Red Velvet Cake from Scratch

Coming from a family of famous bakers, my mom and my grandma are known for their mouthwatering concoctions, so I knew I needed to make something special to impress them. I decided on Red Velvet Cake, which was not as popular in Eastern Europe at the time, but has become one of my favorite desserts. Tender, soft, buttery, with a subtle chocolate flavor, covered in sweet and tangy cream cheese frosting, this is not just a dessert, it’s a statement, where less is more!

My affection for this particular cake grew and grew, and it evolved into creating other variations, like this red velvet crème brûlée, cheesecake-stuffed red velvet cookies, and even red velvet cake cheesecake. All are worth trying, and all have that exquisite taste and texture that these old-fashioned desserts are famous for!

As a professional baker, I know how important it is to use high-quality ingredients; they can transform a simple dessert into a work of art that everyone raves about. This indulgent cake is softer than most traditional American cakes and has a signature, velvety, moist texture that makes each bite melt in your mouth.

A tip to ensure it’s the perfect shade of red is to use red food gel instead of regular red food coloring. This is the secret that I have found and tested over many years. It makes a big difference in color and appearance. The vinegar and buttermilk in this recipe, together with the food coloring, make it different from a chocolate cake. Overall, the chocolate taste is fairly mild, but the flavors are delicately rich.

Why you will love this recipe 

• A beautiful color: Whether I am serving it for Valentine’s Day or any other special occasion, this homemade red velvet cake is an attractive dessert to share. It instantly becomes the talk of the evening.
• It is so unique: Once I tried red velvet cake for the first time years ago when I moved to NYC, it instantly became my favorite. Not too chocolaty, not plain, I would call it sophisticated, combining the best of both worlds. A little chocolate, a luscious vanilla cream cheese frosting, that makes every bite an explosion for your taste buds. 
• Smooth as velvet: Just like the name states, the mouthfeel of this cake is velvety because of the combination of buttermilk and oil. The texture is unmistakably part of what makes this cake unforgettable. Not dry, not too dense, but smooth and tender.
• So easy: Making it at home has never been easier. If you do not have time for layered cakes, just bake the batter in a 9×13-inch pan, level the top, and cover it with a hefty layer of frosting and cake crumbs.

What you will need

• Dry ingredients: All-purpose flour has just the right amount of gluten to provide structure while keeping the crumb soft and tender. I use both baking soda and powder to give this cake a balanced texture, leavening, and spread with extra lift and density. 
• Wet ingredients: The eggs provide binding, structure, and leavening as well as moisture and richness. They should be at room temperature to help achieve a smoother, fluffier crumb. I use vegetable oil instead of butter because it creates an exceptionally moist and tender crumb. The buttermilk and vinegar both tenderize the gluten, softening the crumb and making it like velvet (per its name). They also help the cocoa turn red.
• Flavorings: I use cocoa powder (not Dutch processed) to add a bit of chocolate flavor. White granulated sugar adds moisture and clean sweetness, and helps aerate the fat for extra fluffiness. The pure vanilla extract adds a deep, rich complexity. I also add a little salt to balance out the other flavors. 
• Extras: I use red gel food coloring to turn the cake into that beautiful shade of red. 

For the cream cheese frosting:

• Dry ingredients: I use powdered sugar because it dissolves quickly, resulting in a velvety smooth frosting. I also add a bit of salt to enhance the flavors.
• Wet ingredients: I use a brick-style, full-fat cream cheese for the best texture, and soften it to room temperature. I use unsalted butter so I can control how much salt goes into the frosting. It should also be softened to room temperature. I use pure vanilla extract because the flavoring typically has a bitter aftertaste.

How to prepare

Preheat the oven: First, I preheat the oven to 350 degrees F. Then spray two 8-inch round cake pans with baking spray and line the bottoms with parchment paper. I also spray the parchment paper with baking spray for extra coverage. 

Mix dry ingredients: Now, I mix the dry ingredients in a medium bowl until combined and set aside. 

Mix wet ingredients: Next, I mix the oil, vinegar, buttermilk, vanilla, eggs, and food coloring in a large bowl with a hand mixer on medium speed until fully combined. 

Combine the batter: After that, I turn the mixer to low speed and add the dry ingredients a little at a time, scraping the sides as needed, before pouring the batter evenly into the two pans. 

Bake the cakes: I bake them for about 30 minutes, rotating the pans halfway through.

Cool the cakes: Afterward, I remove them from the oven, run a knife around the edges to loosen them, and let them cool in the pans for 30 minutes. Then, I turn them out onto a plate before flipping them over onto cooling racks to cool completely. 

Make the frosting: Beat the softened cream cheese and butter in a large bowl on medium-high speed until well blended. Then I add the powdered sugar gradually, along with the salt and vanilla, beating until creamy, scraping the sides as needed. 

Flatten the layers: Once the cakes are completely cool, I use a serrated knife to slice the top layers to make them flat, then put the tops into a bowl and crumble them. 

Frost the cake: Next, I spread ¼ cup of the frosting onto a cake stand and placed the first layer on top. I spread 1 cup of the frosting onto the cake layer, making it ½ inch thick.

Repeat: Then, I place the other layer on top and repeat. 

Garnish with crumbles: Now, I cover the entire cake with the remaining frosting, then decorate the sides and top with cake crumbles. 

Chill and serve: The frosted cake needs to chill for about 3 hours, or until it is slightly stiff, before serving. 

Expert tip

Butter or oil for a moist crumb

For the moistest cake, I prefer to use vegetable oil. The reason is that butter contains only about 80-85% fat, while oil contains 100% fat. The rest of the butter is water or milk solids. That means, oil will keep the cake moist longer and softer if it is refrigerated. People often use butter for its richer flavor, but in this recipe, that is not a problem.

More tips to consider:

• Don’t use Dutch-processed cocoa for this recipe, as it lacks the natural red pigments. This is what helps it turn red when mixed with vinegar and buttermilk, rather than brown. You will need a lot more red food coloring to make it red.
• Be sure not to overmix the batter. Stop mixing once the dry ingredients have been combined with the wet ingredients. 
• I made this recipe with 8-inch cake pans. Using a different size will change the cooking time. 
• Make sure the ingredients are at room temperature for the best results. 
• Use the spoon-and-level method to measure flour.

Recipe variations and add-ins:

• Other frostings: I have also enjoyed using whipped cream, mascarpone, and chocolate ganache on this cake. 
• No buttermilk? Make your own buttermilk by mixing 1 tablespoon of lemon juice or white vinegar with 1 cup of milk. Let it sit for 10 minutes until it thickens, and then stir it again. 
• Chocolate chips: Chocolate lovers will enjoy this. Add a cup of mini chocolate chips to the batter for a light touch of chocolate-chip flavor. 
• Add some coffee: With just ½ cup of strong coffee, I can give this cake a burst of rich chocolate taste. 
• Pudding in the mix: We have all had cakes with pudding, but putting it in red velvet cake is genius. However, remember that too much chocolate will make it taste a lot more chocolatey. I suggest vanilla or cheesecake flavor.

Serving suggestions:

This is a dessert that I love to serve with vanilla ice cream on the side. It needs something cool and creamy that will not overpower the flavors. My kids like it with chocolate ice cream or Oreo ice cream. On the other hand, I enjoy it with a London Fog latte or red velvet hot chocolate. The sweet and silky, creamy texture and taste pair well with this cake. 

Looking for a cocktail that goes with this cake? I like it with my Baileys S’mores milkshake, made with chocolate ice cream, Baileys, vanilla vodka, and marshmallow fluff. When I serve this for Valentine’s Day, I usually add a festive chocolate bomb on the side. It is so much fun to add it to milk and to see it transform into hot chocolate; it makes dessert time more intentional and special.

How to store leftovers:

• Refrigerate: I carefully place my leftovers in a sealed container, and they will stay fresh in the fridge for 5 days.  
• Freezing a frosted cake: To freeze, I like to wrap the individual slices in plastic and then place them in freezer bags after flash-freezing them to protect the frosting. They will stay fresh for several months that way.   
• Freezing the cake layers: The layers can be frozen before frosting. First, I let them fully cool. After that, wrap them in plastic wrap and either add them to freezer-safe bags or cover them tightly in foil. Lay flat in the freezer and freeze for up to 3 months.
• Defrost: I thaw my frozen cake in the fridge overnight before serving. 

Frequently asked questions

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