There’s nothing like a rich, velvety slice of red velvet cake. It’s the perfect mix of sweetness and sophistication. And when you bite into that fluffy frosting… yummy! Whether you’re celebrating a special occasion or just treating yourself, red velvet cake is ALWAYS a good idea!
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We love chocolate and regularly tuck into double chocolate chip cookies, chocolate truffles, and a delicious chocolate mousse.
One thing was missing, a stunning red velvet recipe with the most delicious frosting; you’ll love our red velvet cake!
Why you’ll love this red velvet cake recipe
- This is an impressive celebration cake that will take center stage on any holiday table!
- The easy cream cheese frosting is delicious, and the kids love to help make it.
- You can make it ahead and freeze it.
- All the ingredients are 100% vegetarian.
Ingredients you’ll need
You’ll need all the ingredients shown in the photograph below.
This cake is the perfect indulgence. It’s rich and fluffy, with a hint of chocolate. When you take a bite of this cake, you’ll be in heaven.
How to make red velvet cake with step-by-step instructions
Making our red velvet cake recipe is easy if you follow our simple instructions.
A full printable recipe and the measurements in both US customary and metric are available in the recipe card below.
Preheat your oven to 350°F/177°C.
Making the cake
In a large mixing bowl, whisk cake flour, unsweetened cocoa powder, baking soda, and salt, and set aside.
Next, using a stand mixer fitted with a paddle attachment or a handheld electric mixer, beat your unsalted butter and granulated sugar until they are thoroughly combined, approximately 1 minute.
Now, add oil, egg yolks, white vinegar, and vanilla extract, scraping the sides as needed with a rubber spatula, and beat at high speed for 2 minutes.
Reduce the speed to low and add the flour mixture, a third at a time, and alternate it with buttermilk, then add your red food coloring and beat until it’s combined.
Now gently fold the cake batter into prepared cake pans and bake until you can insert a toothpick and it comes out clean and the tops of the cake spring back when gently pressed, approximately 30 minutes.
Be careful not to overbake the cakes; remove them from the oven and place the cakes, still in their pans, on a wire rack to cool completely.
Making the sweet cream cheese frosting
Using a stand mixer fitted with a whisk attachment or a handheld electric mixer, on medium speed, beat unsalted butter and cream cheese together in a large bowl for 2 minutes.
Then, add vanilla extract, powdered sugar, and salt, set the speed to high, and whisk until thoroughly combined and creamy, approximately 5 minutes.
Your cream cheese frosting will be soft but not runny; if it is, add more powdered sugar, a little at a time.
Assembling the red velvet cake
Once your cakes are completely cold, remove them from the pans and to create flat surfaces, use a sharp serrated knife to slice off the tops of the cakes.
Next, place the first cake on a cake stand or plate, and cover it with a generous helping of cream cheese frosting.
Add the second cake layer on top of the cream cheese frosting, and then cover the top and the sides of the cake with the remaining frosting.
We used a thin layer around the sides of the cake because we loved to see the red color shining through the frosting.
If you like, you can cover the sides completely with frosting.
Optional: Use a piping bag to pipe a decorative border around the cake top and add mixed berries for a vibrant contrast to the icing.
Enjoy your red velvet cake!
Recipe notes and expert tips
- Cake flour Use cake flour; it’ll give you a much better taste and texture.
- Food coloring
We find that gel food coloring will give you better results than using liquid food coloring. - Cool them
Make sure your cake layers are completely cool before assembling your red velvet cake. - Storage
Store leftovers in an airtight container in the fridge for up to 3 days and freeze for up to 3 months.
Is a red velvet cake just a chocolate cake?
Many people believe that a red velvet cake is simply a chocolate cake. But we’re here to tell you that it’s certainly not the case!
The best red velvet cake has a significantly different flavor than chocolate cake. This unique flavor is due to the buttermilk and vinegar, which gives the cake a slight tanginess.
The color of red velvet cake comes from food coloring, which is why it is often referred to as red or ruby cake.
And despite its name, red velvet cakes do not contain any velvety ingredients. The term velvet in this context refers to the smooth, silky texture.
So, as you can see, a red velvet cake is very different from a chocolate cake!
How to store red velvet cake
Store leftover red velvet cake in an airtight container in the fridge for up to 3 days.
This delicious cake also freezes well, and you can freeze it for up to 3 months.
More easy dessert recipes for you to try at home
If you like our red velvet cake, then you should try our other dessert recipes.
- Baked Alaska – we bake ice cream in the oven – mad eh?
- Chocolate truffles – every special dinner deserves to finish with these chocolatey treats!
- Creme brulee – we show you how easy it is to make!
- Biscoff cheesecake – a no bake cheesecake bursting with caramel flavor!
- Apple crumble – a sweet crumb topping over a delicious apple filling!
- Cake in mug with cake mix – so easy!
- Black forest cake – yummy!
Red velvet cake: Celebrate in style
Ingredients
- 3 cups Cake flour
- 2 tbsp Unsweetened cocoa powder
- 1 tsp Baking soda
- ½ tsp Salt
- ½ cup Unsalted butter softened to room temperature
- 2 cups Granulated sugar
- 1 cup Oil canola or vegetable oil
- 4 large Eggs yolks and whites separated
- 1 tsp Distilled white vinegar
- 1 tbsp Vanilla extract
- 1 cup Buttermilk
- 2 tbsp Red food coloring
Making the frosting
- ¾ cup Unsalted butter softened to room temperature
- 16 oz Cream cheese
- 2 tsp Vanilla extract
- 5½ cups Confectioners sugar
- 1 pinch Salt
Instructions
- Preheat your oven to 350°F/177°C and grease your cake pans
Making the cake
- In a large mixing bowl, whisk flour, cocoa powder, baking soda, and salt and set aside3 cups Cake flour, 2 tbsp Unsweetened cocoa powder, 1 tsp Baking soda, ½ tsp Salt
- Next, use a stand mixer fitted with a paddle attachment or a handheld electric mixer, beat your butter and sugar until fully combined, approximately 1 minute. Now, add oil, egg yolks, vinegar, and vanilla extract, scraping the sides as needed with a rubber spatula, and beat on high speed for 2 minutes.½ cup Unsalted butter, 2 cups Granulated sugar, 1 cup Oil, 4 large Eggs, 1 tsp Distilled white vinegar, 1 tbsp Vanilla extract
- Reduce the speed to low and add in your flour mixture, a third at a time, and alternate it with buttermilk. Add your food coloring and beat it until combined1 cup Buttermilk, 2 tbsp Red food coloring
- Switch to high speed, and then, in a separate bowl, beat the egg whites until you have fluffy peaks, approximately 3 minutes4 large Eggs
- Now gently fold the mixture into the cake batter. Divide your batter between two pans and bake until a toothpick comes out clean when inserted and the tops spring back when gently touched, approximately 30 minutes, be careful not to overbake. Leave to completely cool
Making the frosting
- Using a stand mixer fitted with a whisk or handheld electric mixer on medium speed beat butter and cream cheese together in a large bowl for 2 minutes. Then, add vanilla extract, confectioners sugar, and salt set the speed to high, and beat until fully combined and creamy, approximately 3 minutes. Your frosting will be soft but not runny, if it is, add a little more confectioners sugar¾ cup Unsalted butter, 16 oz Cream cheese, 2 tsp Vanilla extract, 5½ cups Confectioners sugar, 1 pinch Salt
Assembly
- To create flat surfaces, use a serrated knife to slice off the tops of the cakes. Place the first cake on your cake stand and cover evenly with frosting, add the second layer on top of the frosting, and then cover the top and sides with frosting. Optional; use a piping bag to pipe a decorative border, and add strawberries, raspberries, or mixed berries. Serve and enjoy!
Notes
Use cake flour, it’ll give you a much better taste and texture Food coloring
We find that gel food coloring will give you better results than using liquid food coloring Cool them
Make sure your cake layers are completely cool before you start to assemble your red velvet cake Storage
Store leftovers in an airtight container in the fridge for up to 3 days and freeze for up to 3 months
Nutrition
Disclaimer
Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
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Aimee Mars says
Wow! This recipe is incredible. I made it and took the cake to a baby shower. There wasn’t a crumb left!
Mandy from Splash of Taste says
We’re so pleased you and your friends enjoyed it!
Luci's Morsels says
I always love homemade red velvet cake and I love the way your frosted it too – not too much all over but perfectly dolloped!
Mandy from Splash of Taste says
Thank you – we like to see the red color shining out from the cake 🙂
Cara says
This cake turned out perfectly. The flavors were all well balanced, just a hint of chocolate, the tang of the cream cheese, and then the perfect texture. So good!
Jess says
Red velvet and cream cheese frosting belong together. So yummy!
Nathan says
I’ve never actually made a red velvet cake because I thought it was more or less just a chocolate cake, so I’m happy to learn there actually is a difference. Can’t wait to try this cake for myself!