Best Red Velvet Cake Recipe

This ultra-moist, melt-in-your-mouth red velvet cake recipe delivers a tender, velvety crumb every time—NO DRY CAKE here! Vibrant, flavorful, and show-stopping, the cake boasts superior buttery, vanilla, and cocoa nuances you’ll crave. Follow along for expert tips, step-by-step photos, and fun variations to achieve bakery-quality results every time.

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up close of a slice of red velvet cake showing how tender and moist it is

What is Red Velvet Cake?

Red velvet cake is a show-stopping classic with a soft, velvety crumb, a hint of cocoa, and a subtle tang from buttermilk and vinegar, making every bite irresistible. It’s rich without being heavy, perfectly balanced between vanilla and chocolate, and famous for its stunning red color. Finished with luscious cream cheese frosting, it’s a dessert that feels both nostalgic and downright celebratory.

Why you’ll love this Red Velvet Cake Recipe

I took this cake to a pickleball night with 10 friends, and it was DEVOURED! Everyone raved, and a few even said it was “the best cake I’ve ever had in my entire life!”

Extra-tender, velvety crumb: A perfect balance of buttermilk and vinegar, along with careful mixing, creates a soft, melt-in-your-mouth crumb.
Ultra-moist: The combination of butter, buttermilk, and vegetable oil keeps the cake rich, tender, and never dry.
Balanced chocolate flavor: Just enough cocoa for depth without overpowering the classic red velvet taste.
Decadent cream cheese frosting: A creaming technique I learned from Cook’s Illustrated adds the cream cheese last, creating extra-thick, creamy frosting that holds its shape.
Beautiful layers: A quick crumb coat and refrigeration keep the layers distinct.

best red velvet cake recipe with a slice cut out

Red Velvet Cake Ingredients

Let’s take a closer look at what you need to make this recipe (measurements in the printable recipe card at the bottom of the post):

FOR THE Red Velvet Cake:

Cocoa powder: Natural, unsweetened cocoa powder reacts best with vinegar and buttermilk.
All-purpose flour: I tested this recipe with both AP flour and cake flour, and the texture was superior with AP flour. The cake-flour version lacked enough structure, resulting in a soft but odd, unsatisfying texture.
Red food coloring: Essential for the iconic red color of red velvet; you won’t get the same vibrant hue without it. I use liquid, but you can also use gel. Gel is more concentrated, so you’ll only need 1-2 teaspoons.
Baking soda: Reacts with buttermilk to leaven the cake and create a tender crumb. Make sure it’s fresh (discard after 6–12 months) for proper rise.
Buttermilk: Works with baking soda and vinegar to create the classic “velvet” texture. No buttermilk? Make a DIY version by adding 1 tablespoon of lemon juice or white vinegar to milk, stirring, and letting it sit for 10 minutes.
Use room-temperature eggs: They whip better, distribute more evenly, and create a lighter, fluffier cake.
Vinegar: Use white vinegar to react with the baking soda. Don’t use other vinegars because they can taint the flavor.
Butter: Use unsalted butter so we can add salt to the recipe.
Sugar: Granulated sugar is key for sweetness and proper texture.
Vanilla extract: Pure vanilla provides the cleanest flavor.

cream cheese topping for red velvet cake

Cream cheese: Use full-fat block cream cheese, not spreadable, because it’s firmer and yields a thicker, creamier frosting that holds its shape and whips up perfectly.
Butter: Use unsalted butter or omit the salt in the frosting.
Powdered sugar, also known as confectioner’s sugar, sweetens the frosting and adds structure.
Vanilla extract: Use pure vanilla extract for the best flavor.
Salt: A pinch brightens flavors and prevents the frosting from tasting overly sweet.

top view of red velvet cake ingredients: flour, cocoa powder, butter, sugar, vegetable oil, buttermilk, red food coloring, baking soday, salt, eggs, white vinegar

How to Make Red Velvet Cake

Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Step 1: Sift Dry Ingredients. Sift together the flour, cocoa powder, baking soda, and salt in a mixing bowl. Set aside.

showing how to make red velvet cake by whisking together the flour, cocoa powder, baking soda, and salt

Step 2: Cream Butter and Sugar. Using a stand mixer fitted with the paddle attachment, beat butter and sugar on medium-high speed for 3-4 minutes.
Step 3: Combine Ingredients. Beat in the oil until well combined. Beat in eggs, one at a time, just until combined. With the mixer on low, beat in the vinegar, vanilla, and red food coloring.

a collage showing how to make red velvet cake by creaming the butter and sugar, then adding the vegetable oil, then the eggs, then mixing in the red food coloring and vanilla extract

Step 4: Alternate Dry Ingredients. Add the flour mixture in thirds, alternating with buttermilk, scraping down the bowl as needed. Increase the speed to medium, and beat just until incorporated.

showing how to make red velvet cake by mixing in the buttermilk alternating with the dry ingredients

Step 5 Bake. Divide the batter evenly between the prepared pans. Bake at 350°F until a toothpick inserted in the center comes out clean.

a collage showing how to make red velvet cake by baking the cake in a 8-inch round pan

Step 6: Make Cream Cheese Frosting. Using a stand mixer fitted with a paddle, beat the butter and sugar on medium-high speed until fluffy, about 2 minutes. Add the cream cheese 1 piece at a time, beating until incorporated after each addition. Beat in the vanilla and salt.

showing how to make red velvet cake with cream cheese frosting by whipping the ingredients together in a mixer

Step 7: Level and Cakes. Using a serrated knife, level the top of each cake. Place 1 cake layer on a serving plate and frost with 1 ½ cups of frosting. Top with the 2nd layer.

showing how to make red velvet cake by adding a layer of frosting to the first cake layer

Crumb Coat: Separate ½ cup frosting (or more as needed), and create a thin crumb layer by frosting the top and the sides of the cake. Cover the cake and refrigerate for 30 minutes.

showing how to make red velvet cake by creating a crumb layer before frosting the whole cake

Frost: After 30 minutes, spread the remaining frosting evenly over the top and sides of the cake. If desired, you can pipe a border along the edge. Garnish with the cake crumbs.

up close of easy red velvet cake recipe with creaqm cheese frosting

Homemade Red Velvet Cake TIPS

Don’t pack flour: It’s best to weigh the flour, but if you don’t have a kitchen scale (this is mine, highly recommend), then fluff, spoon, and level the flour to prevent a dense cake.
Short-cut cake pan lining: I’m a fan of my round silicone baking mats!
Use room temperature ingredients: Eggs, butter, and milk mix more evenly for a tender crumb.
Don’t overmix: Stop when most of the flour streaks have disappeared to prevent a dense texture, then stir the rest by hand.
Quickly warm eggs: Place in a bowl of warm (not hot) water for 10–20 minutes.
Avoid overbaking: Start checking at 25 minutes; overbaking dries the cake. The baking time will depend on how soft your butter is, your oven, and the type of pan you’re using.
Soften at room temperature: Both the butter and cream cheese for the frosting should be softened at room temperature (never microwaved) for a thick, consistent consistency every time.

Easy Red Velvet Cake Recipe variations

Cupcakes: Make individual red velvet cupcakes by baking at 350°F (175°C) for 18–22 minutes.
Gluten-Free: Substitute a gluten-free baking flour blend, such as Bob’s Red Mill 1-to-1 Baking Flour or King Arthur Gluten-Free 1-to-1 Flour.
Chocolate Swirl: Drop spoonfuls of melted or softened chocolate into the red velvet batter and gently swirl with a toothpick or skewer before baking.
Chocolate Chip: Fold ¾ cups of chocolate chips into the batter. You can even combine standard and mini chocolate chips.
Red Velvet Trifles: Layer cake with frosting and berries in cups for a fun presentation.
Fruity Twist: Add raspberries, strawberries, or cherries between layers.

a slice of moist homemade red velvet cake

How to serve Moist Red Velvet Cake

Serve the red velvet cake at room temperature for optimal flavor and texture. Slice it with a sharp knife for clean edges, plate each piece, and, if desired, garnish with fresh berries. It’s perfect for celebrations, dessert tables, or a special treat any day!

HOW TO STORE Red Velvet Cake Recipe from Scratch

For short-term storage (1–2 days), it can sit at cool room temperature if well covered. Always keep it airtight to prevent drying out.

For longer storage, cover and refrigerate for up to 5 days. Let it reach room temperature before serving, or microwave individual portions for a few seconds.

Can red velvet cake be frozen?

Yes, red velvet cake freezes very well.

•Layers: Wrap unfrosted layers tightly and freeze for up to 3 months.
•Whole Cake: Chill the fully assembled cake first to firm the frosting, then wrap it tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Red Velvet Cake FAQs

Is red velvet cake chocolate?

Red velvet cake is not a true chocolate cake. It contains a small amount of cocoa powder, which gives it a mild chocolate note, but the flavor is much lighter and more balanced than that of chocolate cake, with a subtle tang and a soft, velvety texture.

What flavors are in red velvet cake?

Red velvet cake has a mild cocoa flavor, gentle vanilla sweetness, and a subtle tang from buttermilk and vinegar, all wrapped in a soft, velvety crumb.

What is the history of red velvet cake?

Red velvet cake dates back to the early 1900s, when bakers used cocoa and acidic ingredients like buttermilk and vinegar to create a softer, reddish-tinted cake crumb. It gained popularity in the mid-20th century, especially in the American South, and became iconic for its striking red color and its pairing with cream cheese frosting.

Why does red velvet cake need vinegar?

Vinegar reacts with the baking soda to help the cake rise and creates an ultra-soft, velvety texture. It also enhances the cake’s subtle cocoa flavor without making it taste acidic.

Why is my red velvet cake dry?

Red velvet cake can turn out dry if it’s overbaked, overmixed, or measured incorrectly. Using oil, buttermilk, and accurate flour measurements helps keep the cake moist and tender.

Is red velvet cake the same as Devil’s Food cake?

No. Devil’s Food cake is much richer and more chocolate-forward, while red velvet cake is lighter, tangier, and only subtly chocolatey.

a slice of the best red velvet cake recipe with cream cheese frosting

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Servings: servings

Total Time: 3 45

Prep Time: 45

Cook Time: 30

Chilling 2 30

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Ingredients

RED VELVET CAKE

2 1/2 cups/300g all purpose flour fluffed, spooned & leveled
2 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter, softened
1 1/2 cups granulated sugar
1 cup vegetable oil
2 large eggs at room temperature
2 1/2 teaspoons vanilla extract
1 teaspoon white vinegar
2 tablespoons red food coloring
1 cup buttermilk at room temperature

FROSTING

12 Tbsp unsalted butter, softened to room temperature
5 cups powdered sugar
16 ounces full-fat brick cream cheese, softened to room temperature
1 1/2 teaspoons vanilla extract
1/8 teaspoon salt

Instructions

FOR THE CAKE

Prep: Preheat the oven to 350°F. Line two 8-inch round cake pans with parchment paper or silicone baking mats (I LOVE my round ones!). Spray with nonstick cooking spray WITH FLOUR or grease and flour the pans.
Sift Dry Ingredients: Sift together the flour, cocoa powder, baking soda, and salt in a mixing bowl. Set aside. (You MUST sift them)
Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until pale and fluffy, 3-4 minutes.
Combine Ingredients: Beat in the oil until well combined. Beat in eggs, one at a time, just until combined. With the mixer on low, beat in the vinegar, vanilla, and red food coloring.
Alternate Dry Ingredients: Add the flour mixture in thirds, alternating with buttermilk, scraping down the bowl as needed. Increase the speed to medium, and beat just until incorporated, about 30 seconds (don’t overmix). Give the batter a final stir by hand.
Bake: Divide the batter evenly between the prepared pans (I weigh mine with a food scale). Drop the pans on the counter a few times to eliminate air bubbles. Bake at 350°F until a toothpick inserted in the center comes out clean, about 25-35 minutes. I tested in a few different ovens with varying times, so bottom line: do NOT overbake. Test early and often, and bake just until done.
Cake: Let the cakes cool in pans on a wire rack for 10 minutes, then invert them onto a baking rack. Let them cool completely before frosting, about 2 hours.

CREAM CHEESE FROSTING

Note: This is a unique method from Cook's Illustrated that makes the frosting thicker and more stable. It will look super thick at first, but it will thin to the ideal consistency when you add the cream cheese.
Combine: Using a stand mixer fitted with a paddle, beat the butter and sugar on medium-high speed until fluffy, about 2 minutes (it will be thick). Add the cream cheese 1 piece at a time, beating until incorporated after each addition. Beat in the vanilla and salt. If your frosting seems too runny, beat in a little more sugar.

TO FROST THE CAKE

Level Cakes: Using a serrated knife, level the top of each cake. Use your fingers to crumble the removed cake tops into small crumbs, then set them aside to garnish the cake.
Layer Cakes: Place one cake layer on a serving plate and frost with 1 ½ cups of frosting. Top with the 2nd cake layer.
Crumb Coat: Separate ½ cup frosting (or more as needed), and create a thin crumb layer by frosting the top and the sides of the cake. Cover and refrigerate the cake for 30 minutes (this sets the crumb coat and creates beautiful layers).
Frost: After 30 minutes, spread the remaining frosting evenly over the top and sides of the cake. If desired, you can pipe a border along the edge. Garnish with the cake crumbs. Best served at room temperature.