Red Velvet Cake From Scratch Recipe

I finally perfected my Southern Red Velvet Cake, complete with homemade cream cheese frosting and a little trick that keeps the double layers moist and tender.

I love making red velvet from scratch, and my take on a 3 Layer Red Velvet Cake uses all purpose flour and a tangy cream cheese frosting for the best contrast. I swear the right balance makes it moist not heavy, and I’ve learned a few tricks the hard way that keep the crumb light and the color bright.

There are tips for keeping layers even, chilling without drying, and frosting that stays silky. Im not perfect, sometimes layers slip, but thats how I learned.

If you want the full recipe and the little hacks, keep reading.

Ingredients

• Main source of structure and carbs, adds gluten, not much fiber or protein.
• Sweetens the cake, simple carbs, adds moisture and browning, no real nutrients.
• Tiny chocolate flavor, a little bitterness, some antioxidants, very low fat.
• Adds tangy acidity and moisture, reacts with soda for lift, mild protein.
• Keeps crumb tender and moist, high in fat, no protein or fiber.
• Mostly visual, no nutrients, big color impact, choose gel for less liquid.
• Rich tangy frosting base, Its high in fat and calories, adds smoothness and tang.

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
• 1 tbsp unsweetened cocoa powder
• 1 1/4 cups (300 ml) vegetable oil
• 1 cup (240 ml) buttermilk room temp
• 2 large eggs room temp
• 2 tbsp (30 ml) red food coloring (liquid) or 1 oz gel
• 1 tsp distilled white vinegar
• 1 tsp vanilla extract
• 16 oz (455 g) cream cheese softened
• 1/2 cup (113 g) unsalted butter softened
• 4 cups (480 g) powdered sugar sifted
• 1 tsp vanilla extract
• pinch fine salt

How to Make this

1. Preheat oven to 350 F and grease and line two 8 or 9 inch round cake pans with parchment, then grease the parchment so cakes come out easy.

2. In a large bowl whisk together 2 1/2 cups (312 g) all purpose flour, 1 tsp baking soda, 1 tsp fine salt, and 1 tbsp unsweetened cocoa powder until evenly combined.

3. In a separate bowl whisk 1 1/4 cups (300 ml) vegetable oil with 1 1/2 cups (300 g) granulated sugar until smooth, then add 2 large eggs room temp, 2 tbsp (30 ml) red food coloring or 1 oz gel, and 1 tsp vanilla extract; whisk until blended.

4. Add the dry ingredients to the wet in three additions alternating with 1 cup (240 ml) buttermilk room temp starting and ending with the dry. Mix gently until just combined, do not overmix or you will get a tough cake.

5. Stir in 1 tsp distilled white vinegar last, the batter will fizz a little with the baking soda, fold gently and divide the batter evenly between the two prepared pans.

6. Bake at 350 F for about 25 to 30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Let cakes cool in pans 10 minutes then turn out onto a wire rack to cool completely before frosting.

7. For the frosting beat together 16 oz (455 g) cream cheese softened and 1/2 cup (113 g) unsalted butter softened until silky, then add 4 cups (480 g) powdered sugar sifted a cup at a time, 1 tsp vanilla extract and a pinch of fine salt. Beat until creamy and fluffy, chill briefly if too soft.

8. If cakes have domes level them with a serrated knife, place one layer on your serving plate, spread about a third of the frosting, top with the second layer, do a thin crumb coat and chill 15 to 30 minutes, then finish with the remaining frosting and decorate as you like.

9. Quick tips to keep it moist and fluffy: measure flour by spooning and leveling not scooping, use room temp eggs and buttermilk, dont overmix once you add flour, use oil for a tender crumb, dont frost warm cake or frosting will slide, sift powdered sugar to avoid lumps, and store cake in the fridge if you use cream cheese frosting then bring to room temp 30 minutes before serving.

Equipment Needed

1. Two 8 or 9 inch round cake pans
2. Parchment paper and some oil or nonstick spray to grease it
3. Mixing bowls, at least one large and one medium
4. Electric mixer (stand or hand) or a sturdy whisk if you gotta do it by hand
5. Measuring cups, spoons and a kitchen scale for the grams — do the scale if you can
6. Rubber spatula and a wooden spoon for folding, scraping and mixing gently
7. Fine mesh sieve or sifter for the powdered sugar
8. Wire cooling rack and a serrated knife to level the domes
9. Offset spatula or bench scraper for spreading the frosting, plus a toothpick to test doneness

FAQ

Red Velvet Cake From Scratch Recipe Substitutions and Variations

• All purpose flour → cake flour (lighter crumb). Use 1:1 cake flour or make your own: for each cup of AP remove 2 tbsp and add 2 tbsp cornstarch, sift, then use the same volume, it’ll bake more tender.
• Vegetable oil → melted unsalted butter or neutral oil like canola, 1:1. Butter gives richer flavor but warm it so it mixes easy, coconut oil (refined) works too if you want a dairy free option.
• Buttermilk → milk + acid, 1 cup milk + 1 tbsp white vinegar or lemon juice, let sit 5 minutes till slightly curdled, or use 3/4 cup plain yogurt + 1/4 cup milk for a thicker tang.
• Cream cheese (frosting) → mascarpone or Neufchâtel, use 1:1. Mascarpone makes a silkier sweeter frosting, Neufchâtel cuts fat but tastes almost the same, just chill the frosting if it seems soft.

Pro Tips

1) Measure flour right — spoon it into the cup and level it off, dont scoop with the measuring cup or the batter will be too dense. Weighing is even better if you can, but spoon-and-level will keep the crumb light.

2) Keep everything at room temp and be gentle when you mix. Room temp eggs and buttermilk blend easier so you dont overwork the batter. Add the dry in batches with the buttermilk between them and stop as soon as you see no streaks — overmix and the cake gets tough.

3) For a true red and good lift use gel coloring if you have it, or less liquid dye and more pigment. Stir the vinegar in last so it reacts with the baking soda and gives a little fizz and extra rise, but dont let it sit too long before baking.

4) Frosting and assembly: chill the layers after a thin crumb coat so you can finish neat. If the cream cheese frosting gets too soft pop it in the fridge for 10 to 20 minutes, sift the powdered sugar to avoid lumps, and keep the finished cake in the fridge because of the cream cheese then bring it to room temp 20 to 30 minutes before serving so it isnt gummy.