The BEST Red Velvet Cake Recipe

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This scrumptious Red Velvet Cake recipe is moist and tender with a velvety texture and rich flavor. Topped with a creamy, tangy, fluffy cream cheese frosting, this cake is sure to be the perfect addition to any special occasion. Impressive, delicious and always a favorite with family and friends!

Love baking cakes? Make sure to try these fan favorites: Carrot Cake, Caramel Cake and this Chocolate Pound Cake!

This easy Red Velvet Cake is perfect for any celebration or occasion – a classic cake recipe that never fails to impress! Moist and fluffy with incredible flavor and texture all topped with a creamy, tangy cream cheese frosting, an absolute show stopper! Perfect for special occasions, birthdays or just because, this cake combines a rich, chocolatey flavor with a stunning, vibrant red color.

This scrumptious cake has a complex chocolate flavor, it’s tangy and rich with a vanilla undertone. Unmistakably unique, the crumb is dense yet light and moist. Topped with the velvety soft cream cheese frosting it will quickly become a recipe you’re asked for again and again!

The fluffy cream cheese frosting takes this red velvet cake to the next level and is the perfect complement to the cake’s unique flavor and texture.

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What Is Red Velvet Cake?

Red Velvet Cake is traditionally made with cocoa powder, buttermilk and vinegar which gives this cake it’s unique texture. The bright red color was historically added via beet root but is now more commonly created with the addition of red food coloring and it is the striking red color that this cake is known for.

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The cake is rich and sweet and is different from other chocolate cakes both in flavor and texture. Commonly served with a cream cheese frosting which adds a creamy, tangy contrast to the cake, it can also be made with ermine frosting.

Super popular on holidays like Christmas and Valentine’s Day, thanks to it’s iconic bright red color, this cake is also a great choice for birthdays, weddings and other special occasions.

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Why You’ll Love This Recipe

This cake is not only visually stunning, but also boasts a delicious flavor profile. It’s a classic choice for a reason!

Vibrant Color. You can’t beat the striking contrast of deep red color of the cake and the creamy white cream cheese frosting. It makes for an impressive presentation no matter the occasion.
Fantastic Flavor. Red velvet is such a unique flavor and makes this cake extra special and delicious. Chocolate and vanilla undertones work so well together with the tangy cream cheese frosting.
Versatility. This cake is good for any occasion. It’s bright red color makes it perfect for holidays but it’s also a popular choice for birthdays, parties and other special occasions.

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How To Make Red Velvet Cake

Below is a quick overview of the process of making this amazing homemade Red Velvet Cake and the cream cheese frosting. As always, you can find the full printable recipe at the end of this post with detailed instructions and information.

Red Velvet Cake

Beat butter, sugar and egg yolks until fully combined. Scrape down the sides of the bowl as needed.
Whisk together oil, cocoa powder, red food coloring and vanilla extract.
Add to the butter, sugar and egg mixture and beat until fully incorporated.
Add the buttermilk and flour mixture to the bowl in three parts, alternating between them.
Mix in the baking soda and vinegar.
Beat egg whites until stiff peaks form and gently fold into the cake batter.
Divide the batter between two, greased and lined 8 inch cake pans and bake at 350°F for about 30 minutes.
Remove and cool in pans for 15 minutes before inverting onto a cooling rack.

Cream Cheese Frosting

Beat cream cheese and butter in a stand mixer fitted with the paddle attachment for 2-3 minutes.
Add half the powdered sugar and vanilla extract, whisk on low speed for 30 seconds. Add the remaining powdered sugar, and whisk until the frosting is light and fluffy.
Place one cooled cake on a cake stand or serving plate. Trim the top to level it.
Use an offset spatula to spread an even layer of frosting on the cake.
Place the other cake on top and frost the sides and top of the cake.
Crush the reserved cake trimmings to make crumbs, and scatter around the edge of the cake.

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Storage Information

Make Ahead. The cake can be made several days ahead of time and stored in the fridge (up to 5 days) or the freezer (up to 1 month). The cream cheese frosting can be made up to 5 days in advance, keep in an airtight container in the refrigerator.

Cake Storage. This cake can be stored in the refrigerator for up to 5 days. To keep the cake fresh and moist, wrap it in plastic wrap or store it in an airtight container.

Frosting Storage. The cream cheese frosting can be stored in an airtight container in the refrigerator for up to 5 days. can also be stored in the refrigerator for up to 5 days, but make sure to bring it to room temperature before frosting the cake serving.

Freezing. To freeze, wrap the cooled cake tightly with plastic wrap and then foil before placing in a freezer bag. Freeze for up to 1 month. Thaw at room temperature or in the refrigerator before frosting and serving.

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Variations To Try

Consider frosting this recipe for red velvet cake with another frosting like Ermine or a chocolate buttercream.
For a fun twist, try swapping out the red food coloring for green to make a “green velvet cake” – fun for Christmas!

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Is it possible to use natural food coloring for this cake?

You sure can! Feel free to use what you want but just keep in mind that the color will definitely not be as vibrant.

I don’t like cream cheese frosting. What else can I use?

Ermine frosting is a popular choice but you can always use a buttercream or chocolate frosting to complement the chocolate flavor the cake.

What other oil can I use in this recipe?

Any neutral flavored oil will work in this recipe. Canola oil, vegetable oil or grape seed oil are all great options.

Can I make this recipe in advance?

Yes, you can make the cake layers and the frosting in advance. Wrap the cake layers in plastic wrap and store in the fridge for up to 3 days. Store the frosting in an airtight container in the fridge for up to 5 days.

The cake will last in the fridge for up to 5 days if stored in an airtight container.

You can also freeze the cake for up to 1 month. Wrap it well in plastic wrap and then in aluminum foil to prevent freezer burn.

Do I have to use buttermilk in this recipe?

I definitely prefer buttermilk and believe it to be a critical component in this recipe but in a pinch, you can make your own buttermilk by adding 1 tablespoon of lemon juice or white vinegar with enough whole milk to equal 1 cup. Let it sit for 5 minutes before using.

Can I make a different size cake or cupcakes with this recipe?

You sure can! Just remember to adjust the baking time accordingly.

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Trish’s Tips

For the cake:

Make sure that all of the ingredients are at room temperature to ensure that the cake batter is smooth and uniform in color.
Don’t over mix the cake batter as that can result in a dense and heavy cake.
Gently fold in the egg whites for a light and fluffy cake.
You can make a substitute for buttermilk by combining 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using it in the recipe.
I recommend you use gel food coloring rather than liquid as the gel will produce a more vibrant color.

For the frosting:

Use room temperature full fat cream cheese and butter. You want the cream cheese to be in blocks, not tubs.
Frosting too thin? Add more powdered sugar, about a quarter cup at a time. Too thick? Add a tablespoon of milk or heavy cream to thin it out.
I love vanilla bean paste in this cream cheese frosting but extract will work just as well.

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More Amazing Cake Recipes

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Print Pin

5 from 5 votes

Red Velvet Cake

Course Dessert

Cuisine American

Keyword best red velvet cake recipe, recipe for red velvet cake, red velvet cake, red velvet cake recipe

Prep Time 25 minutes minutes

Cook Time 30 minutes minutes

Servings 12

Calories 815kcal

Author Trish – Mom On Timeout

Ingredients

Red Velvet Cake

½ cup unsalted butter room temperature)
2 cups granulated sugar
3 large eggs separated
¼ cup vegetable oil or canola oil
3 tablespoons unsweetened cocoa powder
1 to 2 teaspoons red gel food coloring
1½ teaspoons vanilla extract
1 cup buttermilk
3 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
2 teaspoons white vinegar

Cream Cheese Frosting

16 ounces cream cheese full fat, room temperature
¾ cup unsalted butter room temperature
5 cups powdered sugar plus additional if needed
¼ teaspoon salt
2 teaspoons vanilla extract or vanilla bean paste

Instructions

Red Velvet Cake

Preheat oven to 350°F (180°C). Grease and line two 8-inch cake pans with parchment paper
In a large mixing bowl, beat together butter, sugar and egg yolks until fully combined. Scrape down the sides of the bowl as needed.
½ cup unsalted butter, 2 cups granulated sugar, 3 large eggs
In a small bowl, mix together oil, cocoa powder, red food coloring and vanilla extract. Whisk until smooth.
¼ cup vegetable oil, 3 tablespoons unsweetened cocoa powder, 1 to 2 teaspoons red gel food coloring, 1½ teaspoons vanilla extract
Add cocoa and oil mixture to the butter, sugar and egg mixture. Beat until all ingredients are fully incorporated and uniform in color.
Add the buttermilk and flour mixture to the bowl in three parts, alternating between buttermilk and flour.
1 cup buttermilk, 3 cups all-purpose flour
Add baking soda, salt and vinegar to the cake batter and mix to combine.
1 teaspoon baking soda, ½ teaspoon salt, 2 teaspoons white vinegar
In a separate bowl, beat egg whites until stiff peaks form. Gently fold in the stiff egg whites into the cake batter.
3 large eggs
Divide the batter evenly between the two cake pans and bake for 27 to 33 minutes or until the cake is risen, shrunk away from the sides of the pan, and springy to the touch. A toothpick inserted into the center of the cake should come out clean. Remove from oven and cool in pans for 15 minutes before inverting onto a cooling rack.

Cream Cheese Frosting

To make the cream cheese frosting, beat cream cheese and butter in a stand mixer fitted with the paddle attachment for 2-3 minutes. Scrape down the sides of the bowl as needed.
16 ounces cream cheese, ¾ cup unsalted butter
Change to the whisk attachment.
Add half of the powdered sugar, salt and vanilla extract, beat on low speed for 30 seconds. Add the remaining powdered sugar, then beat on low speed for 30 seconds and increase to medium speed for 1-2 minutes until the frosting is light and fluffy.
5 cups powdered sugar, ¼ teaspoon salt, 2 teaspoons vanilla extract
Once the cakes have cooled, place one on a cake stand or serving plate. Trim the top to level it. Reserve trimmings for later.
Use an offset spatula to spread an even layer of frosting on the cake. Place the other cake on top and frost the sides and top of the cake.
Crush the reserved cake trimmings to make crumbs, and scatter around the edge of the cake.
Serve and enjoy!

Notes

Storage Information

Cake Storage. This cake can be stored in the refrigerator for up to 5 days. To keep the cake fresh and moist, wrap it in plastic wrap or store it in an airtight container.

Freezing. To freeze, wrap the cooled cake tightly with plastic wrap and place in a freezer bag. Freeze for up to 1 month. Thaw at room temperature or in the refrigerator before frosting and serving.

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