Red Velvet Cake

Red Velvet Cake has always been my favorite special-occasion dessert, and this recipe is a keeper. The layers bake up soft and tender with that signature hint of cocoa. Fluffy cream cheese frosting between each layer adds tangy sweetness that balances everything perfectly. You’ll have people asking for seconds before you finish slicing.

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I make this for birthdays, Valentine’s Day, Christmas, and anniversary celebrations when I want a dessert that really wows. The layers can be baked a day ahead and frosted the morning of your event, making party prep easier. It looks stunning on a cake stand and feeds a crowd beautifully. It stays fresh in the fridge for up to 3 days or in the freezer for up to 3 months.

Ingredients You’ll Need

You’ll need all the ingredients shown in the photograph below.

How to Make Red Velvet Cake with Step-By-Step Instructions

Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.

Making red velvet cake from scratch is easier than you think, and the results are so much better than box mix.

Preheat and Prepare Your Pans

Preheat your oven to 350°F/177°C now for even baking, and grease your cake pans. I use nonstick springform pans so I can easily release the cakes.

Combine Dry Ingredients

In a large mixing bowl, whisk together the cake flour, cocoa powder, baking soda, and salt, then set it aside. I use unsweetened here but natural cocoa powder also works fine.

Mix the Wet Ingredients

Using a stand mixer fitted with a paddle attachment or a handheld electric mixer, beat your butter and sugar until fully combined, approximately 1 minute in a medium bowl. Using a stand mixer makes the mixing process effortless and creates perfectly smooth mixture every time.

Add the oil (you can use canola or vegetable oil), egg yolks, vinegar, and vanilla extract, scraping the sides as needed with a silicone rubber spatula to make sure everything gets incorporated evenly, and beat on high speed for 2 minutes.

Combine and Add Buttermilk

Reduce the mixer speed to low and gradually add in the flour mixture, a third at a time, alternating it with buttermilk.

If you don’t have buttermilk, mix 1 cup regular milk with 1 tablespoon white vinegar or lemon juice, let it sit for 5 minutes until it curdles, and use it as a direct substitute. Regular milk alone won’t work because you need the buttermilk’s acidity for the cake rise.

Another alternative is sour cream; it gives a tangier flavor, but using just sour cream might make the batter slightly thicker and the crumb denser. If you’ve really got no other option, you can thin it out with extra liquid, like milk.

Add Color

Add your red food coloring and beat until combined. As much as possible, I use liquid food coloring because it distributes more evenly throughout the batter than gel versions.

Whip the Egg Whites

Switch to high speed, and then, in a separate bowl, beat the egg whites until you have fluffy peaks, approximately 3 minutes. Gently fold the mixture into the cake batter using a folding motion to keep the airiness intact.

Bake the Layers

Divide batter evenly between two prepared pans and bake until a cake tester or a toothpick inserted comes out clean and the tops spring back when gently touched, with a bake time of approximately 30 minutes.

Be careful not to overbake, as it can dry out the cake; you want it super moist with a velvety crumb. Leave to cool completely on a wire cooling rack before frosting.

Make the Cream Cheese Frosting

Using a stand mixer fitted with a whisk attachment or handheld electric mixer on medium speed, beat the butter and cream cheese together in a large bowl for 2 minutes.

Add the vanilla extract, confectioners sugar, and salt, set the speed to high, and beat until fully combined and creamy for about 3 minutes. Your cream cheese frosting will be soft but not runny. If it is, add a little more sifted powdered sugar.

Assemble the Cake

To create flat surfaces, use a serrated knife to slice off the tops of the cake layers. Place the first cake on your cake stand and cover evenly with your fluffy frosting. Add the second layer on top of the frosting, then frost the top and sides using an offset spatula or a bench scraper.

You can also use a reusable piping bag set with metal tips to pipe a decorative border, then add strawberries, raspberries, or mixed berries if desired. Sometimes, I serve it with my homemade strawberry topping, and it’s a win!

Slice and Serve

Get your knife and slice the cake, wiping the blade clean between each cut for neat edges. Serve on a serving plate and enjoy!

This moist red velvet cake travels surprisingly well to potlucks and gatherings. Just chill the frosted cake in the fridge for at least 1 hour before transporting so the cream cheese frosting sets firmly and won’t slide.

Use a hard-sided cake container with a secure lid to protect the layers during travel, and place it on a flat surface in your car where it won’t tip. If you’re traveling in warm weather, keep the cake cool with ice packs in a round insulated carrier placed around the carrier.

How to Store Leftovers

Store leftover cake in an airtight container in the fridge for up to 3 days since the cream cheese frosting needs refrigeration. Let it sit at room temperature for about 20 minutes before serving so the cake softens and the flavors come through.

For longer storage, wrap each slice of red velvet cake tightly in plastic wrap, then place it in a freezer container or freezer bag, and freeze for up to 3 months. Thaw frozen slices in the fridge overnight, then bring to room temperature before eating for the best texture.

What to Serve With Red Velvet Cake

This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for extra richness. I also love serving it alongside fresh berries like strawberries or raspberries, which add a bright, tart contrast to the sweet cream cheese frosting.

For a complete dessert spread, you could enjoy it with a cup of coffee, hot chocolate, or cold milk. The mild cocoa flavor and creamy frosting make it versatile enough to complement just about any beverage or fruit you have on hand.

More Easy Recipes for You to Try at Home

Check out these other easy desserts that deliver that same wow factor.

• Cookie Cake
• Strawberry Cheesecake
• Chocolate Cake
• Rhubarb Cake 
• Strawberry Cake