Red Velvet Cake

Moist, buttery, and deeply flavorful with velvety texture and luscious cream cheese frosting.

This Red Velvet Cake recipe is a showstopper—moist, rich, and beautifully tinted with that iconic deep red hue. With a hint of cocoa, a subtle tang, and a creamy, smooth cream cheese frosting, it’s the perfect centerpiece for Valentine’s Day, birthdays, or anytime you want to wow a crowd. This version brings bakery-quality texture and taste right to your kitchen with simple, approachable ingredients.

Why You’ll Love This Recipe

• Perfectly moist and fluffy: Balanced crumb that’s soft without being too delicate.
• Rich red velvet flavor: Hints of cocoa and tang from buttermilk and vinegar.
• Velvety frosting: Cream cheese frosting is tangy-sweet and ultra-creamy.
• Great for celebrations: A layered cake that slices beautifully and impresses every time.
• Beginner-friendly: Clear steps and no special tools required.

Ingredients

For the Cake:

• ½ cup plain hot coffee or boiling water
• ¼ cup (21g) unsweetened natural cocoa powder
• 2 ¼ cups (279g) all-purpose flour
• ½ tsp baking powder
• 1 tsp baking soda
• 1 tsp fine sea salt
• ¼ tsp ground cinnamon (optional)
• 2 cups (400g) granulated sugar
• ½ cup (109g) vegetable oil
• 1 stick (113g) unsalted butter, melted
• 2 large eggs, room temperature
• 1 large egg yolk, room temperature
• 1 cup buttermilk, room temperature
• 2 tsp vanilla extract
• 3 tsp red gel food coloring (more if needed)
• 1 tsp distilled white vinegar

For the Cream Cheese Frosting:

• 16 oz (454g) cream cheese, room temperature
• 2 sticks (227g) unsalted butter, room temperature
• 2 tsp vanilla extract
• 4 cups (500g) powdered sugar, sifted

Instructions

Make the Cake:

1. Preheat oven to 325°F. Line three 8-inch pans with parchment rounds and spray well.
2. Mix hot coffee and cocoa powder; cover and set aside for 5 minutes.
3. In a medium bowl, whisk flour, baking powder, baking soda, salt, and cinnamon.
4. In a large bowl, whisk sugar, oil, and melted butter. Add eggs and yolk, and whisk for 20 seconds.
5. Add buttermilk, vanilla, food coloring, and vinegar. Whisk in the cocoa mixture.
6. Sift the flour mixture into the wet ingredients in 3 additions, whisking after each.
7. Divide batter evenly between pans. Tap to release air bubbles.
8. Bake for 25–30 minutes, until a toothpick comes out clean. Let cool in pans, then invert onto wire racks.

Make the Frosting:

1. In a stand mixer with the paddle attachment, beat cream cheese and butter until very smooth.
2. Add vanilla, then gradually add sifted powdered sugar. Beat until fluffy, about 3 minutes. Adjust consistency with milk or more sugar if needed.

Assemble the Cake:

1. Place the first cake layer flat-side up on a plate. Add ⅓ of frosting.
2. Repeat with remaining layers, ending with frosting the top and sides.
3. Chill or serve immediately.

Tips / Storage / FAQs

Tips:

• Use red gel food coloring for vibrant color without watering down the batter.
• Tap pans to eliminate large air pockets for an even crumb.
• Let layers cool completely before frosting to avoid melting.

Storage:

• Store covered in the fridge for up to 3 days. Let come to room temperature before serving.
• Cake layers can be made a day ahead and wrapped tightly in plastic.

FAQs:

• Can I make this into cupcakes? Yes! Bake at 325°F for 18–20 minutes.
• What if I don’t have buttermilk? Use milk + 1 tbsp vinegar or lemon juice.
• Can I use liquid food coloring? Gel works best for deep red; you may need more liquid dye to achieve similar color.

Final Thoughts

This red velvet cake is more than just a pretty color—it’s tender, flavorful, and perfectly paired with tangy cream cheese frosting. Whether you’re baking it for a holiday or just because, this cake will impress and satisfy every red velvet fan at the table.

The Goods

Red Velvet Cake

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Moist, buttery red velvet cake with perfect tang and cocoa flavor, topped with cream cheese frosting. The ultimate red velvet recipe for any celebration.

Course Dessert

Cuisine American

Recipes

For the Cake:

• ½ cup plain hot coffee or boiling water
• ¼ cup 21g unsweetened natural cocoa powder
• 2 ¼ cups 279g all-purpose flour
• ½ tsp baking powder
• 1 tsp baking soda
• 1 tsp fine sea salt
• ¼ tsp ground cinnamon optional
• 2 cups 400g granulated sugar
• ½ cup 109g vegetable oil
• 1 stick 113g unsalted butter, melted
• 2 large eggs room temperature
• 1 large egg yolk room temperature
• 1 cup buttermilk room temperature
• 2 tsp vanilla extract
• 3 tsp red gel food coloring more if needed
• 1 tsp distilled white vinegar

For the Cream Cheese Frosting:

• 16 oz 454g cream cheese, room temperature
• 2 sticks 227g unsalted butter, room temperature
• 2 tsp vanilla extract
• 4 cups 500g powdered sugar, sifted

Instructions

Make the Cake:

• Preheat oven to 325°F. Line three 8-inch pans with parchment rounds and spray well.
• Mix hot coffee and cocoa powder; cover and set aside for 5 minutes.
• In a medium bowl, whisk flour, baking powder, baking soda, salt, and cinnamon.
• In a large bowl, whisk sugar, oil, and melted butter. Add eggs and yolk, and whisk for 20 seconds.
• Add buttermilk, vanilla, food coloring, and vinegar. Whisk in the cocoa mixture.
• Sift the flour mixture into the wet ingredients in 3 additions, whisking after each.
• Divide batter evenly between pans. Tap to release air bubbles.
• Bake for 25–30 minutes, until a toothpick comes out clean. Let cool in pans, then invert onto wire racks.

Make the Frosting:

• In a stand mixer with the paddle attachment, beat cream cheese and butter until very smooth.
• Add vanilla, then gradually add sifted powdered sugar. Beat until fluffy, about 3 minutes. Adjust consistency with milk or more sugar if needed.

Assemble the Cake:

• Place the first cake layer flat-side up on a plate. Add ⅓ of frosting.
• Repeat with remaining layers, ending with frosting the top and sides.
• Chill or serve immediately.

Notes

Use red gel food coloring for vibrant color without watering down the batter.

Tap pans to eliminate large air pockets for an even crumb.

Let layers cool completely before frosting to avoid melting.