The Only Red Velvet Cake Recipe You'll Need
Rated 5.0 stars by 3 users
Author
Founders
Servings
12-16 slices
Prep Time
15 minutes
Cook Time
35 minutes
Soft, lightly chocolatey, tangy, and incredibly moist — with a classic cream cheese frosting. No complicated steps, no fancy techniques. Just a reliable cake that works every time.
Ingredients
Cake
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2 cups (250g) all-purpose flour
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1½ cups (300g) granulated sugar
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1 tsp baking soda
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1 tsp salt
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1–2 tbsp cocoa powder
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1 cup (240ml) buttermilk (see swap below)
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¾ cup (180ml) neutral oil (canola or vegetable)
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2 large eggs
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2 tsp vanilla extract
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1 tsp white vinegar
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1–2 tbsp red food colouring (adjust for colour)
Cream Cheese Frosting
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8 oz (225g) cream cheese, slightly cool (not room-temperature soft — see tip below)
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½ cup (115g) butter, slightly cool
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3–4 cups (360–480g) icing sugar, starting with 3 cups
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1–2 tsp vanilla extract
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Pinch of salt — don’t skip it (see tip below)
Directions
Preheat oven to 350°F (175°C). Grease and line two 8-inch round pans or one 9×13 pan.
In a large bowl, whisk together flour, sugar, baking soda, and salt.
In a small bowl, mix the cocoa powder with the food colouring and vanilla to form a thick paste. This “blooms” the cocoa, deepening flavour and ensuring even colour distribution without streaks.
Add the cocoa paste, buttermilk, oil, eggs, and vinegar directly to the large bowl.
Whisk or stir until fully combined and smooth — this batter is forgiving, don’t overthink it.
Pour into prepared pan(s). Bake 8-inch layers 25–30 minutes; 9×13 pan 30–35 minutes. A toothpick should come out clean.
Cool completely before frosting.
Frosting
Start with cream cheese and butter that are slightly cool — not fully softened. This keeps the frosting stable and pipeable rather than soupy.
Beat cream cheese and butter together until smooth.
Add icing sugar gradually, starting with 3 cups. Add more only if needed for consistency.
Mix in vanilla and the pinch of salt — the salt is essential to balance the sweetness and prevent the frosting from tasting cloying.
Beat until fluffy and spreadable. Stop as soon as it comes together; overbeating can cause it to loosen.
Assembly Options
Easiest: Frost right in the pan and serve as a sheet cake
Layer cake: Stack, fill, and lightly frost — rustic is perfect
Birthday style: Add sprinkles, crumb coat, or simple piping
Recipe Note
Easy Swaps & Variations
No Buttermilk?
- Combine 1 cup milk + 1 tbsp vinegar or lemon juice — let sit 5 minutes before using
Natural Colour
- Swap food colouring for beet purée — muted colour, same earthy vibe
Deeper Flavour
- Add 1 tsp espresso powder — it won’t taste like coffee, just richer
Cupcakes Instead
- Same batter, bake 18–22 minutes
Pro Tips
- Bloom the cocoa: Mix cocoa powder with the food colouring and vanilla into a paste before adding to the batter — this maximises flavour and gives you streak-free, even colour
- Keep the frosting cool: Use slightly cool (not soft) cream cheese and butter. Start with 3 cups of icing sugar and add more only as needed — overbeating or warm ingredients will make it soupy fast
- Don’t skip the salt in the frosting: Cream cheese frosting is intensely sweet; that pinch of salt is what keeps it balanced and not cloying
- Don’t skip the vinegar — it supports both texture and colour development
- Use gel food colouring for a deep red without adding excess liquid
- Slightly underbake rather than overbake for the best moist crumb
- Chill the cake briefly before frosting for cleaner, more defined layers
One bowl, one reliable recipe — once you’ve made it, you won’t need another red velvet cake recipe again.