The Ultimate Red Velvet Cake Recipe

Discover how to bake this incredibly moist, vibrant, and fluffy classic from scratch, topped with a rich, dreamy cream cheese frosting.

The Ultimate Red Velvet Cake Recipe

Let’s be honest: there are a lot of cakes out there, but finding The Ultimate Red Velvet Cake Recipe can feel like searching for a needle in a haystack. You want that perfect balance of a subtle chocolate flavor, a tender and buttery crumb, and a stunning crimson color. After countless test batches in my kitchen, I can confidently say I've nailed down exactly what makes The Ultimate Red Velvet Cake Recipe. It pairs perfectly with a thick, tangy cream cheese frosting that will have your friends and family begging for your secret. Whether you are baking for a holiday, a birthday, or just because you need a sweet weekend treat, The Ultimate Red Velvet Cake Recipe is truly the only one you will ever need!

Recipe Overview

Prep Time	Cook Time	Total Time	Yield
25 minutes	30 minutes	55 minutes	One 2-layer 9-inch cake

What You'll Need

For the Red Velvet Cake:

• 2 ½ cups all-purpose flour

• 1 ½ cups granulated sugar

• 1 tsp baking soda

• 1 tsp salt

• ¼ cup unsweetened cocoa powder (natural works best!)

• 1 cup buttermilk, at room temperature

• 1 cup vegetable oil (this is the secret to keeping it incredibly moist)

• 2 large eggs, at room temperature

• 2 tbsp liquid red food coloring

• 1 tsp white distilled vinegar

• 1 tsp pure vanilla extract

For the Cream Cheese Frosting:

• 16 oz cream cheese (2 standard blocks), softened to room temperature

• ½ cup unsalted butter, softened

• 4 cups powdered sugar, sifted

• 1 tsp pure vanilla extract

• A pinch of salt

Step-by-Step Instructions

1. Prep your station: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper to ensure a clean, easy release.

2. Whisk the dry ingredients: In a large mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. Give it a good whisk to make sure everything is evenly distributed.

3. Mix the wet ingredients: In a separate medium bowl, whisk together the buttermilk, vegetable oil, eggs, red food coloring, vinegar, and vanilla extract until completely smooth and bright red.

4. Combine wet and dry: Slowly pour the wet ingredients into the dry ingredients. Use a spatula or a hand mixer on low speed to fold everything together just until combined. Be very careful not to overmix, or your cake will turn out dense!

5. Bake to perfection: Divide the bright red batter evenly between your prepared cake pans. Bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean.

6. Cool completely: Let the cakes cool in their pans for about 10 minutes before turning them out onto wire racks to cool entirely. You must wait until they are completely cool to the touch before frosting, otherwise, your frosting will melt right off.

7. Whip up the frosting: While the cakes cool, beat the softened cream cheese and butter together in a large bowl until smooth and creamy. Gradually add the sifted powdered sugar, vanilla, and salt. Beat on high for about 2 minutes until it's light, fluffy, and smooth.

8. Frost and assemble: Place one cake layer on your serving stand or plate, spread a generous layer of cream cheese frosting over the top, and place the second layer on top. Frost the top and sides of the cake evenly.

Baker's Tip: Want that gorgeous bakery-style look from the photos? Level your cakes by carefully slicing off the slightly domed tops before frosting. Crumble those trimmings and gently press the red cake crumbs around the bottom edge of the frosted cake! Let the assembled cake chill in the fridge for about 30 minutes before serving to help the frosting set.