Decadent Red Velvet Cake Recipe for Moist, Silky Layers

This red velvet cake comes from a family recipe binder and yields three tender, velvety layers filled and frosted with cream cheese icing. The cake has a classic vanilla-buttermilk base with a touch of cocoa for depth and the signature red color.

To prepare the cake, begin by mixing the dry ingredients: cake flour, sugar, cocoa powder, baking soda, and salt. In a separate bowl combine the vanilla, buttermilk, eggs, and neutral oil. Combine wet and dry ingredients, then add the red food coloring and vinegar. Finish the batter with a little hot water to loosen it before dividing into pans and baking. After the layers cool, assemble the cake with a generous spread of cream cheese icing between each layer and over the exterior.

Tips for the best red velvet cake:

• High-quality ingredients matter: good cocoa and reliable food coloring improve both flavor and appearance.
• Proper mixing: avoid overmixing. Stir until ingredients are just combined to keep the crumb light.
• Buttermilk substitute: make your own by adding 1 tablespoon white vinegar or lemon juice to 1 cup milk; let it rest a few minutes.
• Food coloring: gel food coloring usually gives a richer, more vibrant red than liquid dye; adjust to taste.
• Even layers: divide batter evenly among pans—use a kitchen scale for consistent results.
• Cooling time: let the cakes cool completely before frosting to prevent the icing from melting.

Red Velvet Cake Ingredients:

• Cake flour: produces a softer, lighter texture.
• Granulated sugar: sweetens and keeps the cake moist.
• Cocoa powder: use a quality cocoa for balanced chocolate notes.
• Baking soda: provides lift.
• Salt: enhances the overall flavor.
• Vanilla bean paste or extract: adds warm aromatic notes.
• Buttermilk: contributes moisture and a slight tang.
• Eggs: add structure and richness.
• Neutral oil (vegetable or canola): keeps the cake tender and moist.
• Vinegar: reacts with baking soda to help leavening.
• Red food dye: adjust amount for your preferred shade.
• Hot water: thins the batter and helps with texture.

Red Velvet Cake FAQs:

Q: Can I reduce the sugar in the cream cheese icing?

A: You can reduce the powdered sugar to taste, but less sugar may make the icing softer and harder to spread. Add sugar gradually until you reach the desired consistency and sweetness.

Red Velvet Cake

Servings 12

Ingredients

Red Velvet Cake:

• 3 ¾ cups cake flour 445 grams
• 2 ½ cups granulated sugar 500 g
• 2 tablespoons cocoa powder 18 g
• 1 ½ teaspoon baking soda
• 2 teaspoons salt
• 1 tablespoon vanilla bean paste or 2 teaspoons vanilla extract
• 1 ½ cup buttermilk
• 3 eggs
• 2 cups neutral oil
• 1 ½ teaspoon vinegar
• 2 oz red food dye
• ¼ cup hot water

Cream Cheese Icing:

• 1 stick butter 113 g or 1/2 cup
• 1 stick cream cheese 226 g or 1 cup
• ¼ teaspoon salt
• ½ teaspoon almond extract optional
• 1 tablespoon vanilla bean paste or 1 teaspoon vanilla
• 3-4 cups powdered sugar depending on how stiff you want the icing

Instructions

Red Velvet Cake:

• Combine the cake flour, cocoa powder, baking soda, and salt in a bowl. Whisk until evenly blended and set aside.
• In a large bowl, whisk together the vanilla, buttermilk, eggs, and oil until combined.
• Add the sugar and mix until incorporated.
• Add the vinegar and red food dye and stir until evenly distributed.
• Fold the dry ingredients into the wet mixture and stir just until evenly combined.
• Stir in the hot water; the batter will be thin.
  
• Divide batter among three greased and floured 8-inch round pans. Bake at 350°F for about 30–40 minutes, or until a toothpick inserted in the center comes out clean. Oven times vary.
  
• Let the cakes cool completely on a wire rack before assembling.
• Once cooled, fill and frost the layers with the cream cheese icing below.

Cream Cheese Icing:

• In the bowl of a stand mixer or a large bowl with a hand mixer, add softened butter and cream cheese.
• Beat on medium-high until light and fluffy, about 2 minutes.
• Add salt, almond extract (if using), and vanilla; mix until combined.
• On low speed, add powdered sugar ½ cup at a time until incorporated.
• Increase speed to medium-high and whip until the frosting is light and fluffy, another 1–2 minutes.
• Spread the icing between layers and over the cooled cake. Chill briefly if needed to set before slicing.