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

Red velvet cake

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

More Classic Cake Recipes

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


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
  • 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


  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.


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


  1. 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.

  2. 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! 

  3. 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!

  4. 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  

  5. Made this for my 15 year old’s birthday party. The kids said the cream cheese frosting was way too sweet and I agree! Next time I’l only use half the powdered sugar and see how that goes. Also the quantity of frosting was too much, half would probably have been enough. Apart from that the actual cake was delicious and a hit.

  6. I have never made a Sally’s Recipe that wasn’t delicious! Her site is my go to for all things sweet. Love this!!

  7. Hands down the best Red Velvet cake I’ve ever had. It’s the perfect blend of cocoa and vanilla, and the cream cheese frosting is delicious!

  8. I made this for my friend’s niece’s birthday who loved it! All her friends and family gave it rave reviews. I tasted the scraps from leveling the cake layers and they were SO moist!

  9. This is the best red velvet cake! After trying several recipes I had given up for a while. I had to give Sally’s recipe a try and I am so glad I did! A lot of people think red velvet is just chocolate cake with red food colouring. I am not a chocolate cake fan, this is definitely NOT that. It has a wonderful flavour and texture.

    1. It’s not, I agree! It’s so buttery and moist with vanilla and cocoa. I’m so happy you’re thrilled with this red velvet cake recipe! Thanks Brianna.

  10. I love it! I use it for my cake, cupcake and bundt cakes. People are always asking for my red velvet cake and referring friends. Thanks Sally!

  11. The most perfect red velvet cake I have ever made! I even made it a “Teal Velvet” for a friend’s wedding cake! SO delicious!!

  12. This cake is incredible!!! Made it for hubby´s bday and it was a complete hit! Everyone loved it. It has an amazing ligth crumb and the frosting is to die for. I had made other red velvet récipes but this is the best ever!! A true classic and new family fave!!!

  13. The best best best red velvet cake. I didn’t think I even liked red velvet cake until I tried this recipe and OMG it is so freaking good. I brought it into work once and now all my coworkers request it regularly.

  14. Did you happen to edit this recipe since last week? (2/1/19) I made it last week for a wedding and it was DIVINE! I wanted to save it to my personal board instead of leaving it on my daughter’s wedding board, and it is slightly different (especially in the instructions!)

    1. Hi Kathy! The recipe is exactly the same, but I updated the instructions so the process is *slightly* easier. I’m so glad you’ve made this red velvet cake and enjoy it!

      1. Actually the recipe called for 1 and 1/2 Tbl of vanilla before. I’m going to make it again, for my birthday this time, and I’m not going to mess with perfection so I’m going off the original!

  15. I actually made this for New Years; I was waiting for a special occasion, not to mention a way to start the year off right! It was the greatest dessert that ever touched my tongue. It came out PERFECTLY, and delivered on every point of flavour and texture mentioned in the recipe. True to its name, this cake gave me feelings of pure luxury!!! Thank you, Sally, for making it a Happy New Year!

  16. Made this for cake pops before the recipe revision. The cake itself was very time consuming and a lot of steps to follow. But the cake was devine! The cake pops didn’t work so well, it required way less buttercream than I usually use. By time I figured it out, it was too late. But I look forward to making this cake as a regular cake soon!

  17. The best red velvet recipe. I’ve made several times and the beaten egg whites folded in make it so light. The taste is so good. This is the recipe requested by my kids for their birthday cakes.

  18. Hi Sally…always a pleasure trying your different recipes and might I add never was disappointed…I’m trying your red velvet cake for valentines day I’m certain it will be a great hit in my home..Thank you for always sharing your wonderful recipes…Charmaine

  19. I was so worried you changed your recipe! This is my favorite version of Red Velvet Cake, so I’m glad that it is still the same one. Would you consider leaving the old version around? 🙂 I think the new pictures are pretty, but I thought the crumb decoration on your old version was super cute and I wish I’d saved it for inspiration!

    1. Same exact recipe, but I began mixing the oil, egg yolks, vanilla extract, and vinegar all at once instead of separately. Cuts down on time and makes zero difference in the taste and texture outcome. I saved an old photo in the post of the crumb decorated cake!

  20. I used to not care for red velvet cake…..til I made this one. LOVE LOVE LOVE!!! My go to recipe now. You will not be disappointed.

  21. I have never been a huge cream cheese frosting fan but I am slowly coming around. For that reason I have never baked my own red velvet cake. I have however been expanding and trying those others have made. The one I really liked had a few chocolate chips in it. Not overwhelming but just enough. Would adding that to this recipe change it too much or would you recommend altering anything else if they were added?

    1. I think adding 1 cup of chocolate chips would be DELICIOUS. That amount won’t overpower each slice. Now I want to try it! Let me know how it turns out.

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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