I’ve perfected the Best Red Velvet Cake, an ultra moist, buttery, tender cake with the most perfect red velvet flavor topped with an easy cream cheese frosting, ideal for Valentine’s Day.
I swear this is the Best Red Velvet Cake I ever made, and yeah I say that way too often but this one earns it. The crumb is ultra moist, with a tang from buttermilk that somehow makes every bite sing, and the cream cheese frosting is so simple yet addictive.
People call it the Extra Moist Red Velvet Cake for a reason, and somehow it still feels like a treat you made at home. I messed up a few times while testing, learned tricks that actually work, and I can’t wait for you to try it and tell me what went wrong or right.
Ingredients
- All-purpose flour: Mostly carbs, some protein, gives structure and chew to the cake, not very nutrient dense.
- Granulated sugar: Pure carbs, adds sweetness and tenderizes, little nutritional value, use sparingly if you care.
- Unsweetened cocoa powder: Gives chocolate flavor, has some antioxidants and fiber, adds depth without extra sugar.
- Vegetable oil: High in fat and calories, keeps cake moist and soft, neutral flavor that wont compete.
- Buttermilk: Slightly tangy, acids react with baking soda for lift, adds flavor and tender crumb.
- Red food coloring: Purely cosmetic, no nutrition, gives the cake its signature red look, use less if wary.
- Cream cheese frosting: Rich and tangy, provides sweet creamy frosting, high in fat and sugar, utterly delicious.
Ingredient Quantities
- 2 1/2 cups (312 g) all-purpose flour
- 1 1/2 cups (300 g) granulated sugar
- 1 tsp baking soda
- 1 tsp fine salt
- 2 tbsp (15 g) unsweetened cocoa powder
- 1 cup (240 ml) vegetable oil
- 1 cup (240 ml) buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tbsp (30 ml) red food coloring (liquid) or 1 oz gel
- 1 tsp pure vanilla extract
- 1 tbsp distilled white vinegar
- 8 oz (226 g) full-fat cream cheese, softened
- 1/2 cup (113 g) unsalted butter, softened
- 3 to 4 cups (360 to 480 g) powdered sugar, sifted
- 1 tsp pure vanilla extract (for frosting)
- 1/4 tsp fine salt (for frosting)
- 1 to 2 tbsp milk or heavy cream, if needed to thin frosting
How to Make this
1. Preheat oven to 350°F (175°C). Grease and line two 8 inch round pans with parchment, then lightly grease the parchment and dust with flour so the cakes come out clean.
2. In a large bowl whisk together 2 1/2 cups (312 g) all purpose flour, 1 1/2 cups (300 g) granulated sugar, 1 tsp baking soda, 1 tsp fine salt and 2 tbsp (15 g) unsweetened cocoa powder until evenly mixed.
3. In another bowl whisk 1 cup (240 ml) vegetable oil, 1 cup (240 ml) room temperature buttermilk, 2 large room temp eggs, 2 tbsp (30 ml) liquid red food coloring or 1 oz gel, 1 tsp pure vanilla extract and 1 tbsp distilled white vinegar until smooth. If you use gel coloring you need less so start with less and add till you like the color.
4. Pour the wet ingredients into the dry and stir gently with a spatula or wooden spoon until just combined. Don’t overmix it or you’ll get a dense cake, a few tiny lumps are okay. Scrape the bowl so everything gets used.
5. Divide batter evenly between the two prepared pans, tap them on the counter to remove big air bubbles, then bake 25 to 30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs but not raw batter.
6. Let the cakes cool in the pans for 10 minutes, then run a knife around the edges, invert onto a wire rack and remove parchment. Cool completely before frosting so the frosting doesn’t melt.
7. While cakes cool make the frosting: beat 8 oz (226 g) softened full fat cream cheese with 1/2 cup (113 g) softened unsalted butter until very smooth. Add 1 tsp pure vanilla extract and 1/4 tsp fine salt, mix.
8. With the mixer running low, add 3 cups (360 g) sifted powdered sugar and beat until incorporated; then add more powdered sugar up to 4 cups (480 g) if you want a stiffer, sweeter frosting. If frosting is too thick add 1 to 2 tbsp milk or heavy cream a little at a time until spreadable. Taste and adjust.
9. Assemble: place one cake layer on a plate, dollop and spread a generous layer of frosting, top with the second layer, press lightly, do a thin crumb coat and chill 15 to 20 minutes if you can. Finish with a final thick coat of frosting, smooth or swirl with a spatula, refrigerate 30 minutes to set before slicing. Enjoy, and don’t worry if a little crumb shows up, it still tastes amazing.
Equipment Needed
1. Oven (preheat to 350°F / 175°C)
2. Two 8-inch round cake pans
3. Parchment paper plus butter or nonstick spray to grease the pans
4. Mixing bowls, one large for dry and one medium for wet
5. Electric mixer (hand or stand) or a whisk if you prefer to do it by hand
6. Measuring cups, measuring spoons and a kitchen scale for the grams
7. Rubber spatula and a wooden spoon for folding and scraping the batter
8. Sifter or fine mesh sieve for the powdered sugar
9. Wire cooling rack and an offset spatula or large knife for frosting and smoothing
FAQ
BEST Red Velvet Cake Recipe Substitutions and Variations
- Buttermilk: no buttermilk? stir 1 tbsp distilled white vinegar or lemon juice into 1 cup milk, let rest 5 minutes. gives the same tang and acidity for the rise.
- Vegetable oil: swap with an equal amount of melted unsalted butter for richer flavor and a slightly firmer crumb, or use light-tasting olive or sunflower oil 1:1 if you want a neutral taste.
- All-purpose flour: for a softer, more tender cake use cake flour cup for cup, or make your own by replacing 2 tbsp of AP flour with 2 tbsp cornstarch per cup then sift well.
- Cream cheese (frosting): use mascarpone 1:1 for nearly identical texture and a milder flavor, or use well-strained full-fat Greek yogurt for a tangier, thinner frosting, chill before spreading.
Pro Tips
– Weigh your flour, don’t just scoop with a cup. Cup measurements can swing a lot and that makes the cake dry or dense, a scale fixes that every time.
– Use gel food coloring, add it slowly and stop when the color looks right, cause liquid red can thin the batter and make the color weak. Also wear gloves, that dye stains everything.
– Chill the layers briefly to make frosting easier, even 10 to 15 minutes in the freezer helps a ton. It stops crumbs from mixing into the frosting and makes smoother layers, but don’t forget them or they’ll get too hard.
– Make sure the cream cheese and butter are soft but not melty, beat them until really smooth before you add the sugar. If the frosting is too soft pop it in the fridge a bit, if it’s too stiff add small splashes of milk until spreadable.
BEST Red Velvet Cake Recipe
I’ve perfected the Best Red Velvet Cake, an ultra moist, buttery, tender cake with the most perfect red velvet flavor topped with an easy cream cheese frosting, ideal for Valentine’s Day.
12
servings
650
kcal
Equipment: 1. Oven (preheat to 350°F / 175°C)
2. Two 8-inch round cake pans
3. Parchment paper plus butter or nonstick spray to grease the pans
4. Mixing bowls, one large for dry and one medium for wet
5. Electric mixer (hand or stand) or a whisk if you prefer to do it by hand
6. Measuring cups, measuring spoons and a kitchen scale for the grams
7. Rubber spatula and a wooden spoon for folding and scraping the batter
8. Sifter or fine mesh sieve for the powdered sugar
9. Wire cooling rack and an offset spatula or large knife for frosting and smoothing
Ingredients
-
2 1/2 cups (312 g) all-purpose flour
-
1 1/2 cups (300 g) granulated sugar
-
1 tsp baking soda
-
1 tsp fine salt
-
2 tbsp (15 g) unsweetened cocoa powder
-
1 cup (240 ml) vegetable oil
-
1 cup (240 ml) buttermilk, room temperature
-
2 large eggs, room temperature
-
2 tbsp (30 ml) red food coloring (liquid) or 1 oz gel
-
1 tsp pure vanilla extract
-
1 tbsp distilled white vinegar
-
8 oz (226 g) full-fat cream cheese, softened
-
1/2 cup (113 g) unsalted butter, softened
-
3 to 4 cups (360 to 480 g) powdered sugar, sifted
-
1 tsp pure vanilla extract (for frosting)
-
1/4 tsp fine salt (for frosting)
-
1 to 2 tbsp milk or heavy cream, if needed to thin frosting
Directions
- Preheat oven to 350°F (175°C). Grease and line two 8 inch round pans with parchment, then lightly grease the parchment and dust with flour so the cakes come out clean.
- In a large bowl whisk together 2 1/2 cups (312 g) all purpose flour, 1 1/2 cups (300 g) granulated sugar, 1 tsp baking soda, 1 tsp fine salt and 2 tbsp (15 g) unsweetened cocoa powder until evenly mixed.
- In another bowl whisk 1 cup (240 ml) vegetable oil, 1 cup (240 ml) room temperature buttermilk, 2 large room temp eggs, 2 tbsp (30 ml) liquid red food coloring or 1 oz gel, 1 tsp pure vanilla extract and 1 tbsp distilled white vinegar until smooth. If you use gel coloring you need less so start with less and add till you like the color.
- Pour the wet ingredients into the dry and stir gently with a spatula or wooden spoon until just combined. Don’t overmix it or you'll get a dense cake, a few tiny lumps are okay. Scrape the bowl so everything gets used.
- Divide batter evenly between the two prepared pans, tap them on the counter to remove big air bubbles, then bake 25 to 30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs but not raw batter.
- Let the cakes cool in the pans for 10 minutes, then run a knife around the edges, invert onto a wire rack and remove parchment. Cool completely before frosting so the frosting doesn't melt.
- While cakes cool make the frosting: beat 8 oz (226 g) softened full fat cream cheese with 1/2 cup (113 g) softened unsalted butter until very smooth. Add 1 tsp pure vanilla extract and 1/4 tsp fine salt, mix.
- With the mixer running low, add 3 cups (360 g) sifted powdered sugar and beat until incorporated; then add more powdered sugar up to 4 cups (480 g) if you want a stiffer, sweeter frosting. If frosting is too thick add 1 to 2 tbsp milk or heavy cream a little at a time until spreadable. Taste and adjust.
- Assemble: place one cake layer on a plate, dollop and spread a generous layer of frosting, top with the second layer, press lightly, do a thin crumb coat and chill 15 to 20 minutes if you can. Finish with a final thick coat of frosting, smooth or swirl with a spatula, refrigerate 30 minutes to set before slicing. Enjoy, and don’t worry if a little crumb shows up, it still tastes amazing.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 120g
- Total number of serves: 12
- Calories: 650kcal
- Fat: 33g
- Saturated Fat: 8.2g
- Trans Fat: 0.21g
- Polyunsaturated: 5.3g
- Monounsaturated: 13.3g
- Cholesterol: 76.6mg
- Sodium: 377mg
- Potassium: 98mg
- Carbohydrates: 82.2g
- Fiber: 1.11g
- Sugar: 61.8g
- Protein: 5.6g
- Vitamin A: 390IU
- Vitamin C: 0mg
- Calcium: 48mg
- Iron: 0.49mg
