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Best Red Velvet Cake Recipe – Moist & Perfectly Tender Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 46 reviews
  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Best Red Velvet Cake recipe delivers a moist, tender, and perfectly balanced cake with a classic deep red color. Featuring a combination of cocoa powder, buttermilk, and vinegar that creates a delightful tang and texture, it’s finished with a rich, creamy homemade cream cheese frosting. Ideal for celebrations or any special occasion, this cake is easy to make and always impresses with its vibrant color and delicious flavor.

Ingredients

Scale

Cake

  • 2 1/2 cups all-purpose flour
  • 2 tablespoons natural unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup neutral oil (canola or vegetable)
  • 1 3/4 cups granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 cup buttermilk
  • 1 teaspoon distilled white vinegar
  • 1–2 teaspoons red gel food coloring (adjust for desired color)

Cream Cheese Frosting

  • 12 ounces cream cheese, room temperature
  • 1/2 cup unsalted butter, room temperature
  • 3 to 3 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • A pinch of salt
  • 1–2 tablespoons heavy cream or milk
  • 1 teaspoon lemon juice (optional)

Instructions

  1. Prep the pans and oven: Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper. Lightly flour the sides or use baking spray with flour to prevent sticking.
  2. Whisk dry ingredients: In a medium bowl, combine 2 1/2 cups all-purpose flour, 2 tablespoons unsweetened cocoa powder, 1 teaspoon baking soda, and 1/2 teaspoon fine sea salt. Whisk well and set aside.
  3. Cream butter, oil, and sugar: In a large mixing bowl, beat 1/2 cup softened unsalted butter, 1/2 cup neutral oil, and 1 3/4 cups granulated sugar until the mixture is light and fluffy, about 2 to 3 minutes using an electric mixer.
  4. Add eggs and vanilla: Mix in 2 large eggs one at a time, ensuring each is fully incorporated before adding the next. Then add 2 teaspoons pure vanilla extract. Scrape the bowl sides to combine evenly.
  5. Color and acid: In a separate bowl, stir together 1 cup buttermilk, 1 teaspoon distilled white vinegar, and 1 to 2 teaspoons red gel food coloring. Adjust the amount of gel coloring until the mixture has a deep but not neon red hue.
  6. Combine wet and dry ingredients: Add the dry ingredient mixture to the butter mixture in three parts, alternating with the red buttermilk mixture. Start and finish with the dry ingredients. Mix on low speed just until smooth, being careful not to overmix.
  7. Pan and smooth: Divide the batter evenly between the prepared pans. Tap each pan gently on the counter to release any air bubbles, then smooth the tops with a spatula.
  8. Bake: Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. The cake tops should spring back lightly when touched.
  9. Cool completely: Let the cakes cool in the pans for 10 minutes, then turn them out onto a cooling rack and peel off the parchment paper. Allow them to cool completely before frosting.
  10. Make cream cheese frosting: Beat 12 ounces room temperature cream cheese with 1/2 cup room temperature unsalted butter until smooth. Gradually add 3 to 3 1/2 cups powdered sugar along with 1 teaspoon vanilla extract and a pinch of salt. Beat until fluffy. Add 1 to 2 tablespoons heavy cream or milk to achieve a silky, spreadable consistency. Optionally, add 1 teaspoon lemon juice for extra tang.
  11. Assemble the cake: Level the tops of the cakes if needed. Place one cake layer on a stand or plate and spread a generous amount of frosting over it. Top with the second cake layer. Apply a thin crumb coat and chill for 20 minutes. Then finish with a smooth final layer of frosting, adding swirls or decorations as desired.
  12. Set and serve: Chill the finished cake for 20 to 30 minutes to set the frosting. When ready to serve, slice with a warm knife for clean edges and enjoy.

Notes

  • Using red gel food coloring helps maintain batter consistency while giving the cake a vibrant color.
  • Be careful not to overmix the batter to keep the cake tender.
  • Room temperature ingredients yield better blending and texture.
  • Chilling the cake after crumb coating makes applying the final frosting layer easier and cleaner.
  • Let the cake cool completely before frosting to prevent melting the frosting.
  • Use a warm knife when slicing the cake for neat, clean slices.
  • Buttermilk and vinegar create a mild acidic reaction that helps the cake rise and gives it a tender crumb.

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