Why You’ll Love This Recipe

The Best Red Velvet Cake is a rich, moist, and tender dessert with a hint of cocoa, a signature red hue, and a tangy cream cheese frosting. This iconic cake is perfect for celebrations and special occasions, offering a luxurious flavor and velvety texture in every bite.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

for the cake
all-purpose floursugarunsweetened cocoa powdersaltbaking sodabutter softenedvegetable oilbuttermilkroom temperatureeggslargewhite vinegarvanilla extractred food coloringgel or liquid

for the cream cheese frosting
cream cheese softenedunsalted butter softenedpowdered sugarvanilla extractpinch of salt

directions

Make the cake:
Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper.

In a large bowl, sift together flour, cocoa powder, salt, and baking soda.

In another bowl, cream together butter, sugar, and oil until light and fluffy.

Beat in eggs one at a time, then mix in vanilla and food coloring.

In a small bowl, mix buttermilk with vinegar.

Add dry ingredients to the wet mixture in three parts, alternating with the buttermilk mixture, beginning and ending with dry ingredients.

Divide batter evenly between prepared pans and smooth the tops.

Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.

Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.

Make the frosting:
Beat cream cheese and butter until creamy and smooth.

Add powdered sugar gradually and mix until light and fluffy.

Mix in vanilla and a pinch of salt.

Assemble the cake:
Place one cake layer on a serving plate and spread with frosting.

Top with the second cake layer and frost the top and sides.

Decorate as desired with cake crumbs, sprinkles, or piped frosting.

Servings and timing

This recipe yields approximately 12–14 slices.Preparation time: 25 minutesBaking time: 30–35 minutesCooling and decorating time: 1.5–2 hoursTotal time: 2.5–3 hours

Variations

Add mini chocolate chips for extra richness.

Use three 8-inch pans for a taller cake.

Add a hint of almond extract to the frosting for a twist.

Make cupcakes instead—bake for 18–20 minutes.

Use whipped cream cheese frosting for a lighter texture.

storage/reheating

Store covered in the refrigerator for up to 5 days.Bring to room temperature before serving. Freeze unfrosted layers for up to 2 months.

FAQs

What makes red velvet different?

It’s a lightly chocolate-flavored cake with tangy buttermilk and vinegar for tenderness and a unique red color.

Can I use natural food coloring?

Yes, beetroot powder or natural dyes work, though the color may be less vibrant.

Why do you add vinegar?

Vinegar reacts with baking soda and cocoa to create a tender, light crumb.

Can I use regular milk instead of buttermilk?

You can make a substitute by adding 1 tbsp lemon juice or vinegar to 1 cup of milk.

Do I have to use gel food coloring?

Gel produces a richer color, but liquid food coloring works too—just use more.

Can I make it gluten-free?

Yes, use a gluten-free 1:1 flour blend.

Can I use low-fat cream cheese?

Full-fat gives the best texture, but low-fat works in a pinch.

How do I keep it moist?

Don’t overbake and store the cake well-covered to retain moisture.

Can I make it ahead?

Yes, bake the layers a day ahead and frost before serving.

What’s the best way to decorate?

Smooth with a spatula, pipe rosettes, or top with cake crumbs or berries.

Conclusion

The Best Red Velvet Cake is a classic showstopper that combines beauty, flavor, and texture in one unforgettable dessert. With its stunning appearance and luscious cream cheese frosting, this homemade version will be the star of any celebration or sweet moment.