Dessert

Red Velvet Cake Recipe

ByElla Hart December 9, 2025December 9, 2025

Introduction

Red velvet cake is a classic dessert known for its vibrant color and tender, moist crumb. This rich cake is perfectly complemented by a smooth, creamy cream cheese frosting that makes every bite irresistible. It’s an ideal treat for celebrations or any time you want to impress with a homemade dessert.

A slice of red velvet cake with three layers of deep red, moist cake separated by two thick layers of creamy white frosting, all topped with a smooth layer of the same frosting and some red crumbs on top and sides. The slice is placed on a white plate with a rustic edge, and a silver fork is resting on the plate next to the cake. The background has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2.5 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon unsweetened cocoa powder
1 cup buttermilk
0.5 cup vegetable oil
2 large eggs
2 teaspoons vanilla extract
1 teaspoon white vinegar
1 ounce red food coloring
8 ounces cream cheese (softened)
0.5 cup unsalted butter (softened)
4 cups powdered sugar
2 teaspoons vanilla extract (for frosting)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
Step 2: In a large bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder until well combined.
Step 3: In a separate bowl, mix the buttermilk, vegetable oil, eggs, vanilla extract, white vinegar, and red food coloring thoroughly.
Step 4: Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Avoid overmixing to keep the cake tender.
Step 5: Divide the batter evenly between the prepared pans and smooth the tops. Bake for 30-35 minutes, or until a wooden skewer inserted in the center comes out clean.
Step 6: Allow the cakes to cool in their pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Step 7: While the cakes are cooling, prepare the frosting. Beat together the softened cream cheese and butter until smooth and creamy.
Step 8: Gradually add the powdered sugar to the cream cheese mixture, beating until smooth. Stir in the vanilla extract for flavor.
Step 9: Once the cakes are completely cool, spread frosting on top of one layer. Place the second layer on top and cover the entire cake with the remaining frosting.

Tips & Variations

For a more intense red color, use gel food coloring instead of liquid.
Allow the cake layers to cool completely before frosting to prevent the frosting from melting.
Try adding a teaspoon of espresso powder to the batter to enhance the cocoa flavor subtly.
To make this cake dairy-free, substitute coconut cream for the cream cheese and butter in the frosting.

Storage

Store the red velvet cake covered in the refrigerator for up to 3 days to keep the cream cheese frosting fresh. Before serving, let it sit at room temperature for about 30 minutes to soften. If you need to keep it longer, wrap the cake tightly and freeze for up to 2 months; thaw in the refrigerator overnight before serving.

How to Serve

A slice of red velvet cake with three thick, dark red layers separated by creamy white frosting, placed on a white plate with a few tiny sprinkles on the edge, beside a silver fork. The cake layers have a moist, slightly crumbly texture, and the frosting is smooth and thick, both between the layers and covering the top. The slice sits on a white marbled surface, showing an inviting contrast between the red cake and white cream. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without buttermilk?

Yes, you can substitute buttermilk by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using to curdle, mimicking buttermilk’s acidity.

Why is my red velvet cake not as red as expected?

The red color can vary depending on the type of food coloring used and the cocoa powder’s alkalinity. Using a good-quality red gel food coloring and natural, non-alkalized cocoa powder helps achieve a brighter red hue.