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Red Velvet Cake Recipe

Red Velvet Cake

This moist, bakery-style Red Velvet Cake has a tender cocoa-kissed crumb and lush cream cheese frosting—perfect for birthdays, holidays, or any special occasion.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 450 kcal

Ingredients
  

  • 2 1/2 cups all-purpose flour 300 g, spooned and leveled; don’t pack it
  • 2 tablespoons unsweetened natural cocoa powder not Dutch-process; Hershey’s works well
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt or table salt
  • 1 1/2 cups granulated sugar 300 g
  • 1/2 cup unsalted butter 1 stick / 113 g, softened to room temperature
  • 1/2 cup neutral oil 120 ml; canola or vegetable oil
  • 3 large eggs at room temperature
  • 1 cup buttermilk 240 ml, at room temperature; full-fat if possible
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon white vinegar or apple cider vinegar
  • 1-1 1/2 tablespoons red gel food coloring Americolor Super Red or Wilton No-Taste Red work well
  • 16 oz cream cheese 450 g, full-fat bricks, softened (not whipped)
  • 1 cup unsalted butter 2 sticks / 226 g, softened
  • 4-5 cups powdered sugar 480–600 g, sifted for smooth texture
  • 2 teaspoons pure vanilla extract
  • 1/4 teaspoon fine sea salt for frosting; balances sweetness

Instructions
 

  • Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line the bottoms with parchment paper and lightly grease the sides.
  • In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined and lump-free.
    2 1/2 cups all-purpose flour, 2 tablespoons unsweetened natural cocoa powder, 1 teaspoon baking soda, 1 teaspoon fine sea salt
  • In a large mixing bowl, beat the butter, oil, and granulated sugar on medium speed for 2–3 minutes, until light and fluffy. Scrape down the sides as needed.
    1 1/2 cups granulated sugar, 1/2 cup unsalted butter, 1/2 cup neutral oil
  • Beat in the eggs one at a time, mixing well after each addition, until the batter looks smooth and slightly thick.
    3 large eggs
  • In a small bowl or measuring cup, whisk together the buttermilk, vanilla, vinegar, and red gel food coloring. Start with 1 tablespoon of gel color; you can add more later for a deeper red.
    1 cup buttermilk, 2 teaspoons pure vanilla extract, 1 teaspoon white vinegar, 1-1 1/2 tablespoons red gel food coloring
  • With the mixer on low, add about one-third of the flour mixture, then half of the buttermilk mixture, another third of the flour, the remaining buttermilk, and finish with the remaining flour. Mix just until combined after each addition to avoid overmixing.
  • Check the color of the batter. If you want a stronger red, gently fold in a bit more red gel coloring by hand with a spatula. The batter should be thick but pourable and glossy.
    1-1 1/2 tablespoons red gel food coloring
  • Divide the batter evenly between the prepared pans, smooth the tops, and tap the pans gently on the counter to release air bubbles. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
  • Let the cakes cool in the pans for 10 minutes. Run a thin knife around the edges, turn them out onto a wire rack, remove the parchment if used, and let cool completely (about 1 hour).
  • In a large bowl, beat the softened cream cheese and butter together on medium speed for 2–3 minutes until very smooth and creamy. Add vanilla and salt and mix to combine. Gradually add powdered sugar, 1 cup at a time, beating on low then medium until thick, fluffy, and spreadable.
    16 oz cream cheese, 1 cup unsalted butter, 4-5 cups powdered sugar, 2 teaspoons pure vanilla extract, 1/4 teaspoon fine sea salt
  • Level the tops of the cooled cake layers if needed. Place one layer on a serving plate and spread a generous layer of cream cheese frosting on top. Place the second layer on top, bottom side up for a flat surface. Apply a thin crumb coat of frosting over the whole cake and chill for 15–20 minutes, then apply a final, thicker layer of frosting and smooth or swirl as desired.
  • Decorate as desired with extra cake crumbs, sprinkles, or fresh berries. Slice with a sharp, thin knife, wiping it between cuts for neat layers. Serve at room temperature.

Notes

Room temperature ingredients (eggs, butter, buttermilk) help the batter blend smoothly and keep the cake tender. Measure flour carefully to avoid a dry cake—use a scale or spoon and level. Red velvet batter should look slightly brighter than you want the finished cake, as it darkens a bit in the oven. For less sweet, more tangy frosting, start with 4 cups powdered sugar and add more only if you want it firmer or sweeter. Cake layers can be baked a day ahead, wrapped well, and chilled before frosting; slightly chilled layers are easier to stack and decorate.

Nutrition

Calories: 450kcal
Keyword Birthday Cake, Cream Cheese Frosting, Holiday Dessert, Layer Cake, Red Velvet Cake
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