Dinner

Red Velvet Cake – Moist, Classic, and Topped with Cream Cheese Frosting

Few cakes capture both elegance and nostalgia quite like red velvet cake. With its striking crimson crumb and smooth cream cheese frosting, it’s a showstopper at any celebration. But beyond the color, a perfect red velvet cake has something truly special — a tender, moist crumb and a subtle cocoa tang balanced by the creamy sweetness of its frosting.

This recipe walks you through how to make a bakery-quality red velvet cake at home — soft, velvety, and perfectly balanced in flavor. You’ll also learn the science behind what makes it “velvet,” plus tips for even layers, vibrant color, and a smooth frosting finish.

The Secret Behind Perfect Red Velvet Cake

Red velvet cake isn’t just a chocolate cake dyed red. The magic comes from the balance of acidity and cocoa, which creates its distinctive flavor and texture. The combination of buttermilk, vinegar, and baking soda reacts to make the cake light and tender, while a touch of cocoa adds depth without overpowering.

Traditionally, the cake’s red hue came from natural reactions between cocoa and acid, but modern recipes enhance that color with red food coloring for consistency. The result is a cake that’s as beautiful as it is delicious — moist, tangy, and irresistibly soft.

Ingredients List

For the Cake:

2 ½ cups (310 g) all-purpose flour
1 ½ cups (300 g) granulated sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon unsweetened cocoa powder
1 ½ cups (360 ml) vegetable oil
1 cup (240 ml) buttermilk, room temperature
2 large eggs
2 tablespoons (30 ml) red food coloring
1 teaspoon white vinegar
2 teaspoons vanilla extract

For the Cream Cheese Frosting:

16 oz (450 g) cream cheese, softened
½ cup (115 g) unsalted butter, softened
4 cups (480 g) powdered sugar, sifted
2 teaspoons vanilla extract

Step-by-Step Instructions

Step 1: Prep and Preheat

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper for easy release.

Pro Tip: For even baking, use baking strips around the pans or bake on the middle rack only.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together flour, baking soda, salt, and cocoa powder. Sifting these ingredients helps eliminate lumps and ensures a light texture later.

Step 3: Combine Wet Ingredients

In a large bowl, beat together oil, sugar, and eggs using an electric mixer until light and creamy. Add the buttermilk, red food coloring, vanilla, and vinegar, and mix until fully combined.

You’ll notice the batter turning a rich, vibrant red — smooth and slightly glossy.

Step 4: Combine Wet and Dry

Add the dry ingredients to the wet mixture in two batches, mixing gently after each addition.

Avoid overmixing, as this can make the cake dense. The batter should be thick yet pourable with a beautiful deep red hue.

Step 5: Bake the Cake

Divide the batter evenly between the two pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

Once done, let the cakes cool in their pans for 10 minutes before turning them out onto wire racks to cool completely.

Pro Tip: Wrap cooled cake layers in plastic wrap and refrigerate for 30 minutes before frosting — this prevents crumbs from lifting.

Step 6: Make the Cream Cheese Frosting

In a large bowl, beat the cream cheese and butter together until smooth and fluffy, about 2–3 minutes. Add the vanilla, then gradually add powdered sugar, one cup at a time, until you reach your desired consistency.

The frosting should be smooth, thick, and spreadable.

Step 7: Frost the Cake

Place one cake layer on a serving plate or cake stand. Spread a thick layer of frosting on top, then add the second cake layer.

Use the remaining frosting to cover the top and sides evenly. For a classic finish, smooth it with an offset spatula or create soft swirls.

Optional: Crumble a small portion of cake scraps and sprinkle them over the top for decoration.

Flavor Variations

Once you’ve mastered the classic red velvet, try one of these creative twists:

Chocolate Red Velvet: Add an extra tablespoon of cocoa powder for a deeper chocolate flavor.
White Chocolate Frosting: Swap cream cheese frosting for white chocolate buttercream for a sweeter finish.
Berry Red Velvet: Layer with raspberry jam between cake layers for a fruity touch.
Cupcake Version: Bake the batter in muffin tins for 18–20 minutes — perfect for parties.

Storage & Reheating Tips

At Room Temperature: Keep the frosted cake covered for up to 24 hours if the room is cool.

Refrigerate: Store in an airtight container for up to 5 days. Bring to room temperature before serving for the best texture.

Freeze: Wrap unfrosted cake layers tightly in plastic wrap and freeze up to 3 months. Thaw overnight in the fridge before frosting.

Common Mistakes & How to Avoid Them

Skipping Buttermilk: It’s essential for flavor and texture — don’t substitute with regular milk.
Overmixing the Batter: Mix just until combined to avoid a tough crumb.
Too Little Food Coloring: Without enough, the cake may turn brownish instead of red.
Frosting While Warm: Always cool cake layers fully before frosting to prevent melting.
Uneven Layers: Weigh batter in each pan for consistent height.

Why This Recipe Works

Balanced acidity for signature flavor and soft crumb
Buttermilk and vinegar create a perfectly tender texture
Oil adds lasting moisture
Cream cheese frosting complements sweetness with tang
Beautiful, vibrant presentation for any occasion

Nutritional Information (per slice)

(Based on 12 servings)

Calories: 420
Fat: 21 g
Carbohydrates: 54 g
Protein: 5 g
Sugar: 38 g
Sodium: 300 mg

Final Thoughts

This classic red velvet cake is the kind of dessert that makes any occasion feel special — from birthdays to holidays or simply a cozy weekend bake. Its deep red hue, soft crumb, and creamy frosting combine into a treat that’s both nostalgic and luxurious.

Every bite delivers the perfect mix of buttery richness and subtle cocoa tang, while the cream cheese frosting ties it all together with a velvety smooth finish.

Bake it once, and it will quickly become your signature cake — the one family and friends always ask for again.

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