Classic Red Velvet Cake

An image of a piece of homemade red velvet cake on a white plate with a fork.

4.93 from 207 votes

This classic Red Velvet Cake is soft, buttery, and perfectly tangy with just a hint of cocoa. Topped with smooth cream cheese frosting, it’s a timeless dessert that’s a crowd-pleaser at any occasion.

Prep Time30

Cook Time30

Total Time1

Course: Dessert

Cuisine: American

Servings: people

Author: Amy Nash

Ingredients

Cake

3 cups cake flour scooped & leveled (354g)
1 teaspoon baking soda
3 Tablespoons unsweetened cocoa powder (22g)
½ teaspoon salt
½ cup salted butter softened (113g)
2 cups granulated sugar (400g)
1 cup vegetable oil (224g)
3 large eggs room temperature
1 Tablespoon vanilla extract
1 Tablespoon distilled white vinegar
2 Tablespoons red liquid food coloring (or 1 Tablespoon gel food coloring)
1 cup buttermilk room temperature (240g)

Frosting

2 (8 ounce) packages cream cheese softened
½ cup salted butter softened (113g)
4 cups powdered sugar (520g)
2-3 Tablespoons cream or milk
2 teaspoons vanilla extract
Pinch of salt

Instructions

For the cake

Preheat oven to 350°F. Line two 9-inch or 8-inch cake pans with circles of parchment paper in the bottoms and spray the sides. Set aside.
Whisk the flour, baking soda, cocoa powder, and salt together in a large bowl. Set aside.
3 cups cake flour, 1 teaspoon baking soda, 3 Tablespoons unsweetened cocoa powder, ½ teaspoon salt
Beat the butter and sugar together on high speed for 3-4 minutes in the bowl of a stand mixer with a paddle attachment until light and creamy. Add the oil and mix again, scraping the sides of the bowl.
½ cup salted butter, 2 cups granulated sugar, 1 cup vegetable oil
Add eggs, one at a time, and vanilla, beating on medium-high speed between each addition until combined. Add vinegar and food coloring, using as much food coloring as needed to get the desired color.
3 large eggs, 1 Tablespoon vanilla extract, 1 Tablespoon distilled white vinegar, 2 Tablespoons red liquid food coloring
Turn mixer to low speed and add the dry ingredients alternately with the buttermilk in 2-3 additions, mixing just until combined between each addition and scraping the bottom and sides of the bowl as needed.
1 cup buttermilk
Transfer batter to the prepared pans and bake for 30-35 minutes (for 9-inch pans) or 38-43 minutes (for 8-inch pans) until a cake tester inserted in the center comes out clean with just a few crumbs. Do not overbake. Remove from oven and cool completely.

For the frosting

Beat the cream cheese and butter together in a large bowl using a handheld mixer until smooth, about 1-2 minutes. Add the powdered sugar and cream or milk and mix on low speed until incorporated, then increase speed and beat for 2 minutes. Add vanilla and salt and beat again.
2 (8 ounce) packages cream cheese, ½ cup salted butter, 4 cups powdered sugar, 2-3 Tablespoons cream or milk, 2 teaspoons vanilla extract, Pinch of salt

Assembly

Level the cakes (if needed) so the tops are flat. Save scraps to crumble and use for decorating. Frost with cream cheese frosting and sprinkle the top of the cake with the reserved crumbs. Slice and serve.

Video

Notes

Cake Flour Substitute: If you don't have cake flour, use 2 2/3 cups all-purpose flour with 1/3 cup cornstarch instead.
Cupcakes: Fill cupcake liners ½ to ⅔ of the way full. Bake for 19-21 minutes until the tops spring back at a touch or a toothpick inserted into the center of one comes out clean.
Cake Pans: This recipe can be made with either two 8-inch or 9-inch baking pans to create two layers. I like using my 8-inch pans for nice, thick layers like you see in these photos. The baking time is 30-35 minutes for 9-inch pans and 38-43 minutes for 8-inch pans.

Storage & Make Ahead

Store: Keep covered in the fridge for up to 5 days. Bring to room temperature before serving.
Freeze: Freeze whole or sliced for up to 2 months. Wrap well and thaw in the fridge or at room temp.
Make Ahead: Bake cake layers up to 2-3 months ahead and freeze. Thaw and frost when ready to serve.

Nutrition

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