Tessa’s Recipe Rundown
Taste: Sweet but not overly so with that tang from the cream cheese.
Texture: This is definitely the (and I hate to use this word) most MOIST red velvet cake I’ve ever tasted.
Ease: You are going to dirty dishes and spend a couple of hours to get this cake made but it is definitely worth it, especially if you or your family are red velvet lovers.
Appearance: This is what red velvet cake is all about. I’ve experimented and only red gel food coloring gives that intensely red hue.
Pros: Super moist cake with an unbelievable frosting. My go-to recipe for red velvet now.
Cons: None.
Would I make this again? Yes, especially for birthdays.
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I’m very excited to share this recipe for Red Velvet Cake with Cream Cheese Frosting with you today, but first, I have something to say that may shock you…
I’m not a huge fan of red velvet.
I know it’s tremendously popular. But most red velvet type desserts that I’ve tasted have always been bland, dry, or sickeningly sweet. Plus, there can never be enough chocolate in my book so the tease of cocoa in red velvet cake kind of angers me if I’m being honest!
I’m happy to say I created a fabulous recipe that even I enjoy eating. This doesn’t mean I plan on giving up my chocolate cake anytime soon, but now I have a go-to red velvet cake recipe.
This cake is absolutely perfect for birthdays, Valentine’s Day, 4th of July, Christmas, or any time the red velvet flavor craving strikes. I wanted to make this recipe super easy, so you don’t need any cake flour!
How to Make Red Velvet Cake
What is Red Velvet Cake? Is Red Velvet Cake Just a Chocolate Cake with Red Food Coloring?
Red Velvet Cake is a popular dish in the Southern United States. Although traditional recipes vary from modern ones, it’s now typically made with a small amount of cocoa powder, buttermilk, vinegar, and red food coloring as staple ingredients. Its name references both its color as well as its soft, velvety smooth texture. It’s not really a chocolate cake, but simply has a hint of chocolate flavor.
Best Red Velvet Cake Baking Tip: Use ROOM TEMPERATURE Ingredients!
With the exception of the hot coffee / hot water, you really want to make sure your eggs and buttermilk are brought completely to room temperature. This will help to form a uniform and cohesive batter and cake.
Why Use Hot Coffee or Hot Water in a Cake Recipe?
Just like in my Best Chocolate Cake recipe, this Red Velvet Cake uses hot coffee as a staple ingredient. If you don’t have coffee, you can just use hot water. The coffee does help to enhance that hint of chocolate flavor, and the heat of the liquid helps to ‘bloom’ the cocoa, bringing out its full flavor.
What if I Don’t Have Buttermilk?
Buttermilk works best in this recipe to provide a rich and tender cake. It is traditional (along with the vinegar too!). You can learn more about the science of buttermilk in my Buttermilk 101 article here. I would not recommend using a buttermilk substitute. If you must, use whole milk instead but note the cake’s final taste and texture will be different.
What Kind of Food Coloring is Best for Red Velvet Cake?
I would highly recommend using gel food coloring for red velvet cake and not liquid or ‘natural’ food coloring (I did a whole experiment with natural food coloring – check it out here!). You’ll need at least 3 teaspoons, possibly more depending on the brand, so don’t buy just one small bottle (0.75 oz). Opt for a larger bottle or buy two smaller ones. I like Americolor or Chefmaster gel food coloring.
Overview Instructions of How to Make Red Velvet Cake:
Make the Red Velvet Cake Batter:
- Prepare three 8-inch round cake pans with parchment rounds, spraying parchment and sides of pans generously with nonstick cooking spray.
- Whisk together the hot coffee and cocoa powder, setting aside for 5 minutes. Whisk in a separate medium bowl the dry ingredients of the flour, baking powder, baking soda, salt, and cinnamon.
- In a large bowl, whisk together the sugar, vegetable oil, and melted butter. Add in eggs and egg yolk, whisking until well combined. Add buttermilk, vanilla, and food coloring, and whisk to combine.
- Whisk in the vinegar and coffee mixture. Sift the flour mixture in thirds into the wet ingredients, folding until incorporated.
- Pour the batter evenly between your prepared pans. Tap the bottoms against the counter several times.
- Bake at 325°F for 25-30 minutes, or until a cake tester comes out clean.
- Place the cake pans on a cooling rack. Once cool to the touch, run a thin knife around the edges to loosen the cake, and invert onto the cooling racks. Cool completely.
Make the Cream Cheese Icing:
- Using an electric mixer fitted with the paddle attachment (or a hand mixer), beat the cream cheese and butter on medium-high speed until light, creamy, and smooth.
- Scrape down the sides and bottom of the bowl to ensure no clumps remain.
- Add vanilla and beat until combined.
- Gradually add in the confectioners’ sugar on low speed and beat until the buttercream frosting is fluffy.
Assemble:
- Lay one of the cake layers flat-side up on a cake plate or pedestal.
- Use about a third of the frosting to fill the bottom cake layer, then top with the second cake layer and repeat. Place the final cake layer flat-side up. Use the rest of the frosting to ice the sides and top of the cake, using an offset spatula to smooth the icing.
- Refrigerate until ready to serve!
What Kind of Baking Pans to Use for Red Velvet Cake?
Use three 8-inch cake pans for this recipe. My favorite brand of cake pan is Fat Daddio’s, they bake evenly and wash up easily. Don’t use darkly coated nonstick cake pans or you may end up with dry or overbaked cake edges.
Can I Use 9-inch Cake Pans Instead?
Although this recipe was specifically designed for 8-inch cake pans, you may be able to bake in two 9-inch cake pans. Fill each 3/4 full and increase the baking time by about 5 to 10 minutes because there will be more batter in each pan.
How to Prevent Red Velvet Cake from Sticking:
Be sure to line each cake pan with parchment rounds. I like these ones which have tabs to easily pull out the baked cake layers. Spray the sides of the pans and the parchment generously with nonstick cooking spray.
What Kind of Frosting is Best with Red Velvet Cake?
Cream cheese frosting is the classic choice for red velvet cake! Its tangy flavor complements the sweetness of the cake layers. If you’d prefer something more sturdy or want to make special cake decorations, opt for my Best Buttercream instead.
Favorite Tools for Layer Cakes:
Can I Make Red Velvet Cupcakes Instead?
I actually have a Red Velvet Cupcake recipe here! It’s the same base recipe as this Red Velvet Cake, but with a few tiny tweaks to result in perfect cupcakes.
How to Make Cake Ahead of Time & How to Freeze Red Velvet Cake:
You can wrap unfrosted un-cut cooled cake layers completely in several layers of plastic wrap. Place inside a freezer bag or airtight container. Store at room temperature for up to 4 days or freeze for up to 2 months. Defrost overnight in the fridge (do not thaw at room temperature or you will end up with mushy cake).
How to Store Homemade Red Velvet Cake Recipe:
Cover with a cake keeper and store at room temperature for up to 6 hours, then refrigerate for up to 3 days.
More Red Velvet Recipes:
- Red Velvet Cupcakes
- Red Velvet Crinkle Cookies
- Red Velvet Cookies with Cream Cheese Frosting
- Red Velvet Ice Cream Sandwiches
Red Velvet Cake
Ingredients
For the cake:
- 1/2 cup of plain hot coffee or boiling water
- 1/4 cup (21 grams) unsweetened natural cocoa powder
- 2 1/4 cups (279 grams) all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1/4 teaspoon ground cinnamon, optional
- 2 cups (400 grams) granulated sugar
- 1/2 cup (109 grams) fresh vegetable oil
- 1 stick (113 grams) unsalted butter, melted
- 2 large eggs, at room temperature
- 1 large egg yolk, at room temperature
- 1 cup buttermilk, at room temperature
- 2 teaspoons vanilla extract
- 3 teaspoons red gel food coloring, plus more if needed*
- 1 teaspoon distilled white vinegar
For the cream cheese frosting:
- 16 ounces (454 grams) cream cheese, at room temperature
- 2 sticks (227 grams) unsalted butter, at room temperature
- 2 teaspoons vanilla extract
- 4 cups (500 grams) powdered sugar, sifted
Instructions
For the cake:
- Preheat the oven to 325°F. Line three 8-inch cake pans with parchment rounds and spray parchment and sides of pans generously with nonstick cooking spray.
- In a glass measuring cup, whisk the hot coffee and cocoa powder. Cover and let stand for 5 minutes.
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- In a large mixing bowl, whisk together the sugar, vegetable oil, and melted butter. Add in the eggs and yolk and whisk for twenty seconds, or until very well combined. Add in the buttermilk, vanilla and food coloring and whisk to combine. Whisk in the vinegar and coffee mixture. Using a fine mesh sieve, sift the flour mixture into the batter in three additions, whisking until each addition is incorporated.
- Divide the batter equally between the prepared pans. Tap the bottoms of the pans against the counter several times to release any air bubbles.
- Bake for 25 to 30 minutes, or until a cake tester or toothpick comes out clean. It’s normal for the cake to look slightly spongy on top. Place the cake pans on cooling racks. When the pans are cool enough to touch, run a thin knife around the edges of the pans to loosen the cakes. Invert onto the wire racks. Let cool completely.
For the frosting:
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium-high speed until very light, creamy, and smooth. Scrape down the bottom and sides of the bowl to ensure no clumps remain. Add in the vanilla and beat until combined. On low speed, gradually add in the sugar and beat until fluffy, about 3 minutes. If the frosting is too thick, add a splash of milk or cream. If it’s too thin, add more sifted powdered sugar.
To assemble:
- Lay one cake layer flat-side up on a cake plate or pedestal. Tuck in strips of baking paper under the cake edges to keep the plate clean.
- Use about a third of the frosting to fill the bottom cake layer, then top with the second cake layer and repeat. Place the final cake layer flat-side up. Use the rest of the frosting to ice the whole cake. Serve.
- The cake can be covered and stored in the refrigerator for up to 3 days.
Recipe Notes
This post was originally published in 2013 and updated in 2022 with recipe improvements and new photos. Photos by Ashley McLaughlin.
February Baking Challenge
This recipe was the February 2022 selection for our monthly baking challenge! Every month you can join the challenge by baking the recipe and snapping a photo for a chance to win prizes! Learn more about my monthly baking challenges here. Check out some of the cakes (and cupcakes!) baked by you guys:
Can leftover frosting be frozen?
Yep! Store in the freezer in an airtight container for up to 1 month. Bring to room temperature and re-whip with an electric mixer before using 🙂
I tried this recipe twice…the cake did not rise…something is wrong
Hi Laura! The cake layers are relatively thin, but we think it results in the perfect ratio of cake to frosting in a three-layer cake! 🙂 How was the taste and texture?
This looks like a great recipe- could I bake it in a bundt pan?
Hi Netra! Bundt cakes typically need to be a different consistency so they can grip the sides of the pan as they rise, rather than collapsing – but you’re more than welcome to experiment and see if that works for you! Let us know how it goes 🙂
BEST red velvet cake I’ve ever baked. It was so moist and delicious flavor. A big hit for our Superbowl party – everyone loved it! Thanks for sharing your recipe.
It was my fav Red velvet cake ever so yamy and delicious 😋 just perfect ♥️♥️♥️♥️♥️thank you for the recipe
I just want to ask about the cream cheese frosting it was to runny why???
Hi Rubi! So glad to hear that you enjoyed this cake! There are several reasons why your frosting may have been a little loose. You may have needed to add a little more powdered sugar – each brand is different and perhaps the brand you used just needed a little more in order to thicken properly. It also may depend on the brand and type of cream cheese you used, as some are watery and/or not designed for this use. Tessa has a ton of additional tips and information in the full Cream Cheese Frosting recipe post here – check out the Tip Box, above the recipe, for all the info. I hope that helps, and I hope you’ll give this cake + frosting another try sometime! Happy Baking!
measurement comparision doesnt match at all…
▢2 cups (400 grams) granulated sugar
▢1/2 cup (109 grams) fresh vegetable oil
1/4 cup (21 grams) unsweetened natural cocoa powder
▢2 1/4 cups (279 grams) all-purpose flour
Cup vs grams
I want to use by weight, but the measurement is different
Hi Sonali! All measurements here are accurate. Different ingredients weigh all different amounts; 1 cup of flour doesn’t weigh the same as 1 cup of oil or 1 cup of sugar. I hope that helps! Please let us know what you think of this cake once you have given it a try 🙂
Can I double the recipe as I find the cake too thin? What’s the baking time?
Hi Shy! If you were to double the recipe, I’d recommend following the instructions as written and simply stack more layers of cake. Feel free to experiment with more batter in each layer, but just note that we haven’t tried that so I can’t say how long you’ll need to bake each layer for. Follow the sensory indicators listed in the recipe (bake ‘until a cake tester or toothpick comes out clean’). Let us know how it goes!
Can the vegetable oil be replaced with Olive oil ? thanks
Hi Karen! We haven’t tried that, but we typically don’t recommend using olive oil in place of a flavorless oil like vegetable oil, simply because olive oil imparts a strong savory note to an otherwise sweet bake. Feel free to experiment with olive oil if you wish, but just note that the overall flavor of the cake may change. Let us know how it goes! Happy baking!
I only had half the amount of veg oil and used the other half in olive oil…no noticeable difference
Any chance this recipe will convert to a sheet cake size very well?
Hi Amy! We haven’t tried that, so we can’t say for sure – but other readers have done so with success. Let us know how it goes 🙂
I can confirm that this cake worked beautifully in a 9×13 pan. The volume of the batter worked perfectly. The bake time was about 35 minutes. The result was moist and delicious, and I received several rave reviews!
Yes I also baked in a large 13” by 10” pan and it baked wonderful for 35 mins. However some of our ovens heat temp is a little different.
Can I put this cake in a 9×13 cake pan??
Hi Rebecca! We haven’t tried this cake as a 9×13, but other readers have done so with success. Let us know how it goes if you try that!
Rebecca, I just served this cake baked in a 9×13 pan, the only change was to add about 8-9 minutes to the bake time, mine came to about 35 minutes. It worked wonderfully!
Hello! I was wondering if this could be made in one 9 inch springform pan? It’s all I have currently and I would love to try this recipe! I just wonder if I can use my springform pan and cut the cake in half. if so, is baking the same?
Hi Jennifer! You can find Tessa’s instructions for using a 9-inch pan in the Tip Box, above the recipe, under the header ‘Can I Use 9-inch Cake Pans Instead?’. We haven’t tried this recipe using springform pans, so I can’t say how well that will work – and this batter is on the thin side, so it may not work super well unfortunately. Feel free to give it a try, or try our brand new cupcakes version of this recipe here! Let us know how it goes 🙂
I made this cake for a birthday party and it was delicious. Very moist and I received many compliments. The only thing was my layers were so thin. I am not sure why. I ended up making another batch and they were thin too. I used 5 layers and got the same size cake as I would normally with an 8″ 3-layer cake. Having the 5 layers was impressive but wondering if this is normal.
Hi Gina! So glad to hear that you enjoyed the flavor and texture of this cake, even if your layers were thin. As you can see in the photos of this cake, these layers will be on the thinner side compared to some cakes, but they shouldn’t be suuuuper thin. How old are your leavening agents? If your baking soda and baking powder are not fresh, they won’t do their jobs as effectively, which could be why your cake was so thin. They can lose their effectiveness long before the expiration date on the packaging. Tessa talks about the science behind leavening agents, and how to test for leavener freshness, in this article here! I would also encourage you to make the cake with real buttermilk, if you didn’t this time – it really does make a difference (check out the pink tip box, above the recipe, for more info on this). I hope that helps, Gina, and I hope you’ll give this cake another try sometime! Happy baking 🙂