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Red velvet cake is a timeless classic—soft, tender, lightly chocolatey, and beautifully vibrant. Its origins are often traced back to early 20th-century American cookbooks and old-fashioned “velvet cakes,” which were prized for their fine, plush crumb. The version we know today became popular in Southern bakeries and later soared in fame thanks to the Waldorf-Astoria Hotel, where diners fell in love with the cake’s striking color and cream cheese frosting.
This recipe bakes up moist and plush, thanks to a blend of butter, oil, buttermilk, and just the right amount of cocoa. Whether you bake it in two layers for a traditional look or three layers for dramatic height, it always slices beautifully. And of course, no red velvet cake is complete without its signature cream cheese frosting—fluffy, tangy, and sweet, pairing perfectly with the rich cake layers.
What You’ll Like About This Cake
Classic red velvet flavor. A hint of cocoa, a touch of tang, and a soft, velvety crumb.
Reliable texture. The butter–oil combination keeps the layers moist and tender.
Fluffy frosting. Cream cheese frosting adds the perfect balance of sweetness and tang.
Great presentation. Bake as two or three layers for a stunning centerpiece.
Ingredient Notes
- Flour – Weighing ensures consistent results and a tender crumb.
- Cocoa powder – Just enough to give that signature subtle chocolate flavor.
- Butter & oil – Butter adds flavor; oil keeps the cake moist longer.
- Granulated & brown sugar – The combination enhances moisture and flavor.
- Buttermilk – Key to the soft texture and mild tang.
- Food coloring gel – Gel provides vibrant red without thinning the batter.
- Vinegar – Reacts with cocoa and leaveners for lift and color.
- Cream cheese & butter – Base for the classic frosting—smooth, rich, and fluffy.
Steps to Make Red Velvet Cake With Cream Cheese Frosting
- Prepare the cake pans and preheat the oven.
- Whisk the dry ingredients together and set aside.
- Cream the butter, then beat in both sugars.
- Add the eggs and mix until blended.
- Mix in the oil, vanilla, vinegar, and coloring.
- Add the dry ingredients alternately with the buttermilk.
- Divide the batter between the prepared pans.
- Bake until the layers spring back when lightly touched.
- Cool the layers completely before frosting.
- Prepare the cream cheese frosting and assemble the cake.
Tips
- Use room-temperature ingredients. Soft butter, eggs, and cream cheese create a smoother batter and frosting.
- Avoid overmixing. Mix just until the batter is smooth and blended; overmixing can toughen the cake.
- Check early. Cake layers bake faster in three pans—start checking at the 22-minute mark.
- Level if needed. Trim domed cake tops for a perfectly even stacked cake.
- Chill the frosting. If it becomes too soft, chill briefly to firm it for easier spreading.
Recipe Variations
- Extra chocolatey. Add a bit more cocoa for deeper flavor.
- Two-layer version. Bake in two pans for thicker slices.
- Sprinkle décor. Add red, white, or heart sprinkles for holidays.
- Lemon-touched frosting. Add a little lemon zest for brightness.
- Naked cake. Apply a thin layer of frosting for a rustic look.
Serving Suggestions
- Serve for birthdays, holidays, or special gatherings.
- Pair with coffee, tea, or a glass of cold milk.
- Add fresh berries to the top or between layers.
- Garnish with cake crumbs or chocolate curls.
How to Store
Store the frosted cake in the refrigerator, covered, for up to 4 days. For the best texture, let slices sit at room temperature for 20–30 minutes before serving.
To freeze, wrap unfrosted layers tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before frosting.
Frosted cake may also be frozen in slices; wrap each slice well and thaw in the refrigerator.
These red velvet cupcakes offer another alternative, or you might like to try these red velvet whoopie pies.
Red Velvet Cake With Cream Cheese Frosting
Ingredients
- Cooking spray, for the cake pans
- 2 ½ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ tsp fine salt
- 1 tsp baking soda
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- ¾ cup brown sugar
- 2 large eggs, room temperature
- ¾ cup vegetable oil, neutral, such as canola or safflower
- 1 tbsp vanilla extract
- 2 tsp vinegar
- 1 to 2 tsp red food coloring gel, or as needed for color
- 1 cup buttermilk
For the Cream Cheese Frosting
- 16 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- ¼ tsp fine salt
- 4 to 5 cups confectioners' sugar, sifted
- 1 ½ tsp vanilla extract
Recommended Equipment
Instructions
- Preheat the oven to 350 F. Spray 3 (8-inch) round pans or 2 (8- or 9-inch) round pans with cooking spray and line with parchment paper. Set aside.Cooking spray
- Combine the flour, cocoa powder, salt, and baking soda; mix with a whisk to blend and set aside.2 1/2 cups all-purpose flour | 1/4 cup unsweetened cocoa powder | 1/2 tsp fine salt | 1 tsp baking soda
- In a mixing bowl with an electric mixer, beat the butter until smooth and creamy. Add the granulated and brown sugars and beat on low speed until well blended.1/2 cup unsalted butter | 1 cup granulated sugar | 3/4 cup brown sugar
- Add the eggs and beat until blended.2 large eggs
- Add the vegetable oil, vanilla, vinegar, and food coloring; mix until blended. Add more food coloring, if needed, to reach the desired color.3/4 cup vegetable oil | 1 tbsp vanilla extract | 2 tsp vinegar | 1 to 2 tsp red food coloring gel
- Add 1/3 of the dry ingredients and 1/2 of the buttermilk; mix well. Repeat with the remaining 1/3 of the dry ingredients and the remaining buttermilk, mixing well. Add the remaining dry ingredients and beat just until smooth and well blended.1 cup buttermilk
- Divide the batter evenly among the 3 pans (or 2 pans) and spread evenly with an offset spatula.
- Bake the layers in the preheated oven for 25 to 30 minutes, until the cake bounces back when lightly touched with a finger.
- Cool the cakes in the pans on a rack for about 20 minutes. Remove them from the pan and cool completely on racks before frosting and assembling the layers.
Prepare the Frosting and Assemble the Cake
- In a mixing bowl with an electric mixer, beat the cream cheese until smooth. Add the butter and fine salt and beat until well combined.16 ounces cream cheese | 1/2 cup unsalted butter | 1/4 tsp fine salt
- Add 4 cups of confectioners' sugar and beat on low speed until well blended. Add more confectioners' sugar if a thicker frosting is desired, then beat in the vanilla extract. Continue beating for 1 to 2 minutes, until smooth and creamy.4 to 5 cups confectioners' sugar | 1 1/2 tsp vanilla extract
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
