I made a Homemade Red Velvet Cake completely from scratch with tangy cream cheese frosting and one unexpected trick that makes this classic stand out.

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I never set out to make the Best Red Velvet Cake, but after a few happy accidents I did discover something worth sharing. This is the kind of Moist Red Velvet Cake that makes people ask for a second slice before dessert is even done, and yeah I get a little smug about it.

What hooked me was the tang of real cream cheese swirling with sweet crumbs and that whisper of buttermilk that keeps every bite tender. I promise it looks fancy but it behaves like a humble homemade favorite, the sort you save for celebrations or a late night treat.

Ingredients

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all purpose flour: Provides carbs and structure, little protein or fiber, makes cake tender when measured right.
granulated sugar: Adds sweetness and moisture, pure carbs only, boosts browning but not many nutrients.
unsweetened cocoa powder: Imparts chocolate flavor, some fiber and antioxidants, tiny bit of bitterness balances sweet.
vegetable oil: Mostly fats, keeps crumb moist and tender, no dairy so good for vegan swaps sometimes.
buttermilk: Tangy liquid that reacts with soda to leaven, adds acidity and tender crumb, kinda flavorful.
red food coloring: Purely for color, no nutrients, a little goes a long way and makes it iconic.
cream cheese: Creamy tangy frosting base, rich in fat and protein, makes frosting smooth and slightly tart.

Ingredient Quantities

For the cake:

2 1/2 cups (312 g) all purpose flour, spooned and leveled

1 1/2 cups (300 g) granulated sugar

1 tsp baking soda

1 tsp fine salt

2 tbsp unsweetened cocoa powder

1 1/2 cups (360 ml) vegetable oil

1 cup (240 ml) buttermilk, room temp

2 large eggs, room temp

2 tbsp (30 ml) red food coloring, or 1 oz gel food color

1 tsp vanilla extract

1 tsp distilled white vinegar

For the frosting:

16 oz (450 g) full fat cream cheese, softened

1/2 cup (113 g) unsalted butter, softened

4 cups (480 g) powdered sugar, sifted

1 tsp vanilla extract

Pinch of fine salt

1 to 2 tbsp heavy cream or milk, if needed for spreading

How to Make this

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1. Preheat oven to 350°F (175°C). Grease and line two 8 inch round pans with parchment, or spray and flour them, then set aside — measure flour by spooning into the cup and leveling (2 1/2 cups / 312 g).

2. Whisk together the dry ingredients: 2 1/2 cups (312 g) all purpose flour, 1 1/2 cups (300 g) granulated sugar, 1 tsp baking soda, 1 tsp fine salt, and 2 tbsp unsweetened cocoa powder until evenly mixed.

3. In a separate large bowl mix the wet: 1 1/2 cups (360 ml) vegetable oil, 1 cup (240 ml) room temperature buttermilk, 2 large eggs (room temp), 2 tbsp (30 ml) red food coloring or 1 oz gel color, 1 tsp vanilla extract and 1 tsp distilled white vinegar. Whisk until smooth and uniform, try not to whip it into foam.

4. Pour the wet into the dry and fold gently with a spatula until just combined, scraping the sides and bottom. Don’t overmix — a few small lumps are ok. Once mixed, get the batter into the oven quickly so the baking soda and vinegar react while it’s rising.

5. Divide batter evenly between the two pans, smooth tops, then tap pans on the counter to release big air bubbles. Bake 25 to 30 minutes, rotating once if your oven is uneven, until a toothpick in the center comes out with a few moist crumbs but not wet batter.

6. Cool pans on a rack 10 minutes, then run a knife around the edges and invert cakes onto the rack to cool completely before frosting. If you try to frost warm cake it will make the frosting melt.

7. Make the frosting: beat 16 oz (450 g) full fat cream cheese (softened) with 1/2 cup (113 g) unsalted butter (softened) on medium speed until smooth and lump free, scrape down bowl. Gradually add 4 cups (480 g) sifted powdered sugar, then 1 tsp vanilla and a pinch of fine salt. Beat until creamy. If too stiff add 1 to 2 tbsp heavy cream or milk, a little at a time, until spreadable. Don’t overbeat or it gets greasy.

8. If needed level the cakes with a serrated knife or cake leveler. Place one layer on your serving plate, spread an even layer of frosting, top with second layer and press gently to set.

9. Do a thin crumb coat all over, chill 15 to 30 minutes to set, then finish with a final smooth coat. Decorate with any reserved crumbs or sprinkles if you want. Store refrigerated, best eaten within 3 to 4 days, bring to room temp before serving for best flavor.

Equipment Needed

1. Oven set to 350°F (175°C)
2. Two 8-inch round cake pans lined with parchment or sprayed and floured
3. Mixing bowls — one large for dry one for wet
4. Measuring cups measuring spoons and a kitchen scale (grams are used)
5. Whisk and rubber spatula for folding and scraping
6. Electric hand mixer or stand mixer for the cream cheese frosting
7. Sifter or fine mesh sieve for the powdered sugar
8. Cooling rack to cool the cakes properly
9. Serrated knife or cake leveler for trimming layers
10. Offset spatula or bench scraper to do the crumb coat and smooth the finish

FAQ

Q: Can I skip or replace the buttermilk? A: Yes. Mix 1 cup milk with 1 tbsp white vinegar or lemon juice, let sit 5 minutes and use that. You can also thin plain yogurt or sour cream with a little milk. Use room temp liquid for best rise.

Q: How much red food coloring do I actually need? A: The recipe calls for 2 tbsp liquid or about 1 oz gel. Gel is way more concentrated so start smaller if you only have gel. If you want a natural color try beet powder or juice but expect a paler, slightly different flavor.

Q: My cake turns out dense or greasy, what am I doing wrong? A: Don’t overmix after you add the flour, mix only until it's just combined. Measure flour by spooning and leveling, use room temp eggs and buttermilk, and don’t overfill the pans. Overbaking or packing extra flour or oil makes it heavy, it's a common trap.

Q: Why does the red fade or the cake look brown instead of red? A: Use natural unsweetened cocoa powder not Dutch processed cocoa. The acid from the vinegar plus baking soda helps keep the red, and too little food color or overbaking will make it look brown. Bake soon after mixing so the color doesn't oxidize.

Q: Can I make the cake ahead or freeze it? A: Yes. Cool layers completely, wrap tightly in plastic and foil, freeze up to 2 months. Thaw in the fridge overnight and bring to room temp before frosting. Frosting stores in the fridge 3 days, you can freeze it up to a month.

Q: How do I get silky cream cheese frosting and avoid a soggy cake? A: Beat cream cheese and butter until smooth and lump free, add powdered sugar slowly. Make a thin crumb coat, chill 15 to 30 minutes, then finish with the top coat. Make sure the cake is completely cool or even slightly firm from the freezer before you frost, otherwise the frosting will melt and get soggy.

The BEST Red Velvet Cake Recipe Substitutions and Variations

Buttermilk: no buttermilk? Mix 1 cup milk with 1 tablespoon white vinegar or lemon juice, stir and let sit 5 minutes at room temp — it curdles and acts just like buttermilk, works great.
Vegetable oil: swap with 1 cup melted unsalted butter 1:1 for a richer, more buttery crumb, you’ll notice a slightly denser texture but tastier.
Red food coloring: use 2 tablespoons beet juice or 1 teaspoon beet powder for a natural red, color will be a bit softer and may add a mild earthy note.
Cream cheese (frosting): use Neufchâtel 1:1 for lower fat or mascarpone 1:1 for extra richness, if you use mascarpone add a tiny pinch of salt to balance sweetness.

Pro Tips

– Measure carefully and prefer weight when you can. Spoon the flour into the cup and level it if you must use cups, but a kitchen scale removes guesswork and keeps the crumb tender instead of dense.

– Use gel or paste food coloring instead of liquid. It gives the same vivid red with far less added moisture, so the batter texture and rise stay right.

– Don’t overmix once the wet and dry are combined. Fold until just combined so the gluten stays relaxed; get the pans in the oven quickly so the baking soda and vinegar do their lift while they’re still active.

– Keep the cream cheese cool but soft. Beat cream cheese and butter until smooth, add powdered sugar slowly, and stop before the frosting gets greasy. If it’s too soft chill it 10 to 15 minutes, or if you need more stability add a tablespoon of cornstarch or a little meringue powder.

– Chill between coats and use a hot, dry knife for slicing. Do a thin crumb coat and chill the cake so the final smoothing is easy, and warm your knife under hot water, wipe it dry, then slice for clean edges.

The BEST Red Velvet Cake Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I made a Homemade Red Velvet Cake completely from scratch with tangy cream cheese frosting and one unexpected trick that makes this classic stand out.

Servings

servings

Calories

830

kcal

Equipment: 1. Oven set to 350°F (175°C)
2. Two 8-inch round cake pans lined with parchment or sprayed and floured
3. Mixing bowls — one large for dry one for wet
4. Measuring cups measuring spoons and a kitchen scale (grams are used)
5. Whisk and rubber spatula for folding and scraping
6. Electric hand mixer or stand mixer for the cream cheese frosting
7. Sifter or fine mesh sieve for the powdered sugar
8. Cooling rack to cool the cakes properly
9. Serrated knife or cake leveler for trimming layers
10. Offset spatula or bench scraper to do the crumb coat and smooth the finish

Ingredients

For the cake:
2 1/2 cups (312 g) all purpose flour, spooned and leveled
1 1/2 cups (300 g) granulated sugar
1 tsp baking soda
1 tsp fine salt
2 tbsp unsweetened cocoa powder
1 1/2 cups (360 ml) vegetable oil
1 cup (240 ml) buttermilk, room temp
2 large eggs, room temp
2 tbsp (30 ml) red food coloring, or 1 oz gel food color
1 tsp vanilla extract
1 tsp distilled white vinegar
For the frosting:
16 oz (450 g) full fat cream cheese, softened
1/2 cup (113 g) unsalted butter, softened
4 cups (480 g) powdered sugar, sifted
1 tsp vanilla extract
Pinch of fine salt
1 to 2 tbsp heavy cream or milk, if needed for spreading

Directions

Preheat oven to 350°F (175°C). Grease and line two 8 inch round pans with parchment, or spray and flour them, then set aside — measure flour by spooning into the cup and leveling (2 1/2 cups / 312 g).
Whisk together the dry ingredients: 2 1/2 cups (312 g) all purpose flour, 1 1/2 cups (300 g) granulated sugar, 1 tsp baking soda, 1 tsp fine salt, and 2 tbsp unsweetened cocoa powder until evenly mixed.
In a separate large bowl mix the wet: 1 1/2 cups (360 ml) vegetable oil, 1 cup (240 ml) room temperature buttermilk, 2 large eggs (room temp), 2 tbsp (30 ml) red food coloring or 1 oz gel color, 1 tsp vanilla extract and 1 tsp distilled white vinegar. Whisk until smooth and uniform, try not to whip it into foam.
Pour the wet into the dry and fold gently with a spatula until just combined, scraping the sides and bottom. Don’t overmix — a few small lumps are ok. Once mixed, get the batter into the oven quickly so the baking soda and vinegar react while it's rising.
Divide batter evenly between the two pans, smooth tops, then tap pans on the counter to release big air bubbles. Bake 25 to 30 minutes, rotating once if your oven is uneven, until a toothpick in the center comes out with a few moist crumbs but not wet batter.
Cool pans on a rack 10 minutes, then run a knife around the edges and invert cakes onto the rack to cool completely before frosting. If you try to frost warm cake it will make the frosting melt.
Make the frosting: beat 16 oz (450 g) full fat cream cheese (softened) with 1/2 cup (113 g) unsalted butter (softened) on medium speed until smooth and lump free, scrape down bowl. Gradually add 4 cups (480 g) sifted powdered sugar, then 1 tsp vanilla and a pinch of fine salt. Beat until creamy. If too stiff add 1 to 2 tbsp heavy cream or milk, a little at a time, until spreadable. Don’t overbeat or it gets greasy.
If needed level the cakes with a serrated knife or cake leveler. Place one layer on your serving plate, spread an even layer of frosting, top with second layer and press gently to set.
Do a thin crumb coat all over, chill 15 to 30 minutes to set, then finish with a final smooth coat. Decorate with any reserved crumbs or sprinkles if you want. Store refrigerated, best eaten within 3 to 4 days, bring to room temp before serving for best flavor.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.