Classic Red Velvet Cake Recipe

Name: Red Velvet Cake Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 90 min
Ingredients: 3 cups cake flour; 1 teaspoon baking soda; 2 tablespoons unsweetened cocoa powder; ½ teaspoon salt; ½ cup unsalted butter, (softened); 2 cups granulated sugar; 1 cup vegetable oil; 4 large eggs, (room temperature and separated); 1 tablespoon pure vanilla extract; 1 teaspoon distilled white vinegar; 1 cup buttermilk, (at room temperature); red food coloring, (liquid or gel); 2 (8-ounce) bricks full-fat cream cheese, (softened); ¾ cup unsalted butter, (softened); 5 cups powdered sugar; 1 teaspoon vanilla extract; pinch of salt, (to taste)

We LOVE a classic red velvet cake. In fact, for half of the Merkley crew, it definitely makes the TOP 3 in cake varieties.

Our cake is filled with delicious chocolate flavor and colored a rich red. We topped this nostalgic dessert with a smooth vanilla cream cheese frosting for a match made in heaven! The slight tang is the perfect complement to the sweet chocolate flavor.

This cake may look like a show-stopper, but it is actually SO simple to whip up! The step-by-step directions will make decorating a breeze. We kept the decorations simple by using cake crumbs to add color, and it’s a snap!

We especially love to make this for Valentine’s Day, but this classic dessert is perfect to enjoy all year long! For a bite-size version try our Red Velvet Cupcakes.

Why we think you’ll love it:

A show stopper. This cake looks amazing and is SO easy to decorate! It’s a favorite easy cake recipe.
The frosting! We love that tangy vanilla cream cheese frosting. It complements the chocolate perfectly.
A classic. Red velvet is nostalgic and a beloved dessert staple. Ours has all of that chocolatey flavor and a rich red color!

Cocoa, flour, and other ingredients on a kitchen counter.

Red Velvet Cake Ingredients

Cake

Cake flour (3 cups) – Lower protein flour keeps the crumb soft and silky, exactly what you want in red velvet. All-purpose flour can be used, but cake flour yields the best texture. To make your own, Add 2 tablespoons of cornstarch to a 1 cup measuring cup and then fill it the rest of the way up with all-purpose flour. Sift.
Baking soda (1 teaspoon) – Reacts with the acidic buttermilk and vinegar for lift and tender texture.
Unsweetened cocoa powder (2 tablespoons) – Adds subtle chocolate depth without overpowering that signature flavor.
Salt (½ teaspoon) – Balances sweetness and sharpens the cocoa and vanilla notes.
Unsalted butter, softened (½ cup) – Creams with sugar for structure and flavor. See our post about How to Soften Butter Quickly if you’re in a time crunch!
Granulated sugar (2 cups) – Sweetens and helps with moisture and browning.
Vegetable oil (1 cup) – Adds extra moisture for a plush, tender crumb. You can also use canola oil.
Eggs, room temperature and separated (4) – Yolks enrich the batter; whipped whites are folded in for lightness. For the easiest way to separate the eggs, check out our post for tips and tricks.
Pure vanilla extract (1 tablespoon) – Warms and rounds out the cocoa flavor.
Distilled white vinegar (1 teaspoon) – Boosts color and reacts with baking soda for rise and that classic tang.
Buttermilk, at room temperature (1 cup) – Key for flavor, color, and an ultra tender crumb. Don’t have any buttermilk on hand? No problem, see our post on How to Make Buttermilk.
Red food coloring, liquid or gel – We used 1½ teaspoons red gel food coloring.

Cream Cheese Frosting

Full-fat cream cheese, softened (8-ounce bricks, 2) – Gives the frosting that tangy, creamy body red velvet is known for.
Unsalted butter, softened (¾ cup) – Blends with cream cheese for a smooth, spreadable frosting.
Powdered sugar (5 cups) – Sweetens and sets the frosting to a fluffy, pipeable texture. We highly recommend sifting the powdered sugar to remove any lumps.
Vanilla extract (1 teaspoon) – Adds warmth to the frosting.
pinch of salt, to taste – Balances sweetness; you can skip it if using salted butter.

How to Make a Red Velvet Cake

PREP. Preheat oven to 350°F. Grease two 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper.

BATTER. In a large bowl, whisk cake flour, baking soda, cocoa powder, and salt.

In another bowl use a stand mixer and paddle attachment to beat butter and sugar on medium speed until combined well. Add oil, egg yolks, vanilla, and vinegar and beat again for 2 minutes.

Slowly add the dry ingredients to the wet ingredients along with 1 cup of buttermilk. Beat on low speed until just combined. Fold in red food coloring until you get the desired color.

In a small bowl, beat egg whites on high speed until soft peaks form. Gently fold into the cake batter.

Two baked cake rounds cooling on a wire rack.

BAKE. Pour the batter evenly into the prepared pans and bake for 30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool completely on cooling racks.

FROSTING. While the cake is cooling, make the frosting by beating cream cheese and ¾ cup butter in a medium bowl until smooth. Add powdered sugar, vanilla, and a pinch of salt. Beat until creamy and soft.

Two cake rounds with frosting in between.

A frosted red velvet cake on a cake platter.

ASSEMBLE. Cut off the tops of the cake to create a flat surface. Place 1 cake on your plate, then add frosting to cover the top. Add the second cake layer and use an offset spatula to spread a thin layer of frosting over the tops and sides to coat and seal in the crumbs. Refrigerate for 30 minutes to set.

Add a final layer of frosting and pipe on any decorative touches. Use the tops cut from the cake rounds to crumble then press on the sides of the cake and sprinkle on the top.

Refrigerate for 30 minutes before serving.

A frosted and decorated red velvet cake on a wooden cake platter.

Kristyn’s Recipe Tips

Use cake flour for a soft silky crumb.
Room temperature ingredients incorporate the best.
Buttermilk is required for flavor, texture, and color. If needed, make a buttermilk substitute.
Be sure to FOLD the fluffy egg whites into the batter.
Don’t skip the crumb coating (thin layer of frosting) as it will keep crumbs from getting mixed into the final frosting layer.

Recipe FAQ

What is red velvet cake?

Red velvet cake is known for its silky red crumb with a subtle balance between vanilla and chocolate with a bit of a tangy flavor from the vinegar and buttermilk.

Prep ahead of time?

Bake and cool cake rounds. Wrap in plastic and keep them at room temperature for 1-2 days or wrap them again with aluminum foil and freeze for up to months before frosting.
Store frosting in an airtight container in the fridge for 4-5 days or frozen for 2-3 months. Allow it to come to room temperature before stirring and frosting the cake.

How to store?

A fully frosted cake can be lightly covered and stored in the fridge for up 24 hours before serving.
Cover the leftover cake or divide it into individual containers. Store in the fridge for 3-4 days or freeze for up to 3 months.