Homemade Red Velvet Cake Recipe

Few cakes inspire as much devotion as classic homemade red velvet. With its signature crimson color, subtle cocoa flavor, and creamy tang of buttermilk and cream cheese frosting, red velvet is both nostalgic and timeless. The real secret isn’t just the color—it’s a perfectly moist, delicate crumb, a touch of chocolate, and that soft “velvet” texture.

This master recipe balances Southern tradition with easy, modern methods so that any baker can achieve show-stopping results, whether for holidays, birthdays, or just because. Let’s unlock the secrets to the ultimate red velvet cake at home.

Ingredients Checklist

Before you begin, gather your ingredients for best results. Room temperature items blend better and create a finer crumb.

For the Cake:

• 2¼ cups (285g) cake flour (see tip for DIY below)

• 1½ cups (315g) granulated sugar

• 1 Tbsp (8g) unsweetened natural cocoa powder (not Dutch-process)

• 1 tsp baking soda

• 1 tsp fine salt

• ½ cup (113g) unsalted butter, room temperature

• ½ cup (120ml) neutral oil (vegetable or canola)

• 2 large eggs, room temperature

• 1 cup (240ml) buttermilk, room temperature

• 2 oz (56g) liquid red food coloring

• 1 tsp vanilla extract

• 1 tsp distilled white vinegar

For the Cream Cheese Frosting:

• 12 oz (340g) cream cheese, brick-style, room temperature

• ¾ cup (170g) unsalted butter, room temperature

• 3 cups (360g) powdered sugar, sifted

• 1½ tsp pure vanilla extract

• Pinch of salt (to balance sweetness)

Baker’s Note:
If you don’t have cake flour, make your own: Measure 2¼ cups all-purpose flour, remove 4½ Tbsp and replace with 4½ Tbsp cornstarch. Sift thoroughly.

Equipment Checklist:

• Two or three 8-inch or 9-inch round cake pans

• Parchment paper

• Stand or hand mixer

• Mixing bowls, rubber spatula, whisk

• Sifter or fine mesh sieve

• Bench scraper or offset spatula

• Wire cooling racks

• Serrated knife (for leveling, optional)

• Piping bag and tip (for decorating, optional)

Step-by-Step Instructions

1. Prep Work

• Preheat oven to 350°F (175°C).

• Grease cake pans and line bottoms with parchment for easy release.

• Set butter, eggs, and cream cheese out to come to room temperature.

2. Mix the Cake Batter

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

• In a large bowl, cream butter and sugar until pale and fluffy (3–5 min).

• Add oil and beat until combined. Add eggs one at a time, beating well after each.

• In a separate bowl, mix buttermilk, food coloring, and vanilla.

• Add dry ingredients to the butter mixture in three parts, alternating with the buttermilk mixture, starting and ending with flour. Mix just until smooth.

• Stir in vinegar last—this reacts with baking soda for a super-light crumb.

3. Bake

• Divide batter evenly between pans. Tap pans gently to release air bubbles.

• Bake for 22–27 minutes (rotate pans halfway through), or until a toothpick comes out with a few moist crumbs.

• Cool cakes in pans 10 minutes, then turn onto racks, peel off parchment, and cool completely.

4. Make the Cream Cheese Frosting

• In a large bowl, beat cream cheese and butter together until smooth.

• Add powdered sugar, 1 cup at a time, beating well and scraping bowl often.

• Mix in vanilla and a pinch of salt until fluffy and smooth. If too soft, chill for 15 minutes before frosting.

5. Assemble & Frost

• Level cake layers if needed for stability.

• Place first layer on your cake plate. Spread with frosting; repeat with next layer(s).

• Apply a thin “crumb coat” of frosting around the cake. Chill 20 minutes for a flawless finish.

• Apply final layer of frosting, smoothing with an offset spatula or bench scraper. For a classic look, decorate with red velvet cake crumbs or pipe rosettes on top.

Tips for Perfect Results

• Room temperature ingredients guarantee even mixing and prevent curdling.

• Do not overmix after adding flour; gentle mixing keeps the cake tender.

• Red food coloring: Gel or liquid works; gel yields a more intense color with less liquid.

• Vinegar and buttermilk: Essential for flavor and the traditional texture—don’t skip!

• For cupcakes: Fill liners ⅔ full and bake 17–19 minutes.

• Layering tip: If cakes dome, level with a serrated knife and use crumbs for garnish.

Troubleshooting & Pro Advice

• Dry cake? Overbaking or using all-purpose flour can cause dryness. Use cake flour and check cake 2–3 minutes before the recommended time.

• Dense layers? Overmixing, cold ingredients, or old baking soda can create dense texture. Always sift dry ingredients and check leaveners are fresh.

• Frosting too runny? Chill briefly, then re-whip.

Serving Suggestions

• Serve at room temperature for the best texture and flavor.

• Garnish with fresh berries, white chocolate shavings, or a dusting of cocoa for elegance.

• For celebrations, try mini red velvet cakes or cupcakes with piped swirls.

Storage Tips

• Short-term: Keep the cake covered in the fridge for up to 4 days. Bring to room temperature before serving.

• Freezing: Wrap unfrosted cake layers in plastic and freeze up to 2 months. Thaw overnight in the fridge.

• Frosted slices: Can also be frozen; thaw in the fridge and bring to room temperature before enjoying.

Final Thoughts

Homemade red velvet cake is more than just a beautiful dessert—it’s a celebration of flavor, color, and texture. With this foolproof recipe, you’ll achieve that perfectly balanced tang, soft crumb, and dreamy cream cheese frosting every time. Ideal for any occasion, it’s sure to become your new signature cake. Happy baking!