Introduction

This is the best red velvet cake recipe you’ll want to make again and again. With a moist, tender crumb and a rich cream cheese frosting, it’s a classic treat that’s perfect for any celebration.

The Best Red Velvet Cake Recipe - Recipe Image

Ingredients

2 1/4 cups (293g) all-purpose flour
2-4 tsp natural unsweetened cocoa powder
2 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup (112g) unsalted butter, room temperature
1/2 cup vegetable oil
1 1/2 cups (310g) sugar
2 tsp vanilla extract
4 large eggs
1 cup (240ml) buttermilk
2 tsp white vinegar
4 tsp red food coloring
16 oz (452g) cream cheese, room temperature
3/4 cup (172g) butter, room temperature
10 cups (1150g) powdered sugar
2 tsp vanilla extract
Sprinkles

Instructions

Step 1: Prepare three 8-inch cake pans by lining the bottoms with parchment paper circles and greasing the sides. Preheat your oven to 350°F (176°C).
Step 2: In a medium bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
Step 3: In a large mixing bowl, beat the butter, vegetable oil, sugar, and vanilla extract until light and fluffy, about 2-3 minutes.
Step 4: Add the eggs two at a time, beating well after each addition. Scrape down the bowl as needed to ensure all ingredients are combined.
Step 5: Add half of the dry ingredients and mix until combined.
Step 6: Mix in the buttermilk, vinegar, and red food coloring until fully combined.
Step 7: Add the remaining dry ingredients and mix until smooth. Scrape down the sides and avoid overmixing.
Step 8: Divide the batter evenly between the three prepared pans and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Step 9: Let the cakes cool in the pans for 2-3 minutes, then transfer to cooling racks to cool completely.
Step 10: For the frosting, beat the cream cheese and butter in a large bowl until smooth and well combined.
Step 11: Add half of the powdered sugar and mix until smooth.
Step 12: Mix in the vanilla extract.
Step 13: Add the remaining powdered sugar and beat until smooth and fluffy.
Step 14: If needed, level the tops of the cakes by trimming off any domes with a serrated knife.
Step 15: Place the first cake layer on a serving plate and spread about 1 cup of frosting evenly on top.
Step 16: Add the second cake layer and spread another cup of frosting over it.
Step 17: Place the final cake layer on top and frost the outside of the entire cake smoothly.
Step 18: Press sprinkles onto the sides of the cake and pipe decorative shells of frosting around the top edge.

Tips & Variations

For a deeper red color, add up to 4 teaspoons of food coloring, but start with less and adjust to your preference.
You can substitute buttermilk with regular milk plus 1 tablespoon of lemon juice or vinegar, left to sit for 5 minutes.
To reduce sweetness, try using slightly less powdered sugar in the frosting, but adjust gradually.
Make sure to cream the butter and sugar well—it helps create a light and fluffy cake texture.
For a fun twist, add chopped nuts or chocolate chips between the cake layers.

Storage

Store the cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving for the best flavor and texture. You can also freeze the unfrosted cake layers wrapped tightly for up to 3 months; thaw completely before frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without cream cheese?

While cream cheese frosting is traditional for red velvet cake, you can substitute with a simple buttercream frosting if you prefer a less tangy taste.

Why is vinegar used in the recipe?

Vinegar reacts with the baking soda to help the cake rise and also enhances the vibrant red color by affecting the cocoa powder’s acidity.

The Best Red Velvet Cake Recipe

Print Recipe

★★★★★

4.4 from 416 reviews

This Best Red Velvet Cake Recipe is a classic, moist, and fluffy cake layered with creamy, tangy cream cheese frosting. Perfect for celebrations or anytime you crave a rich, beautiful cake, it features a hint of cocoa, vibrant red color, and smooth frosting topped with colorful sprinkles for added fun and texture.

Author: Bella
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 1 hour 10 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cake

2 1/4 cups (293g) all-purpose flour
2–4 tsp natural unsweetened cocoa powder
2 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup (112g) unsalted butter, room temperature
1/2 cup vegetable oil
1 1/2 cups (310g) sugar
2 tsp vanilla extract
4 large eggs
1 cup (240ml) buttermilk
2 tsp white vinegar
4 tsp red food coloring

Frosting

16 oz (452g) cream cheese, room temperature
3/4 cup (172g) butter, room temperature
10 cups (1150g) powdered sugar
2 tsp vanilla extract

Decoration

Sprinkles

Instructions

Prepare the Cake Pans and Oven: Grease three 8-inch cake pans and line the bottoms with parchment paper circles. Preheat the oven to 350°F (176°C).
Mix Dry Ingredients: In a medium bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
Cream Butter, Oil, Sugar, and Vanilla: In a large mixing bowl, beat the butter, vegetable oil, sugar, and vanilla extract until light in color and fluffy, about 2-3 minutes.
Add Eggs: Add the eggs two at a time, beating well after each addition. Scrape the sides of the bowl to ensure everything is well combined.
Incorporate Dry Ingredients: Add half of the dry ingredients to the wet ingredients and mix just until combined.
Add Wet Ingredients: Mix in the buttermilk, white vinegar, and red food coloring until fully incorporated.
Add Remaining Dry Ingredients: Add the rest of the dry ingredients and mix until smooth but do not overmix. Scrape down the sides to ensure full incorporation.
Divide Batter and Bake: Evenly divide the batter among the three prepared pans. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Cool Cakes: Let the cakes cool in the pans for 2-3 minutes, then transfer to cooling racks to cool completely.
Make the Frosting: In a large bowl, beat the cream cheese and butter until smooth and creamy. Add about half the powdered sugar and mix well. Then add the vanilla extract and continue to mix. Add the remaining powdered sugar and beat until smooth and fluffy.
Level Cakes: Using a serrated knife, remove the domes from the tops of the cakes to create even, flat layers.
Assemble the Cake: Place the first cake layer on a serving plate or cake board. Spread about 1 cup of frosting evenly over the layer. Repeat with the second layer and frosting.
Finish the Cake: Top with the third cake layer and frost the entire outside smoothly. Press sprinkles gently into the sides of the cake. Pipe decorative frosting shells around the top edge if desired.

Notes

Do not skimp on creaming the butter and sugar; this ensures a light, fluffy cake texture.
Mix the batter just until combined to avoid a tough cake.
Use room temperature butter, cream cheese, and eggs for better mixing and texture.
Red food coloring amount can be adjusted to achieve your preferred color intensity.
Allow the cake layers to cool completely before frosting to prevent melting.
This cake freezes well; wrap layers tightly for up to 2 months.

Keywords: red velvet cake, cream cheese frosting, classic cake, party cake, moist cake, easy red velvet