Red velvet cake is much more than vanilla cake tinted red. This recipe produces the best red velvet cake with superior buttery, vanilla, and cocoa flavors, as well as a delicious tang from buttermilk. My trick is to whip the egg whites, which guarantees a smooth velvet crumb.
This is my forever favorite red velvet cake recipe. I published it on my blog a few years ago and decided it’s time for clearer recipe instructions and a video tutorial. Many of you love this recipe too, so let’s roll up our sleeves and rev up our mixers!
Red velvet cake is the queen of all layer cakes. The “I can’t quite put my finger on the flavor” cake. It’s the sweet marriage of buttermilk and vanilla with a little cocoa for good measure. She’s tall, dramatic, and completely covered in silky cream cheese frosting. This is my best red velvet cake.
What Does Red Velvet Cake Taste Like?
I used to be unsure about red velvet. I don’t really trust a cake that has a mystery flavor. What is red velvet? Is it more like vanilla cake, chocolate cake, or just a butter cake tinted red? From red velvet brownies and red velvet cookies and red velvet cupcakes, I’ve had a lot of fun getting to know red velvet. Red velvet is:
- Mild cocoa flavor
- Tangy buttermilk
- Sweet vanilla
- Very buttery
These 4 flavors are essential to the perfect red velvet layer cake. Not only is the flavor outstanding, red velvet cake’s texture is worth writing home about. It’s dense and soft with a moist and velvety crumb. However, the absolute best part about red velvet cake is the cream cheese frosting. Slathered on thick, my cream cheese frosting recipe is delicately sweet and undeniably creamy.
How to Make Red Velvet Cake
I use specific ingredients, certain amounts, and unique mixing techniques to produce my best red velvet cake recipe. Begin by whisking the dry ingredients together, then beat together the wet ingredients. We’ll combine the two, add buttermilk and tint the batter red. More on food coloring below.
- Cake Flour: I highly recommend cake flour. Cake flour is much lighter than all-purpose and the perfect base for a light, soft-crumbed cake texture. Like I mention above, red velvet’s texture is important to the authenticity of the flavor. You will thank me for the recommendation after you taste how incredibly soft this cake is. It’s the texture you find at professional bakeries.
- Unsweetened Cocoa Powder: 2 Tablespoons is plenty for a little cocoa flavor without overpowering the vanilla and butter flavors.
- Butter & Oil: What sets red velvet cake apart from chocolate is its buttery flavor. With only butter, we risk a dry cake. With only oil, we lose the butter flavor and softness that comes with creaming butter & sugar together. So all that’s to say, use both butter and oil. Moist texture, soft and cakey texture, buttery flavor.
- Buttermilk: Buttermilk is tangy, creamy, and makes baked goods extremely moist. You can’t make delicious red velvet cake without it! Additionally, buttermilk helps activate the baking soda to leaven the cake. If you’re interested, I have plenty more on this topic in my Baking with Buttermilk post (including a DIY buttermilk substitute recipe).
What About the Food Coloring?
Red velvet cake wouldn’t be red without food coloring. I recommend gel food coloring because the color is concentrated, so you need less of it. For natural coloring, use beet powder. If you don’t want to use food coloring, leave it out! The cake will have the same flavor and be a lovely shade of cocoa.
My #1 Trick
I add one simple step to this red velvet cake recipe and it guarantees the BEST texture.
Whip the egg whites separately, then fold into the batter.
This cake recipe requires 4 large eggs. Separate the eggs before starting. Beat the egg yolks with the wet ingredients, then beat the egg whites into fluffy peaks and fold them in last. Beating the egg whites incorporates air and promises a velvet-rich texture.
You will never go back.
Red Velvet Cake Video Tutorial
Cream Cheese Frosting
In my opinion, cream cheese frosting pairs best with red velvet’s flavor and this frosting recipe is really simple. You need brick-style cream cheese, butter, confectioners’ sugar, a splash of milk, vanilla extract, and a pinch of salt to offset the sweetness. It glides on seamlessly and is silky smooth. If you’re looking to pipe decoration with this cream cheese frosting, chill it in the refrigerator for 20 minutes. This guarantees the creamy frosting will hold its shape.
Of course, feel free to use traditional vanilla buttercream or Swiss meringue buttercream here if you prefer. Or try white chocolate buttercream frosting!
This recipe converts red velvet skeptics. I should know because I used to be one!
Interested in turning this red velvet beauty into a tiered wedding cake? See my homemade wedding cake for details.
More Classic Cake Recipes
- Vanilla Cake
- Banana Cake
- Pumpkin Cake
- Chocolate Cake
- Strawberry Cake
- Lemon Cake
- German Chocolate Cake
Red Velvet Cake with Cream Cheese Frosting
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 3 hours
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Red velvet cake is much more than vanilla cake tinted red. This recipe produces the best red velvet cake with superior buttery, vanilla, and cocoa flavors, as well as a delicious tang from buttermilk. My trick is to whip the egg whites, which guarantees a smooth velvet crumb.
Ingredients
- 3 cups (360g) cake flour (spooned & leveled)
- 1 teaspoon baking soda
- 2 Tablespoons (10g) unsweetened natural cocoa powder
- 1/2 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 2 cups (400g) granulated sugar
- 1 cup (240ml) canola or vegetable oil
- 4 large eggs, room temperature and separated
- 1 Tablespoon pure vanilla extract
- 1 teaspoon distilled white vinegar
- liquid or gel red food coloring
- 1 cup (240ml) buttermilk, at room temperature
Cream Cheese Frosting
- 16 ounces (452g) full-fat brick cream cheese, softened to room temperature
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 5 cups (600g) confectioners’ sugar
- 1 and 1/2 teaspoons pure vanilla extract
- pinch of salt, to taste
Instructions
- Preheat oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. (If it’s helpful, see this parchment paper rounds for cakes video & post.)
- Make the cake: Whisk the flour, baking soda, cocoa powder, and salt together in a large bowl. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the oil, egg yolks, vanilla extract, and vinegar and beat on high for 2 minutes. (Set the egg whites aside.) Scrape down the sides and up the bottom of the bowl with a silicone spatula as needed.
- With the mixer on low speed, add the dry ingredients in 2-3 additions alternating with the buttermilk. Beat in your desired amount of food coloring just until combined. I use 1-2 teaspoons gel food coloring. Vigorously whisk or beat the 4 egg whites on high speed until fluffy peaks form as pictured above, about 3 minutes. Gently fold into cake batter. The batter will be silky and slightly thick.
- Divide batter between cake pans. Bake for 30-32 minutes or until the tops of the cakes spring back when gently touched and a toothpick inserted in the center comes out clean. If the cakes need a little longer as determined by wet crumbs on the toothpick, bake for longer. However, careful not to overbake as the cakes may dry out. Remove cakes from the oven and cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
- Make the frosting: In a large bowl using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium-high speed until smooth, about 2 minutes. Add the confectioners’ sugar, vanilla extract, and a pinch of salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 3 minutes until completely combined and creamy. Add more confectioners’ sugar if frosting is too thin or an extra pinch of salt if frosting is too sweet. Frosting should be soft, but not runny.
- Assemble and frost: Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard or crumble over finished cake. Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread remaining frosting all over the top and sides. I always use an icing spatula and bench scraper for the frosting. I used Wilton piping tip #12 for decoration around the top.
- Refrigerate cake for at least 30-60 minutes before slicing. This helps the cake hold its shape when cutting.
- Cover leftover cake tightly and store in the refrigerator for 5 days. Frosted cake or unfrosted cake layers can be frozen up to 2-3 months. Thaw overnight in the refrigerator and bring to room temperature before decorating/serving.
Notes
- Make Ahead Instructions: The cake layers can be baked, cooled, and covered tightly at room temperature overnight. Likewise, the frosting can be prepared then covered and refrigerated overnight. Let the frosting sit at room temperature to slightly soften for 10 minutes before assembling and frosting.
- Special Tools (affiliate links): 9-inch Round Cake Pans | Glass Mixing Bowls | Whisk | Electric Mixer (Handheld or Stand) | Red Gel Food Coloring or Beet Powder | Silicone Spatula | Cooling Rack | Cake Stand, Serving Plate, or Cake Turntable | Icing Spatula | Bench Scraper | Piping Bag (Reusable or Disposable) | Wilton Piping Tip #12 | Cake Carrier (for storing cake)
- Cake Flour: For best texture and taste, I strongly recommend cake flour. You can find it in the baking aisle and I have many more recipes using it. If you can’t get your hands on cake flour, you can make a DIY cake flour substitute.
- Vinegar: The vinegar helps brighten the red color. Don’t get scared, a touch of vinegar is normal in red velvet desserts! You can’t taste it.
- Why is everything at room temperature? When everything is near the same temperature, they mix together easily, evenly, and produce a uniform texture. It’s important!
- Food Coloring: The amount of red food coloring is up to you. I tested with varying amounts. To get the dark red color you see here, use 2 teaspoons of gel food coloring. You could use liquid food coloring too, but gel food coloring is more potent. You’ll need at least 1 Tablespoon of liquid. Dye the batter until you are pleased with the color. Use beet powder for a natural alternative (mix 1/2 teaspoon beet powder with 2 teaspoons of water before adding) or leave the food coloring out completely.
- Buttermilk: Buttermilk is a key ingredient and flavor in this recipe. You can use low fat or full fat. If you don’t have buttermilk, you can make your own buttermilk substitute. To do so, add 1 and 1/2 teaspoons of fresh lemon juice or white vinegar to a liquid measuring cup. Add enough regular milk (whole milk is best) to make 1 cup. Stir the two together, then let it sit for 5 minutes before using.
- Sheet Cake: This batter fits nicely into a 9×13-inch cake pan or 12×17-inch sheet pan. Same oven temperature. Bake for about 40-45 minutes or 20-25 minutes, respectively. Keep your eye on the cake and use a toothpick to test for doneness.
- 3 Layer Cake: Prepare 3 9-inch cake pans in step 1 and divide the batter evenly between the pans. Bake for about 22-25 minutes.
- Bundt Cake: This cake batter fits into a 10-cup or larger bundt pan. I’m unsure of the exact bake time (likely around an hour), but use a toothpick to test for doneness. Same oven temperature.
- Cupcakes: You can use this cake batter for 2-3 dozen cupcakes. Fill cupcake liners 1/2 – 2/3 of the way full. Bake for 20-21 minutes or until the tops of the cupcakes spring back when gently touched and a toothpick inserted in the center comes out clean. Use my red velvet cupcakes recipe if you need fewer.
Recipe originally published on Sally’s Baking Recipes in 2015.
Need something smaller? Here are my red velvet cupcakes!
I have used this recipe multiple times and turns out perfect each time. However, that was in Arizona. I just moved to 4,800 ft elevation and want to make this for my daughter’s birthday. Do I adjust anything for this recipe in high altitude?
Hi Tiffany, we wish we could help, but we have no experience baking at high altitude. Some readers have found this chart helpful: https://www.kingarthurflour.com/learn/high-altitude-baking.html
Made this for my daughter’s birthday and it was wonderful! I’m thinking of making my own birthday cake with this recipe this year!
The flavor from the oil was a little too prominent for my taste, I’ll probably decrease the amount for the next time. Otherwise, great recipe!
Can I use this recipe for a 6 inch cake?
Hi Kim, we’d recommend using our red velvet cupcakes recipe instead. It makes the perfect amount of batter for a 3 layer, 6 inch cake.
I followed the recipe exactly and the cake was very dense. Maybe it was supposed to be that way? Nice crumb but dense. Not a lot of flavor.
The cake itself is a bit too oily and not the most flavorful but the texture is nice and it rises beautifully. With the frosting and less oil next time, I would bump it up to a 4.
I’m not sure where I’ve gone wrong but I have tried this recipe twice now and both times it is still raw (completely wet toothpick) in the middle but outside is brown and overcooked. I followed all instructions very precisely.
Hi Erika, we’re happy to help troubleshoot! If the cakes are still batter in the center, they need more time in the oven. Bake until the cakes are cooked through and use a toothpick to test doneness. 8-inch round cakes will be thicker and require more time than 9-inch cakes. However, if they’re seeming overcooked out on the outside, it might be possible that your oven temperature is off. You could try an oven thermometer to be sure it’s baking at the correct temp. Many ovens run a little (or a lot!) off. Hope this helps for next time!
Hi if I wanted to make this a three tier how would I adjust the ingredients accordingly?
would I just add half the recipe?
Hi Hayden, for a 3 layer cake, you can simply divide the batter between 3, 9 inch pans. See recipe notes for more details. Enjoy!
Hey I love you recipes I was wanting to make a black velvet instead of red however could I skip the dye and use black cocoa powder instead of standard cocoa?
Hi Pippa, black cocoa powder is typically Dutch processed but natural unsweetened cocoa powder is best in this recipe. It would require some testing to properly incorporate—you can read more about the difference between the two here. If you have black gel food coloring, you could use that instead to get the black look. Hope this helps!
hey what cake tin size is best for this recipe? thanks
Hi Mell, see step 1: we use 2, 9-inch cake pans for this recipe.
Hi!!
My oven isn’t large enough to bake the two cakes at the same time.
Can I bake the latter into a tall 9’inch cake pan? Or should half of the latter wait until one cake is in the oven?
Thanks you very much for your recipes!
They bring so much joy to me and to my family!
Hi M, we don’t recommend baking all the batter in one pan, as you’ll risk overflowing and the cake baking unevenly. You can still split the batter into two pans, and leave the second pan covered at room temperature while waiting for the first pan to bake. Hope you enjoy it!
Never made this cake before, nor have I ever tasted red velvet. Obviously, this was an amazing recipe, turned out great and ao easy to follow. I appreciate that the cake is not dry and tastes amazing. Thanks!
i make this for my husband every year for his bday! a quick question though – if i omit the red dye (allergies), can i also omit the vinegar? thank you!
You can leave out the vinegar if skipping the food coloring. So glad this cake is a favorite for your family!
My daughter really wants a red velvet cake for her birthday – but we need to make it in a doll cake pan! Will this recipe make enough batter for it? I know I’ll just have to watch it very carefully for bake time.
Hi Erin, it will depend on the exact dimensions of your pan. Here is our helpful cake pan sizes and conversions guide.
I want to try thid beet powder hoe much would you recommend
Hi Pat, It’s best to mix the beet powder with a little water first. This combination makes 1 teaspoon of food coloring, but you may want more since this is a lot of cake batter. 1/4 teaspoon red beet powder per 1 teaspoon cold water. You can make as much as you need to get the desired color you’re looking for!
Can I make the red velvet cake the day before it’s eaten ? Thanks
Hi Michelle, yes you can. Cover and store in the refrigerator (we always use a cake carrier for this), and then let it sit out at room temperature for about half an hour before eating. Enjoy!
My son requested this cake for his 13th birthday!! Delish!!
Made this twice, I liked so. When reading through the recipe the second time I realise I omitted the oil the first time round it still tasted and and second time round yum, yum, yum. I was never good at covering cake and I prefer my first frosting attempt.
I made this red velvet cake 30 years ago my sister in-law ask me to make it again this year so I look for your recipes
I’ve never really cared for red velvet cakes until I tried Sally’s recipe!! I think it tasted better the next day, I DEVOURED this cake along with my family. Now, this cake is on my all time favorite cakes list. 😀
I made the cupcakes today, substituting lactose free dairy and gluten free flour. They worked perfectly. I sliced in half and put lactose free whipped cream in the middle also. I had to use red food colouring and had to guess how much.
I used beet root powder for my first attempt but had to use approximately 1/3 of a cup and the batter was still not the right colour. On my second attempt I had to use the whole container of red food gel to get the red I wanted. Both cakes baked beautifully though.
Is there a way to decrease the sweetness of the cream cheese frosting? i have made this before and found it to be quite thin but did not want to add the full amount of icing sugar. I had only used half of the required amount. Any suggestions?
Hi Billy, the confectioners’ sugar is important for giving the frosting its thickness. Reducing the amount of sugar will make the frosting less sweet, but will also make it thinner.
Use best quality cream cheese and don’t overwork if you want to keep it thicker. I use this icing for carrot cake and if you’re gentle, it won’t go runny. Experiment!