Tessa’s Recipe Rundown
Taste: Uniquely balanced with a gentle cocoa backdrop, a hint of tang from the buttermilk and vinegar, and a smooth, buttery sweetness.
Texture: Moist and melt-in-your-mouth soft, with just enough structure to withstand generous layers of frosting.
Ease: The batter comes together in no time!!
Why You’ll Love This Recipe: It’s a tried-and-true crowd-pleaser. The red color makes it a great option for holidays like Valentine’s Day, the Fourth of July, or Christmas.
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There’s something utterly irresistible about a classic Red Velvet Cake. It feels celebratory but familiar — decadent but never heavy. The combination of cocoa, vinegar, and buttermilk gives it a truly unique flavor.
This recipe in particular makes a soft, buttery, and moist cake (the trifecta 😉). If you’ve never made red velvet before, this is the perfect place to start. The batter comes together easily, bakes up beautifully, and stays incredibly soft even after frosting!
Do you want to make cupcakes instead of a cake? Check out our Red Velvet Cupcake recipe.
Great recipe, stays moist and delicious, even stood up to me messing up the way its combined. 🙂
I baked this cake for my daughter’s birthday and it was delicious!!!!
Recipe Ingredients
While the ingredient list is on the longer side, don’t let it intimidate you. It’s all easy! Each item plays an important role in creating the cake’s signature flavor and texture. Here’s what you’ll need:
- Cream cheese and unsalted butter: Used in the cake and frosting for richness and structure. Make sure both are at room temperature for smooth mixing.
- Dry ingredients: This kitchen-tested combination of flour and leavening agents gives the cake lift and balance. Measure carefully (preferably with a scale) to avoid a dense crumb.
- Sugars: Granulated sugar sweetens and moistens the cake, while powdered sugar helps make the smooth, stable frosting.
- Egg and egg yolk: Adds richness and helps create a tender crumb.
- Vegetable oil: Keeps the cake moist even after chilling (butter is not a good substitute).
- Unsweetened cocoa powder: Just enough to give classic red velvet depth without turning it into a chocolate cake.
- Hot coffee (or boiling water): Hot liquid blooms the cocoa, bringing out its full flavor. Water works as a substitute if needed, but coffee is preferred.
- My Best Chocolate Cake is another delicious coffee-infused cake!
- Buttermilk: This helps create the tenderness and flavor. I don’t recommend substituting it, but whole milk can work in a pinch with slightly different results.
- Distilled white vinegar and vanilla extract: This recipe uses small amounts to balance the sweetness and activate the leavening process.
- Red gel food coloring: I recommend using gel food coloring over natural or liquid options. I use the Americolor or Chefmaster brands!
- Ground cinnamon (optional): This adds a subtle warmth and enhances the cocoa without being overpowering.
The Perfect Frosting
Cream Cheese Frosting is the go-to for red velvet cake because its tangy flavor complements the cake’s sweetness so well. This is the same frosting I use on my Red Velvet Cookies, and it works just as beautifully on layered cakes.
For something more sturdy or to add more detailed cake decorations, try my Best Buttercream Frosting instead.
Storing & Freezing
- Storing: The cream cheese frosting for this cake will spoil if left out for extended periods. Store the cake, covered, at room temperature for up to 6 hours, then refrigerate for up to 3 days.
- Freezing: For longer storage, freeze the cake for up to 2 months. Chill until the frosting is firm, then wrap tightly in plastic wrap or place in an airtight container. If freezing the cake whole, thaw it overnight in the refrigerator before serving. Thaw individual slices in the fridge or at room temperature for 1-2 hours.
- Make-ahead: To prepare in advance, wrap the uncut, cooled cake layers tightly in several layers of plastic wrap and place in a freezer bag or airtight container. Store cake layers at room temperature for up to 4 days or in the freezer for up to 2 months. Thaw overnight in the refrigerator.
Note: A fully frozen, well-sealed cake is still safe to eat after extended freezing (like for an anniversary bite), but some quality loss is normal. Over time, moisture migrates out of the cake, resulting in a drier, slightly spongy texture. The frosting may become grainy or weepy once thawed, and freezer odors may develop.
More Cake Recipes You’ll Love
Looking for more tried-and-true cakes? Browse some of my favorite cake recipes below, perfect for birthdays, holidays, and special occasions.
FAQs
Red velvet cake is buttery, moist, and plush, with a soft, airy crumb. It has a mild chocolate flavor and subtle tang that gives it more depth than a standard vanilla cake.
Not at all — it’s got a personality all its own! Unlike chocolate cake, red velvet cake uses only a small amount of unsweetened cocoa powder. It’s just enough to add color and depth, but let the other flavors shine through. The tangy ingredients help balance the sweetness and truly set it apart.
For a red velvet recipe that’s on the more chocolatey side, try my Chocolate-Stuffed Red Velvet Cupcakes!
Vinegar enhances the subtle tangy flavor that makes red velvet cake distinct, while also playing an important role in the cake’s texture. It reacts with the baking soda, alongside the buttermilk and cocoa powder, to help create soft, tender layers.
A few key elements work together to create that perfectly moist and fluffy crumb. Oil keeps the cake moist even after chilling or refrigeration, and the tiny bit of cocoa ensures it doesn’t dry out.
Be careful not to overmix the batter, as this can prevent the crumb from turning out tender and light.
You can, but for the best results, I recommend using my Red Velvet Cupcakes recipe! It uses the same base flavors as this cake, with a few small adjustments to ensure the cupcakes bake evenly.
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Ingredients
For the cake:
- ½ cup of plain hot coffee or boiling water
- ¼ cup (21 grams) unsweetened natural cocoa powder
- 2 ¼ cups (279 grams) all-purpose flour
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¼ teaspoon ground cinnamon, optional
- 2 cups (400 grams) granulated sugar
- ½ 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:
- 2 sticks (227 grams) unsalted butter, at cool room temperature
- 4 cups (500 grams) powdered sugar, sifted
- 16 ounces (454 grams) brick-style cream cheese, at room temperature
- 2 teaspoons vanilla extract
Instructions
For the cake:
- Preheat oven to 325°F and line three 8-inch round cake pans with parchment rounds.
- Spray parchment and sides of pans generously with nonstick cooking spray.
- In a glass measuring cup, whisk the hot coffee and cocoa powder together, then 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 egg yolk and whisk for around twenty seconds (or until very well combined). Add in the buttermilk, vanilla, and red 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, then 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 inserted into the center comes out clean.
- Place the cake pans on cooling racks, and when they’re cool enough to touch, run a thin knife around the edges of the pans to loosen the cakes. Invert onto the wire racks and let cool completely.
For the frosting:
- In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and sifted powdered sugar on low. Gradually increase to medium-high to prevent a sugar cloud.
- Beat for 3 minutes until the mixture is pale, light, thick, but smooth. It may look dry or crumbly at first, but keep beating until it holds together.
- Scrape down the bottom and sides of the bowl and paddle, then add the cream cheese and beat on medium-high for 1 minute until fluffy.
- Add the vanilla and salt and beat for 30 seconds until fully incorporated. Scrape down the bowl again as needed.
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 and use the remaining frosting to ice the whole cake.
Notes
This post was originally published in 2013 and updated in 2022 with recipe improvements and new photos. Photos by Ashley McLaughlin.
This is so good!! I got no complaints of being overly sweet like some other that I’ve tried. I wonder though, how can I make the frosting as chocolate. Should I just add cocoa or melted chocolate?
So happy you love our recipe! We haven’t tried this, but I’d try adding about 1/4 cup sifted cocoa powder to the frosting and go from there until it’s to your desired taste. Let us know how it goes!
Loved the flavor of the recipe! However, it came out very dense….any suggestions? I did use a 9″ pan, so I expected it to be thinner, but was very dense.
I have made this cake at least 6 times now and it never fails. It is really the best red velvet cake I have ever had!
Hi there.. I want try and make this recipe again, the last time I tried it it looked more brown like chocolate cake instead of red like red velvet. Maybe it was because I used red food colouring liquid than the gel.. in that that case how much food colouring should I have put? If there is something else that may have caused this please let me know and how I can make a more successful red velvet cake
Hi Temwa! You’re correct, we recommend using a gel food coloring for the most vibrant color. Liquid food coloring doesn’t work as well in baking. Check out Tessa’s favorites here. I can’t wait to hear how your next attempt goes! Feel free to upload a pic along with your review so we can see 🙂 Good luck!
I’ve loved every recipe I’ve made from this site. For this recipe, I was wondering if anyone has ever used beet powder instead of the red dye. My daughter loves red velvet cake, but I don’t love the idea of so much red dye. Thanks!
Hi Anitra! We actually tested using beet root powder in place of the red dye in our Red Velvet Cupcakes! You can read our findings here. If you’d rather not use red dye in this recipe, I’d suggest just omitting it rather than substituting for it. Omitting won’t affect the texture of the cake, just the color.
Hello! Thank you so much for sharing your recipe! I am going to give it a try and gift it to someone. I wanted to ask if this cake is heavy in weight after assembling? I want to ensure that it will hold up during travel and doesn’t need support added to it since it will be 3 layers.
Hi April, if you’re traveling any significant distance, I’d recommend adding a couple wooden cake dowels just to be safe. Any cake made with a cream cheese frosting is going to be slightly less sturdy than one made with a stiff American buttercream. I also highly recommend using a Silpat or nonslip drawer liner to place underneath the container carrying your cake if you don’t have someone carrying it by hand. Lastly, I’d recommend getting the cake nice and cold in the back of the fridge before removing to transport to ensure the frosting doesn’t get too warm. Good luck!
Recipes from Handle the Heat NEVER disappoint! I made this for my husband’s birthday. I cut the recipe in half and used 2 small round cake pans for a double layer cake. It was moist and delicious! Will definitely make it again!
I made this for my husband for Father’s Day! Everything turned out amazing!
Your cake is so beautiful!
I was wondering about the instructions to put the flat side of the first and last cake layers “up”. Does that mean the bottom of the cake is the flat side? Does it make the cake wobbly for the top of the cake layer to be on the bottom? Sorry for my inexperience, I just want to do it right! My family and my kids’ friends LOVE your cookie and brownie recipes. Now I want to bake great cakes!
Hi Denise! You got it, you’ll flip the bottom and top layers of the cake so that the flat side (aka the bottom) is the top of each. Doing this makes it a bit easier to ice and decorate the cake. These layers are relatively thin and don’t puff up very much when they’re baked, so the cake will not be wobbly. I hope that helps! Can’t wait to hear how it goes!
Can I make this cake in one cake pan?
Hi Nura! We haven’t tested this recipe using only one cake pan, as it was written to fill either 3 8-inch cake pans or 2 9-inch cake pans. If you wish to just make one large cake layer, you may need to do some experimenting, as the bake time will be much longer. Alternatively, you could try halving the recipe and using a single cake pan. Remember to fill the cake pan only about ¾ of the way full to ensure even baking and to prevent spillage. Let us know how it goes! Happy baking!
Did you try it in one cake pan? I am wanting to make a 9 x 13 but am scared to try it, not sure it will turn out.
I need to make a 1/2 sheet red velvet cake and wanted to know if your 9×13 worked?
My family is not a huge fan of red velvet, in fact they would prefer not to eat any. I had a request to make a red velvet cake and O.M.G!!! This is the BEST red velvet we have ever had. They even say this is now #1. Thank you so much!!
This talks about vinegar in the chocolate mixture but there is no amount to add in the recipe list
Hi Jennifer! The distilled white vinegar is the last ingredient listed in the cake section of the ingredient list :)We can’t wait to hear how your cake turns out! Happy baking 🙂