Why You’ll Love This Recipe

The Best Red Velvet Cake is soft, moist, and perfectly balanced with a hint of cocoa and a gentle tang from buttermilk and vinegar. Topped with a rich cream cheese frosting, it’s a showstopper that’s as beautiful as it is delicious. Ideal for celebrations, holidays, or anytime you want a slice of something special, this classic cake is timeless and unforgettable.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
unsweetened cocoa powder
baking soda
salt
granulated sugar
unsalted butter (softened)
eggs
buttermilk
red food coloring
white vinegar
vanilla extract
cream cheese (softened, for frosting)
powdered sugar (for frosting)

directions

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.

In a bowl, whisk together flour, cocoa powder, baking soda, and salt.

In a large bowl, cream together butter and sugar until light and fluffy.

Beat in the eggs one at a time, mixing well after each addition. Stir in vanilla extract.

Add red food coloring and mix until the color is evenly distributed.

In a small bowl, combine buttermilk and vinegar.

Add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix just until combined.

Divide batter evenly between the pans and smooth the tops.

Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

To make the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and beat until fluffy. Stir in vanilla extract.

Frost the completely cooled cakes by layering and covering the sides and top.

Servings and timing

This recipe yields one 9-inch layer cake (10-12 slices).
Preparation time: 20 minutes
Baking time: 25-30 minutes
Cooling and frosting time: 1 hour
Total time: about 1 hour 50 minutes

Variations

Add chocolate chips to the batter for a richer flavor.
Use natural red coloring like beet juice for a dye-free option.
Top with fresh berries for a colorful garnish.
Make cupcakes by baking in a muffin tin for 18-20 minutes.

storage/reheating

Store leftover cake in an airtight container in the fridge for up to 5 days.
Let sit at room temperature for 20-30 minutes before serving.
Unfrosted layers can be frozen for up to 2 months—thaw before frosting.
Avoid microwaving frosted cake to maintain texture.

FAQs

What gives red velvet cake its unique flavor?

A blend of cocoa, buttermilk, vinegar, and vanilla creates its signature taste.

Is red velvet cake just chocolate cake with food coloring?

No, it has less cocoa and a tangy, soft crumb that sets it apart from chocolate cake.

Can I make it without red food coloring?

Yes, but the color will be more natural and less vibrant.

Can I use cream cheese frosting alternatives?

Yes, you can use buttercream, mascarpone, or whipped cream frosting if preferred.

What kind of cocoa powder should I use?

Use unsweetened natural cocoa powder, not Dutch-processed.

Why is vinegar used in red velvet cake?

It reacts with baking soda to help the cake rise and contributes to its soft texture.

Can I make this in a sheet pan?

Yes, bake in a 9×13-inch pan for about 35 minutes.

Why is my cake dry?

Be sure not to overbake and measure flour carefully using the spoon-and-level method.

Can I make it dairy-free?

Use plant-based butter, dairy-free buttermilk, and a vegan frosting substitute.

Can kids eat this cake?

Absolutely! Just opt for natural coloring if you’re avoiding artificial dyes.

Conclusion

The Best Red Velvet Cake is more than just a beautiful dessert—it’s a delicious, crowd-pleasing classic that brings together cocoa flavor, a tender crumb, and creamy frosting in every bite. Perfect for special occasions or simply treating yourself, this recipe delivers the perfect slice of tradition with a bold, elegant twist.