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The Ultimate Red Velvet Cake Recipe: Moist, Rich, and Perfect for Every Celebration

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Classic homemade red velvet cake with three moist, tender layers and rich cream cheese frosting. This Southern favorite features vibrant red color, subtle cocoa flavor, and tangy buttermilk for that signature velvety texture. Perfect for Valentine’s Day, birthdays, weddings, and special celebrations.

Ingredients

Scale

For the Red Velvet Cake:

  • 2½ cups all-purpose flour
  • 1½ cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon natural unsweetened cocoa powder
  • 1½ cups vegetable oil
  • 1 cup buttermilk, room temperature
  • 2 large eggs, room temperature
  • 2 tablespoons red food coloring (liquid) or 1 tablespoon gel
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract

For the Cream Cheese Frosting:

  • 16 ounces (two 8-oz blocks) cream cheese, softened
  • ¾ cup unsalted butter, softened
  • 5 cups powdered sugar, sifted
  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt
  • 2-3 tablespoons heavy cream or milk (as needed)

Instructions

  • Preheat and Prep: Preheat oven to 350°F (175°C). Grease three 9-inch round cake pans with butter or baking spray. Line the bottoms with parchment paper circles and grease again. Lightly flour the pans, tapping out excess.
  • Mix Dry Ingredients: In a large bowl, sift together flour, sugar, baking soda, salt, and cocoa powder. Whisk to combine evenly and set aside.
  • Combine Wet Ingredients: In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla extract until well combined and smooth. The mixture should be vibrant red.
  • Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Using an electric mixer on medium speed (or whisk vigorously by hand), beat until just combined and smooth, about 1-2 minutes. Don’t overmix. The batter will be thin—this is normal and correct.
  • Divide and Bake: Divide the batter evenly among the three prepared pans (about 2 cups batter per pan for even layers). Tap pans gently on the counter to release air bubbles. Bake for 25-28 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
  • Cool the Cakes: Remove from oven and let cakes cool in pans for 10 minutes on wire racks. Run a knife around the edges, then invert onto racks, peel off parchment paper, and let cool completely (about 1 hour). Cakes must be completely cool before frosting.
  • Make the Frosting: In a large bowl using an electric mixer, beat the softened cream cheese and butter together on medium-high speed until smooth and creamy, about 3 minutes. Reduce speed to low and gradually add the powdered sugar, one cup at a time, beating well after each addition.
  • Finish the Frosting: Add vanilla extract and salt. Beat on low, then increase to medium-high and beat for 2-3 minutes until light and fluffy. If frosting is too thick, add heavy cream 1 tablespoon at a time until you reach a spreadable consistency.
  • Level the Cakes: If your cake layers have domed tops, use a cake leveler or serrated knife to carefully trim them flat for even stacking.
  • Assemble the Cake: Place the first cake layer on your serving plate or cake board. Spread about 1 cup of frosting evenly on top. Place the second layer on top and add another cup of frosting. Add the final layer and spread a thin “crumb coat” of frosting all over the cake. Refrigerate for 15-20 minutes to set.
  • Final Frosting: Remove from refrigerator and spread the remaining frosting over the entire cake, creating smooth sides and top. Use an offset spatula and rotating cake stand for best results. Decorate as desired with piped frosting borders or cake crumbs.
  • Serve: Let cake sit at room temperature for 20-30 minutes before slicing for the best texture. Slice with a sharp knife, wiping clean between cuts.

Notes

  • All ingredients should be at room temperature for best results
  • Don’t use Dutch-process cocoa—natural cocoa powder is essential for color and flavor
  • Gel food coloring produces more vibrant color than liquid
  • Cake layers can be baked a day ahead and wrapped tightly
  • For cupcakes, bake at 350°F for 18-22 minutes (makes about 30)
  • Store frosted cake covered in the refrigerator but bring to room temp before serving

Nutrition

Find it online: https://focialy.com/red-velvet-cake-recipe/