If you’re looking for the best Red Velvet Cake recipe, you’ve found it! This cake is very moist, buttery, and soft, with a wonderful red velvet taste. It’s topped with a smooth and tangy cream cheese frosting, making it a delicious treat. Whether it’s for a birthday, Valentine’s Day, or any special occasion, this cake will wow everyone.

Red Velvet Cake is special because of its bright red color and mild chocolate taste, made even better with buttermilk and creamy cream cheese frosting. This simple recipe helps you make a perfectly soft and colorful cake every time. Let’s get started and make this amazing cake that’s sure to be a favorite!

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

How To Make Red Velvet Cake

Line three 8-inch round cake pans with parchment paper circles, then generously coat the parchment and the sides of the pans with nonstick cooking spray.

Mix the hot coffee and cocoa powder in a bowl and let it sit for 5 minutes. In another medium bowl, combine the dry ingredients: flour, baking powder, baking soda, salt, and cinnamon.
In a large mixing bowl, blend the sugar, vegetable oil, and melted butter until smooth. Beat in the eggs and egg yolk until fully incorporated. Stir in the buttermilk, vanilla extract, and food coloring, mixing until everything is well combined
Stir in the vinegar and coffee mixture. Gradually sift the flour mixture into the wet ingredients in three parts, gently folding until fully combined.
Divide the batter evenly among the prepared pans. Tap the bottoms on the counter a few times to release any air bubbles.
Bake in a 325°F oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Set the cake pans on a wire rack. When they are cool enough to handle, gently run a thin knife along the edges to release the cakes, then turn them out onto the wire racks. Allow them to cool completely.

How To Make Cream Cheese Icing

In a bowl, use an electric mixer with the paddle attachment (or a hand mixer) to blend the cream cheese and butter on medium-high speed until the mixture becomes light and smooth.
Be sure to scrape the sides and bottom of the bowl to get rid of any lumps.Mix in the vanilla extract and blend until fully incorporated.
Slowly add the confectioners’ sugar while mixing on low speed, continuing until the frosting becomes fluffy and well-mixed.

How To Assemble

Place one of the cake layers with the flat side facing up on a cake stand or plate. Spread a third of the frosting evenly over the top of this layer. Add the second cake layer on top and frost it in the same way. Finally, place the last cake layer with the flat side up. Use the remaining frosting to cover the entire cake, smoothing it out with an offset spatula. Chill the cake in the refrigerator until you’re ready to serve it!

How To Store

Cover the cake with a cake dome and keep it at room temperature for up to 6 hours. After that, store it in the refrigerator for up to 3 days.

More Recipes

Red Velvet Cake

Print Recipe Pin Recipe

Prep Time 10

Cook Time 45

Total Time 55

Course Dessert

Cuisine American

Servings 12

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

Set your oven to 325°F to preheat. Prepare three 8-inch cake pans by lining them with parchment paper and coating both the parchment and the sides of the pans generously with nonstick cooking spray.
Mix the hot coffee and cocoa powder in a glass measuring cup, then cover and let sit for 5 minutes.
In another bowl, combine the flour, baking powder, baking soda, salt, and cinnamon.
In a big bowl, mix the sugar, vegetable oil, and melted butter. Add the eggs and yolk, stirring for about twenty seconds until well combined. Pour in the buttermilk, vanilla, and food coloring, and stir until mixed. Then, stir in the vinegar and coffee mixture. Gradually sift the flour mixture into the batter using a fine mesh sieve, mixing well after each addition until fully combined.
Evenly distribute the batter among the prepared pans. Gently tap the bottoms of the pans on the counter a few times to remove any air bubbles.
Bake for 25 to 30 minutes, or until a cake tester or toothpick inserted into the center comes out clean. It's normal for the top of the cake to appear slightly spongy. Set the cake pans on cooling racks. Once the pans are cool enough to handle, use a thin knife to gently loosen the edges of the cakes. Carefully invert the cakes onto the wire racks and allow them to cool completely.
How To Make Cream Cheese Icing
In a bowl, use an electric mixer with the paddle attachment (or a hand mixer) to blend the cream cheese and butter on medium-high speed until the mixture becomes light and smooth.
Be sure to scrape the sides and bottom of the bowl to get rid of any lumps.Mix in the vanilla extract and blend until fully incorporated.
Slowly add the confectioners' sugar while mixing on low speed, continuing until the frosting becomes fluffy and well-mixed.

How To Assemble

Place one of the cake layers with the flat side facing up on a cake stand or plate. Spread a third of the frosting evenly over the top of this layer. Add the second cake layer on top and frost it in the same way. Finally, place the last cake layer with the flat side up. Use the remaining frosting to cover the entire cake, smoothing it out with an offset spatula. Chill the cake in the refrigerator until you're ready to serve it!