This moist red velvet cake recipe is one you’ll return to again and again. Layers of tender, vividly red cake are paired with a luscious homemade cream cheese frosting for a show-stopping dessert that’s easier to make than it looks when you follow these clear steps and tips.
Below you’ll find straightforward instructions, practical tips, and helpful assembly notes so your cake turns out moist, evenly baked, and beautifully finished every time.
I made this for my 3 boys for Valentine’s day this year they devoured it. Another win from this website!! Go make it!!!
-Heather
This is the Best Red Velvet Cake Recipe
Layered cakes like this red velvet are often thought to be difficult, but with a reliable recipe and clear directions you can make a bakery-quality cake at home. Follow the tips and method below for a moist crumb, even layers, and a smooth cream cheese frosting.
We begin by preparing the cake batter so it stays tender and evenly textured. Then we make the cream cheese frosting—a sweet, slightly tangy complement that’s simple to prepare. Finally, we’ll assemble and decorate the layers into a polished cake ready for special occasions.
Keep reading for extra tips that ensure consistent results and easier assembly.
Why You’ll Love This Simple Red Velvet Cake Recipe
This stunning cake is ideal for Valentine’s Day, Christmas, birthdays, or any celebration that calls for an impressive dessert. Highlights of the recipe include:
- Perfectly moist texture and a velvety crumb
- Delicate cocoa notes balanced with sweet vanilla
- An elegant, layered presentation that looks professional
- Easy-to-make, tangy-sweet cream cheese frosting
What is Red Velvet Cake?
Red velvet cake is a tender layer cake made with buttermilk, a small amount of cocoa powder, and a mild tang from vinegar. Gel or liquid red food coloring produces the classic red hue. The cake is traditionally finished with cream cheese frosting, which pairs well with the cake’s subtle cocoa and tangy notes.
What makes Red Velvet red?
The red color comes from food coloring. Different recipes use varying amounts and types (gel, liquid, or powdered), which results in shades ranging from soft pink to deep red. This recipe uses gel food coloring to get a vibrant, consistent color.
Homemade Red Velvet Cake Ingredients
Everyday pantry ingredients come together to form a tender, flavorful cake. For exact measurements and the full recipe, see the recipe card below in the instructions section.
Red Velvet Cake
- All-purpose flour
- Dutch-processed cocoa powder
- Baking soda
- Baking powder
- Salt
- Granulated sugar
- Eggs
- Buttermilk
- Vegetable oil
- Vanilla extract
- Red food coloring
- Distilled vinegar
- Instant coffee granules (dissolved in ½ cup hot water)
Cream Cheese Frosting
- Unsalted butter (room temperature)
- Powdered sugar (sifted)
- Vanilla extract
- Cream cheese (chilled and diced)
How to Make Southern Red Velvet Cake
The method below outlines the key steps to produce even, moist layers and a stable frosting. Refer to the recipe card in the instructions area for ingredient amounts and timings.
Red Velvet Cake
- Prep oven and pans. Preheat oven to 325ºF. Grease three 7-inch pans or two 9-inch pans and line the bottoms with parchment circles and a strip along the sides for easy removal.
- Combine dry ingredients. Sift flour and Dutch-processed cocoa into a bowl, then whisk in baking soda, baking powder, salt, and sugar. Set aside.
- Combine wet ingredients. In a separate bowl whisk eggs, oil, buttermilk, vanilla, red food coloring, vinegar, and the diluted coffee. If the coloring is lumpy, blend briefly with an immersion blender to emulsify.
- Combine wet and dry. Add the wet mixture to the dry ingredients in increments, whisking after each addition until the batter is smooth and lump-free.
- Fill pans. Divide batter evenly between prepared pans. For even layers, weigh the filled tins so they match; each 7-inch pan will hold roughly 520g of batter. If using bake-even strips, soak, squeeze out excess water, and wrap around the pans.
- Bake. Bake in the center rack: for three 7-inch pans, bake 35–40 minutes without strips or 45–50 minutes with strips, until a toothpick comes out clean. 9-inch pans will take longer—45–50 minutes without strips, 55–60 with strips. Oven variations will affect timing.
- Cool. Let cakes rest in the pans 20–30 minutes, then turn out onto a rack to cool completely.
Cream Cheese Frosting
- Beat butter. In a mixing bowl, beat softened butter on high for 2–3 minutes until light.
- Add powdered sugar and vanilla. Add 2 cups of powdered sugar and the vanilla, beat on low until combined and thick.
- Finish frosting. Add the remaining powdered sugar and mix on low. In a separate bowl beat the cream cheese until smooth, then combine it with the butter-sugar mixture until well blended. Chill until ready to use.
Assemble the Cake
- Trim layers. Level each cake so layers are about 1 1/4″ thick. Save trimmings for decoration.
- Prep board. Place a 10″ cake board on a turntable with a non-slip mat. Attach a 7″ board to the center with a dab of frosting to secure your first layer.
- Layer and frost. Adhere the first cake layer, pipe or spread a 1/4″ layer of frosting, then add the second and repeat. After the final layer, apply a thin crumb coat and chill 15 minutes to set.
- Finish and decorate. Apply a final 1/4″ layer of frosting and smooth with a scraper. To create a swirl finish, use a large palette knife pressed against the base while turning the cake. Sprinkle reserved crumbs around the base and on top for decoration. Chill before slicing; run a knife under hot water and dry it between cuts for clean slices.
Simple Red Velvet Cake Recipe Tips
Follow these tips for consistent, professional-looking results:
- Measure flour correctly. For best accuracy, weigh flour on a kitchen scale. If using cups, fluff the flour, spoon it into the cup, and level with a knife—don’t scoop directly from the bag.
- Ensure even layers. Weigh the filled pans so each contains the same amount of batter. This helps the layers bake evenly.
- Make crumbs easily. The cake is moist and tender; use a grater to create fine, consistent crumbs for decorating.
- Frost smoothly. Keep your spatula or knife in contact with the frosting as you spread to minimize crumbs.
- Chill before slicing. Chilling firms the frosting and yields neater slices.
- Slice cleanly. Dip a large knife in hot water, dry it, and slice; repeat between each cut for clean edges.
Decorating Red Velvet Cake with Cream Cheese Frosting
Cream cheese frosting complements red velvet cake perfectly. For a smooth finish, apply a 1/4″ layer of frosting and use a scraper for clean sides. To add a swirl effect, press a palette knife at the bottom edge and gently lift upward while turning the turntable to create a soft spiral that reaches the top.
Storage
Because of the cream cheese frosting, store the cake in the refrigerator. Remove it 1–2 hours before serving to bring it to room temperature for the best flavor and texture.
Can this Homemade Red Velvet Cake be frozen?
Yes. Bake and cool the layers completely, wrap each layer tightly in plastic wrap, then place in a freezer bag and freeze up to 3 months. You can also freeze a fully frosted cake wrapped well for up to 3 months. Thaw overnight in the refrigerator before serving.
I used this recipe for cupcakes after my granddaughter requested them for her birthday. They turned out perfect! If you like red velvet cake, this is a must try recipe!! The frosting is beyond delicious! 😋
-Stacie
More Cake Recipes
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- Chocolate Texas Sheet Cake
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Moist Red Velvet Cake Recipe
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Equipment
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Glass Mixing Bowl
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Mixer (stand or hand)
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Spatula and palette knife
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7″ or 9″ cake pans
Ingredients
Red Velvet Cake
- 2 ¾ cups (330g) all-purpose flour
- 2 Tbsp (10g) Dutch-processed cocoa powder
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 ¼ cups (450g) granulated sugar
- 2 large eggs
- 1 cup (236ml) buttermilk
- 1 cup (236ml) vegetable oil
- 2 tsp vanilla extract
- Red food coloring (gel or liquid)
- 1 tsp white distilled vinegar
- 1 tsp instant coffee granules dissolved in ½ cup hot water
Cream Cheese Frosting
- 1 ½ cups (339g) unsalted butter, room temperature
- 6 cups (750g) powdered sugar, sifted
- 1 ½ tsp vanilla extract
- 12 oz (339g) cream cheese, chilled
Instructions
Red Velvet Cake
- Preheat oven to 325ºF. Grease and line pans with parchment.
- Sift flour and cocoa, then add baking soda, baking powder, salt, and sugar; whisk and set aside.
- Whisk eggs, oil, buttermilk, vanilla, coloring, vinegar, and diluted coffee; blend if needed to emulsify the coloring.
- Add wet to dry a little at a time, whisking until smooth.
- Divide batter evenly between pans and bake until a toothpick comes out clean. Cool in pans 20–30 minutes, then turn out to cool completely.
Cream Cheese Frosting
- Beat butter 2–3 minutes. Add 2 cups powdered sugar and vanilla; beat on low to combine and thicken.
- Add remaining powdered sugar and mix on low. Beat cream cheese separately until smooth, then combine with the butter-sugar mixture. Chill until ready to use.
Assemble the Cake
- Level the cake layers and reserve the trimmings. Place a board on a turntable and secure the first layer with a bit of frosting.
- Pipe or spread a 1/4″ layer of frosting between layers. After stacking, apply a crumb coat and chill 15 minutes.
- Finish with a smooth 1/4″ layer, create swirls if desired, and decorate with reserved crumbs. Chill before slicing and use a hot, dried knife for clean cuts.
Notes
Nutrition
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
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