This is what a TRUE authentic classic red velvet cake with cream cheese frosting tastes like. Soft, moist, buttery, and far better than any grocery store cake! This recipe is a true Southern classic perfect for weddings, birthdays, holidays, or for that red velvet-obsessed person in your life.
What's In This Blog Post
Why This Is The Best Red Velvet Cake Recipe
I spent a lot of time researching the history of American red velvet cake and how it was originally made. I also tested many different mixing styles until I perfected the best red velvet cake recipe that was super moist, soft, and had that perfect red velvet cake flavor.
Red velvet cake does NOT taste like chocolate cake. Although it does have some hints of chocolate, it's really a mixture of chocolate, vanilla, and buttermilk. It should taste a little tangy and is most often times paired with cream cheese frosting or ermine frosting.
- Velvet texture that is soft and moist
- True red velvet flavor from a combination of buttermilk and cocoa powder
- Beautiful red color without using too much due to the concentrated nature of super red gel
- An easy homemade cream cheese frosting that is the perfect compliment to this cake or you can make a classic ermine frosting which is also a traditional frosting combo.
- One bowl method! Anyone can make this cake.
Red Velvet Cake Ingredients
Authentic red velvet cake ingredients include vinegar, a small amount of cocoa powder, and food coloring which creates a true Southen red velvet cake flavor.
My favorite aspect of this perfect red velvet cake recipe is its simple mixing method. Scale the dry ingredients, scale the wet ingredients, and then mix them together! You have to work hard to mess up this cake. There are so many versions of red velvet cake, but to get to make the best version I referred back to these authentic ingredients that always make this classic cake a success.
Buttermilk: This is a key ingredient to achieving the tender “velvety” texture of this cake. The lactic acid (which is milder than lemon juice or vinegar) breaks down the long strands of gluten, and it thickens the buttermilk, giving it a creamy quality. I recommend using real cultured buttermilk for this cake to give it that distinct “red velvet” flavor. If you don’t have any buttermilk on hand, learn how to make it with my buttermilk substitute recipe.
White Vinegar: It sounds like a strange ingredient in a cake, but it is essential in a red velvet cake. This recipe calls for baking soda to leaven the cake (make the cake rise). The small amount of added vinegar allows the soda to do its best work.
Food Coloring: Originally Red Velvet cake was colored with beet juice for a reddish color. Additionally, the chemical reaction between natural cocoa powder and the vinegar would also make a reddish tinge. However nowadays a small amount of red food coloring is typically used and a lot easier to get. If you don't want to use food coloring you can definitely still use beet juice or look for natural food coloring available in most grocery stores.
Cocoa Powder: The purpose of cocoa powder in this recipe might not be what you think it is! The natural cocoa powder works alongside the buttermilk and vinegar to tenderize the flour and create a softer, finer, velvety crumb with just a touch of flavor.
How To Make Red Velvet Cake
- Preheat your oven to 335*F (168ºC) and prepare two 8" x 2” cake pans with cake goop or your preferred pan release.
- In a medium bowl, combine the eggs, vegetable oil, buttermilk, vinegar, butter, vanilla, and red food coloring and set it aside. I like using food coloring gel instead of liquid food coloring for a more vibrant color. My favorite brand is Americolor Super Red.
- In the bowl of your stand mixer combine the flour, sugar, cocoa powder, salt, and baking soda. Mix this on low speed for a few seconds to combine.
- While mixing on low speed, add the liquid ingredients to the dry and mix on medium speed until the batter is fully incorporated and smooth. Don't forget to scrape the bowl to ensure all the ingredients are evenly mixed. This should take about 30 seconds.
- Divide the cake batter evenly between the prepared cake pans.
- Bake the cakes for 35-40 minutes or until a toothpick comes out of the center cleanly and the dome bounces back when it is lightly touched.
- Let the cakes cool for about 10 minutes on a cooling rack until you can handle the pan with your bare hands, then flip the cakes out onto the rack to finish cooling.
- If you are going to layer and frost the same day, pop the cake layers into the freezer for about an hour, no need to wrap them. Otherwise, wrap the layers in plastic wrap and place in the freezer for up to a week.
Pro-Tip: Wrapping the cakes while they’re still warm seals in all of the moisture.
How To Make Cream Cheese Frosting
- Place the softened butter in the bowl of your stand mixer with the whisk attachment. Mix on low until it is smooth and lump-free.
- Add in the softened cream cheese and combine on low until smooth and completely homogeneous. Scrape the bowl to make sure it is all incorporated.
- Add in the sifted powdered sugar one cup at a time, mixing on low to avoid throwing powdered sugar out of the bowl.
- Add the vanilla extract and salt. Mix until smooth. Do not over-mix.
- Mix until just combined, over-mixing could cause the frosting to curdle and separate.
Tips For Success
Is this your first time decorating a cake? Watch my free video tutorial on how to decorate a cake for the first time.
- Use a kitchen scale to weigh your ingredients for the best results. Baking is a science!
- I used a stand mixer to make my cakes but you can also use a hand-held electric mixer. If you use a hand-mixer then you may need to mix for longer to achieve the same batter consistency.
- Room temperature ingredients are important. Make sure your buttermilk and eggs are slightly warm and your butter is soft but not melted so that your ingredients mix together properly.
FAQ
Yes you can but the cake will not be very red on the inside.
I don't recommend it, of course, it will still make a red cake, but it will not have the flavor and texture of a classic red velvet cake.
Classic Red Velvet Cake is far more complex than a chocolate cake with red food coloring. The tenderizing buttermilk and vinegar create a texture that's soft, velvety, and full of tangy-rich flavor. The small amount of cocoa allows the other flavors to come through and not be masked with the deep richness that is in a traditional chocolate cake.
You can replace buttermilk with regular milk 1:1 plus 1 Tablespoon of white vinegar or lemon juice per cup.
Do you need more cake inspiration? Check out my other tried-and-true cake recipes
Related Recipes
If you love this red velvet recipe, try my other velvet cakes next!
Recipe
Ingredients
Red Velvet Cake Ingredients
- 14 ounces all-purpose flour
- 14 ounces granulated Sugar
- 2 Tablespoons cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 large eggs room temperature
- 4 ounces vegetable oil
- 8 ounces buttermilk room temperature
- 1 Tablespoon white vinegar
- 6 ounces unsalted butter melted but not hot
- 1 teaspoons vanilla
- 1 Tablespoon red food coloring gel food coloring
Cream Cheese Frosting Ingredients
- 12 ounces cream cheese softened
- 8 ounces unsalted butter softened
- ½ teaspoon vanilla extract or orange extract
- ¼ teaspoon salt
- 26 ounces powdered sugar sifted
Instructions
Red Velvet Cake
- Preheat your oven to 335°F and prepare two 8" x 2” cake pans with cake goop or your preferred pan release.
- Combine the eggs, vegetable oil, buttermilk, vinegar, butter, vanilla, and red food coloring in a medium bowl and set it aside.
- Combine the flour, sugar, cocoa powder, salt, and baking soda in the bowl of your stand mixer with the paddle attachment. Mix this on low speed for a few seconds to combine.
- Add the liquid ingredients to the dry and mix on medium speed until the batter is fully incorporated and smooth (about 1 minute). Don't forget to scrape the bowl to ensure all the ingredients are evenly mixed.
- Divide the cake batter evenly between the prepared cake pans.
- Bake the cakes for 35-40 minutes until a toothpick inserted in the center comes out clean and the tops bounce back when lightly touched.
- Cool the cakes in the pans for about 10 minutes, then flip them out onto a cooling rack to finish cooling.
- If you are going to layer and frost the same day, pop the cake layers into the freezer for about an hour, no need to wrap them. Otherwise, wrap the layers in plastic wrap and freeze them for up to a week. Pro-Tip: Wrapping the cakes while they’re still warm seals in all of the moisture, making them safe to freeze.
Cream Cheese Frosting
- Place the softened butter in the bowl of your stand mixer with the whisk attachment. Mix on low until it is smooth and lump-free.
- Add in the softened cream cheese and combine on low until smooth and completely homogeneous. Scrape the bowl to make sure it is all incorporated.
- Add in the sifted powdered sugar one cup at a time, mixing on low to avoid throwing powdered sugar out of the bowl.
- Add the vanilla extract and salt and mix until just combined and smooth. Do not over-mix.
- After your cakes are fully cooled, decorate as desired.
Natalie says
Hi, I am making this cake for a birthday cake next week, I am going to do 4 layer sponge instead of 3. Do I use plain or self-raising flour for this recipe please? I have never done red velvet cake before x
Elizabeth Marek says
Plain flour, no self-rising flour in any of my recipes 🙂
KAITLIN says
Can this cake be baked in a bunt pan?
Elizabeth Marek says
I haven't tested it but I think you could 🙂
Fabiola R says
I'm baking this cake now, I used wilton's food coloring, I used a lot of it, I still ended up with a dull color. My batter did not turn out as bright as yours
Elizabeth Marek says
I like to use americolor super red. Wilton colors are not very bright
Char says
Hello, I’m struggling to find White Vinegar in the stores but have some Apple Cider Vinegar - would that work as a substitute?
Thanks!
Elizabeth Marek says
I think that would work ok
Yolanda says
This is my first time commenting on a blog because I love this recipe, simple and your cake looks amazing. However I do not have buttermilk, how can I go about it and can I use cake flour instead of all purpose flour?
Elizabeth Marek says
Here are some ways to make a buttermilk substitute https://sugargeekshow.com/recipe/buttermilk-substitute/ This recipe needs all purpose flour 🙂
Kimberly Marshall says
Hi! Is the food coloring a gel paste or oil?
Elizabeth Marek says
Americolor super red gel color
Priyangi says
Hi...this cake just looks perfect. And thank you for your discrption on the real red velvet cake. Until now I used to think that it's just a red coloured vanilla cake and so I couldn't understand its hype apart from its beauty.
I am planning to give my hubby a surprise with this cake on our anniversary after 2 days. Please tell me if I can use regular cooking oil instead of vegetable oil.
CJ says
How do you make your "cake goop"?
Elizabeth Marek says
https://sugargeekshow.com/recipe/cake-goop-recipe/
Tress Padron says
I doubled the recipe to make (2) 4 layer 7" cakes. 1 lb. 9 ozs. in ea. cake pan. First time making it and it was great! Only change was adding the dry ingredients to the wet ingredients in the mixing bowl. Reversing it.
The customer asked for Whipped Cream Cheese Frosting and it paired well with Liz's cake.
Marian says
Hi. I want to make this cake now and put in the fridge till morning before frosting it. Is that okay?
And how long will it take after frosting it?
Elizabeth Marek says
Yes you can do that, just wrap it in plastic wrap to keep it from drying out.
Bec says
Hi there,
How far in advance can you make this cake?
Thanks
Elizabeth Marek says
You can make it a day in advance and wrap it in two layers of plastic wrap and store it in the fridge or you can freeze it for a few days.
Tara says
1st let my start of by saying this cake is a God sent. Everything and more! Made it over the and it was gone in 12hours. I did use a bunt pan that worked out just fine. Thanls for sharing
Dimma says
Hi, if am making this cake with the homemade buttermilk which has vinegar in it already, do I need to leave out the vinegar in the recipe or add it still. Thanks so much, am a big fan.
Elizabeth Marek says
No you would still use the vinegar.
Morin says
What frosting would be better other than cream cheese frosting?
Elizabeth Marek says
Any frosting goes great with red velvet. I like easy buttercream
Sharnise says
Is ap better than cake flour in this recipe ?
Elizabeth Marek says
The flour that is called for in the recipe is the flour that you should use.
Isaac says
Can I leave out the orange extract for the Cream Cheese frosting?
Elizabeth Marek says
Yes you can if you prefer
Isaac Sathiya says
I’m making a 3 tier 8 inch red velvet cake. I would like to check if the Cream Cheese Frosting exact recipe (measurements) as above will be enough for this 3 tier cake?
Elizabeth Marek says
Do you mean three layers? I would double the recipe to make three 8" layers with frosting.
Maria says
This recipe looks easier than other one I’ve come across. Can I use this recipe to make red velvet cupcakes?
Elizabeth Marek says
Yes you can, make sure you mix for long enough or the cupcakes can get flat
Lucy says
Hi, I’m really excited about making this cake for my son’s birthday however there’s 2 people coming who don’t eat eggs so I’m conflicted on how to make this cake without egg? Is it possible? If so what do you recommend I use in place of the eggs?
Thank you
Elizabeth Marek says
I think they make an egg replacer at the grocery store called ener-g
Betty says
I made this last week. It was easy and delicious. How can I modify this for White Velvet cake. Do I just leave out the coco and food coloring
Thanks!
Elizabeth Marek says
I have a white velvet cake recipe already. https://sugargeekshow.com/recipe/white-velvet-cake/
Brandy Crassweller says
Is it possible to use a gluten free flour in this?
Elizabeth Marek says
You can use something like cup 4 cup gluten free mix
Maria says
Can I make 1 1/2 recipe for 3 8” cake ?
Elizabeth Marek says
Yes you can
Wesley says
At the end of your recipe, you said that there are 59g of carbs. and 45g of sugar for one serving. Was that for the entire cake or just one slice.
Elizabeth Marek says
Thats one serving. Two pieces of toast is typically about 30g of carbs so you can expect cake to be pretty high. Its not diet food unfortunately but if you're watching your calories you can have a smaller slice.
Katie says
It looks like you must have updated the food coloring amount. 1 tbsp was perfect. It was a nice deep red. I made cupcakes and they were denser than they modified box mix that I normally used but they tasted delicious! Great recipe, I really enjoy a lot of yours. And I think changing your name to Sugar Geek Show (whenever you did that) was super smart. Love it!
Elizabeth Marek says
I haven't updated the food coloring amount at all or my name. Maybe you are thinking of a different website.
Cintya Jeria says
Hi Liz, Any tips for make it Gluten Free? Thanks so much!
Elizabeth Marek says
You can use cup 4 cup flour or bobs red mill 1:1 baking mix