This homemade Red Velvet Cake recipe makes a moist, tender, and oh, so velvety soft bright red cake. It is buttery with a subtle cocoa flavor and topped with our irresistibly smooth Cream Cheese Frosting. This cake is perfect for any holiday or special occasion and is the most requested cake recipe on our site.

Red Velvet Cake slice pulled out of the cake

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We love making cakes and the bright red color of Red Velvet Cake makes it the perfect choice for Valentine’s Day, birthdays, rehearsal dinners, weddings, 4th of July, and Christmas (or any occasion because it’s delicious!). Watch the video tutorial and see just how easy it is to make this bakery-quality Red Velvet Cake recipe. It’s sure to impress! Here’s why you’ll love it:

  • Easy to make with basic ingredients, you don’t even need cake flour
  • Buttery soft with a tangy buttermilk flavor, and paired with a sweet, but not too sweet frosting
  • Bright in color, which is especially appealing for Valentine’s Day, anniversaries, and birthdays
  • Easy to customize the toppings to fit any occasion

Red Velvet Cake Video

Watch Natasha make Red Velvet Cake from scratch. This is the best red velvet cake recipe! The red cake batter rises beautifully making it perfect for a two or three-tiered cake, you don’t even need to trim the layers.

What is Red Velvet Cake?

The exact origin of Red Velvet Cake is somewhat debatable. Did it start at the Waldorf-Astoria Hotel in New York City, in the South during the 1920s when Adam’s Extract Company was promoting their new food coloring, or was it during the food rationing of World War II when people creatively used beet juice to dye their cakes red? Whatever its roots may be, we are glad this beloved classic American recipe is here to stay.

Red Velvet Cake is known for its signature red or red-brown colored cake layers and soft texture that is… well, velvety. Many ask if Red Velvet Cake is just Vanilla Cake with red food coloring, and the short answer is no. Red velvet cakes have common ingredients like cocoa powder, buttermilk, vinegar, butter, and flour that create a moist and fluffy cake with a hint of chocolate flavor, perfectly sweetened with the tangy cream cheese frosting.

Slice of red velvet cake on a plate

Ingredients for Red Velvet Cake

The red color in this cake starts with a natural reaction of 3 key ingredients (white vinegar, cocoa powder, and buttermilk) so you don’t have to rely on a ton of food coloring. If you choose not to use it, your cake will still taste exactly the same.

  • Cocoa Powder (not Dutch process) – adds a hint of cocoa to the distinctive flavor profile of red velvet cake flavor
  • Vinegar – activates baking soda and adds extra acid to help maintain the red color in baking
  • Buttermilk – adds moisture and flavor, and keeps the cake light and fluffy
  • Baking Soda – reacts with the acidic ingredients, producing carbon dioxide which helps the cake rise, resulting in a moist and tender texture
  • Vanilla – We use our homemade Vanilla Extract for the best flavor
  • Butter and Vegetable Oil – add flavor and moisture to the cake to form a soft crumb
  • Flour, Eggs, Sugar, Salt – cake-baking basics that give structure to the crumb
  • Red Gel Food Coloring – We recommend using a gel vs. liquid. Gel is more concentrated, so you will need less of it and it won’t water down your batter or frosting
Ingredients for red velvet cake with cocoa, flour, sugar, eggs, oil, butter, buttermilk, vinegar, baking soda

For the Best Cream Cheese Frosting

Follow our Cream Cheese Frosting recipe to make the best cream cheese frosting or use a premade frosting in a pinch. I promise you, the homemade frosting is so simple, that you will never go back to storebought frosting again. It’s the same one we use on our Carrot Cake. You will need:

  • Cream Cheese – block style, softened and cubed for the classic cream cheese frosting flavor
  • Butter – unsalted and softened
  • Powdered Sugar, Vanilla, Salt – for flavor
Ingredients for Cream Cheese Frosting

How to Make Red Velvet Cake

  • Prepare – Preheat oven to 350°F, grease two 9-inch round cake pans with butter, and dust with flour, tapping out the excess.
  • Dry Ingredients – Sift together flour, cocoa powder, baking soda, and salt.
  • Wet Ingredients – With a hand mixer or using a standing mixer, cream together softened butter and sugar for a few minutes. Mix in eggs, adding them one at a time and mixing well to incorporate between each addition. Beat in vanilla extract until blended. Gradually add oil and mix on medium speed. In a small bowl, gently whisk together vinegar and buttermilk and then mix it into the batter on medium speed until incorporated.
  • Combine – Add the flour mixture to the liquid ingredients all at once and mix on medium speed just until well blended, scraping down the bowl as needed.
  • Tint – Add 1/2 teaspoon of red gel food coloring and mix just until blended.
  • Divide and Bake – Pour batter evenly between prepared pans and bake at 350°F for 30 minutes or until a toothpick comes out clean. Let rest in cake pans for 20 minutes then invert onto a wire cooling rack and let cool completely to room temp before frosting. This batter rises very evenly but if for some reason your layers are not flat, use a serrated knife to gently trim off the excess so that your layers will be level when you stack them.
  • Decorate – Make Cream Cheese Frosting and decorate.

Pro Tip:

To ensure even cake layers, use a kitchen scale when dividing the batter into prepared pans. This will ensure that your layers are the same size and bake at the same rate.

Red Velvet Cake cake on platter with one piece removed

How to Assemble Red Velvet Cake

  1. Add a generous scoop of frosting to the first cake layer. Using a spatula, spread it out evenly and then stack the layers on top of each other, using the frosting to hold the top layer in place.
  2. Crumb coat with frosting to glue down the crumbs and seal in the moisture.
  3. Apply a top coat of frosting with an offset spatula to fully frost the top and sides of the cake if desired.

Pro Tip:

Use Chocolate Cream Cheese Frosting between your cake layers to enhance the chocolate flavor of the hint of cocoa cake.

How to Decorate Red Velvet Cake

The signature red color of the cake layers is what Red Velvet Cake is famous for, so there is no need for elaborate decorations. After frosting:

  • Apply red sprinkles around the top and bottom 1 1/2″ borders of the cake.
  • Add red icing sugar in the same pattern to fill in some of the spaces.
  • Add coconut or white chocolate shavings instead of sprinkles, patting it gently to secure it onto the sides. This adds a visually appealing texture to the outside while keeping the cake elegant and white.
  • Reserve some frosting in a piping bag fitted with a large open star tip and refrigerate for a few minutes for easier piping then pipe frosting in puffs or rosettes around the top border of the cake.
How to decorate red velvet cake with sprinkles and cream cheese frosting

Common Questions

What is the traditional frosting for Red Velvet Cake?

This cake was originally served with ermine icing (a flour-based, depression-era, cooked frosting). More recently, it was replaced with Cream Cheese Frosting. If you are looking for a more stable frosting, you can use Buttercream, but traditionally, cream cheese frosting is used (and we think it tastes the best).

Can I use Dutch-processed cocoa?

We do not recommend Dutch-processed cocoa because it is an alkalized cocoa powder and won’t react with baking soda. Stick with an acidic natural unsweetened cocoa powder like Hershey’s or Nestle (not Special Dark).

Is Red Velvet Cake a chocolate cake?

The cocoa in red velvet cake does technically make it a chocolate cake, but there are only 2 Tbsp of cocoa powder so it is much lighter and isn’t as chocolatey as a classic Chocolate Cake.

Can I make cupcakes with this recipe?

You could make Red Velvet Cupcakes if you adjust the baking time since they bake faster. Check for doneness around 17-20 minutes. You could also make Red Velvet cake pops.

What makes Red Velvet Cake red?

Natural cocoa turns a dark brick red when it reacts with buttermilk and vinegar. Adding red food coloring makes the cake a more vibrant red.

Can I omit the food coloring?

If you limit food dyes in your diet, you can certainly omit the coloring without affecting the flavor at all, your cake will just be brown with a reddish hue, rather than bright red. You can use natural elements such as beetroot powder to tint your cake batter – start with 5 Tbs and mix, add one tablespoon at a time until you get your desired red color.

Red food coloring for baking cakes

Make-Ahead

  • To Refrigerate: Fully assemble and refrigerate this cake for up to 4 days.
  • Freezing a Whole Cake: You can freeze a fully assembled cake in a cake box (cover the box with foil to prevent freezer burn) for up to two months.
  • Freezing Cake Layers: Cool cake layers to room temperature then place plastic wrap or parchment paper between layers to prevent sticking. Wrap completely in plastic wrap and a layer of foil.
  • To Thaw: Thaw a fully assembled cake or cake layers in the refrigerator overnight. If you thaw it on the counter, you will end up with soggy cake. Bring to room temperature for 2 hours before serving.
Up close slice of red velvet cake with fork

This bakery-quality Red Velvet Cake recipe is a show-stopper and it’s surprisingly easy to master right at home. Plus, you’ll fall in love with the Cream Cheese Frosting and want to use it on all of your cakes and cupcakes!

More Cake Recipes

If you love this Red Velvet Cake recipe, then you won’t want to miss these top-rated cake recipes:

Red Velvet Cake Recipe

4.99 from 211 votes
Author: Natasha Kravchuk
Red Velvet Cake sliced with one piece being served
This homemade Red Velvet Cake is soft and moist with an irresistible Cream Cheese Frosting. It’s perfect for Valentine's Day, Birthdays and Christmas.
Prep Time: 30 minutes
Cook Time: 30 minutes
Cooling Time: 2 hours
Total Time: 3 hours

Ingredients 

Servings: 12 people

Instructions

  • Preheat oven to 350°F with racks in the center of the oven. Grease two 9-inch cake pans with butter and dust with flour, tapping out the excess.
  • Stir then sift together 2 1/2 cups flour, 2 Tbsp cocoa powder, 1 tsp baking soda, and 1/2 tsp salt.
  • In a bowl with an electric mixer, beat together 1/2 cup softened butter and 1 1/2 cups sugar for a few minutes until sugar is moistened and the mixture looks powdery like snow. Mix in two eggs, adding them one at a time, and beating well to incorporate between each addition. Beat in 2 tsp vanilla extract until blended. With the mixer on, gradually add 3/4 cup oil and mix on medium speed until well incorporated.
  • Stir 1 tsp vinegar into your 1 cup buttermilk, then mix it into the batter on medium speed until incorporated.
  • Add flour mixture all at once and mix on medium speed just until well blended and no streaks of flour remain, scraping down the bowl as needed.
  • Add 1/2 tsp red gel food coloring (add more to reach the desired color) and mix just until blended, scraping down the bowl as needed.
  • Divide batter evenly between prepared 9-inch pans and bake at 350°F for 30 minutes. Let rest in cake pans for 20 minutes then invert onto a wire cooling rack and let cool completely to room temp before assembling with Cream Cheese Frosting.
Course: Dessert
Cuisine: American
Keyword: Red Velvet Cake
Skill Level: Easy/Medium
Cost to Make: $$
Natasha's Kitchen Cookbook

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

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Recipe Rating




Comments

  • Sylvia Cain
    May 28, 2024

    Can you add chocolate chips to the recipe and if so how much should be added?

    Reply

    • Natasha's Kitchen
      May 28, 2024

      I imagine that will be fine, you can put them as toppings!

      Reply

  • Mo
    May 3, 2024

    Hi Natasha. I am enjoying your bakes and food and they always turn out delicious 😋. Please what would be the measurement for a 10inch of this scrumptious Red velvet cake? Thank you.
    Mo, UK

    Reply

    • NatashasKitchen.com
      May 3, 2024

      Hi Mo! I’m so glad you enjoy the recipe. I haven’t tested it in different size pans to know how to adjust the quantities. It would require some experimentation. I would recommend using a cake conversion chart like this Adapting recipes to fit different pan sizes to help.
      Baking temperature would be the same, but you’ll have to keep an eye on it in the oven as it can take longer to bake. Check for doneness with a toothpick. It will come out clean when the cake is fully baked.

      Reply

      • Mo
        May 3, 2024

        Thanks Natasha. I checked the link but got a bit confused lol. Should i just double your 9 inch recipe for the 10 inch pan and just keep an extra eye on the cake? Thanks

        Reply

        • NatashasKitchen.com
          May 3, 2024

          Hi Mo. I think it will be too much batter if you double the recipe but you can try. If you have another pan, just bake the extra batter in a different pan or make a few cupcakes. You don’t want to over fill your pans or they will overflow and the cake won’t bake correctly (a general rule of is to fill the cake tin 2/3’s full).
          Sorry I cant be more help, without testing it myself I can’t provide specific instructions on how to adjust the quantities so it will require some experimenting or using a cake pan conversion chart to do the math. Yes- keep an eye on it in the oven.
          Please report back and let us know how it turned out if you experiment.

          Reply

  • Tooba Inam
    May 2, 2024

    Will this recipe work for 3 6in cake pans? Do I need to adjust the temperature or time?

    Reply

  • Jay
    April 26, 2024

    Words can’t describe how delicious this cake is….one of the best I have made! Ingredients and measurements are spot on and easy to follow. I plan to use your recipe for making Vanilla Extract as well.

    Reply

    • Natasha's Kitchen
      April 26, 2024

      Thank you for your excellent feedback!

      Reply

  • Jessica
    April 25, 2024

    Love the recipe! Any recommendation on brand of gel food coloring? I used the one I had in the pantry and even after a teaspoon it still didn’t turn the beautiful red like in the example pic! 😓

    Reply

    • NatashasKitchen.com
      April 25, 2024

      Hi Jessica! Yes, click on “red food coloring gel” in red font above, it’s a link to the one I used.

      Reply

  • Esther
    April 3, 2024

    Hi! Do you think there will be a difference if I substitute buttermilk for just regular milk?

    Reply

    • NatashasKitchen.com
      April 3, 2024

      Buttermilk produces the best results for texture and flavor. You can make your own buttermilk using one cup regular milk and mixing it with 1 tablespoon of white vinegar or lemon juice. Stir and let it sit until it curdles and it’s ready to use. I hope you love a cake!

      Reply

  • Gabo
    March 30, 2024

    Oh wow. I made the cake… It was easy and so yummy.
    It must be known Natasha that ever since I follow your recipes… I am a great cook. Your pastas are yummy, quick and easy to make. The ingredients you use are also easy to find here in Botswana. Thank you. Thank you thank you so much

    Reply

    • Natashas Kitchen
      March 30, 2024

      Aww, that’s the best. Thank you so much for sharing that with me, Gabo.

      Reply

  • Emily
    March 24, 2024

    Hi, for those choosing to do red velvet cupcakes, would you say that the batter amount is equal to 12 cupcakes? 🙂

    Reply

    • Ani
      April 18, 2024

      Hi emily! Hv you made the cupcakes? How many did it yield coz i am intending to do the same today:)

      Reply

    • Yana
      April 18, 2024

      I tried it and made about 2 dozen cupcakes! Or 4 mini bento cakes.

      Reply

      • Natashas Kitchen
        April 18, 2024

        Thank you so much for sharing that with us, Yana.

        Reply

      • Ani
        April 18, 2024

        Tq Yana! Appreciate the prompt response.will be making it this afternoon. Tq again!!

        Reply

  • Eshaal
    March 20, 2024

    I love this recipe so much- I’ve tried many but this is the best!! It’s my go to 🙂 I also LOVE the rest of your recipes, thank you Natasha!

    Reply

    • NatashasKitchen.com
      March 20, 2024

      Thank you so much, Eshaal! I’m glad you have many favorites.

      Reply

  • AB
    February 17, 2024

    Question: If I’m making my own buttermilk using the 1 table spoon of vinegar and a cup of whole milk, do I still need add the teaspoon of vinegar for the recipe?

    Reply

    • NatashasKitchen.com
      February 17, 2024

      Hi AB! Yes, to get the right balance go ahead and add it as instructed.

      Reply

  • Tammy
    February 4, 2024

    I want to try this for Valentines. Can I use mini muffin pans instead of round ones? If so can you give me baking instructions. Love your recipes. Thank you.

    Reply

    • Natasha's Kitchen
      February 5, 2024

      Hi Tammy, I haven’t tested that to advise. If you do an experiment, we’d love to know how it goes.

      Reply

  • Arrti
    January 6, 2024

    Hi Natasha, hope all is well.
    How can I make buttermilk at home

    Reply

    • Natashas Kitchen
      January 6, 2024

      Hi Arrti, to make one one cup buttermilk at home, measure 1 Tablespoon lemon juice into a cup and add enough milk to measure 1 cup. Then gently stir the mixture and let it sit for about 5 minutes. I hope this helps.

      Reply

      • Arrti
        January 8, 2024

        Many thanks Natasha. Will let you know how the cake turned out

        Reply

  • Laura Barreto
    December 24, 2023

    Hi Natasha! I’m in love with your recipes! I have a question about refrigerating. For any cakes, or in this case, red velvet, do I need to hydrate the cake? I mean, do I have to put any vinegar with sugar to make the cake moist? Or this is in the case if I freeze the cake?

    Reply

    • NatashasKitchen.com
      December 24, 2023

      Hi Laura! Do you mean like a simple sugar syrup to moisten the cake sponges? This cake is plenty moist, I don’t use sugar syrup on my cake sponges.

      Reply

  • Shirleen
    December 20, 2023

    Hi Natasha
    Just wondering if I can use regular red food coloring instead of the gel?
    Thanks

    Reply

    • NatashasKitchen.com
      December 20, 2023

      Hi Shirlee! That would be fine.

      Reply

  • Rose
    December 9, 2023

    I made the red velvet cake and it was good but a bit dry and not sure what I done wrong. I will try making it eventually.

    Reply

    • NatashasKitchen.com
      December 10, 2023

      Hi Rose! A dry cake cake be due to over baking or using too much flour. Make sure to measure your flour correctly. I have a tutorial on How to measure ingredients here.

      Reply

  • Ashley H
    December 8, 2023

    This cake is sooo good!!
    Loved the moist texture, and the cream cheese icing was amazing!

    Reply

    • NatashasKitchen.com
      December 8, 2023

      So glad you loved it!

      Reply

  • Lyuda
    December 7, 2023

    Hi Natasha. Would powdered food coloring work out for this recipe? Thank you!

    Reply

    • Natashas Kitchen
      December 7, 2023

      Hi Lyuda, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe.

      Reply

  • Rae
    December 5, 2023

    The easy-to-follow video recipe is so helpful. I’m glad that it turned out great– moist and delicious. I love the red! Cant wait to make this again on Christmas.I’m sure the family will love it too.

    Reply

    • Natasha's Kitchen
      December 6, 2023

      Thank you so much, Rae for sharing your experience trying our Red Velvet Recipe. Great to haer that you loved it!

      Reply

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