Red velvet cake is a two-layer buttermilk cake with a mild cocoa flavor, a slight tang, and a vivid red crumb — topped with a thick, tangy cream cheese frosting. It looks impressive and tastes genuinely different from a standard chocolate cake. The real reason to make it: it’s one of the most reliably crowd-pleasing layer cakes you can bake at home, and the steps are straightforward enough to do with help.
The technique that matters
Two things make or break this cake. First, don’t overmix once the wet and dry ingredients come together — stir just until the batter is smooth and lump-free, then stop. Overmixing develops gluten and turns the crumb tough instead of tender. Second, let the cakes cool completely before frosting. Cream cheese frosting is soft at room temperature, and even a slightly warm cake will cause it to slide and pool. Ten minutes in the pan, then fully out on a wire rack — and that means fully cool to the touch at the center, not just the edges. Rushing this step is the most common reason a finished cake looks messy.
Shopping notes
- Buttermilk: Use real liquid buttermilk, not powdered. If you can’t find it, add 1 tablespoon of white vinegar to a measuring cup, top up to 1 cup with whole milk, and let it sit for 5 minutes. It works well here.
- Cocoa powder: Use plain unsweetened cocoa, not Dutch-process. Dutch-process has been treated to reduce acidity, and this recipe depends on the reaction between acidic ingredients and baking soda to get the right rise and texture.
- Red food coloring: Gel food coloring gives a deeper color with less liquid than standard liquid coloring. If you use liquid, 1 teaspoon is the recipe amount — gel users can use about half that and still get a strong red.
- Cream cheese: Full-fat block cream cheese only. The kind sold in tubs has added water and will make the frosting runny.
Make-ahead notes
The unfrosted cake layers can be baked up to two days ahead. Wrap each cooled layer tightly in plastic wrap and store at room temperature — refrigerating bare cake layers dries them out. The cream cheese frosting keeps well in the fridge for up to three days in a sealed container; bring it back to room temperature and give it a quick stir before using. Once assembled and frosted, the finished cake can be refrigerated for up to three days — cover it loosely so the frosting doesn’t pick up fridge odors. Pull it out about 30 minutes before serving so the crumb softens back up. Skip the garnish — not worth the extra dish.
Troubleshooting
- Cake layers domed and cracked on top: Your oven is running hot. An oven thermometer is the fix long-term. For this bake, try reducing the temperature by 10–15°F and adding 3–5 minutes to the bake time.
- Frosting is too runny to spread: The butter or cream cheese was too warm when you beat them. Refrigerate the frosting for 20–30 minutes, then beat again briefly. It will firm up.
- Cake is dense and gummy in the center: It was underbaked. A toothpick coming out clean is the right test, but also check that the center springs back when lightly pressed. If it leaves an indent, give it another 5 minutes.
- Color looks brownish, not red: This usually means Dutch-process cocoa was used instead of natural unsweetened, or the food coloring amount was too low. Natural cocoa and a full teaspoon of liquid coloring (or a good squeeze of gel) keeps the color bright.
- Layers sliding when stacked: The frosting layer between the cakes is too thick or too warm. Spread a thinner, more even layer in the middle, then refrigerate the assembled cake for 15 minutes before frosting the outside.
Red Velvet Cake with Cream Cheese Frosting
Ingredients
Cake Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ cups sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon cocoa powder unsweetened
- 1 ½ cups vegetable oil
- 1 cup buttermilk room temperature
- 2 large eggs room temperature
- 1 teaspoon red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
Frosting Ingredients
- 8 ounces cream cheese softened
- ½ cup unsalted butter softened
- 4 cups powdered sugar sifted
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 175°C (350°F). Grease and flour two 9-inch round cake pans.
- In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. Set aside.
- In another bowl, whisk together the oil, buttermilk, eggs, food coloring, vanilla, and vinegar until smooth.
- Combine the wet and dry ingredients, mixing until smooth and free of lumps.
- Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- For the frosting, beat the cream cheese and butter together until fluffy. Add the powdered sugar gradually until the frosting is thick and smooth. Stir in the vanilla.
- Once the cakes are cooled, spread a layer of frosting on top of one cake. Place the second cake on top and frost the top and sides.
Notes
Nutrition
Frequently asked questions
Can I make this without red food coloring?
Yes — the cake will bake and taste exactly the same without it; the crumb will just be a warm brown instead of red. If you want a natural alternative, beet powder (about 1–2 teaspoons) can add some color, though the result is more brick-red than vivid crimson.
Do I really need to sift the powdered sugar for the frosting?
Yes, if you want smooth frosting. Powdered sugar clumps in the bag, and those clumps don’t always beat out fully — you end up with a slightly gritty texture. Sifting takes 60 seconds and makes a real difference.
My cake layers came out uneven — one is thicker than the other. Can I fix it?
Use a serrated knife to level the taller layer before stacking. Hold the knife parallel to the counter and use a slow sawing motion. Even layers make frosting much easier and the finished cake looks cleaner.
More sweet things to bake
- Nostalgic Malted Milk Chocolate Cake
- Nutty Brown Butter Vanilla Bean Cupcakes
- Ultimate Chocolate Sheet Cake
- Southern Classic Pecan Pie