Red Velvet Cake

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This Classic Red Velvet Cake is soft, moist, and beautifully vibrant with a delicate cocoa flavor and a hint of tanginess from buttermilk. Finished with a rich, silky cream cheese frosting, it’s a timeless dessert that’s perfect for birthdays, holidays, Valentine’s Day, or any special occasion.

Recipe Information

  • Prep Time: 25 minutes
  • Bake Time: 30–35 minutes
  • Cooling Time: 1 hour
  • Total Time: 2 hours
  • Servings: 12–14
  • Difficulty: Intermediate

Ingredients

For the Cake

  • 2½ cups (315 g) all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1½ cups (300 g) granulated sugar
  • 1 cup (225 g) unsalted butter, softened
  • 2 large eggs, room temperature
  • 1 cup (240 ml) buttermilk, room temperature
  • 2 tablespoons red food coloring (liquid) or 1 tablespoon gel red food coloring
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar

For the Cream Cheese Frosting

  • 8 ounces (225 g) cream cheese, softened
  • ½ cup (115 g) unsalted butter, softened
  • 4 cups (480 g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt

Equipment

  • Two 9-inch round cake pans
  • Mixing bowls
  • Electric mixer
  • Rubber spatula
  • Cooling rack
  • Offset spatula

Instructions

Step 1: Prepare the Pans

  1. Preheat the oven to 350°F (175°C).
  2. Grease two 9-inch round cake pans.
  3. Line the bottoms with parchment paper and lightly grease the paper.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together:

  • Flour
  • Cocoa powder
  • Baking soda
  • Salt

Set aside.

Step 3: Cream the Butter and Sugar

In a large bowl, beat the softened butter and sugar until light and fluffy, about 3–4 minutes.

Add the eggs one at a time, beating well after each addition.

Mix in the vanilla extract.

Step 4: Prepare the Wet Mixture

In a separate bowl, combine:

  • Buttermilk
  • Red food coloring
  • White vinegar

Stir until evenly mixed.

Step 5: Make the Batter

Add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk mixture.

Begin and end with the dry ingredients.

Mix just until combined. Do not overmix.

Step 6: Bake

Divide the batter evenly between the prepared cake pans.

Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Step 7: Cool

Allow the cakes to cool in the pans for 10 minutes.

Turn them out onto a wire rack and cool completely before frosting.

Step 8: Make the Cream Cheese Frosting

Beat the cream cheese and butter until smooth and creamy.

Gradually add the powdered sugar, mixing on low speed until fully incorporated.

Add the vanilla extract and salt.

Beat for 2–3 minutes until light and fluffy.

Step 9: Assemble the Cake

  1. Place one cake layer on a serving plate.
  2. Spread about 1 cup of frosting evenly over the top.
  3. Place the second cake layer on top.
  4. Apply a thin crumb coat and chill for 20 minutes.
  5. Frost the top and sides with the remaining frosting.
  6. Decorate with red velvet cake crumbs, sprinkles, or fresh berries if desired.

Serving Suggestions

Serve with:

  • Fresh strawberries or raspberries
  • Vanilla ice cream
  • Hot coffee
  • Tea
  • Sparkling wine for celebrations

Storage

Refrigerator

Store covered in the refrigerator for up to 5 days.

Freezer

Freeze unfrosted cake layers, tightly wrapped, for up to 3 months. Thaw overnight in the refrigerator before frosting.

Tips for Success

  • Use room-temperature ingredients for a smooth batter.
  • Measure the flour accurately to keep the cake light and tender.
  • Avoid overmixing once the flour is added.
  • Let the cake cool completely before frosting.
  • Chill the cake briefly after the crumb coat for a cleaner finish.

Variations

Red Velvet Cupcakes

Bake in lined muffin tins at 350°F (175°C) for 18–22 minutes.

Chocolate Red Velvet

Increase the cocoa powder to ¼ cup for a richer chocolate flavor.

Red Velvet Bundt Cake

Bake in a greased Bundt pan for 50–60 minutes.

White Chocolate Red Velvet

Fold 1 cup of white chocolate chips into the batter before baking.

Nutty Red Velvet

Sprinkle chopped pecans or walnuts between the layers and over the frosting.

Approximate Nutrition (Per Serving)

  • Calories: 590
  • Protein: 6 g
  • Carbohydrates: 69 g
  • Fat: 32 g
  • Saturated Fat: 19 g
  • Cholesterol: 105 mg
  • Fiber: 1 g
  • Sugar: 53 g
  • Sodium: 340 mg

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