I truly consider this my go-to red velvet cake because it consistently delivers the softest crumb, deep moisture, and a perfectly balanced flavor. I love how the subtle chocolate notes, gentle tang, and creamy frosting all come together without tasting overly sweet. Every time I bake this cake, it feels special yet completely achievable, even on a busy day.
Why You’ll Love This Recipe
I love this recipe because it produces bakery-quality results with simple, approachable steps. I don’t need complicated techniques or hard-to-find ingredients, and the batter comes together easily without stress. I especially enjoy how the cake stays moist even after refrigeration and how the cream cheese frosting adds richness without overpowering the cake itself.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
Red Velvet Cake
2 cups granulated sugar
¾ cup vegetable oil
½ cup unsalted butter, melted
3 large eggs
1 tablespoon vanilla
1 ⅓ cups buttermilk
2 teaspoons vinegar
1 tablespoon gel red food color
¼ cup boiling water
2 ½ tablespoons Dutch processed cocoa powder
3 cups all-purpose flour
¼ cup cornstarch
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
Cream Cheese Frosting
1 ¼ cups unsalted butter, softened
20 ounces cream cheese, room temperature
1 teaspoon vanilla
½ teaspoon salt
3 to 4 cups icing sugar, sifted
Directions
I start by preheating the oven to 350°F and lining three 8-inch cake pans with parchment paper. In a large bowl, I whisk the sugar, oil, and melted butter for about one to two minutes until the mixture looks slightly lighter. I then add the eggs and vanilla and whisk until smooth and creamy.
Next, I whisk in the buttermilk, vinegar, and red food color until the batter turns a bright red. In a separate bowl, I mix the cocoa powder with boiling water and stir it into the batter, which deepens both the color and flavor. I sift in the flour, cornstarch, baking soda, baking powder, and salt, then gently whisk just until combined, making sure not to overmix.
I divide the batter evenly between the prepared pans and bake for about 23 to 25 minutes, until a toothpick inserted in the center comes out with light, moist crumbs. I let the cakes cool briefly in the pans before turning them out to cool completely.
For the frosting, I beat the butter, cream cheese, vanilla, and salt until smooth. I slowly add the sifted icing sugar, one cup at a time, until the frosting becomes fluffy and spreadable. To assemble, I trim the cake layers if needed, frost generously between each layer, apply a thin crumb coat, chill briefly, then finish with the remaining frosting.
Servings And Timing
I usually get 12 to 14 servings from this cake.
Preparation takes about 30 minutes, baking takes around 25 minutes, and I allow additional time for cooling and chilling before frosting. From start to finish, I plan for about 1 hour plus chilling time.
Variations
I sometimes turn this recipe into cupcakes by using the same batter and reducing the baking time. When I want a smaller cake, I halve the recipe and bake it in smaller pans. I also enjoy decorating the cake with crumbs from the trimmed layers for a classic red velvet finish.
Storage/Reheating
I store this cake in an airtight container in the refrigerator, where it stays fresh and moist for several days. Before serving, I let it sit at room temperature for about 20 to 30 minutes so the frosting softens and the texture is just right. I don’t reheat this cake, as it’s best enjoyed at room temperature.
FAQs
Can I Make Buttermilk At Home?
I mix milk with vinegar or lemon juice and let it sit for a few minutes until slightly thickened.
Can I Bake This Cake Ahead Of Time?
I often bake the layers a day in advance and store them wrapped in the refrigerator until ready to frost.
Can I Use Regular Cocoa Powder?
I prefer Dutch processed cocoa for the best color and flavor, but regular cocoa can be used with slight changes in taste.
Can I Turn This Recipe Into Cupcakes?
I do this often and simply adjust the baking time while keeping the same batter.
How Do I Keep The Cake Moist?
I avoid overbaking and always allow the cake layers to cool fully before wrapping and chilling them.
Conclusion
This red velvet cake is one of my favorite recipes to bake and share. I love how it combines a soft, moist crumb with a balanced flavor and a creamy, luxurious frosting. Whether I make it for a celebration or a simple gathering, it always feels like a timeless dessert that never disappoints.
This red velvet cake is soft, moist, and beautifully balanced with a gentle chocolate flavor and rich cream cheese frosting. Perfect for celebrations or any day you want something special, it’s simple to make with everyday ingredients.
20 ounces cream cheese, room temperature (for frosting)
1 teaspoon vanilla extract (for frosting)
1/2 teaspoon salt (for frosting)
3 to 4 cups icing sugar, sifted (for frosting)
Instructions
Preheat oven to 350°F (175°C). Line three 8-inch round cake pans with parchment paper and lightly grease.
In a large bowl, whisk together granulated sugar, vegetable oil, and melted butter until slightly lighter in color.
Add eggs and vanilla extract, whisking until smooth and creamy.
Stir in buttermilk, vinegar, and red food coloring until well combined.
In a small bowl, mix cocoa powder with boiling water to form a smooth paste, then add it to the batter and mix.
Sift in flour, cornstarch, baking soda, baking powder, and salt. Gently whisk until just combined—do not overmix.
Divide the batter evenly between prepared pans and bake for 23–25 minutes, or until a toothpick inserted comes out with moist crumbs.
Let cakes cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
For the frosting, beat butter, cream cheese, vanilla, and salt until smooth. Gradually add sifted icing sugar, 1 cup at a time, until frosting is fluffy and spreadable.
Trim cake layers if needed. Spread frosting between layers, apply a thin crumb coat, chill, then frost the outside of the cake.
Notes
Use milk mixed with vinegar or lemon juice to make homemade buttermilk.
This recipe can be used for cupcakes—reduce baking time accordingly.
To make a smaller cake, halve the ingredients and use smaller pans.
Decorate the top with cake crumbs from trimmed layers for a classic look.
Bring the cake to room temperature before serving for the best texture.
