Tender cocoa-kissed cake with tangy cream cheese frosting
Red Velvet Cake
Prep Time
25 min
Cook Time
30 min
Total Time
1 hr 15 min
Servings
12
1 two-layer cake
Difficulty
Medium
Cost
Moderate
$$
Red Velvet Cake
Tender cocoa-kissed cake with tangy cream cheese frosting
★4.9(20)
A stunning red velvet cake with a subtle cocoa flavor, velvety crumb, and thick layers of tangy cream cheese frosting.
25m
Prep Time
30m
Cook Time
75m
Total Time
12
Servings
Medium
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Red velvet cake is a Southern classic that has earned its place as one of the most beloved celebration cakes in America. The deep crimson layers have a mild cocoa flavor and an incredibly tender crumb thanks to the combination of buttermilk, vinegar, and just a touch of cocoa. It is not a chocolate cake — it is something entirely its own.
Topped with a generous slathering of tangy cream cheese frosting, the contrast between the mild sweetness of the cake and the sharp creaminess of the frosting is what makes red velvet so irresistible. It is dramatic, delicious, and surprisingly easy to make.
Whether for Valentine's Day, Christmas, or any celebration that calls for a showstopper, this red velvet cake delivers on every level.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons unsweetened cocoa powder
- 1 1/2 cups vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 16 oz cream cheese, softened (frosting)
- 1/2 cup unsalted butter, softened (frosting)
- 4 cups powdered sugar (frosting)
- 1 teaspoon vanilla extract (frosting)
Instructions
- 1
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line with parchment.
- 2
Whisk flour, sugar, baking soda, salt, and cocoa powder together.
- 3
In a separate bowl, whisk oil, buttermilk, eggs, food coloring, vanilla, and vinegar.
- 4
Add wet to dry and mix until just combined and smooth. Do not overmix.
- 5
Divide batter evenly between pans. Bake for 28-32 minutes until a toothpick comes out clean.
- 6
Cool in pans 10 minutes, then invert onto wire racks to cool completely.
- 7
Make frosting: beat cream cheese and butter until smooth and creamy. Gradually add powdered sugar and vanilla, beating until fluffy.
- 8
Frost between layers, then cover top and sides. Garnish with cake crumbs if desired.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Serve with a scoop of vanilla ice cream or a dollop of whipped cream
Dust with powdered sugar or drizzle with chocolate sauce before serving
Substitutions
Buttermilk1 cup milk + 1 tablespoon white vinegar
Let sit 5 minutes to curdle before using
Red food coloring2 tablespoons beet powder + 1 tablespoon extra buttermilk
Color will be more of a deep burgundy
Cream cheese frostingErmine frosting (cooked flour frosting)
A traditional Southern alternative that is lighter and less sweet
Tips & Storage
Pro Tips
Do not skip the vinegar — it reacts with the baking soda for proper rise and tenderness.
Gel food coloring gives a deeper red with less liquid than traditional liquid coloring.
Ensure cream cheese and butter are fully softened for lump-free frosting.
Chill the crumb-coated cake for 15 minutes before applying the final coat of frosting.
Storage
Refrigerate covered for up to 5 days. The cake tastes great cold or at room temperature.
Reheating
Bring to room temperature 20-30 minutes before serving for best flavor and texture.
Nutrition Facts
Per serving (1 slice (1/12 cake)) · 12 servings
Calories460
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein5g
Carbohydrates60g
Fat23g
Fiber1g
Sugar48g
Sodium350mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What makes red velvet different from chocolate cake?
- Red velvet uses much less cocoa and has a tangier flavor from the buttermilk and vinegar. The texture is also finer and more velvety.
- Can I use natural food coloring?
- Beet powder can be used as a natural alternative, though the color will be more muted.
- Why is my cake dense?
- Overmixing the batter develops too much gluten. Mix until just combined for the lightest texture.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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