Red Velvet Cake Recipe – Moist, Fluffy & Classic Dessert
The Red Velvet Cake Recipe is a classic dessert that’s beloved for its striking red color, soft and moist texture, and rich cocoa-vanilla flavor. Topped with a luscious cream cheese frosting, this cake is perfect for celebrations, special occasions, or when you simply crave something decadent. Its origins date back to the early 20th century, with its signature red hue historically achieved using natural cocoa powder. Today, we enhance its color with red food coloring for that iconic appearance. This guide will walk you through every step to make the perfect homemade red velvet cake from scratch.
Nutrition & Instructions
- Prep Time: 20 minutes
- Active Time: 30 minutes
- Resting Time: 15 minutes
- Total Time: 1 hour 5 minutes
- Cuisine: American
- Course: Dessert
- Servings: 12
- Calories per Serving: ~400 kcal
Equipment
- 2 (9-inch) round cake pans
- Parchment paper
- Large mixing bowls
- Electric mixer or stand mixer
- Measuring cups and spoons
- Spatula
- Whisk
- Cooling rack
- Offset spatula (for frosting)
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 tbsp unsweetened cocoa powder
- 1 cup buttermilk, room temperature
- ½ cup unsalted butter, softened
- ½ cup vegetable oil
- 2 large eggs, room temperature
- 1 tbsp red food coloring
- 2 tsp vanilla extract
- 1 tsp white vinegar
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 1 tbsp heavy cream (optional, for consistency)
Instructions
Step 1: Prepare the Cake Pans
Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line them with parchment paper for easy removal.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together flour, sugar, baking soda, baking powder, salt, and cocoa powder. Set aside.
Step 3: Prepare Wet Ingredients
In another bowl, beat butter and vegetable oil until light and fluffy. Add eggs one at a time, followed by buttermilk, vanilla extract, white vinegar, and red food coloring. Mix well.
Step 4: Combine and Mix
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix to ensure a tender cake.
Step 5: Bake the Cake
Divide the batter evenly between the prepared cake pans. Bake for 28-30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Step 6: Make the Frosting
In a mixing bowl, beat the cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla extract, mixing until creamy. Add heavy cream if needed to adjust the consistency.
Step 7: Assemble and Frost
Once the cakes are completely cooled, spread a layer of frosting over one cake layer, then place the second layer on top. Frost the entire cake evenly with the remaining cream cheese frosting.
Step 8: Serve and Enjoy
Slice and serve your delicious homemade red velvet cake. Enjoy!
Tips for Best Results
- Use Buttermilk – It adds tanginess and keeps the cake moist.
- Do Not Overmix – Overmixing can make the cake dense instead of fluffy.
- Room Temperature Ingredients – Ensures even mixing and a smooth batter.
- Cool Completely Before Frosting – Prevents the frosting from melting and sliding off.
Pairing Suggestions
Red velvet cake pairs well with:
- A glass of cold milk
- Fresh berries for added freshness
- A cup of coffee or tea for a comforting dessert experience
Conclusion
This Red Velvet Cake Recipe is the ultimate treat for any occasion. Its rich, moist texture and perfect balance of chocolate and vanilla flavors, paired with a creamy frosting, make it an irresistible dessert. Try this recipe and impress your family and friends with a homemade classic!
I am Ashley Doyle, Senior Specialist in Food & Policy at The Humane Society of the United States and editor at airfryermama.com. I am passionate about transforming our global food system by promoting delicious, climate-friendly, plant-based foods. After transitioning from law to food and public policy, I now work with major food service companies to develop plant-based initiatives and animal welfare policies. My goal is to drive institutional change to combat climate change and improve our food system.