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.

sliced red velvet layer cake on a marble and wood cake stand

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.

slice of red velvet cake on a black plate

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 layer cake on a marble and wood cake stand

slice of red velvet cake on a white plate

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 in a glass bowl

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.

red velvet layer cake on a marble and wood cake stand

Slices of red velvet cake on white plates

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

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slice of red velvet cake on a white plate

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


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.


  • 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
  • 3/4 cup (170g) unsalted butter, softened to room temperature
  • 5 and 1/2 cups (660g) confectioners’ sugar
  • 1 and 1/2 teaspoons pure vanilla extract
  • pinch of salt, to taste


  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, 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.
  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.


  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. 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.
  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.
  10. 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 Addiction in 2015

Need something smaller? Here are my red velvet cupcakes!

red velvet cupcakes with cream cheese frosting

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


Comments are closed.

  1. I just made the cake and the layers are cooling now. Both layers sunk a little in the middle and
    neither layer rose very high. Do you have any ideas what would cause this? I’ll cover them up with frosting, but I’m curious about the cause. I may need new baking soda. Thank you for your help. I did “sample” the batter, which was delicious, so I am sure the cake will taste wonderful.

  2. Hi Sally!! I love reading your blog and trying out some of the recipes. I recently made the red velvet cupcakes and I must say its to die for!!! My husband loved it and Im going to make the cake version for his birthday! I only had one concern that the top of the cupcakes really rose into a peak and stayed that way so it wasnt appealing to look at till i covered it with the frosting. Did i do something wrong in the mixing method? Also i have seen procedures where they mix the baking soda into the vinegar?? is this advisable? like does it make a difference in the outcome of the cake? Since you ve tried so many recipes yourself, i was hoping you could help me answer this. Honestly, i dont wanna try any other recipe any more coz yours was such a hit! Im a perfectionist when it comes to baking and i loved eating it myself! Thank you so much for all the hardwork you put in to come up with a fabulous and delicious recipe! =)

  3. Hi Sally,
    I’m a big fan of your recipes and excited to try this one out next! Wondering if you can work up a Hummingbird Cake recipe sometime? That would be amazing 🙂 I think this is the best cake of all, but just can’t bare to use anyone else’s cake recipes now that I have discovered yours!

  4. I will be attempting this recipe with natural food dye. (Super pricey) In search of a recipe I discovered that many people use a 1/4 cup beet juice as a substitute…

  5. I’ve made red velvet cakes before, particularly Cakeman Ravens’ recipe. His was the best I’ve had, until I made your recipe last night! WOWWWW!!! Talk about tender and moist, and the flavor is something else!!!! I could tell when I pulled them out of the oven, just by the aroma, that this was gonna be real good! This is my go to recipe from now on! This evening my 80 year old next door neighbor got locked out of her house, and came over until her family came back. We offered her some tea and red velvet cake. After eating it, she said that it was the best cake she EVER HAD in her 80 year life! We also gave her some to take home. Thank you for sharing this wonderful recipe that I’ll be making for years to come! 

  6. Hi Sally, 🙂

    i used this Gorgeous red velvet cake recipe of yours for a birthday party and it was a super duper hit. Everyone just loved it to bits, and the birthday girl actually hid the rest of it since she didn’t want to share it with anyone. lol… thank you so much, really.  🙂 


  7. Lisa Campbell says:

    Thank you for this great recipe! I’ve tried many but this is my favorite! I’m on my 3rd batch today – for a wedding cake. So happy to find this!

  8. Hi Sally! I’ve made your red velvet cupcakes many times (always amazing) and finally made your red velvet layer cake. It was just as fantastic as the cupcakes! I brought it into my office and some of the comments I received included “On a scale of 1-10 this cake is a 15!” and “This is the best red velvet cake I’ve ever tasted in my life!”

    For others looking to make this recipe –
    I made the cake in 3 9″ layers, baked for about 22 minutes and they came out perfectly! The one thing I had difficulty with was the frosting. Like many others, my frosting came out VERY thin. I used good old Philadelphia block cream cheese, all ingredients were room temperature, it was not a particularly humid day, etc. Somehow the frosting came out so thin I could barely get it to stay on the cake. Fortunately after the cake was refrigerated overnight it held up fine and obviously still tasted delicious, but next time I would definitely leave out the cream completely. I think leaving out the 2 tablespoons of cream would make a big enough difference that the frosting would be a good consistency. And I will definitely be making this cake again!

  9. Hi, the cake was really lovely, however did not come out red….disappointed with that. Can you advise which make food colouring are you using for best red colour. Thank you

    1. Hey! I made this just now. I used gel food colouring, about 4 tsps, and it’s super coloured.

  10. After trying 3 recipes , this was the 3 Rd and finally had the moistness and texture that I wanted ! Thank you loved it ! 

  11. I’ve just made this cake for my friends girls birthday. It’s such an easy cake to make seeing as I’ve never made red velvet cake before and tastes amazing. I had to cut lots off the top and couldn’t help but try. Thank you so much for your recipe. Will definitely be making this again. 

  12. Hi Sally,

    I want to make this cake for my dad’s birthday. I am planning on making it on Thursday evening and then Driving up to Scotland on Friday after work. So will eat on Saturday, will it still be suitably fresh? how shall I store it in the interim? 

    Thank you

    1. It will still be wonderful. I’d travel with it in a cake carrier. Keep it in the fridge when you aren’t traveling if you can.

  13. Hi! I love both your Red Velvet Cake and Cupcakes recipes. And I feel soo silly asking this question but I must! Will cupcakes turn out well using the cake recipe? I need to make more than a dozen and the cake recipe seems that it will yield the right amount of cupcakes. If it works well, is there anything I need to watch for? other than baking time? Thanks so much for sharing your “addiction”! 🙂

    1. Hi Dolores, you can absolutely make this cake into cupcakes. I wouldn’t change anything about the recipe. Obviously a lower baking time. 🙂 Let me know how they turn out!

  14. Patricia Ogundero says:

    Hi Sally,
    Thanks for the Red velvet recipe, can you advise as my daughter loves Red Velvet cake, however wants a middle layer of Oreo cookies instead of the cream cheese fostering, how do I make that? thank you.

  15. HI Sally,

    I can’t wait to try the recipe for my hubby’s birthday this Saturday. Can I replace cake flour and baking soda with self raising flour? Thanks

  16. Hi Sally, your red velvet cake is very popular with my family.  It is always requested whenever a family member’s birthday comes around.  I have 12 grandchildren.  So, you can just imagine how many times your red velvet cake is baked in a year.  And, that’s discounting Christmas, Thanksgiving and other celebrations.  That’s how delish your r.v. cake.  Thank you so much for sharing your recipe.  

  17. Hi Sally! I love baking as a stress reliever. I made this cake last night. I ended up doing three layers instead of two because of the pans that I had. The cake turned out AMAZING!  I usually make all of my cakes with Swann’s Down Cake Flower.  I do have a question. I definitely think that the mix of unsalted butter and canola oil contributed to the moistness of the cake, but could I substitute the canola oil for butter? 

  18. Hi Sally, I love your recipes and came across this one so going to try it! I’ve been asked to make a ‘blue velvet’ cake, do you think this recipe would work the same with blue & a touch of violet colouring instead of red? 

  19. I made this cake over the weekend for a birthday celebration and it was a hit!!!!  I love working with your recipes. I always direct them to your website for the fabulous recipes. Thank you!

  20. Hi Sally, 

    I almost gave up baking, until I came across your blog. Every recipe that I’ve tried so far has been such a huge success. The flavors are fantastic! Red velvet cupcakes are my favorite so far, even the cinnomon rolls…never had better! I now end up recommending your site to all my friends. Great going!! 

  21. Hi Sally, thanks so much for such an awesome recipe! I made it last night at the request of my daughter for her 20th birthday. It was so moist and flavorful, I’ll definitely be making it again. One word of caution though, I would definitely recommend against spraying the pans with cooking spray. I’ve used parchment paper for years, but thought I’d go ahead with the cooking spray this time because it was late and I felt lazy. Big mistake. The three layers came out of the pans in several pieces, with a good chunk of it remaining stuck to the bottom of each pan. It was all I could do not to throw them against the wall! 🙁 But I wrapped them up and decided to get a good night’s sleep and come back to it in the morning. In the end, I pieced them together as best as I could, and the frosting and crumbs hid the worst of it. It was not pretty, but everyone agreed that it tasted really great, and that’s what really matters, right? So I thought I might save someone else from the frustration and just say that you can’t go wrong with parchement paper, as long as you don’t forget to peel it off before frosting the layers! That’s another problem in itself. Yikes! Thanks again for the awesome recipe!

  22. Hi there,

    I have never been a huge fan of red velvet cakes, until I tried this recipe tonight!
    It is for a 21st cake tomorrow and it smells delicious! Not going to lie I just tried some of the off cuts and it is so moist and fluffy – will definitely be using this one in the future!

  23. I made this cake for my supper club. It was a big hit & every one had to take an extra piece home with them.  I appreciate all the extra notes you included in the recipe, they were very helpful.

  24. Lovely cake but the icing quantities seem a little off.  The icing came out so runny and I had far too much of it. I had to add a lot more icing sugar and refrigerate it before I could use it on the cake (without it running off the sides.) 

  25. HI All,

    The recepie s seemed to be Wooooow. I’m planning to try it next weekend but I ve question before, did any one tried with with the ( all purpose flour and corn flour mixture)??? 

    Please I need the reply as soon as possible as I Do wanna try this awesome recipe…

    1. Hi Sara!
      Yes I did, you can view my comment below since I did quite a couple of things different. The all-purpose flour+corn flour combination is a perfect substitute for cake flour. I’ve never bought cake flour, that’s what I do every time I need it for cakes or pastries. Sally is someone to be trusted completely when it comes to everything in the kitchen haha. Hope it turns out as awesome as mine did

  26. Barbara Daddario says:

    Hi, question about the egg whites. Most recipes that have you folding in egg whites specify to beat them to soft or firm peaks, but you are saying just whisk them until foamy? Are you still able to fold them in that way? Thanks!

  27. I bake a lot. I’ve tried many red velvet recipes. None of them have turned out as well as this recipe. It was the most moist, tender, melt-in-your-mouth red velvet I’ve ever had. I used up all my red color and it wasn’t quite the red I wanted. Stores were closed, so I had to think of something fast. I added some burgundy color in and it gave it such a depth of red. Thanks for sharing this recipe.

  28. I just baked your red velvet cake recipe (I have baked many red velvet cakes)  and it came out perfectly. I baked it in three 9 inch pans, and honestly don’t see how you can contain this cake in just 2 pans. I did not have to trim off anything. The single change I made was to reduce the vanilla flavoring from 1 1/2 tablespoons to a couple teas spoons, since I don’t care for heavy vanilla flavoring. 

    To me, red velvet cake isn’t red velvet cake without the traditional Ermine frosting, which is what I went with, a double recipe. 

    Thanks  for an excellent recipe! 

  29. Hi Sally, I am in love with your work. If ever you need to hire a ” second-opinion taster” count me in 😉
    I want to make this cake for an office party, but for easier eating I was thinking to make it as a sheet cake instead, that way I could cut it into squares also. Do you think this recipe will work just as well in that format ?
    Keep up the delicious work!

    1. Absolutely! 🙂 I’m unsure of the bake time– will be less. Thank you for the kind comment!

  30. aimee vujevich says:

    Hi im making your red velvet cake recipe using a thermomix when so you cream together butter and sugar normally i thouggt creaming meant till its a pale yellow and fluffy but the mix isnt turning into that its still yellow and a little thick ive been going for over 2 min i have a feeling the friction in thermo from blades spinning is causing heat which is making the butter melt a little 
    The butter was def room temp when put in to cream 
    The thermo temp gage just went on yo 37 degrees so def getting some heat in there ive put in fridge to cool before i add oil will the cake still work as ive red the creaming process is important and its causes the cake to be fluffy 
    Thanks so much  

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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