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How to make the best red velvet cake with cream cheese frosting. Homemade Red Velvet Cake is soft, tender, and fluffy with the creamiest and most decadent cream cheese frosting. It is no wonder that it is one of the most popular cake recipes and this is the perfect recipe.
I have been a quest to figure out how to make the Perfect Red Velvet Cake. I have to admit that I have made A LOT of red velvet cakes in the process. All of the recipes were good but I was looking for an out-of-this-world recipe. I am picky about my cakes and am determined to create a recipe that will be the only red velvet cake I make in my future.
I have always been a red velvet cake fan but there are some that are just better than others. I was looking for a deep, rich flavor and a tender, moist crumb with a sweet creamy cream cheese frosting. This Red Velvet Cake recipe is by far the BEST red velvet cake I have ever tried. Now it is time to share it with you!
Since Christmas is one week away, this is such a beautiful cake to serve on Christmas Eve or Christmas day. The red and white colors are so vibrant and perfectly represent the season.
I am sharing my tips, tricks, and baking advice with you below so you can make the best red velvet cake ever. When making cakes, there is a rhyme and reason to even the order of adding the ingredients. After much testing, this creates the best tasting red velvet cake.
What Red Velvet Cake Tastes Like and Why People Love It:
Red velvet cake is famously soft, with a delicate and moist crumb and a tender texture. It has a light cocoa note, balanced by tanginess from the buttermilk and a hint of vanilla. Red Velvet Cake is famous for its thick, rich cream cheese frosting, which pairs perfectly with the flavor of the red velvet cake.
Red Velvet Cake Ingredients:
- Cake or All-Purpose Flour: Provides structure to the cake. Cake flour has a lower gluten percentage so it creates a more tender crumb.
- Cocoa Powder: Adds a hint of chocolate flavor and contributes to the cake’s signature hue (in combination with food coloring).
- Granulated Sugar: Sweetens the cake and helps achieve a tender crumb.
- Unsalted Butter and Oil: Butter adds flavor and richness and oil keeps the cake moist and tender.
- Eggs: Contribute moisture, structure, and a rich flavor. Eggs also help bind the ingredients together.
- Buttermilk: Adds tang and moisture, activates baking soda, and contributes to the cake’s tender crumb. Its acidity helps bring out the red color and subtle chocolate notes.
- Red Food Coloring: Gives the cake its classic vibrant red hue. Gel or paste varieties offer a more intense color with less liquid.
- Vanilla Extract: Complements cocoa and adds depth of flavor.
- Baking Soda: Leavening agents that help the cake rise, ensuring a fluffy, airy crumb.
CREAM CHEESE FROSTING:
For extra thick layers of frosting, you can 1 1/2 times the cream cheese frosting recipe.
- Cream Cheese:
- Butter:
- Powdered Sugar:
- Vanilla Extract or Vanilla Bean Paste:
What does buttermilk do in cakes?
Buttermilk is one of the star ingredients in red velvet cake. The acidity works with leavening agents like baking soda to create carbon dioxide, resulting in a light and airy cake. It also imparts a subtle tanginess that enhances the overall flavor, keeping the cake from being too sweet. Most importantly, buttermilk contributes to that distinctive “velvet” texture—moist, tender, and utterly delicious.
How to make the Best Red Velvet Cake:
- Preheat oven to 350 degrees. Generously grease or spray two 9-inch cake pans or three 8-inch cake pans with non-stick cooking spray. For extra insurance, line the bottom of the cake pans with a circle of parchment paper. Cut it to fit snugly, then grease and flour as usual. The parchment creates a barrier that makes it especially easy to lift the cake out.
- Using a stand mixer or hand mixer, stir together flour, sugar, cocoa powder, baking soda, and salt. Beat the butter into the flour mixture, one cube at a time. Continue to beat until it resembles coarse crumbs.
- In a small bowl, whisk together eggs, buttermilk, oil, red food coloring, and vanilla. Add the buttermilk mixture to dry ingredients and beat the batter until thoroughly mixed. Take a spatula and scrape the sides of the bowl.
- Spread into greased cake pans and smooth tops with a spatula.
- Bake for 16-22 minutes, depending on the depth of pans. If the cake layers are thin, they will cook for less time than the thicker layers.
- Let the cakes cool. Run a knife around edge of cake pan and flip over. See below about freezing the cake layers before frosting to make it smoother.
HOW TO MAKE CREAM CHEESE FROSTING:
I share a comprehensive recipe post on how to make the best homemade cream cheese frosting if you are looking for more tips and tricks.
- In a large mixing bowl, cream together softened cream cheese and butter until light and fluffy, about 3-5 minutes. If using a Kitchenaid mixer, use the whisk attachment. Add powdered sugar and mix until creamy. Stir in vanilla extract or vanilla bean paste.
- Frost the cooled red velvet cake layers with cream cheese frosting. Spread a layer of cream cheese frosting on bottom layer before placing another cake layer on top. Then continue to frost the entire cake. See below for tips of frosting the red velvet cake with cream cheese frosting.
How to remove the cake from the pans:
Cool in the Pan First: Let the cakes rest in the pans for about 10-15 minutes after baking. This helps them set and avoids crumbling.
Run a Knife Around the Edges: Gently loosen the sides with a butter knife.
Invert Onto a Rack: Place a cooling rack on top of the pan and flip it over. Gently lift the pan away. If lined properly, the cake should release cleanly.
Tips on frosting red velvet cake:
- Level the Layers: If the tops are domed, use a serrated knife to level them. This gives you a stable, even surface.
- Apply a Crumb Coat: A thin layer of frosting (the crumb coat) “glues” down loose crumbs and provides a smooth surface for the final coating. Chill the crumb-coated cake for about 15-30 minutes before applying the final, thicker layer of frosting.
- Finish with a Generous Layer of Frosting: Spread the frosting evenly, working from top to sides. Smooth with an offset spatula for a polished look.
Why a Crumb Coat?
A crumb coat prevents those pesky red crumbs from mixing with the final layer of frosting. It ensures a clean, professional-looking cake without visible crumb specks.
Why it may be beneficial to freeze the cake layers before frosting:
Freezing cake layers for an hour or two (or even overnight) firms them up, making them easier to handle and frost without tearing or crumbling. Cold cake layers are sturdier, allowing for smoother frosting application.
Frequently Asked Questions (FAQ’s):
Can I use a different type of food coloring?
Gel or paste coloring is ideal because it provides a vibrant hue without adding excess liquid. Liquid food coloring works but may be less intense.
My cake seems dry. What went wrong?
Overbaking is the most common culprit. Check the cake a few minutes before the recommended bake time. Also, ensure accurate measuring of ingredients…especially flour.
Can I use a different frosting?
Cream cheese frosting is traditional, but you can use buttercream if you prefer. The tanginess of cream cheese frosting, however, pairs beautifully with the subtle cocoa flavor of red velvet cake.
What kind of baking pans should I use for homemade red velvet cake?
I suggest using light-colored cake pans. I like to use three 8-inch cake pans or two 9-inch cake pans. My favorite brand is USA cake pans.
Tips and tricks for making perfect Red Velvet Cake:
- Use a combination of sweet cream Butter and Oil. This is when you get the best of both worlds. Both butter and oil will provide a moist texture to the cake but butter brings the flavor where oil elevates the texture. I have tried using just one of them and found that the best cake is when both butter and oil are used together.
- Use Buttermilk. Buttermilk is one of my favorite ingredients to use in baked goods. It is such a game changer and makes such a difference in the texture of the cake. It is worth it to buy buttermilk (you can use the remaining in my buttermilk pancakes or ricotta pancakes).
- Use Cake Flour. Cake flour has less gluten than all-purpose flour which creates a more tender crumb. You can find cake flour in all grocery stores. I buy it in bulk in grocery stores that sell items in bins (Winco, Sprouts, etc).
- Use a combination of Butter and Cream Cheese in Frosting. A smooth, creamy, and sweet cream cheese frosting is unlike anything else. I love to use a mix of butter and cream cheese as butter brings some richness and the cream cheese adds a subtle tang. Adding powdered sugar is the finishing touch.
Few cakes inspire as much affection as a classic red velvet cake. Its vibrant red color, tender crumb, and subtle cocoa flavor have made it a favorite for birthdays, holidays, and celebrations. I hope you love it and if you do, please leave a comment below.
Here are some of my favorite classic cakes on Modern Honey:
Love at First Sight Chocolate Cake — a moist, rich chocolate cake with chocolate fudge frosting. A 5-star rated cake!
Yellow Birthday Cake with Milk Chocolate Frosting — this cake recipe has a secret ingredient to make the cake light and fluffy with a killer chocolate frosting.
Popular Cake Recipes:
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Red Velvet Cake
Equipment
Ingredients
- 3 cups Cake Flour (or all-purpose flour)
- 1 3/4 cups Sugar
- 3 Tablespoons Unsweetened Cocoa Powder
- 1 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 1/2 cup Butter cut into cubes
- 3 Eggs
- 1 cup Buttermilk
- 3/4 cup Canola Oil
- 1 – 2 Tablespoons Red Food Coloring may do less depending on preference
- 1 Tablespoon Pure Vanilla Extract
Cream Cheese Frosting:
- (2) 8-ounce pkgs. Cream Cheese (room temperature and softened)
- 12 Tablespoons Butter (3/4 cup or 1 1/2 sticks, softened)
- 4 1/2 cups Powdered Sugar
- 2 teaspoons Vanilla Extract or Vanilla Bean Paste
Instructions
- Preheat oven to 350 degrees.
- In a standing mixer, stir together flour, sugar, cocoa powder, baking soda, and salt.
- Beat the butter into the flour mixture, one cube at a time. Continue to beat until it resembles coarse crumbs.
- In a small bowl, whisk together eggs, buttermilk, oil, red food coloring, and vanilla.
- Add the buttermilk mixture to dry ingredients and beat the batter until thoroughly mixed.
- Take a spatula and scrape the sides of the bowl.
- Spread into two greased 8 or 9-inch cake pans and smooth tops with a spatula.
- Bake for 16-22 minutes, depending on the depth of pans. If the cake layers are thin, they will cook for less time than the thicker layers.
- Let cakes cool. Run a knife around edge of cake pan and flip over. Frost with cream cheese frosting.
- To make frosting:
- In a large mixing bowl, cream together softened cream cheese and butter until light and fluffy, about 3-5 minutes. If using a Kitchenaid mixer, use the whisk attachment.
- Add powdered sugar and mix until creamy.
- If using a vanilla bean, split vanilla bean in half and use the tip of the knife to scrape the vanilla bean paste from each side of the vanilla bean pod.
- If using vanilla extract, add to frosting and stir until combined.
- Spread on cooled red velvet cake. Cover tightly.
Video
Nutrition information is automatically calculated, so should only be used as an approximation.
Happy Baking, my friends! xo
I cannot wait to make this for my son’s July 4th birthday. I don’t have a stand mixer, can I use a hand mixer? Thank you!
Did you use a hand mixer? How did it work out?
Hi Amy! I apologize for the delay in getting back to you. You absolutely can use a hand mixer with this recipe. I hope your son had a great birthday! —Melissa
Do you use unsalted butter for cake and icing???
Looking forward to making this week ????
Hi Karli! I always have salted butter on hand because it is so versatile so I recipe tested this cake with salted butter. If you want to use unsalted butter, you will want to add a pinch of salt to the frosting to offset the sweetness and add 1/4 teaspoon more salt to the cake. Great question! I will add it to the recipe to help others as well. Thank you! — Melissa
Do you use unsalted butter in both the cake recipe & the frosting & filling recipe? I was taught that unsalted butter is always used in baking
Thank You
Therese
Hi Therese! I recipe tested this cake with salted butter so if you want to use unsalted butter, you will want to add a pinch of salt to the frosting to offset the sweetness and add 1/4 teaspoon more salt to the cake. Great question! I will add it to the recipe to help others as well. Thank you! — Melissa
Hi do you have a recipe scaled for 1/2 sheet pan for sheet cake? Thank you ????
Hi Morgan! I haven’t made it in a 1/2 sheet pan yet. If you want to try it, just adjust the baking time. It is much thinner so it will cook quickly. I hope that helps! — Melissa
I just made this for a 1/2 sheet pan 12”x18”.
You have to triple the recipe to get a 16 cup yield.
Thanks, Tina, for letting us know and sharing. I appreciate it!
Hi there
I am new to baking!
Pls what is cake flour? It’s different from the plain flour and self raising flour??
Regarda
Hi Sera! Cake flour is a finely ground flour that is low in gluten — around 8% instead of about 11%. It helps to create a beautiful texture in cakes. If you don’t have it, you can use all-purpose flour. It will change the texture slightly but still taste amazing.
You can mimic cake flour by replacing one tablespoon of all purpose flour with one tablespoon of corn starch for every cup of all purpose flour. This increases the percentage of starch and thus decreases the percentage of gluten.
Is the cubed butter cold or room temperature when adding to the dry ingredients? I’m making this for my daughter’s birthday and she’s is very excited. ????
Always best to use at room temperature for cakes x
If wish I had read this comment before making this. I’ve been baking for a long time and was confused by the ratio of butter to flour mixture and your comment that it would resemble coarse crumbs. In my experience this is achieved by cold butter cut into flour. But this ratio would be too heavy on dry ingredients to achieve the crumbs with only 1/2 of butter. And so I was confused by your wording here. I did not achieve coarse crumbs but went ahead and made it anyway.
Hi Elizabeth! You can use slightly softened butter (not melted butter) in the cake batter. I hope that helps! — Melissa
Since it did not indicate softened butter for the batter, I used cold thinking there was some reason for it. This should definitely be noted on the Ingredient list as no place on the recipe does it say room temperature. Only for the frosting. Also I had to bake for 36 mins. This probably happened because I had to mix for quite a while due to the cold butter. I’ll report back once we try it later today.
I was wondering why you don’t add vinegar to this recipe? Did you try it an not like it or find it wasn’t essential?
Thanks!
Hi Sharon. That’s a great question! The reason that I didn’t use vinegar is that I used buttermilk instead. The acidity from the buttermilk helps to activate the leavening agents to help the cake to rise. Since this recipe calls for buttermilk, you don’t need the vinegar. If you were to use milk instead of buttermilk, you would need to add some vinegar. I hope that helps! 🙂
Thanks!
I made it for my son’s birthday and it came out great. It tasted even better the next day and the day after and that was awesome too! Thanks!
I love to hear that, Sharon! Thank you for taking the time to let me know how it turned out. I appreciate it! — Melissa
Can this recipe be used for cupcakes?
Hi Deborah! Absolutely. I haven’t recipe tested it for cupcakes yet but the one thing you will need to change is the baking time. Since cupcakes are smaller, they cook faster. I would suggest setting the timer for 14-15 minutes and to keep checking for doneness. Hope that helps!
Hi there! Are there any changes that would need to be made if I were to test this cake out in cupcake form?
Hi Halle! I haven’t tested it out but I am sure it would make amazing cupcakes. You would want to just reduce the baking time. I would suggest setting the timer for about 14-15 minutes and keep checking. Thanks for the great question.
Beautiful Cake and looks divine! Being red & white it’s just perfect for Christmas or anytime for that matter!
Thank you so much, Deb! You are so right….it’s perfect for Christmas, Valentine’s Day, or whenever you get a craving. 🙂 Have a great day!