The Best Red Velvet Cake Recipe – Soft, Moist & Perfectly Tangy

This Red Velvet Cake is a beloved Southern classic — a stunning layer cake with rich cocoa flavor, a tender crumb, and that iconic red hue. Topped with tangy cream cheese frosting, it’s both elegant and comforting, ideal for birthdays, holidays, or just when you want a showstopping dessert.

Red velvet isn’t just chocolate cake dyed red. It’s uniquely flavored: mildly chocolatey, subtly tangy from buttermilk and vinegar, with a soft, velvety texture. When paired with silky cream cheese frosting, it’s a match made in dessert heaven.

This recipe delivers a moist, flavorful cake with just the right balance of sweetness and color — and it’s simple enough for home bakers to master.

Ingredients Overview

Red velvet cake has a specific blend of ingredients that create its flavor, color, and ultra-soft crumb.

All-Purpose Flour

• Provides structure, but sift it first for a light, even crumb.

• Do not overmix once added to keep the cake tender.

Unsweetened Cocoa Powder

• Just a small amount adds subtle chocolate depth.

• Use natural cocoa, not Dutch-processed — it reacts better with baking soda and vinegar.

Buttermilk

• Adds tang and moisture, and helps activate the baking soda for rise.

• Substitute: 1 cup milk + 1 tbsp vinegar or lemon juice, rested 5 minutes.

Baking Soda & Vinegar

• Classic red velvet combo — creates a light, airy texture and helps enhance the red color.

Butter & Oil

• Butter: For flavor.

• Oil: For moisture. Using both makes the cake tender and rich.

Granulated Sugar

• Sweetens and contributes to the cake’s light texture.

Eggs

• Help bind and provide structure. Use room-temperature eggs for best mixing.

Vanilla Extract

• Adds warmth and balances the cocoa flavor.

Red Food Coloring

• Gives the cake its signature hue.

• Use gel food coloring for a vibrant red without thinning the batter.

Cream Cheese Frosting

• A classic pairing. The tangy, slightly sweet frosting complements the moist cake.

• Made with cream cheese, butter, powdered sugar, and vanilla.

Step-by-Step Instructions

1. Preheat & Prepare

• Preheat oven to 350°F (175°C).

• Grease and flour two 9-inch round cake pans, or line with parchment rounds.

2. Sift Dry Ingredients

In a medium bowl, sift together:

• 2 1/2 cups all-purpose flour

• 2 tbsp unsweetened natural cocoa powder

• 1/2 tsp salt

Set aside.

3. Cream the Butter, Oil & Sugar

In a large mixing bowl:

• Beat 1/2 cup unsalted butter, softened and 1 1/2 cups granulated sugar until light and fluffy (3–4 minutes).

• Add 1/2 cup vegetable oil and beat until smooth.

4. Add Eggs & Flavorings

• Add 2 large eggs, one at a time, beating after each.

• Mix in:

  • 1 tbsp red food coloring (adjust as needed)

  • 2 tsp vanilla extract

  • 1 tsp white vinegar

5. Alternate Dry & Buttermilk

• Mix in the dry ingredients in three parts, alternating with:

  • 1 cup buttermilk, beginning and ending with the flour.

Mix just until combined. Do not overmix.

6. Add Baking Soda Last

• In a small cup, stir together:

  • 1 tsp baking soda and 1 tsp vinegar — it will fizz.

• Quickly fold into the batter. This gives the cake a final lift and tender texture.

7. Bake

• Divide batter evenly between pans.

• Bake for 30–35 minutes, or until a toothpick comes out clean.

• Cool in pans 10 minutes, then transfer to wire racks to cool completely before frosting.

8. Make the Cream Cheese Frosting

Beat together:

• 8 oz cream cheese, softened

• 1/2 cup unsalted butter, softened

• 3 1/2–4 cups powdered sugar

• 2 tsp vanilla extract

• Pinch of salt

Beat until smooth and fluffy (3–4 minutes). Chill briefly if needed to firm it up for spreading.

9. Frost & Assemble

• Level cake layers if needed.

• Spread a thick layer of frosting between layers, then frost the top and sides.

• Optional: Decorate with red velvet cake crumbs, sprinkles, or white chocolate shavings.

Tips, Variations & Substitutions

Baking Tips

• Use room temperature ingredients — they mix more evenly and give a smoother batter.

• Sift dry ingredients to avoid lumps and ensure a soft crumb.

• Chill the cake before slicing for clean layers.

Flavor Variations

• Chocolate twist: Add 1 more tablespoon cocoa for a richer chocolate flavor (it will deepen the color).

• Nutty: Fold in 1/2 cup finely chopped pecans or walnuts.

• Berry: Add a layer of raspberry jam between cake and frosting.

Substitutions

• Buttermilk → Milk + lemon juice or vinegar

• Food coloring → Natural beet powder, but the color will be less vibrant

• Gluten-free → Use a 1:1 gluten-free flour blend with xanthan gum

Serving Ideas & Occasions

Perfect For:

• Birthdays

• Valentine’s Day or Christmas

• Wedding or baby showers

• Southern-themed desserts or potlucks

Serve With:

• Fresh berries

• Whipped cream or ice cream on the side

• Coffee, espresso, or cold milk

This cake stores beautifully and tastes even better the next day.

Nutritional & Health Notes

Red velvet cake is a treat — rich, sweet, and indulgent.

Per slice (1 of 12) – approximate:

• Calories: ~450

• Fat: ~25g

• Carbs: ~50g

• Protein: ~4g

• Sugar: ~38g

To lighten it:

• Use light cream cheese

• Replace some butter with applesauce (for cake, not frosting)

• Use less frosting or only frost the top

FAQs

Q1: Can I make this red velvet cake ahead of time?
Yes. Bake the cake layers up to 2 days in advance and wrap tightly. Frost the day of serving. The assembled cake also keeps well in the fridge for 3–4 days.

Q2: Can I freeze red velvet cake?
Absolutely. Freeze unfrosted cake layers wrapped tightly in plastic and foil for up to 2 months. Thaw overnight in the fridge before frosting.

Q3: Why does red velvet cake use vinegar?
Vinegar reacts with baking soda and buttermilk to lighten the batter and enhance the red hue from the cocoa powder.

Q4: Can I use natural food coloring?
Yes. Beet powder or juice works, though the color may be more muted and the flavor slightly earthy.

Q5: Can I bake this in a 9×13 pan?
Yes. Bake at 350°F for 35–40 minutes. Check for doneness with a toothpick.

Q6: How do I make cupcakes instead?
Scoop batter into lined muffin tins (about 2/3 full). Bake at 350°F for 18–20 minutes. Makes about 24 cupcakes.

Q7: What’s the best frosting for red velvet cake?
Cream cheese frosting is the classic, but you can also use Ermine frosting (a traditional cooked flour-based frosting) for a lighter texture.

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