This is my favorite Red Velvet Cake recipe! This cake is incredibly soft, moist, buttery, and topped with an easy cream cheese frosting.
Over the last few months, I’ve shared my favorite chocolate cake and white cake recipes with you. And today I have one more that’s perfect for Valentine’s Day – this homemade red velvet cake recipe!
Red velvet is such a unique cake because it has a vanilla flavor but also a hint of chocolate. It can also be hard to get just right because it should be buttery, yet stay moist. This recipe delivers all of that and it’s incredibly delicious too!
I’m also sharing everything you need to know on how to perfect this cake. Including how to make a 9×13 cake or cupcakes and some step-by-step pictures to help you along the way!
How To Make This Red Velvet Cake
To make this red velvet cake, you’ll start by whisking together your dry ingredients: cake flour, unsweetened cocoa powder, baking soda, and salt. I suggest using cake flour because it has a lower protein content than all-purpose flour which creates a softer, lighter cake. When it comes to cake flour, two of my favorite brands are Pillsbury Softasilk and Swans Down.
There’s also 1/4 cup of unsweetened cocoa powder in this cake so the cake isn’t super chocolatey, but it has a hint of chocolate that is expected in red velvet cakes. Once you’ve whisked together the dry ingredients I suggest sifting them as well to remove any lumps of cocoa powder and help keep the cake light.
Then, mix up the wet ingredients starting with some unsalted butter and granulated sugar. I suggest creaming the butter and sugar together for about 4-5 minutes. Why? Creaming the butter and sugar together until light and fluffy incorporates more air into your cake batter creating a softer, lighter cake.
Once the butter and sugar are creamed together, you’ll beat in two eggs until well combined. Then mix in the rest of the wet ingredients: some oil, red food coloring, vanilla extract, and distilled white vinegar. The oil helps to keep the cake incredibly moist, so I use a combination of butter and oil in this cake.
Once you’ve mixed up the wet ingredients, you’ll alternate mixing the dry ingredients in three additions with some buttermilk. Alternating the dry ingredients with the buttermilk helps to prevent overmixing the cake batter which can lead to a denser cake. If you don’t have any buttermilk on hand, you can make your own using my homemade buttermilk substitute.
Once the cake batter is mixed up it will be a beautiful bright red color like the picture above. Then, just divide the batter between two 9-inch cake pans and bake them for about 30 minutes. If you want to make it easier to get the cake layers out of your pans I suggest using parchment paper. I use these parchment liners from Wilton and LOVE them, they’re perfect for this recipe too!
Once the cake layers are baked and cooled, you’ll mix up the frosting. I used my favorite cream cheese frosting for this cake and increased the amount to have enough to frost it. If you want to try another frosting my vanilla buttercream frosting would be delicious too!
Then, just level your cakes and frost it however you like. I used the Wilton 1M piping tip for the swirls on top of this cake.
Baking Tips For Red Velvet Cake
- Be sure that all of your ingredients are at room temperature before getting starting.
- Make sure to sift the dry ingredients to remove any lumps of cocoa powder. This will also help to keep the cake soft and light.
- I suggest creaming the butter and sugar together for about 4-5 minutes. Creaming the butter and sugar together until light and fluffy incorporates more air into your cake batter creating a softer, lighter cake.
- Alternate mixing the dry ingredients in three additions with the buttermilk, this will help to prevent over mixing the cake batter.
Red Velvet Cake
Ingredients
For the red velvet cake:
- 2 and 2/3 cups (295 grams) cake flour (spooned & leveled)
- 1/4 cup (22 grams) natural unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (115 grams) unsalted butter softened to room temperature
- 1 and 3/4 cups (350 grams) granulated sugar
- 2 large eggs room temperature
- 1/2 cup (120 ml) canola or vegetable oil
- 1 (1-ounce) bottle liquid red food color
- 2 teaspoons pure vanilla extract
- 1 teaspoon distilled white vinegar
- 1 and 1/3 cups (320 ml) buttermilk room temperature
For the cream cheese frosting:
- 12 ounces cream cheese softened
- 3/4 cup (175 grams) unsalted butter softened to room temperature
- 3 cups (360 grams) powdered sugar
- 1 and 1/2 teaspoons pure vanilla extract
Instructions
To make the red velvet cake:
- Preheat oven to 350°F (177°C). Spray two 9-inch cake pans well with nonstick cooking spray, line the bottoms of the pans with parchment paper, and set aside.
- In a large mixing bowl, whisk together the cake flour, cocoa powder, baking soda, and salt. Then sift the dry ingredients to remove any lumps of cocoa powder. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, cream together the butter and sugar on medium speed for 4-5 minutes. Add the eggs and mix until fully combined, then mix in the oil, red food color, vanilla extract, and vinegar stopping to scrape down the sides of the bowl as needed.
- Mix in the dry ingredients in three additions alternating with the buttermilk, starting and ending with the dry ingredients. Make sure to mix each addition until just combined and be careful not to over mix the batter.
- Evenly distribute the cake batter between the two prepared cake pans and spread the batter around into one even layer. Tap the pans on the counter 2-3 times to remove any air bubbles from the cakes.
- Bake at 350°F (177°C) for 28-32 minutes or until a toothpick inserted into the center of the cakes comes out clean. Carefully remove from the oven and place on a wire rack to cool in the pans for 15-20 minutes. Then, carefully remove the cakes from the cake pans and place on the wire rack to cool completely.
To make the cream cheese frosting:
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, beat the cream cheese until smooth. Add the butter and mix for about 30 seconds-1 minute until well combined and smooth.
- Mix in the powdered sugar and vanilla extract and continue mixing until fully combined, scraping down the sides of the bowl as needed.
To assemble the cake:
- Level the tops of each cake with a knife or cake leveler. Place one of the cake layers on a cake stand or plate, top with a layer of frosting, and smooth it out into one even layer. Place the second layer on top, then use the remaining frosting to frost the top and sides of the cake.
Tried this cake, it’s an absolute delight, spongy, sweet, moist, delicious… Am in love with it … My all time favourite, tha k u for this recipe ❣️
Whenever I make a red velvet the color is more cocoa as opposed to red. I’ve added less cocoa but get a bland flavor, I’ve added more coloring but it still gives me a more brown color. Any suggestions on what I can do for that vibrant red color you are getting? Thanks!
Hi, Annie! It may be the cocoa powder you’re using. Are you using a dark or dark chocolate one? If so, a lighter one can help. I also use McCormick’s red liquid food coloring, I find that it works well to get a bright red color.
Thanks for answering Danielle. I use Callebaut high fat cocoa 22/24, I guess it’s on the dark side but not super dark. As for food coloring I use a commercial kind but I can try the McCormick to see if that helps.
Try gel food coloring
I tried this recipe. It was awesome!! Thank you so much for the recipe😊
Hi – any ideas as to why the cake would be flatter than I expected.
Hi, Sandy! Have you tested your baking soda to make sure it’s still fresh?
Hi, I haven’t baked this yet but can I use apple cider vinegar instead of the one in the recipe?
Yes, that’s fine.
I tried the recipe and totally loved itt! It was so delicious. I prefer putting the cake in the refrigerator before presenting it .
Hi there! Would I be able to sub the cake flour for AP flour? If so would I need to change any measurements?
I recommend using cake flour. I have a cake flour substitute here that uses all-purpose flour and cornstarch.
I just took my cakes out of the oven and they look amazing! I used AP flour.
Hey
Can I bake the cake in one 9 inch pan .. and after its cool down cut into half
It really depends on your pan, this makes quite a bit of batter so it will need to be pretty deep.
Hi, can I use buttercream instead of the cream cheese frosting?
Yes, that’s fine.
Hi! I want to try this recipe. My oven is too small and 2 9-inch pan won’t be able to fit. Can you give me suggestions as to what I can do instead? Thanks so much!
It really just depends. Are you wanting a two layer cake? If so, the best thing to do may be to just bake the layers in two separate batches.
Any suggestions for high altitude adjustments? We’re 1 mile above sea level.
Hi, Sonya! I’m not familiar with high altitude baking, so I’m not quite sure how you would need to adjust the recipe. King Arthur Flour has a great guide on their site though for adjusting recipes for high altitude that some readers have found helpful!
Hi! Can I use white vinegar instead? I only have 2 8-inch pans. Can I cook the extra batter in a loaf pan?
Yes, white vinegar is fine. That would be fine too for the extra batter or you could make cupcakes with any leftover batter.
How much food colouring should I use? I bottle is 600ml
You only need 2 tablespoons or 30ml.
OMG …this cake is amazing so fluffy soft …I made two batches with creamcheese frosting so yummy…just want to know if I can do some changes and bake as vanilla cake because its realy yummy .
Thank you
I honestly haven’t tried removing the cocoa powder, so I’m not quite sure.
What’s the size of the cake? In kg
I’m honestly not sure how much it weighs once it’s baked and frosted.
Hi, I love your red velvet cupcake recipe. Can chocolate chips be added without it affecting the moist texture?
I think it would be fine to add some chocolate chips.
I love this recipe I tried it and well even though it’s not perfect the taste and look was okay
I found this cake to be bland. It was missing something and I don’t know what it was.
I baked the layers for 28 min and they were a little dry. It could be my oven so I will try 26 next time. Aside from that, I don’t know for sure what was lacking. I might try light brown sugar next time
Thd frosting, though, was terrific. I tasted then added a little more vanilla and it was on point.
Any suggestions about the bland flavor?
Thanks!
Hi,
I’m slightly concerned about using cake flour as I find the crumb from cake flour is too soft to be used for stacking purpose. I made vanilla cake with cake flour once and the result was a disaster!
Can this recipe be used for making tall buttercream cakes? Thanks.
I honestly haven’t tried it for tall cakes, so I’m not quite sure. If you’re concerned about it, you can use all-purpose flour. If you do use all-purpose flour, you will want to weigh it and use the same weight as the cake flour.
Hello, I would like to know what functions the vinegar and buttermilk fulfill within the dough
The buttermilk and vinegar react with the baking soda and help the cake rise.
Hi, your recipe is absolutely amazing!! It’s the best I’ve ever tried. But I was wondering if I could use margarine instead of butter. Would it still yield the same result?
Thank you, Sarah! I would recommend sticking with butter for this recipe.
Hoy la preparamos en casa y nos encantó , realmente deliciosa, queda suavecita y el glaceado le da el toque especial , gracias por compartir tus recetas
While this was good, mine turned out very dense and kind of dry. The frosting was wonderful. My daughter requested red velvet for her birthday so I went for it even though I’m usually a box cake mix baker. She loves to bake so I wanted to try this for her. I think my main problem was using all purpose flour – I didn’t read until just now that there is that much of a difference with cake flour and also I’m pretty sure that my baking soda is at least 6 months plus old. How can you tell if it’s still good?
Hi, Patty! All-purpose flour has more protein in it than cake flour, so it will create a denser cake. I do recommend using cake flour if you can for this recipe. Also, if you need to test your baking soda to make sure it’s still fresh you can mix some with a little lemon juice or vinegar, if it bubbles then it’s still good.
Hello, please can these recipe be used for commercial purposes. Thanks Daniella
Do you mean as a cake to make for a bakery? Or something else?
The tender, spongy crumb on this cake is out of this world! Key tips:
– Listen to Danielle and use CAKE FLOUR, not AP
– Make sure you have you oven and pans ready to go, then mix dry & wet ingredients as the absolute last step (like Danielle says, the buttermilk and vinegar react with the baking soda, which means you want to get that cake in the oven as soon as the reaction begins for maximum fluffiness)
Absolutely delicious! Thank you for this fantastic recipe.
Hi! Can I use red airbrush color as the liquid food color for this recipe?
I honestly haven’t used it. If it’s similar to liquid food coloring it may be fine.