I can never resist the striking red crumb, cloud-soft texture, and silky cream cheese frosting that make this Southern red velvet cake the star of any table. One slice is all it takes to see why it disappears so fast.
I’m obsessed with this moist and fluffy red velvet cake because it hits that sweet spot between bold and classy without acting too fancy. The crumb is soft, the color is dramatic, and the tang from buttermilk gives every bite that signature red velvet attitude I crave.
And then there’s cream cheese, doing what it does best: making the whole thing rich, smooth, and impossible to ignore. I love slicing into this for birthdays, parties, random Tuesdays, whatever.
But honestly, I don’t need a reason. Just that deep red cake, creamy frosting, and a fork ready to ruin my self-control.
Ingredients
- Flour gives the cake structure, but still lets it stay soft and tender.
- Sugar brings sweetness and helps lock in that moist, bakery-style crumb.
- Baking soda gives the cake lift, so it’s fluffy instead of heavy.
- Salt keeps the sweetness balanced.
Tiny thing, big difference.
- Cocoa powder adds that gentle chocolate vibe red velvet needs.
- Vegetable oil keeps every bite moist, even straight from the fridge.
- Buttermilk adds tang and makes the crumb feel super soft.
- Eggs hold everything together and give the cake some richness.
- Red food coloring brings the classic bold red look everyone expects.
- Vinegar reacts with the baking soda for extra lift and tenderness.
- Vanilla makes the cake taste warm, sweet, and a little cozy.
- Cream cheese makes the frosting tangy, thick, and totally addictive.
- Butter adds creamy richness, so the frosting doesn’t taste flat.
- Powdered sugar sweetens and smooths the frosting without grit.
- Plus, a pinch of salt makes the frosting taste less sugary.
Ingredient Quantities
- 2 1/2 cups (312 g) all purpose flour
- 1 1/2 cups (300 g) granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon fine salt
- 1 teaspoon unsweetened cocoa powder
- 1 1/2 cups (360 ml) vegetable oil
- 1 cup (240 ml) buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons (30 ml) red liquid food coloring
- 1 tablespoon white distilled vinegar
- 2 teaspoons vanilla extract
- 16 ounces (450 g) cream cheese, softened
- 1/2 cup (115 g) unsalted butter, softened
- 4 cups (480 g) powdered sugar, sifted
- 1 teaspoon vanilla extract for frosting
- Pinch of fine salt for frosting
How to Make this
1. Preheat oven to 350°F (175°C). Grease and flour two 9 inch round cake pans and line bottoms with parchment paper.
2. In a large bowl sift together 2 1/2 cups (312 g) all purpose flour, 1 1/2 cups (300 g) granulated sugar, 1 teaspoon baking soda, 1 teaspoon fine salt, and 1 teaspoon unsweetened cocoa powder.
3. In a separate bowl whisk 1 1/2 cups (360 ml) vegetable oil, 1 cup (240 ml) room temperature buttermilk, and 2 large room temperature eggs until smooth. Stir in 2 tablespoons (30 ml) red liquid food coloring and 2 teaspoons vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix on low speed until just combined, scraping the bowl as needed. Do not overmix.
5. In a small cup combine 1 tablespoon white distilled vinegar with the batter baking soda by sprinkling 1 teaspoon baking soda into the batter then immediately add the vinegar so it fizzes; gently fold the reaction into the batter until evenly incorporated.
6. Divide batter evenly between the prepared pans and smooth the tops. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
7. Cool cakes in the pans for 10 minutes, then invert onto a wire rack, remove parchment, and let cool completely before frosting.
8. For the cream cheese frosting beat together 16 ounces (450 g) softened cream cheese and 1/2 cup (115 g) softened unsalted butter until smooth. Gradually add 4 cups (480 g) sifted powdered sugar and beat until combined.
9. Add 1 teaspoon vanilla extract for frosting and a pinch of fine salt, then beat until frosting is creamy and spreadable. Chill briefly if too soft.
10. Level cake layers if needed, spread a layer of frosting between the cakes, stack, and frost the top and sides. Refrigerate 30 minutes to set before serving.
Equipment Needed
1. Oven
2. Two 9 inch round cake pans (plus parchment rounds)
3. Mixing bowls (large and medium)
4. Dry sifter or fine mesh sieve
5. Electric mixer or hand mixer
6. Whisk and rubber spatula
7. Measuring cups and spoons and kitchen scale
8. Wire cooling rack
9. Offset spatula or bench scraper and toothpick
FAQ
Moist And Fluffy Red Velvet Cake Recipe Substitutions and Variations
- All purpose flour: use cake flour (for lighter crumb; substitute 2 cups plus 2 tablespoons cake flour per 2 1/2 cups APF) or a 1:1 gluten free baking blend for a gluten free cake
- Vegetable oil: replace with an equal amount of melted unsalted butter for richer flavor or light olive oil for a subtle fruity note
- Buttermilk: stir 1 tablespoon white vinegar or lemon juice into 1 cup milk and let sit 5 minutes, or use plain yogurt thinned with a little milk to match the volume
- Red liquid food coloring: use gel food coloring (use less volume for same color intensity) or natural beet powder or concentrated beet juice for a natural red hue
Pro Tips
1. Use gel or concentrated liquid red coloring and add it in two stages. Start with about half, mix to see the true color, then add more until you like it. That way you avoid overloading the batter with extra liquid that can affect texture.
2. Bring eggs, buttermilk, cream cheese and butter to room temperature. They incorporate more easily and give you a smoother, more stable batter and frosting, so you get a velvety crumb and a lump-free frosting.
3. Time the baking soda + vinegar reaction carefully. Sprinkle the soda into the batter, add the vinegar right away, fold gently but quickly, then get the pans into the oven without delay. The fizz gives lift, and if you wait too long you lose some of that rise.
4. Chill the layers briefly before final frosting. After crumb-coating, refrigerate 20 to 30 minutes to firm the crumb coat and make it much easier to get clean sides and neat edges when you finish. If the frosting is too soft, a short chill also helps it hold shape.
Moist And Fluffy Red Velvet Cake Recipe
I can never resist the striking red crumb, cloud-soft texture, and silky cream cheese frosting that make this Southern red velvet cake the star of any table. One slice is all it takes to see why it disappears so fast.
12
servings
810
kcal
Equipment: 1. Oven
2. Two 9 inch round cake pans (plus parchment rounds)
3. Mixing bowls (large and medium)
4. Dry sifter or fine mesh sieve
5. Electric mixer or hand mixer
6. Whisk and rubber spatula
7. Measuring cups and spoons and kitchen scale
8. Wire cooling rack
9. Offset spatula or bench scraper and toothpick
Ingredients
-
2 1/2 cups (312 g) all purpose flour
-
1 1/2 cups (300 g) granulated sugar
-
1 teaspoon baking soda
-
1 teaspoon fine salt
-
1 teaspoon unsweetened cocoa powder
-
1 1/2 cups (360 ml) vegetable oil
-
1 cup (240 ml) buttermilk, room temperature
-
2 large eggs, room temperature
-
2 tablespoons (30 ml) red liquid food coloring
-
1 tablespoon white distilled vinegar
-
2 teaspoons vanilla extract
-
16 ounces (450 g) cream cheese, softened
-
1/2 cup (115 g) unsalted butter, softened
-
4 cups (480 g) powdered sugar, sifted
-
1 teaspoon vanilla extract for frosting
-
Pinch of fine salt for frosting
Directions
- Preheat oven to 350°F (175°C). Grease and flour two 9 inch round cake pans and line bottoms with parchment paper.
- In a large bowl sift together 2 1/2 cups (312 g) all purpose flour, 1 1/2 cups (300 g) granulated sugar, 1 teaspoon baking soda, 1 teaspoon fine salt, and 1 teaspoon unsweetened cocoa powder.
- In a separate bowl whisk 1 1/2 cups (360 ml) vegetable oil, 1 cup (240 ml) room temperature buttermilk, and 2 large room temperature eggs until smooth. Stir in 2 tablespoons (30 ml) red liquid food coloring and 2 teaspoons vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix on low speed until just combined, scraping the bowl as needed. Do not overmix.
- In a small cup combine 1 tablespoon white distilled vinegar with the batter baking soda by sprinkling 1 teaspoon baking soda into the batter then immediately add the vinegar so it fizzes; gently fold the reaction into the batter until evenly incorporated.
- Divide batter evenly between the prepared pans and smooth the tops. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool cakes in the pans for 10 minutes, then invert onto a wire rack, remove parchment, and let cool completely before frosting.
- For the cream cheese frosting beat together 16 ounces (450 g) softened cream cheese and 1/2 cup (115 g) softened unsalted butter until smooth. Gradually add 4 cups (480 g) sifted powdered sugar and beat until combined.
- Add 1 teaspoon vanilla extract for frosting and a pinch of fine salt, then beat until frosting is creamy and spreadable. Chill briefly if too soft.
- Level cake layers if needed, spread a layer of frosting between the cakes, stack, and frost the top and sides. Refrigerate 30 minutes to set before serving.
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: 200g
- Total number of serves: 12
- Calories: 810kcal
- Fat: 49g
- Saturated Fat: 17.5g
- Trans Fat: 0.2g
- Polyunsaturated: 10g
- Monounsaturated: 16.7g
- Cholesterol: 89mg
- Sodium: 427mg
- Potassium: 109mg
- Carbohydrates: 87.3g
- Fiber: 0.8g
- Sugar: 67g
- Protein: 6.6g
- Vitamin A: 171IU
- Vitamin C: 0mg
- Calcium: 65mg
- Iron: 0.4mg
