? Thank you!
Hi Lynn, that is definitely confusing! We always bake at the temperature stated in the recipe, but if you are finding that your cakes aren’t baking evenly, you can absolutely try lowering the temperature of your oven and extending the bake time a bit. Hope it works out well for you!
The cake was terrific, except it had a very hard edge. I did not overbake it. The cake was perfect except for the edge. Why would this be?
Hi Barbara, are you using a particularly dark pan? That can sometimes cause the edges to burn. Also, over-greasing the pan can sometimes cause the edges to harden, too. We’re glad you still enjoyed the cake!
I have started to make layer cakes and decorating for fun for my kids and friends a few years ago. This recipe has been a game changer and the only one I now use for any layer cake. I’ll just adapt, no coloring and that’s the perfect base cake for any layer, adding cacao powder (and adjusting the liquid) and i have the perfect chocolate layer cake, adding some pumpkin spices and grounded nuts and that’s the perfect autum treat. Easy, impossible to fail, incredibly soft, always a success. Thank you very much
Hallo. I want to try this recipe. I prefer not to sweet frosting. I wondering, is this cream cheese frosting really sweet? because I’m shock about the amount of sugar. Can I reduce the sugar?
Hi Novia, a large quantity of frosting is needed to frost a layer cake, so while 5 cups may seem like a lot, it is going a long way. Powdered sugar offers not just taste, but thickness to the frosting, we don’t recommend reducing it.
Hi Sally! I’m doing an 8” 2 layer cake. I love all your recipes so I’m hoping you can help me out with measurements! ☺️ thank you!
Hi Maria, 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. Or, you can bake 2 layers, filling your pans no more than half way, and use the leftover batter for a few cupcakes on the side.
I’ve loved all of your recipe’s so far. I’m planning to make this for mother’s day but I only have an 8″ round pan. How do you think I should adjust the measurements? Thank you!!
Hi AL, 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.
So I was reading the notes and some comments that ask pretty similar questions but I was wondering, if I wanted to give the cake on Sunday afternoon. Do you recommend baking the cake on friday night? (I work until 9 pm on friday so I’d be baking at night) or should I do it Saturday night? (I would be working until 9 on saturday and giving the cake around 4 pm).
Hi Rosabelle, either of those work! It’s really up to you and which will work best so that you have time to frost and chill the cake for at least 30-60 minutes before slicing.
Hi Sally and team. I know you usually use King Arthur flour But it also has a higher protein content. Did you use King Arthur flour for this recipe and cornstarch or a lower protein flour with cornstarch?
Hi Lisa, we used King Arthur Flour here as well.
I’m looking to make this cake in a couple of weeks for a family gathering, and only have a springform that is 22cms/9inch. Do you think this recipe would be OK in a springform? I’m not sure what the batter is like. Thank you
Hi Melanie, springform pans should work fine here. You’ll still want to make 2 separate layers; you can half the batter covered at room temperature while waiting for the first half to bake and cool.
What can I use instead of distilled vinegar as I can’t find it in any shops?
Hi Adam, Pure white vinegar or apple cider vinegar can be used – it’s such a small amount!
Thanks for your reply
I Iove this recipe
I apologize if this has already been asked. I would like to make this cake 2 or 3 days ahead of time. Can I frost it and put it in the fridge for 3 days before serving?
Hi Katie! Cakes will dry out when stored in the fridge. The cake and frosting can be make one day in advance (see recipe Notes). To make farther ahead of time, we would freeze the cakes.
OK, thank you. I was afraid of that. I will bake tomorrow and freeze, icing on Sat.,and decorate for sunday. I Should I keep in fridge overnight,right?
BTW…I am a loyal fan. I recommend your site to bakers as well as would be bakers. Your hints are so helpful and every recipe I have done has been a triumph. I just served your carrot cake for the second year in a row to celebrate my grandaughters 2nd birthday. After serving your carrot cake last year, apparently it has been a discussion all year and a special request!
Thank you so much for making and trusting our recipes, Katie! After decorating anything with buttercream or cream cheese frosting, it’s fine for 1 day at room temperature (as long as it’s not too warm). After that, we would refrigerate it. But, use your best judgment and whatever you are comfortable with- we’ve never had any problems leaving frosted desserts at room temperature for a day.
Always great to try your recipes, Sally. One thing I recommend is 1 tsp of expresso powder in the batter. Makes that (dutch) cocoa pop.
Hi! I made and frosted this the day before. Would you recommend serving at room temperature or fridge temp? Thanks! Mary PS I ate all the scraps I shaved off and it is delicious thank you!!! Very worthy of a birthday
Hi Mary, you can serve it whichever way you prefer! They’re both great. So glad you are enjoying it.
I was so excited to make this because I love so many of Sally’s other recipes!!
I made it for a group and the first time it over baked…. So I made it a second time with less bake time and the cake still did not come out light and fluffy.
I’m not sure if I did something wrong both times??
Hi Teresa, For the best texture cake make sure you are using cake flour and whipping your egg whites separately. You can also visit our post How to Prevent a Dry or Dense Cake for more tips.
Hi I am looking to use this cream cheese frosting for your naked 3 layer vanilla cake instead of butter cream – would this be ok and how much should I increase the recipe by?
Hi Monica! If you are making a naked cake, which requires less frosting, this should be enough for your three layer cake.
Hi, Sally, I wish there was a way to search comments, as this may have Bern asked…can you supply nutrition information? That cup of oil makes me gulp! I’m assuming this is a pretty high fat cake.
Hi JN! We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
Hi I’ve tried several red velvet cakes and I’m about to try this recipe but I wanted to ask if this cake is moist? All of the recipes I’ve tried have been either dry or eggy and I’m curious if this recipe is either of those?
Hi Sydney, yes, this recipe (when followed closely) is nice and moist! Here are more tips on how to prevent dry and dense cakes.
How much cake batter should I reduce if I want to bake in a 6 × 2 inch round cake pan?
Hi Emma! We’re unsure of exactly how much batter you would need. You can use this guide to calculate it, or search for a single layer 6 inch red velvet cake recipe – like this one: https://www.chocolatemoosey.com/small-6-inch-red-velvet-cake-for-two/
I wanted to ask if using a 6 × 2 inch round cake pan be enough for this recipe or will it be too much , if its too much , then how much of the cake batter should we put at once and how many times?
Hi Emma! This will be too much batter for one 6 inch cake. You could use our red velvet cupcakes batter for a three layer 6 inch cake. Or, here is everything you need to know about converting recipes to different Cake Pan Sizes.
I live in Australia and we have cake flour in “plain” and “self-raising” varieties. Which would I use for this recipe?
Hi Mark, you’ll want plain here.
Cake was perfect – making it again next week. Thank you!
I’ve made the red velvet cake for a friend’s birthday now I want to make it for my daughter’s 30th birthday – would increasing the recipe by 50% and using 3 10 inch round cake tin’s be enough ?? I think I need help?? Plus can this cake be made on a Wednesday and be okay for Saturday as long as refrigerated…… thank you
Hi Anna, here’s everything you need to know about cake pan sizes and conversions. You can, but the cake will lose some freshness over time. See recipe Notes for recommended make ahead options.
This reie is delicious but both times I’ve made it, the 9″ round cake pans seem too small – it overflows and sinks in the middle. This time, I weighed out my dry ingredients to ensure accuracy, and it still sunk. Any tips? Should I just split into 3 cake pans next time? Toothpick cake out dry so not underbaked.
Hi Danielle, how tall are the sides of your 9-inch round pans? Make sure they are at least 2 inches tall. The batter divided evenly between the two 9 inch pans should fill the pans only about half way, which ensures the batter will not overflow. You can certainly use 3 cake pans if you wish—instructions for a 3 layer cake can be found in the recipe Notes. Thank you for giving this cake a try!
I just read the entire recipe and am looking forward to trying it out. My question is for a sheet cake it says it nicely fits a 9×13″ 0r 12x 17 ” pan. I’m Not sure how that works because a 12x 17″ pan is nearly twice the volume of a 9x 13″ pan.
The 12×17 will be a much thinner cake with a shorter bake time.