Why You’ll Love This Recipe

The Best Red Velvet Cake is a rich, velvety-soft dessert with a subtle cocoa flavor and a vibrant red hue, all topped with a smooth, tangy cream cheese frosting. This classic Southern favorite is perfect for birthdays, holidays, or any time you want a show-stopping cake that tastes as amazing as it looks. Moist, tender, and perfectly sweet, it’s a true celebration cake.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cake:
all-purpose floursugarsaltunsweetened cocoabaking sodaeggsbuttermilkvegetable oilwhite vinegarvanilla extractred food coloring

For the frosting:
cream cheeseunsalted butterpowdered sugarvanilla extractmilk or cream (optional for consistency)

directions

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.

In a medium bowl, sift together flour, cocoa powder, baking soda, and salt. Set aside.

In a large bowl, beat sugar and eggs until light and fluffy. Add oil, buttermilk, vinegar, vanilla extract, and red food coloring. Mix until smooth and combined.

Gradually add the dry ingredients to the wet mixture, mixing just until incorporated.

Divide the batter evenly between the prepared pans and smooth the tops.

Bake for 28-32 minutes or until a toothpick inserted into the center comes out clean.

Let cakes cool in the pans for 10 minutes, then remove and transfer to a wire rack to cool completely.

To make the frosting, beat softened cream cheese and butter until smooth and creamy.

Gradually add powdered sugar and beat until fluffy. Mix in vanilla extract and a splash of milk or cream if needed for spreadability.

Once cakes are completely cool, frost the top of one layer, stack the second layer, and cover the top and sides with remaining frosting.

Servings and timing

This recipe yields 12-14 slices.Preparation time: 20 minutesBaking time: 30 minutesCooling and decorating time: 1.5 hoursTotal time: approximately 2 hours 20 minutes

Variations

Make cupcakes instead—bake for 18-20 minutes and frost individually.

Add a hint of espresso powder to deepen the cocoa flavor.

Use beet juice instead of food coloring for a natural option.

Add chopped pecans or coconut between the layers for texture.

Top with fresh berries for a colorful contrast.

storage/reheating

Store covered at room temperature for 1 day or in the refrigerator for up to 5 days.Bring to room temperature before serving for the best texture.Freeze unfrosted cake layers for up to 2 months. Thaw and frost before serving.

FAQs

Why is red velvet cake red?

The red color comes from food coloring, though traditionally it was due to a reaction between cocoa and acidic ingredients like buttermilk and vinegar.

Is red velvet just chocolate cake?

It has cocoa, but it’s milder, with a unique tang from buttermilk and vinegar.

Can I use natural food coloring?

Yes, beet juice or natural red food dyes can be used.

Why use vinegar in the batter?

It reacts with the baking soda and buttermilk to create a light, tender crumb.

Can I make this gluten-free?

Yes, use a 1:1 gluten-free flour substitute for best results.

How do I keep the cake moist?

Use oil instead of butter and don’t overbake.

Can I use whipped cream instead of cream cheese frosting?

Yes, but it won’t have the traditional tangy flavor.

Can I make this into a sheet cake?

Absolutely—use a 9×13-inch pan and adjust baking time to 35-40 minutes.

Should I refrigerate the cake?

Yes, due to the cream cheese frosting, refrigeration is recommended.

Can I make the cake ahead?

Yes, bake and frost up to a day ahead and store in the fridge.

Conclusion

The Best Red Velvet Cake is a timeless dessert that pairs visual appeal with luxurious flavor. With its soft, tender crumb and irresistible cream cheese frosting, it’s a cake that’s perfect for special occasions or simply indulging in a slice of something spectacular. One bite, and you’ll understand why it’s a beloved favorite.