This classic red velvet cake recipe is soft, moist, lightly chocolatey, and finished with rich cream cheese frosting. With its beautiful red color, tender crumb, and smooth vanilla flavor, this homemade red velvet cake is a memorable dessert for Christmas, Valentine’s Day, birthdays, and special family celebrations.
Quick Recipe Overview
Why this red velvet cake recipe works: It creates three layers of soft, moist cake with a delicate cocoa flavor, a hint of tang from buttermilk, and a creamy frosting that brings everything together.
Total time: About 2 hours and 37 minutes, including preparation, baking, cooling, and frosting.
Equipment needed: Three 9-inch round cake pans, a mixer, mixing bowls, a spatula, a cooling rack, and a cake stand or serving plate.
This homemade red velvet cake is a family favorite for good reason. It has the kind of soft, bakery-style texture that makes every slice feel special, and the bright red color makes it instantly eye-catching on any dessert table. The cake is made in three layers, which gives you plenty of room for smooth cream cheese frosting between each one.
A good red velvet cake should not taste like plain vanilla cake or heavy chocolate cake. It should have a balanced flavor: a mild cocoa note, rich vanilla, buttery sweetness, and the slight tang that comes from buttermilk. This recipe delivers that classic red velvet flavor while staying incredibly moist. Chopped pecans can be folded into the frosting for texture, or left out if you prefer a smoother finish.
Why This Recipe Works
This red velvet cake is moist, tender, and easy to make from scratch. The buttermilk, vegetable oil, baking soda, vinegar, and cocoa powder work together to create the signature texture and flavor. It can also be made ahead of time, stores well when covered, and stays delicious for several days.
The Origin and History
Red velvet cake is often associated with the American South, although it is believed to have originated in Maryland in the early 20th century. Around the same era, devil’s food cake became popular. The two cakes share some similarities, but devil’s food cake relies more heavily on chocolate, while red velvet cake uses cocoa powder for a softer, more subtle flavor.
Traditional red velvet cake was not always made with red food coloring. Some versions used beetroot juice to create a deep red color. The cake was once considered an elegant dessert and was often served in restaurants and hotels. Early versions were commonly paired with a French-style butter roux icing, also known as ermine icing. Today, cream cheese frosting is one of the most popular choices because it is rich, tangy, smooth, and easy to prepare.
Ingredients You’ll Need
To make this red velvet cake from scratch, you will need self-rising flour, buttermilk, vegetable oil, baking soda, vanilla extract, red food coloring, granulated sugar, unsweetened cocoa powder, white vinegar, and eggs.
- Self-rising flour
- Buttermilk
- Vegetable oil
- Baking soda
- Vanilla extract
- Red food coloring
- Granulated sugar
- Unsweetened cocoa powder
- White vinegar
- Eggs
Self-rising flour gives the cake structure and helps the layers rise properly. The vegetable oil keeps the crumb soft and moist, while the buttermilk adds a gentle tang and helps create the velvety texture red velvet cake is known for. Baking soda and vinegar react with the cocoa powder and help produce the tender, moist finish that makes this cake stand out.
For the cream cheese frosting, you will need powdered sugar, cream cheese, butter, and chopped pecans. The pecans are optional, but they add a lovely nutty texture. If you want a completely smooth frosting, simply leave them out.
- Powdered sugar
- Cream cheese
- Butter
- Chopped pecans
How to Make Red Velvet Cake with Cream Cheese Frosting
Making the Cakes
Preheat the oven to 350°F. Add all cake ingredients to a large mixing bowl and mix on medium speed for about 3 minutes, or until the batter is smooth and evenly combined.
A stand mixer works especially well for this cake because it blends the batter evenly without overworking it. A handheld electric mixer can also be used. Mix only until the ingredients are combined and the batter looks smooth.
Prepare three 9-inch round cake pans with nonstick cooking spray, or grease them with butter and dust lightly with flour. This helps prevent sticking and makes it easier to remove the layers after baking.
Divide the batter evenly among the three pans. Bake for 22 minutes, or until a toothpick inserted into the center comes out clean. Avoid overbaking, because the cakes will continue to set as they cool.
Remove the pans from the oven and let the cakes cool on a wire rack for 10 to 20 minutes. Carefully remove the cake layers from the pans and place them directly on the cooling rack. Let them cool completely before frosting.
Making the Frosting
While the cake layers cool, add the butter, cream cheese, and powdered sugar to a large bowl. Begin mixing on low speed, then increase to medium speed for 2 to 3 minutes, or until the frosting is creamy, smooth, and slightly fluffy.
Expert Tip: If you are adding chopped pecans, slowly mix in 1 ¼ cups after the frosting has blended for about 1 minute. This helps distribute the nuts evenly throughout the frosting.
The frosting should be thick enough to hold its shape but still soft enough to spread easily over the cake layers.
Place one completely cooled cake layer on a cake stand or plate. Spread a layer of cream cheese frosting over the top. Add the second cake layer and frost the top in the same way. Place the third layer on top, then cover the top and sides of the cake with the remaining frosting.
After frosting, allow the cake to cool for about 1 more hour before serving. This helps the frosting set and makes the cake easier to slice.
For decoration, sprinkle the top with finely chopped pecans and a few cake crumbs if you have them. Fresh mint sprigs can also make the finished cake look festive and elegant.
Frequently Asked Questions
Buttermilk is important for flavor and moisture. If you do not have it, you can use a milk and lemon juice mixture as a substitute.
For this recipe, sifting is not necessary. The slightly dense texture helps keep the cake moist and gives it a classic red velvet crumb.
Yes. Line a cupcake pan with liners and fill each one a little more than halfway with batter. Bake for 20 minutes, then cool completely before frosting.
Store the cake covered at room temperature for up to 5 days. A covered cake dish helps lock in moisture.
Expert Tips
- Use room temperature eggs for better volume.
- Use room temperature cream cheese and butter for a smoother, fluffier frosting.
- Measure the ingredients accurately. This recipe works best when the measurements are exact.
- Self-rising flour gives the best rise and texture in this cake.
- For flat layers, trim a thin layer from the rounded tops with a cake leveler or serrated knife.
- Use leftover cake crumbs and pecans to decorate the top.
- Check doneness with a toothpick. If it comes out clean, the cake is ready.
- Do not overbake. Removing the cake at the right time helps keep it moist.
More Delectable Cake Recipes
If you enjoy moist homemade cakes, try other soft, flavorful desserts such as orange vanilla bundt cake or apple cinnamon cake with butter rum glaze. Both are sweet, tender, and perfect for celebrations or weekend baking.
Red Velvet Cake with Cream Cheese Frosting
Ingredients
Cake Ingredients
- 2½ cups self-rising flour
- 1 cup buttermilk
- 1½ cups vegetable oil
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ¼ cup red food coloring (two 1-ounce bottles)
- 1½ cups granulated sugar
- 1 teaspoon unsweetened cocoa powder
- 1 teaspoon white vinegar
- 2 eggs room temperature
Frosting Ingredients
- 8 Tablespoons plus ⅓ stick butter room temperature
- 10 ounces cream cheese room temperature
- 16 ounces powdered sugar
- 2 cups pecan pieces finely chopped
Instructions
For the Cake
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Preheat the oven to 350°F.
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Add all cake ingredients to a large bowl and mix on medium speed for about 3 minutes.
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Grease three 9-inch round cake pans with nonstick spray, or butter and flour the pans.
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Divide the batter evenly among the pans and bake for 22 minutes.
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Cool in the pans for 10 to 20 minutes, then remove the layers and cool completely on a wire rack.
For the Frosting
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Beat the butter, cream cheese, and powdered sugar together, starting on low speed and increasing to medium speed for 2 to 3 minutes.
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If using pecans, slowly mix in 1 ¼ cups after the frosting has blended for about 1 minute.
To Assemble the Cake
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Place one cooled cake layer on a cake stand.
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Spread frosting over the top of the first layer.
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Add the second layer and frost the top.
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Add the third layer, then frost the top and sides of the cake.
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Let the frosted cake cool for 1 hour before slicing and serving.
Notes
- Room temperature eggs help improve the cake’s volume.
- Room temperature cream cheese and butter make the frosting smoother.
- Use exact measurements for the best texture and flavor.
- Self-rising flour is recommended for the best rise.
- Do not overbake the cake layers.
- Decorate with finely chopped pecans and cake crumbs, if desired.
Nutrition
| Carbohydrates: 45g
| Protein: 5g
| Fat: 29g
| Sugar: 26g
Update Notes: This post was originally published in February 2018 and was republished with updated step-by-step instructions, photos, and tips in December 2021.