This is the best red velvet cake you’ll ever have. This easy recipe makes an unbelievably moist, fluffy, and flavorful chocolate cake that’s perfectly red. Layered with fluffy cream cheese frosting, every bite will melt in your mouth!
This is my absolute favorite red velvet cake recipe! This classic, old-fashioned 2-layer red velvet cake is so moist and delicious, it will melt in your mouth! And it’s frosted with the ultimate rich and creamy cream cheese frosting. One bite and you’ll be in cake heaven.
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What is red velvet cake?
Red velvet cake is a classic American cake made with buttermilk and a touch of cocoa powder. However, the amount of cocoa powder is so slight that it really just gives a hint of flavor. The cake is moist, rich, and bursting with vanilla flavor. It’s layered with velvety-smooth cream cheese frosting that complements the fluffy cake layers perfectly.
If you prefer to make small cakes, I have a red velvet cupcakes recipe too.
Easy Ingredients + Substitution Notes
All-purpose flour or cake flour?
Although cake flour is usually used for classic red velvet recipes to make it light, I wanted to stick to all-purpose flour in my recipe so that everyone can make it.
I use a combination of all purpose flour and cornstarch, so the cake turns out tender and delicious. However, you can substitute 3 cups of cake flour for both the all-purpose flour and cornstarch if you prefer to use it instead.
Red food coloring
The food coloring is what makes red velvet cake red. If you don’t use it, the cake will have a dark reddish-brown color (but will still taste equally delicious, so feel free to omit if you don’t want to use it).
Make it red without red dye: Experiment by using beet powder to achieve a red hue. Start by using ¼ cup and mixing it in with the dry ingredients. Add a little more oil to the batter while mixing if the powder makes it too dry.
Cocoa powder
I use 2 tablespoons in my recipe, which is just right to get the color and flavor that I look for. Some recipes use 3 tablespoons or more for a bit more chocolatey flavor. This boils down to personal preference and in this case, I’d like to stick to the classic. Both Dutch-process or natural cocoa powder work here.
Oil or butter?
The first cakes I tried were only with butter, because, well, I love butter. But once I started using oil (after I saw that Southern recipes use only oil, and I got curious), I realized my cake was less dry. To enjoy both worlds I use some butter for flavor, and oil for the fluffiest texture and extra moisture for the cake.
Vinegar
I use apple cider vinegar, but any white distilled vinegar would work. And before you ask if vinegar is really necessary, it is. It contributes to the tender, moist crumb.
How to make easy red velvet cake
Start by making the cake and while it bakes, you can make the cream cheese frosting. See full recipe at the bottom of the post.
Make the cake
- Prepare your cake pans and preheat the oven.
- Combine the dry ingredients.
- Beat butter and sugar together. Add oil.
- Add the eggs, vanilla, vinegar, and food coloring.
- Alternate adding the wet and dry ingredients. Add buttermilk.
- Divide batter evenly between pans and bake.
Make the cream cheese frosting
- Beat butter and cream cheese together.
- Add powdered sugar.
- Add vanilla and salt.
Assemble the cake
- Set one cake layer on a plate with the flat side facing up (or, if your cake rose too much, cut its rounded top with a knife to make it flat).
- Evenly spread a thick layer of the frosting over the cake to the edge. Top with the second cake layer, rounded side up.
- Spread the remaining frosting over the top and sides of the cake.
Products I use to make this cake
9-inch cake pans – these high quality cake pans help my layer cakes bake beautifully. Some of you asked me on Instagram how come my cakes are so flat.
There are a few tricks for it, and you can read about it in this helpful guide, but I’ll be honest that I don’t bother with this. I get good results with these cake pans, and if the cakes have a dome, I slice it off with a sharp knife. It’s less trouble, and no one will notice.
9″ Parchment rounds with lifts – these help my cakes release from the bottom of the pan perfectly. I also keep plain 8″ parchment rounds on hand too.
Red food coloring – I always prefer using gel than liquid. I’ve tried many and this one has the best vibrant red color.
A few more of my favorite red velvet recipes
Red Velvet Cake Recipe
This perfectly moist red velvet cake is the ultimate celebration cake. Layered with creamy, satiny-smooth cream cheese frosting, each bite tastes like a dream!
Ingredients
Cake:
- 2 ¾ cups (330g) all-purpose flour*
- ¼ cup (35g) cornstarch*
- 2 tablespoons (12g) unsweetened cocoa powder (any kind works)
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ½ cup (1 stick/113g) unsalted butter, softened to room temperature
- 2 ⅛ cups (425g) granulated sugar
- 1 cup (240 ml) vegetable or canola oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 ¼ teaspoons distilled white vinegar
- 2-3 tablespoons red food coloring gel
- 1 cup (240 ml) buttermilk
Cream Cheese Frosting:
- 16 oz. (450g) full-fat block cream cheese (not spread), at room temperature
- 2 sticks/225g unsalted butter, softened to room temperature
- 4 cups (460g) powdered sugar, sifted
- 2 teaspoons pure vanilla extract
- Pinch salt, optional
Instructions
Make the cake
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Preheat oven to 350°F/180°C. Grease two 8-inch or 9-inch cake pans that are at least 2-inches high, and line the bottom of the pan with a round piece of parchment paper.
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In a medium bowl, sift together dry ingredients: flour, cornstarch, cocoa powder, baking soda, and salt. Set aside.
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In a standing mixer fitted with the paddle attachment, beat together butter and sugar on medium speed until light and fluffy, 3-4 minutes. Scrape down the sides and bottom of the bowl as necessary.
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Beat in oil. The batter might look a bit curdled, that's ok. Add eggs, one at a time, mixing well between each addition. Add vanilla and vinegar and beat until combined.
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Add red food coloring, until desired color is reached. With the mixer on low speed, add half of the dry ingredients and beat just until combined. Add buttermilk, followed by the rest of the dry ingredients. Do not over mix.
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Divide batter evenly between pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow cakes to cool in the pan on a wire rack until they're easy to handle, then remove from pan and allow to cool completely on a wire rack.
Make the frosting
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In the bowl of an electric mixer fitted with the paddle attachment, beat butter and cream cheese on medium-high speed until smooth and creamy, 1-2 minutes.
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Add sugar in 2 additions, beating well after each addition until smooth. Add vanilla and salt and keep beating until smooth and fluffy.
Assemble the cake
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Assembling the cake:
Set one layer on a plate with the flat side facing up (or, if your cake rose too much, cut its rounded top with a knife to make it flat). Evenly spread a thick layer of the frosting over the cake to the edge.
-
Top with the second cake layer, rounded side up. Spread the remaining frosting over the top and sides of the cake.
Recipe Notes
*You can substitute 3 cups of cake flour for both the all-purpose flour and cornstarch if you have some on hand.
Make it red without red dye: Use beet powder (affiliate link) to achieve a red hue. Start by using ¼ cup and mixing it in with the dry ingredients. Add a little more buttermilk to the batter if the powder makes it too dry.
Storing and Serving
Store cake in an airtight container in the fridge for up to 5 days. I like to remove it from the fridge 15-20 minutes before serving so that it’s soft.
Make-ahead instructions
Bake the cake layers ahead of time, cool them, and wrap them tightly with cling film at room temperature overnight. You can also make the frosting ahead of time, covered and refrigerated overnight. Let the frosting sit at room temperature to soften for 20 minutes before giving it a good stir, assembling and frosting the cake.
