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Red Velvet Cake Recipe

Make Red Velvet Cake Recipe for a tender, classic layer cake topped with silky cream cheese frosting.

Ingredients

• 2 teaspoons (10 g) unsalted butter or neutral oil, for greasing two 9-inch (23 cm) round cake pans
• 1 tablespoon (8 g) all-purpose flour, for dusting the pans
• 2 1/2 cups (312 g) cake flour, sifted
• 2 tablespoons (12 g) unsweetened natural cocoa powder, sifted
• 1 teaspoon (5 g) baking soda
• 1 teaspoon (6 g) fine sea salt
• 1 1/2 cups (300 g) granulated sugar
• 1 1/2 cups (360 ml) neutral vegetable oil (such as canola or sunflower), at room temperature
• 2 large eggs (about 100 g without shells), at room temperature
• 2 teaspoons (10 ml) pure vanilla extract
• 2 tablespoons (30 ml) red liquid food coloring
• 1 cup (240 ml) full-fat buttermilk, at room temperature
• 1 tablespoon (15 ml) distilled white vinegar
• 1 cup (226 g) unsalted butter, softened to cool room temperature (about 68F / 2022C), for frosting
• 16 oz (454 g) full-fat cream cheese, softened to cool room temperature, for frosting
• 4 cups (480 g) powdered sugar, sifted, for frosting
• 2 teaspoons (10 ml) pure vanilla extract, for frosting
• 1/4 teaspoon (1.5 g) fine sea salt, for frosting
• 24 tablespoons (3060 ml) heavy cream or whole milk, at room temperature, for adjusting frosting consistency
• About 1/2 cup (50 g) red velvet cake crumbs reserved from trimmed cake tops, for garnish (optional)
• 1/2 cup (75 g) fresh berries or 2 tablespoons (10 g) dark chocolate shavings, for serving (optional)

Instructions

Step 1: Preheat and prepare the pans

Preheat the oven to 350°F (175°C) and position the rack in the center. Lightly grease two 9-inch round cake pans with a little unsalted butter or neutral oil, line each bottom with a parchment circle, then dust the sides and bottoms with a thin coating of all-purpose flour, tapping out any excess so the pans are evenly prepared and ready for batter.

Step 2: Combine and sift the dry ingredients

In a medium matte grey ceramic bowl, sift together the cake flour, natural cocoa powder, baking soda, and fine sea salt until the powder is uniform in color and texture; whisk gently to marry the ingredients so there are no streaks or lumps—this creates a light, airy flour base that will keep the crumb fine and tender.

Step 3: Whisk sugar, oil, eggs, vanilla and color

In a larger matching matte grey mixing bowl, whisk granulated sugar and neutral vegetable oil until glossy and slightly thickened. Add the eggs one at a time, whisking until smooth, then stir in vanilla and the red liquid food coloring until the batter is an even, vibrant deep red—glossy, smooth, and slightly viscous, a hallmark of classic red velvet batter.

Step 4: Alternate dry and buttermilk into a smooth batter, finish with vinegar

Add the sifted dry mixture to the red batter in thirds, alternating with room-temperature buttermilk and mixing gently after each addition until smooth, moderately thick and pourable—avoid overmixing to keep tenderness. Fold in the distilled white vinegar last; the batter should look homogeneous, slightly aerated, and silky. Divide the batter evenly between the two prepared pans, smooth the tops with an offset spatula and tap the pans on the counter to release large air pockets.

Step 5: Bake and cool the layers

Bake the pans at 350°F until the tops spring back slightly and a toothpick comes out with only a few moist crumbs. Remove pans to a wire rack and cool in the pans for 10 minutes, then run a thin knife around the edges, invert the layers onto the rack, peel away parchment, and set them right-side-up to cool completely until no warmth remains in the centers—these cooled layers will be evenly textured, moist, and springy.

Step 6: Optional chilling for neater assembly

If you prefer easier handling, tightly wrap the completely cooled layers and chill them for 30–60 minutes; chilled layers slice and trim with less crumbling and make the leveling and crumb-coating steps tidier. Keep them on the same surface so everything stays consistent and at hand.

Step 7: Make the cream cheese frosting

In a clean large bowl, beat softened unsalted butter until smooth and slightly lighter, then add softened full‑fat cream cheese and beat until completely smooth and homogenized. On low speed, gradually add sifted powdered sugar in portions until incorporated, then beat on medium until the frosting is light, fluffy and smooth. Add vanilla, salt and a couple tablespoons of heavy cream or milk to reach a spreadable but still-stable consistency that holds soft peaks.

Step 8: Level, reserve crumbs, assemble and crumb-coat

If needed, level each cooled layer with a long serrated knife, collecting the trimmings and pressing them into fine crumbs—reserve about 1/2 cup for garnish. Place the first layer on the serving plate or cake stand with a small dab of frosting as glue, spread 1 to 1¼ cups of frosting evenly to within 1/4 inch of the edge, add the second layer, press gently, then apply a very thin crumb coat over top and sides and chill briefly until the crumb coat is slightly firm.

Step 9: Final frost, garnish and rest before serving

Apply the remaining frosting to create a smooth finish or soft decorative swirls, gently press reserved red crumbs around the base or scatter them on top, and add fresh berries or dark chocolate shavings if desired. Let the finished cake sit at cool room temperature for 20–30 minutes before slicing so the frosting softens and flavors bloom, then slice with a long, sharp knife for neat, even pieces.

Notes

• Use room-temperature ingredients for smoother batter and even baking.
• Chill layers before trimming and crumb-coating for cleaner assembly.
• Reserve about 1/2 cup of crumbs from the tops for a classic garnish.
• Freeze slices wrapped tightly for up to 2 months and thaw in the refrigerator overnight.
• Use fresh baking soda and sift dry ingredients to avoid lumps and uneven rise.