The BEST Red Velvet Cake Recipe

If you’re ready to wow your friends and family with the most luxurious, moist, and utterly irresistible dessert, make room in your recipe book for The BEST Red Velvet Cake. This iconic Southern favorite is beloved for its dramatic ruby color, tender crumb, and signature cream cheese frosting. Every bite is a delight—lightly cocoa-scented, beautifully balanced between sweet and tangy, with a decadent finish that will make you the star baker at any gathering.

this Recipe

Ingredients You’ll Need

All it takes is a handful of everyday ingredients—many you may already have on hand! Each plays a crucial role, from building up the cake’s plush texture to delivering that unforgettable red velvet allure. Let’s break down exactly what you need and why it matters.

• All-purpose flour: The sturdy backbone of the cake, giving structure without heaviness.
• Granulated sugar: Adds sweetness and locks in moisture for a soft, tender crumb.
• Baking soda: Ensures your cake rises perfectly and has just the right amount of lift.
• Salt: Balances the sweetness and enhances every flavor note in the cake.
• Unsweetened cocoa powder: Gives the cake its subtle chocolate undertone and gorgeous depth of flavor.
• Vegetable oil: Keeps the cake exceptionally moist from the first bite to the last.
• Buttermilk, room temperature: Brings tanginess and helps activate the baking soda for optimal rise.
• Large eggs, room temperature: Binds ingredients together and adds richness.
• Red food coloring: This is the secret to that show-stopping, velvety red hue we all crave.
• White vinegar: Works with the buttermilk and baking soda to make the cake extra fluffy.
• Vanilla extract: Enhances and rounds out both the cake’s and frosting’s flavors.
• Cream cheese, softened: For the DREAMIEST tangy, creamy frosting—don’t skip this!
• Unsalted butter, softened: Makes the frosting wonderfully light and airy.
• Powdered sugar: Whips into the classic cream cheese frosting, providing sweetness and structure.

How to Make The BEST Red Velvet Cake

Step 1: Prepare Your Cake Pans

Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper. This extra step ensures your cakes will release easily and keep their beautiful edges—no sticking allowed for The BEST Red Velvet Cake!

Step 2: Mix the Dry Ingredients

In a large bowl, sift together the flour, granulated sugar, baking soda, salt, and unsweetened cocoa powder. Sifting is key for keeping the cake’s crumb delicately fine and ensuring there are no lumps to sabotage the smooth texture.

Step 3: Combine Wet Ingredients

In a separate bowl, whisk together vegetable oil, buttermilk, eggs, red food coloring, white vinegar, and vanilla extract until everything is beautifully blended. The unusual mix of vinegar and buttermilk might sound odd, but trust me—this classic combo is what gives The BEST Red Velvet Cake its fluffy, meltingly soft character.

Step 4: Bring It All Together

Gradually add the wet ingredients to your dry mixture, stirring or mixing on low speed until your batter becomes smooth, rich, and vividly red. Be gentle and avoid overmixing; this helps guarantee your cake bakes up light and delicate.

Step 5: Bake to Perfection

Divide the batter evenly into the prepared cake pans. Pop them onto the center rack and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let them cool in the pans for about 10 minutes, then gently turn them out onto wire racks to finish cooling completely. Patience here rewards you with cakes that won’t crumble when frosted!

Step 6: Make the Dreamy Cream Cheese Frosting

While your cake layers cool, beat together the softened cream cheese and butter until airy and fluffy. Add the vanilla extract, then slowly mix in the powdered sugar—keep going until the frosting is cloud-like and smooth. This frosting is the crowning glory of The BEST Red Velvet Cake, tempting everyone for that second slice.

Step 7: Assemble and Frost

Place one cake layer on your serving platter and spread a generous layer of frosting on top. If you’re feeling extra fancy, add a thin slick of raspberry jam for tart contrast. Set the second cake layer on top and frost the sides and top evenly. Smooth it up with a spatula or go for artistic swirls—your masterpiece is nearly complete!

How to Serve The BEST Red Velvet Cake

Garnishes

This is your chance to get playful! Classic options include a shower of red velvet cake crumbs (just crumble some cake trimmings) or a sprinkle of mini chocolate chips. Fresh berries like raspberries or strawberries add vibrant color and a fresh finish—absolutely perfect for The BEST Red Velvet Cake’s rich flavor.

Side Dishes

Red velvet is the star, but it’s even more delightful with a scoop of vanilla bean ice cream or a dollop of homemade whipped cream on the side. For a festive brunch, pair your cake with fresh fruit salad or even bold, dark coffee to balance its richness.

Creative Ways to Present

If you want to wow guests, try cutting the cake into tidy squares for elegant petit fours, or serve individual slices on pretty plates with a drizzle of raspberry coulis. Layered in mason jars with extra frosting or berries makes for adorable, portable treats—just another reason The BEST Red Velvet Cake always gets people talking!

Make Ahead and Storage

Storing Leftovers

Keep any leftover cake covered tightly in the refrigerator. The flavors actually deepen after a day, and the cream cheese frosting stays fresh and luscious for up to five days. Simply bring The BEST Red Velvet Cake to room temperature before serving for the best texture and taste.

Freezing

The cake layers can be wrapped individually in plastic wrap and foil, then frozen for up to three months. You can also freeze the frosted cake, but it’s best to do so in slices for easy snacking. Thaw overnight in the fridge, then let come to room temperature before enjoying—no one will ever suspect it was frozen!

Reheating

If you prefer your cake slightly warm, just pop a slice in the microwave for about 10-15 seconds. This softens the frosting and makes The BEST Red Velvet Cake practically melt in your mouth. Warm cake with cold cream cheese frosting? Heavenly, every single time.

FAQs

Why does red velvet cake use vinegar and buttermilk?

The combination of vinegar and buttermilk is classic in red velvet cake for a reason—they work together to tenderize the crumb and react with the baking soda for remarkable fluffiness. Plus, they bring that signature tang that makes The BEST Red Velvet Cake so deliciously memorable.

Can I use natural food coloring instead of regular red food dye?

Absolutely! Beet juice or natural gel food coloring can be swapped in for a more wholesome approach. While the color may be slightly less vibrant, the cake’s flavor and texture will still shine through in The BEST Red Velvet Cake.

What’s the secret to extra moist red velvet cake?

Oil is the key to moisture in this recipe—you get a lush, tender crumb without any greasy aftertaste. Make sure not to overbake, as this is crucial for keeping The BEST Red Velvet Cake perfectly soft, too.

Can I make this cake as cupcakes?

Definitely! Scoop the batter into lined cupcake tins, filling each about two-thirds full, and bake for 18-20 minutes. You’ll get adorable red velvet cupcakes with all the magic of The BEST Red Velvet Cake (plus perfect portability).

Why is my cream cheese frosting runny?

Cream cheese and butter should be softened at room temperature, but not melted. If your frosting is too thin, just add a little more powdered sugar or chill it briefly in the fridge before spreading onto The BEST Red Velvet Cake.

Final Thoughts

If you’ve never tried baking The BEST Red Velvet Cake before, I promise you’re in for a real treat. Each slice is a celebration—rich, tender, and absolutely gorgeous. Go on, share it with your favorite people and let the rave reviews roll in!

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