The BEST Red Velvet Cake

This Red Velvet Cake is everything you could want in a dessert—moist, tender layers with just the right amount of sweetness, and finished off with a rich, velvety cream cheese frosting. Whether for a special occasion or just because, this cake will truly be the star of any gathering. With its deep red color and delicious flavor, it’s the kind of cake that makes people take notice. So, if you’re looking to impress, this is the cake for you!

Why You’ll Love This Recipe

I absolutely love how this Red Velvet Cake turns out every time—it’s the perfect balance of rich flavor and delicate texture. The cake is soft, moist, and not too sweet, with just a hint of cocoa that gives it depth. And let’s not forget the cream cheese frosting: smooth, tangy, and creamy, it’s the perfect complement to the cake. I also enjoy how easy it is to put together. Despite looking like a fancy dessert, it comes together with minimal effort. This cake is perfect for birthdays, holidays, or any time I want to treat myself or my loved ones to something special.

Ingredients

For the Cake:

1 ½ cups granulated sugar

2 ½ cups all-purpose flour

1 tsp baking powder

1 tsp baking soda

½ tsp salt

1 tbsp cocoa powder

1 cup vegetable oil

2 large eggs, room temperature

1 cup buttermilk, room temperature

2 tbsp red food coloring

1 tsp vanilla extract

1 tsp white vinegar

For the Cream Cheese Frosting:

8 oz cream cheese, softened

½ cup unsalted butter, softened

4 cups powdered sugar

1 tsp vanilla extract

Pinch of salt

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

Directions

Make the Cake:

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, and line the bottoms with parchment paper to ensure easy removal after baking.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cocoa powder.

In a separate bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar until smooth.

Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix—this will keep the cake light and airy.

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

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

Make the Cream Cheese Frosting:

In a large bowl, beat the softened cream cheese and butter together until smooth and fluffy.

Gradually add the powdered sugar, one cup at a time, beating well after each addition.

Stir in the vanilla extract and a pinch of salt. Continue to beat the frosting until it is completely smooth and creamy.

Assemble the Cake:

Once the cakes have cooled completely, place one layer on a serving platter.

Spread a layer of cream cheese frosting over the top.

Place the second layer of cake on top and frost the entire cake with the remaining cream cheese frosting.

Optionally, garnish with cake crumbs or red sprinkles for an extra festive touch.

Servings and Timing

Prep Time: 20 minutes

Cooking Time: 25-30 minutes

Total Time: 1 hour 30 minutes

Servings: 12-16 slices

Calories: 350 kcal per slice

Variations

Red Velvet Cupcakes: Instead of baking a full cake, you can use this recipe to make cupcakes. Simply line a muffin tin with paper liners and fill each cup about 2/3 full with batter. Bake for 18-22 minutes.

Flavored Frosting: For a twist, try swapping the cream cheese frosting with vanilla or chocolate buttercream frosting. It will still taste amazing with the red velvet cake.

Gluten-Free Version: If you need a gluten-free option, swap out the all-purpose flour for a 1:1 gluten-free flour blend. Make sure the blend contains xanthan gum for structure.

Naked Red Velvet Cake: If you prefer a less frosted look, try assembling the cake with less frosting, allowing some of the red layers to peek through for a “naked” cake effect.

Storage/Reheating

Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, refrigerate it for up to a week.

Reheating: If you prefer to serve it warm, simply pop a slice in the microwave for 10-15 seconds. You can also warm it in the oven at 300°F (150°C) for 5-10 minutes, but make sure to cover the cake with foil to keep it moist.

Related Recipes:

• Red Velvet Cupcake Cookies
• Red Velvet Cinnamon Rolls
• Southern Red Velvet Cake

FAQs

Can I use a different type of food coloring for this cake?

Yes, you can! While red food coloring gives this cake its signature color, you can experiment with other colors. Just make sure to use gel food coloring to avoid altering the cake’s texture.

Can I use regular milk instead of buttermilk?

I recommend using buttermilk for the best flavor and texture, but if you don’t have any on hand, you can substitute it with regular milk mixed with a tablespoon of vinegar or lemon juice to mimic the tanginess of buttermilk.

Why is my cake too dense?

Overmixing the batter can lead to a dense cake, so be sure to mix only until the ingredients are just combined. Also, double-check that you’re using the correct measurements for your ingredients.

Can I make the cake ahead of time?

Yes, you can bake the cake layers a day ahead. Just store them tightly wrapped in plastic wrap at room temperature. Frost the cake on the day you plan to serve it.

How can I make sure the cake layers don’t stick to the pans?

To prevent sticking, be sure to grease and flour your pans thoroughly. You can also line the bottoms with parchment paper to help release the cakes once they’re baked.

Conclusion

This Red Velvet Cake is a true showstopper—moist, tender, and topped with a creamy frosting that everyone will love. It’s the perfect dessert for special occasions or any time you want to indulge in something truly spectacular. Whether you stick to the classic recipe or try one of the variations, I’m sure this cake will become a new favorite in your baking repertoire.

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