Last updated: November 9, 2026.
Red velvet cake is the classic American layer cake: deep red sponge with a whisper of cocoa, a tender crumb, and a tangy cream cheese frosting. This best red velvet cake recipe keeps it simple — one bowl for the batter, buttermilk and vinegar for the soft crumb, and a smooth frosting that spreads easily.
If you have never made red velvet at home, this is the version to start with. There is no fussy technique: whisk the dry ingredients, whisk the wet, combine, and bake. In about an hour (plus cooling) you get the same striking cake a bakery sells — vivid red layers, white frosting, and a slice that looks as good as it tastes.
Red velvet is the showpiece of our chocolate desserts collection. It is the cake to make for birthdays, Valentine’s Day, and any celebration that deserves something dramatic. If you are still choosing what to bake, our dessert recipes hub has the full list of ideas.
Why You’ll Love This Red Velvet Cake
- Moist and tender. Buttermilk, oil and vinegar give a soft crumb that stays moist for days.
- That classic colour. Just enough cocoa for flavour and a deep red that comes from the colouring, not from food dye overload.
- Tangy cream cheese frosting. The frosting is the perfect balance to the sweet, lightly chocolatey cake.
- One-bowl batter. No creaming, no separate steps — whisk, pour, bake.
- A real celebration cake. Two layers, a clean white finish, and a slice that always gets a photo.
Ingredients
Cake
- 310 g (2 1/2 cups) all-purpose flour
- 300 g (1 1/2 cups) granulated sugar
- 16 g (2 tablespoons) natural unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon fine salt
- 240 ml (1 cup) buttermilk, room temperature
- 240 ml (1 cup) vegetable oil
- 2 large eggs, room temperature
- 1 tablespoon liquid red food colouring (or 1 teaspoon gel food colouring) — [where to buy]
- 1 tablespoon white vinegar
- 2 teaspoons vanilla extract
Cream Cheese Frosting
- 225 g (8 oz) cream cheese, softened
- 115 g (1/2 cup / 1 stick) unsalted butter, softened
- 240 g (2 cups) powdered sugar, sifted
- 1 teaspoon vanilla extract
- Pinch of fine salt
Equipment
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- Two 9-inch (23 cm) round cake pans
- Parchment paper rounds
- Large mixing bowl
- Whisk
- Spatula
- Offset spatula (for frosting)
- Wire cooling rack
- Measuring cups and spoons
How to Make Red Velvet Cake
Step 1 — Heat the Oven and Prepare the Pans
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans, line the bases with parchment rounds, and grease the parchment lightly.
Step 2 — Whisk the Dry Ingredients
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda and salt until evenly combined.
Step 3 — Whisk the Wet Ingredients
In a second bowl or large measuring jug, whisk together the buttermilk, oil, eggs, red food colouring, vinegar and vanilla until smooth and evenly red.
Step 4 — Combine and Pour
Pour the wet mixture into the dry ingredients and whisk gently just until no dry flour remains — a few small lumps are fine. Divide the batter evenly between the two pans.
Step 5 — Bake
Bake for 28–32 minutes, until a toothpick inserted in the center comes out clean and the tops spring back when pressed lightly. Let the layers cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
Step 6 — Make the Frosting
Beat the cream cheese and butter together until smooth and creamy, about 2 minutes. Add the powdered sugar in two batches, beating on low until combined, then add the vanilla and salt and beat until fluffy.
Step 7 — Frost the Cake
Place one cooled layer on a plate or cake stand. Spread about one-third of the frosting over the top, add the second layer, then frost the top and sides with the remaining frosting. Smooth with an offset spatula.
Step 8 — Chill, Slice, Serve
Chill the frosted cake for 20–30 minutes so the frosting sets and the cake slices cleanly. Slice with a long, sharp knife, wiping the blade between cuts, and serve at room temperature.
Tips for a Moist Red Velvet Cake
- Use natural cocoa, not Dutch-process. Natural cocoa reacts with the baking soda and vinegar — that reaction is part of what makes the crumb tender and the colour bright.
- Do not overmix. Stir just until the flour disappears. Overmixing develops gluten and makes the cake tough.
- Room-temperature ingredients. Cold buttermilk and eggs do not blend evenly and can make the batter curdle. Set them out 30 minutes before baking.
- Measure the colouring carefully. One tablespoon of liquid colouring (or one teaspoon of gel) gives the classic red. More will not make it redder — it can taste bitter.
- Frost only when fully cool. Warm cake melts cream cheese frosting. Wait until the layers are completely cool to the touch.
- Do not skip the vinegar. It is not there for flavour — it works with the baking soda to lift the cake and keep the crumb soft.
Storage, Make-Ahead and Freezing
- Leftovers: cover and refrigerate for up to 4 days. Bring slices to room temperature for 20 minutes before serving — cold cream cheese frosting is firm.
- Make ahead: bake the layers a day ahead, wrap tightly once cool, and keep at room temperature. Frost the day you serve it.
- Freezing: freeze the unfrosted layers, wrapped well, for up to 2 months. Thaw overnight in the fridge, then frost. Freeze the frosted cake in slices for up to 1 month.
- Frosting: the frosting keeps in a sealed container in the fridge for up to 5 days. Beat briefly to soften before using.
Variations
- Cupcake version. Divide the same batter among 24 lined muffin cups and bake for 18–20 minutes. Frost with the same cream cheese frosting. For another spiced layer cake with cream cheese frosting, see the Best Carrot Cake Recipe (Moist, Spiced & Easy).
- Naked cake. Frost only between the layers and a thin crumb coat on the sides — the red layers show through and it looks rustic and elegant.
- Chocolate-free red cake. Leave out the cocoa for a plainer red sponge — but the classic flavour really needs that hint of cocoa.
- Pecan crunch. Press chopped toasted pecans around the base of the frosted cake for texture and a Southern touch.
- Mini layer cakes. Bake in three 6-inch pans for a taller, smaller celebration cake (bake 24–28 minutes).
Nutrition
One serving (1 of 12 slices) has about 590 calories, 66 g carbohydrates, 5 g protein, 33 g fat, 11 g saturated fat, 46 g sugar, 2 g fiber and 330 mg sodium. Nutrition information is an estimate only.
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Ingredients
Hershey’s Natural Unsweetened Cocoa Powder, 8 oz
natural unsweetened cocoa powder
McCormick All Natural Pure Vanilla Extract, 16 fl oz
pure vanilla extract
King Arthur Organic All-Purpose Flour, 5 lb
all-purpose flour
Baking Equipment
Nordic Ware Naturals Round Cake Pan, 9-Inch
9-inch round pan
Wilton 3-Tier Treat Stand, Black
3-tier treat stand for serving
Kitchen Tools
Reynolds Kitchens Unbleached Parchment Paper Roll, 45 Sq Ft
unbleached parchment paper roll
Sterilite Cake Server, Circular Serving Container
cake server with lid
Substitutions
If you are missing an ingredient, these swaps keep the recipe working.
- Buttermilk. Stir 1 tablespoon of lemon juice or white vinegar into 240 ml (1 cup) of milk and let it sit for 5 minutes – it works the same way.
- Liquid food colouring. Use 1 teaspoon of gel food colouring instead of 1 tablespoon of liquid colouring.
- Cocoa powder. Leave it out for a plainer red sponge – but the classic flavour really needs that hint of cocoa.
- Natural cocoa. Do not swap in Dutch-process cocoa – natural cocoa reacts with the baking soda and vinegar, and that reaction is part of what makes the crumb tender and the colour bright.
Common Mistakes
These are the mistakes that cause the most problems with this recipe.
- Dutch-process cocoa. Natural cocoa reacts with the baking soda and vinegar – Dutch-process will not give the same tender crumb or bright colour.
- Overmixing. Stir just until the flour disappears – overmixing develops gluten and makes the cake tough.
- Cold ingredients. Cold buttermilk and eggs do not blend evenly and can make the batter curdle – set them out 30 minutes before baking.
- Too much colouring. One tablespoon of liquid colouring (or one teaspoon of gel) gives the classic red – more will not make it redder, and it can taste bitter.
- Frosting warm cake. Warm cake melts cream cheese frosting – wait until the layers are completely cool to the touch.
FAQ
What makes red velvet cake red?
The red colour comes from red food colouring — one tablespoon of liquid colouring, or one teaspoon of gel, in this recipe. Historically, the colour came from the reaction between natural cocoa powder and acidic buttermilk and vinegar, which gave a reddish-brown crumb. Modern recipes add colouring to get the vivid red everyone expects, while the cocoa, buttermilk and vinegar still give the cake its classic flavour and tender crumb.
Can I make red velvet cake without food colouring?
Yes — leave the colouring out and you will get a light chocolate-coloured cake with the same flavour and texture. Beetroot powder (2–3 tablespoons) gives a natural red tint, though the colour is softer and more burgundy than bright red. Do not use extra cocoa to compensate: more cocoa changes the flavour and the crumb.
Why is my red velvet cake dry?
The usual causes are overbaking, too much flour, or overmixing. Check for doneness a few minutes early — a toothpick should come out clean but the cake should still spring back. Measure flour by spooning it into the cup and levelling it off, and stir the batter just until the flour disappears. Oil (not butter) in the batter is what keeps this cake moist for days.
How many servings does this recipe make?
This recipe makes 12 servings.
Times, servings and nutrition values are standard guidance and may vary.
Best Red Velvet Cake Recipe
Ingredients
Equipment
Method
- Heat the oven and prepare the pans. Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans, line the bases with parchment rounds, and grease the parchment lightly.
- Whisk the dry ingredients. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda and salt until evenly combined.
- Whisk the wet ingredients. In a second bowl or large measuring jug, whisk together the buttermilk, oil, eggs, red food colouring, vinegar and vanilla until smooth and evenly red.
- Combine and pour. Pour the wet mixture into the dry ingredients and whisk gently just until no dry flour remains — a few small lumps are fine. Divide the batter evenly between the two pans.
- Bake. Bake for 28–32 minutes, until a toothpick inserted in the center comes out clean and the tops spring back when pressed lightly. Let the layers cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
- Make the frosting. Beat the cream cheese and butter together until smooth and creamy, about 2 minutes. Add the powdered sugar in two batches, beating on low until combined, then add the vanilla and salt and beat until fluffy.
- Frost the cake. Place one cooled layer on a plate or cake stand. Spread about one-third of the frosting over the top, add the second layer, then frost the top and sides with the remaining frosting. Smooth with an offset spatula.
- Chill, slice, serve. Chill the frosted cake for 20–30 minutes so the frosting sets and the cake slices cleanly. Slice with a long, sharp knife, wiping the blade between cuts, and serve at room temperature.
Notes
More Recipes to Try
More from Desert Dishes — try these next:
- Best Chocolate Cake Recipe — moist, rich chocolate cake with smooth frosting.
- Best Brownie Recipe — seriously fudgy homemade brownies with crackly tops.
- Best Carrot Cake Recipe (Moist, Spiced & Easy) — moist, warmly spiced carrot cake with walnuts and cream cheese frosting.
- Classic Cheesecake Recipe — creamy New York-style cheesecake with a buttery crust.
- Perfect Vanilla Cupcakes Recipe — fluffy vanilla cupcakes with swirled buttercream.
