Looking for a red velvet cake that’s soft, moist, and absolutely irresistible? This classic red velvet cake has a light chocolate flavor, a beautiful red color, and is topped with the creamiest cream cheese frosting. Made completely from scratch, this recipe is simple, reliable, and perfect for any special occasion.
Why This Red Velvet Cake Is Perfect
- The cream cheese buttercream is smooth, creamy, and enhances the red velvet flavor beautifully.
- The step-by-step instructions are simple and easy to follow, even for beginners.
- The cream cheese rosettes add a stunning finishing touch.
- This red velvet cake is perfect for birthdays, holidays, parties, or any special occasion.
- Whether homemade or made without cake mix, both versions taste amazing.
If you love Red Velvet Desserts, try my Red Velvet Crinkle Cookies, Hershey’s Red Velvet Blossoms Cookies
Equipment You Will Need
- Mixing bowls for mixing dry and wet ingredients separately
- Whisk to combine the dry ingredients evenly
- An electric mixer for creaming butter, sugar, and eggs until fluffy
- Spatula for folding the batter and scraping the bowl
- Measuring cups and spoons to measure ingredients accurately
- Two 8-inch Round Cake Pans are needed to bake the cake layers evenly
- Parchment paper, to prevent the cake from sticking to the pan
- Cooling rack, to cool the cake properly without making it soggy
- Offset Spatula or Knife to spread frosting smoothly
- Cake Scraper (Optional): To create clean, smooth sides
- Piping Bag and 1M Nozzle (Optional) For piping decorative cream cheese rosettes
- Cake Stand (Optional) to make cake assembly and decorating easier
Ingredients You Will Need For Red Velvet Cake
- Dry Ingredients
- 2 ¼ cups all-purpose flour
- 3 tbsp cornstarch
- 2 tbsp cocoa powder
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
Wet Ingredients
- 6 tbsp unsalted butter, room temperature
- ¾ cup vegetable oil (unflavored)
- 1 ¾ cups granulated sugar
- 3 large eggs, room temperature
- 1 tbsp vanilla extract
- 1 ½ tsp white vinegar
- 3 tbsp red liquid food coloring (use 3½ tbsp for deeper color)
- 1 cup buttermilk, room temperature
For the Cream Cheese Buttercream
- 1 cup unsalted butter (room temperature)
- 4 ½ cups powdered sugar
- 1 ½ cups cold cream cheese
- 1 ½ tsp vanilla extract
- 1 ½ tbsp fresh lemon juice
How to Make Red Velvet Cake (Step-by-Step)
Prepare the cake pans
Preheat the oven to 170°C / 340°F. Grease and line two 8-inch round cake pans with parchment paper. Set aside.
Add Dry Ingredients
In a large bowl, whisk together flour, cornstarch, cocoa powder, baking soda, baking powder, and salt until well combined. Set aside.
Cream the butter and Sugar
In another bowl, beat butter, oil, and sugar on high speed for 2–3 minutes until light and creamy. Add eggs one at a time, mixing well after each addition. Mix in vanilla extract, vinegar, and red food coloring until smooth.
Combine All Dry and Wet Ingredients:
Add half of the dry ingredients to the batter and mix gently. Add ½ cup buttermilk, mix lightly. Add the remaining dry ingredients, followed by the remaining buttermilk. Mix just until combined. Do not overmix.
Bake the cake
Divide the batter evenly between the prepared pans. Tap the pans gently to remove air bubbles. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean or with a few crumbs. Let the cakes cool in the pans for 10 minutes, then remove and cool completely on a wire rack (at least 1 hour) before frosting.
Red Velvet Cake Cream Cheese Frosting
This cream cheese frosting recipe is perfect for any cake. You can customize it with different flavorings to suit your preference. The smooth cream cheese frosting adds a rich touch to this cake.
Whip the butter: Whip a cup of unsalted butter until light and creamy for a few minutes with an electric hand mixer or a stand mixer.
Add powdered sugar: Gradually add powdered sugar in three batches, mixing on low speed after each addition until combined. Scrape the bowl as needed.
Add cream cheese and flavorings: Add cold cream cheese, vanilla extract, and lemon juice. Whip all ingredients on high speed until the frosting is smooth and creamy. This creamy frosting is ideal for red velvet cake.
Red Velvet Cake Decorating & Assembly
Assemble the cake
Place the first layer on a cake stand. Spread a thick layer of cream cheese frosting on top. Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
Cake Assembly & Decoration
- Place one cake layer on a cake stand.
Spread an even layer of cream cheese frosting on top.
Place the second layer on top and frost the top and sides. - Decorate with cream cheese rosettes using a 1M star tip, or keep it simple with a smooth finish.
Pro Tips for a Perfect Red Velvet Cake
- Use white sugar for a soft, light cake and a clean flavor. Brown sugar makes it moist but darker and heavier.
- Measure ingredients carefully. Too much or too little flour, sugar, or liquid can change the cake’s texture.
- Mix the batter gently. Only mix until combined to keep the cake soft and fluffy.
- Avoid overbaking. Check with a toothpick if it comes out clean or with a few crumbs; the cake is done.
- Let the cake cool completely before frosting. A warm cake can melt the frosting and ruin the look.
- If not frosting immediately, wrap the cake in plastic wrap and store it in an airtight container to keep it fresh.
Extra Baking Tips for the Best Red Velvet Cake
Why We Use Two Cake Pans
Using two 8-inch cake pans helps the cake bake evenly and perfectly. When the batter is divided into two pans, the cake layers cook faster and more uniformly. This prevents a dry top, raw center, or cracked surface. Two pans also make it easier to assemble a layered cake with a soft, tender crumb.
What If You Only Have One Cake Pan?
No worries at all, you can still make this cake perfectly with one pan.
- Pour all the batter into one 8-inch or 9-inch pan
- Bake at the same temperature
- Increase baking time to 45–55 minutes
- Check doneness by inserting a toothpick in the center. If it comes out clean or with a few moist crumbs, the cake is done
After baking:
- Let the cake cool completely
- Slice it horizontally into two layers using a sharp knife or cake leveler
- Frost as usual
A single-pan cake may rise higher in the center level than the top before frosting for a neat finish.
How to Get a Soft & Moist Cake Every Time
- Use room-temperature ingredients (eggs, butter, buttermilk) for a smooth batter
- Measure flour correctly, spoon and level, don’t pack it
- Mix gently after adding flour; overmixing makes the cake dense
- Always use buttermilk + vinegar for that classic red velvet softness
Baking Temperature Matters
Bake at 170°C / 340°F for the best results.
Too high heat can dry out the cake or cause cracks on top.
Frosting Tips for Clean Decoration
- Use cold cream cheese for a thick, stable frosting
- If frosting becomes soft, refrigerate it for 10–15 minutes
- Always crumb-coat the cake before final frosting for a clean look
Frosting Tips for Clean Decoration
- Use cold cream cheese for a thick, stable frosting
- If frosting becomes soft, refrigerate it for 10–15 minutes
- Always crumb-coat the cake before final frosting for a clean look
Storage & Freezing
- Store frosted cake in an airtight container
- Keeps well at room temperature for 2–3 days
- Refrigerate for up to 1 week
- Freeze wrapped cake or slices for up to 3 months
More Cake Variations You’ll Love
FAQs
1. Can I make red velvet cake without a cake mix?
Yes! You can make this red velvet cake completely from scratch using basic ingredients like flour, cocoa, butter, and buttermilk. The homemade version is soft, moist, and delicious.
2. How do I make the cake layers even?
Use two cake pans and divide the batter equally. Tap the pans gently to remove air bubbles and bake until a toothpick comes out clean. This ensures flat, even layers.
3. Can I use a different frosting instead of cream cheese?
Yes, you can use buttercream or whipped frosting, but cream cheese frosting pairs best with red velvet and enhances its classic flavor.
4. How should I store leftover red velvet cake?
Wrap the cake tightly in plastic wrap and store it in an airtight container. It stays fresh at room temperature for 2–3 days or in the fridge for up to a week.
5. Can I freeze red velvet cake?
Yes, you can freeze the whole cake or individual slices. Wrap them in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
Final Thoughts
I hope you love this recipe! Making a red velvet cake becomes easy when you know a few simple tips. The right oven setting, proper storage, and the perfect frosting can make all the difference. I have made many baking mistakes in the past, but now you can get it right the first time and enjoy every bite. If you try this cake, don’t forget to share your feedback with me.
Delicious Red Velvet Cake Recipe with Cream Cheese Frosting
Ingredients
For Red Velvet Cake
- 2 ¼ cup all-purpose flour
- 3 tbsp cornstarch
- 2 tbsp cocoa powder
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 6 tbsp unsalted butter
- ¾ cup vegetable oil
- 1 ¾ cup granulated sugar
- 3 Large eggs
- 1 tbsp vanilla extract
- 1 ½ tsp white vinegar
- 3 tbsp red liquid food coloring
- 1 cup buttermilk
For Cream Cheese Frosting
- 1 cup unsalted butter
- 4 ½ cup powdered sugar
- 1 ½ cup cold cream cheese
- 1 ½ tsp vanilla extract
- 1 ½ tbsp fresh lemon juice
Instructions
- Preheat oven to 170°C / 340°F. Grease and line two 8-inch round cake pans with parchment paper.
- In a bowl, whisk together flour, cornstarch, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, beat butter, oil, and sugar until light and creamy.
- Add eggs one at a time, then mix in vanilla, vinegar, and red food coloring.
- Add half of the dry ingredients, then ½ cup buttermilk. Mix gently.
- Add remaining dry ingredients and remaining buttermilk. Mix just until combined.
- Divide batter evenly between pans. Bake 30–35 minutes or until a toothpick comes out clean.
- Cool cakes completely before frosting.
Cream Cheese Frosting
- Beat butter until light and creamy.
- Add powdered sugar in batches, mixing on low speed.
- Add cold cream cheese, vanilla, and lemon juice.
- Beat until smooth and creamy. Chill briefly if needed.
Assembly
- Place one cake layer on a stand, spread frosting on top.
- Add second layer and frost top and sides.
- Decorate as desired and serve.
Notes
- Use room-temperature ingredients for best texture
- Do not overmix the batter
- Cool cake completely before frosting
- Store in an airtight container
