The BEST Red Velvet Cake Recipe
If there’s one showstopping cake that never fails to wow at any gathering, it’s The BEST Red Velvet Cake. This Southern classic delivers that unmistakable deep red hue, pillowy soft crumb, and a tangy, luscious cream cheese frosting that makes every bite pure heaven. Whether you’re celebrating something special or just craving a treat, this cake is surprisingly easy to master—and even easier to fall in love with. Trust me: the moment you slice in and see those vibrant layers, you’ll understand why it’s called The BEST Red Velvet Cake!
Ingredients You’ll Need
It only takes a handful of simple ingredients to make The BEST Red Velvet Cake, but each one plays a starring role—whether it’s building the cake’s signature texture, giving it that iconic color, or adding the rich, tangy frosting. No substitutions here: every ingredient counts!
- All-purpose flour: The backbone of your cake, lending structure and the perfect tender crumb.
- Granulated sugar: Sweetens the batter and helps the cake brown just right.
- Baking soda: Gives your cake a beautiful rise and lightness.
- Salt: Balances flavors and keeps everything tasting just right.
- Unsweetened cocoa powder: Just a hint for that classic subtle cocoa flavor without overpowering.
- Vegetable oil: Makes the cake super moist and ensures it stays soft for days.
- Buttermilk (room temperature): The secret to that tender, tangy crumb with classic Southern flair.
- Eggs (room temperature): Bind everything together and add richness.
- Red food coloring: Creates that dazzling deep red color everyone loves.
- White vinegar: Reacts with baking soda for maximum fluffiness and adds a tangy note.
- Vanilla extract: Deepens the overall flavor and brings warmth to the cake and frosting.
- Cream cheese (softened): For the signature frosting—tangy, creamy, completely irresistible.
- Unsalted butter (softened): Makes the frosting rich and silky-smooth.
- Powdered sugar: Sweetens and thickens that luscious frosting for perfect spreading.
How to Make The BEST Red Velvet Cake
Step 1: Prepare Your Pans and Ingredients
Start by preheating your oven to 350°F (175°C), and give your two 9-inch round cake pans a generous greasing and flouring. A lining of parchment paper on the bottom guarantees easy cake removal—no sticking or tearing! Let your eggs and buttermilk come to room temperature so they’ll blend seamlessly into the batter.
Step 2: Sift and Combine Your Dry Ingredients
Using a large bowl and a sifter, combine the flour, sugar, baking soda, salt, and cocoa powder. Sifting is more than just tradition—it aerates everything so your cake comes out light and fluffy. That tiny bit of cocoa powder is key for the signature flavor and hue of The BEST Red Velvet Cake.
Step 3: Mix The Wet Ingredients
Whisk together the vegetable oil, buttermilk, eggs, food coloring, vinegar, and vanilla extract in another bowl. The vivid red batter will have you grinning before it even hits the oven! Mixing the wet ingredients separately helps guarantee an even color and a smooth batter every time.
Step 4: Combine Wet and Dry Ingredients
Slowly pour the wet ingredient mixture into the dry, stirring until everything comes together in a smooth, gorgeously red batter. Don’t overmix—a gentle hand keeps your cake impossibly tender!
Step 5: Bake to Perfection
Divide the batter evenly between your pans and smooth out the tops. Bake for 30 to 35 minutes, or until a toothpick poked into the center comes out clean. The kitchen will smell like pure happiness! Let the cakes cool in the pans for 10 minutes, then flip them onto wire racks and let them cool completely—this makes frosting easier and keeps the crumb perfect.
Step 6: Make the Dreamy Cream Cheese Frosting
Beat together softened cream cheese and butter until the mixture is light and fluffy. Add the vanilla extract, then slowly mix in the powdered sugar until you see a smooth, spreadable frosting. This topping is what makes The BEST Red Velvet Cake over-the-top delicious! Be patient and beat it well for the silkiest results.
Step 7: Frost and Assemble
Layer one completely cooled cake round on your serving platter, slather with a thick, dreamy layer of frosting, then add the second cake layer. Use the remaining frosting to cover the top and sides, swirling to your heart’s content. For extra flair, add a little raspberry jam between the layers!
How to Serve The BEST Red Velvet Cake
Garnishes
This beauty doesn’t need much, but a light dusting of extra cake crumbs, chocolate shavings, or a handful of fresh berries takes The BEST Red Velvet Cake to the next level. A simple flourish with a few delicate piping details will have everyone swooning before they even take a bite.
Side Dishes
The tangy, rich qualities of this cake pair beautifully with a scoop of vanilla ice cream or a few fresh strawberries. If you want to make things truly Southern, serve with cups of strong coffee or chilled glasses of milk—luscious and comforting!
Creative Ways to Present
Try slicing The BEST Red Velvet Cake into individual cubes and serving them in cupcake liners for parties, or layer cubes with whipped cream and berries in glass jars for a showstopping trifle. Petit fours or cake pops made from leftover cake scraps double as adorable party favors, too!
Make Ahead and Storage
Storing Leftovers
If there’s cake left (which is rare!), wrap it tightly and keep it covered in the refrigerator. The BEST Red Velvet Cake stays wonderfully moist for up to 5 days—just bring it to room temperature before serving for the best texture and flavor.
Freezing
Want to prepare The BEST Red Velvet Cake ahead of time? Freeze the baked cake layers (unfrosted) wrapped well in plastic and foil for up to 2 months. Thaw overnight in the fridge, then frost once they’re at room temperature for a fresh-tasting, crowd-pleasing dessert.
Reheating
If you prefer your cake a little warmer, pop individual slices in the microwave for just 10 to 15 seconds. The frosting will soften and the cake will taste like it’s straight from the oven—pure comfort food bliss!
FAQs
Why is vinegar used in The BEST Red Velvet Cake?
Vinegar helps the baking soda react, creating a super light and fluffy texture, and it adds the signature tang that sets The BEST Red Velvet Cake apart from ordinary cakes.
Can I use gel rather than liquid food coloring?
Absolutely! Gel food coloring is even more concentrated, so you may need less for the same bold color. Just mix it in well for even coloring throughout your batter.
What if I don’t have buttermilk?
If you’re out of buttermilk, sour milk works in a pinch. Add a tablespoon of white vinegar or lemon juice to regular milk, let it stand for 5 minutes, and it’s ready to use in your cake batter.
Can I make this cake gluten-free?
Yes! Swap the all-purpose flour for a 1-to-1 gluten-free baking blend. Be sure to check that your other ingredients are gluten-free as well, for a cake everyone can enjoy.
How do I keep the cake layers extra moist?
The combination of oil and buttermilk locks in moisture, but make sure not to overbake! Check for doneness a couple of minutes early and don’t skip the proper cooling time before frosting.
Final Thoughts
I sincerely hope you’ll give The BEST Red Velvet Cake a try—there’s nothing quite like the magic of slicing into those velvety, ruby-red layers and sharing them with people you love. Whether it’s your first attempt or your hundredth, this classic treat is sure to spark joy. You’re just a few easy steps away from cake perfection!
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The BEST Red Velvet Cake Recipe
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich, velvety goodness of the BEST Red Velvet Cake. This classic Southern dessert features moist layers of vibrant red cake topped with a luscious cream cheese frosting.
Ingredients
Dry Ingredients:
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon unsweetened cocoa powder
Wet Ingredients:
- 1 1/2 cups vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons red food coloring
- 1 teaspoon white vinegar
- 2 teaspoons vanilla extract
For the frosting:
- 16 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
- Prepare the dry ingredients: In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
- Combine wet ingredients: In another bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
- Mix the batter: Gradually add the wet ingredients to the dry ingredients, mixing until smooth. Divide the batter between the pans.
- Bake: Bake for 30-35 minutes until a toothpick comes out clean. Cool the cakes on wire racks.
- Make the frosting: Beat cream cheese and butter until fluffy. Add vanilla, then gradually beat in powdered sugar until smooth.
- Frost the cake: Frost the cooled cake layers and decorate as desired.
Notes
- For extra decadence, add a layer of raspberry jam between the cake layers.
- Store cake covered in the refrigerator for up to 5 days. Bring to room temperature before serving.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 530
- Sugar: 42g
- Sodium: 390mg
- Fat: 32g
- Saturated Fat: 13g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg
