Red Velvet Cake Recipe

This homemade Red Velvet Cake Recipe delivers a moist, velvety crumb layered with creamy cream cheese frosting—an irresistible Southern dessert that shines on Valentine’s Day or any special occasion.

I’ve baked countless cakes over my fifty years, but there’s something heartwarming about a classic red velvet. With just enough cocoa powder to whisper chocolate and a splash of buttermilk for extra tenderness, this cake isn’t overly sweet—it’s a harmonious balance of flavor and texture. I first tested this recipe during a family reunion picnic in early spring, and the moment I sliced into that bright crimson interior, everyone swooned. Whether you’re celebrating Galentine’s Day with friends or craving a cozy Sunday dessert, this red velvet cake recipe feels like a warm hug—scratch-made, approachable, and oh-so-moist.

Why You’ll Love This Red Velvet Cake Recipe

• Velvety crumb that practically melts in your mouth
• Classic Southern dessert with a homemade twist
• Cream cheese frosting so creamy it’s almost dreamy
• Perfect for Valentine’s Day, anniversaries, or everyday treats
• Uses simple pantry staples—no exotic ingredients needed
• Buttermilk and cocoa powder create a subtle chocolate note
• Vibrant red hue guaranteed to impress your guests
• Easily customizable with natural food coloring or beet juice

Ingredients

• 2¾ cups (330 g) cake flour (or 2¾ cups all-purpose + 1 Tbsp cornstarch)
• 2 Tbsp unsweetened cocoa powder (sifted; use Dutch-process for deeper color)
• 1½ tsp baking powder
• ½ tsp baking soda
• ½ tsp fine sea salt
• 1¼ cups (250 g) granulated sugar
• ¾ cup (170 g) unsalted butter, softened (Room temp. for easy creaming)
• 2 large eggs, at room temperature
• 1 tsp pure vanilla extract (high-quality for best flavor)
• 1 oz (2 Tbsp) red food coloring (or 3 Tbsp beet juice for a natural twist)
• 1 cup buttermilk, warmed to room temp (sub sour cream if preferred)
• 1 tsp white vinegar

Cream Cheese Frosting:
• 16 oz (450 g) cream cheese, softened (full-fat for creaminess)
• ½ cup (115 g) unsalted butter, softened
• 4 cups (480 g) powdered sugar, sifted
• 1 tsp vanilla extract
• Pinch of salt

Directions

1. Preheat to 350°F (175°C). Grease two 9-inch round cake pans and line bottoms with parchment. Dust sides lightly with flour—this keeps edges neat.
2. Whisk flour, cocoa powder, baking powder, baking soda, and salt in a large bowl. This combo ensures even lift and a consistent red hue.
3. In your mixer bowl, beat butter and sugar on medium speed until light and fluffy, about 3 minutes. Scrape down sides—getting every speck of butter helps the texture.
4. Add eggs, one at a time, mixing well after each. Stir in vanilla extract and vinegar; you’ll notice a slight fizz—this reaction makes the crumb extra tender.
5. Alternate adding dry mix and buttermilk in three parts, beginning and ending with dry ingredients. Mix on low speed just until combined—overmixing can toughen the cake.
6. Divide batter evenly between pans (use a kitchen scale if you’re a perfectionist). Smooth tops with an offset spatula for a level bake.
7. Bake 25–30 minutes, rotating pans halfway, until a toothpick comes out with moist crumbs attached. Avoid overbaking—test at 23 minutes if your oven runs hot.
8. Cool in pans 10 minutes; then invert onto wire racks to cool completely before frosting. You don’t want crumbs in that creamy frosting!
9. While cakes cool, whip up the frosting: beat cream cheese and butter until smooth, then gradually add powdered sugar. Flavor with vanilla and a pinch of salt. Keep it thick, not gloopy.
10. Stack layers with a generous dollop of frosting between each, then coat the top and sides. For a semi-naked look, swipe off excess and let the red crumb peek through.

Servings & Timing

Yield: Serves 12–16 slices
Prep Time: 20 minutes (plus 15 minutes to soften butter & cream cheese)
Bake Time: 25–30 minutes
Cool & Frost Time: 1 hour
Total Time: ~2 hours

Variations

• Swap food coloring for beet juice to avoid artificial dyes.
• Stir in 1 tsp espresso powder for a richer chocolate undertone.
• Use gluten-free flour blend for a GF-friendly version.
• Turn into cupcakes—bake 18–20 minutes and frost once cooled.
• Add a handful of fresh raspberries between layers for tart brightness.
• Mix in ½ cup mini chocolate chips for extra texture.

Storage & Reheating

Store covered in the fridge for up to 4 days—frosting stays silky and the crumb remains moist. For longer storage, freeze individual slices (double-wrap in plastic, then foil) for up to 3 months. Thaw overnight in the fridge or at room temperature for 1–2 hours. If you like a warm slice, zap it for 10–15 seconds in the microwave—just enough to soften the frosting.

Notes

I learned that chilling the layers for 15 minutes before frosting prevents crumbs from mixing into the icing. Also, using room-temp ingredients across the board makes the batter come together more smoothly. If you want extra height, add ½″ more batter by using high-sided pans or a third layer. And honestly, investing in a good hand mixer (I use a KitchenAid) pays off—no lumps, just velvety batter.

FAQs

Q: Can I make this cake a day ahead?
A: Absolutely—bake and frost 24 hours before serving, then store lightly covered in the fridge to let flavors meld.

Q: Why isn’t my cake red enough?
A: Try Dutch-process cocoa and use quality red gel coloring; natural juices like beet can be more muted.

Q: My cake came out dry—what happened?
A: Overbaking is usually the culprit. Check at the 23-minute mark and remove once a few moist crumbs cling to a toothpick.

Q: Can I skip the buttermilk?
A: You can substitute soured milk (1 Tbsp vinegar + milk) or full-fat yogurt, but buttermilk adds the signature tang and tender crumb.

Q: How do I get ultra-smooth frosting?
A: Make sure cream cheese and butter are lump-free—beat them until silky before adding sugar.

Q: Is red velvet cake just chocolate cake?
A: Not quite—red velvet is milder, less chocolaty, with a tang from buttermilk and vinegar, plus that iconic crimson hue.

Q: Can I freeze the whole cake?
A: Yes—wrap the frosted cake in plastic wrap, then foil; freeze up to 1 month. Thaw in the fridge overnight.

Q: Why does my frosting weep?
A: Overbeating or warm ingredients can cause separation; chill the frosting for 10 minutes before spreading.

Conclusion

This Red Velvet Cake Recipe gives you a moist, creamy, show-stopping dessert that’s equally at home at a family barbecue or a romantic Valentine’s Day dinner. Give it a try, leave a comment below to let me know how it turned out, and don’t forget to explore my other homemade cake recipes for more sweet inspiration. Happy baking!