By: Jill Mills Updated: Jan 21, 2025

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Tender, moist cake is layered with rich cream cheese frosting in this irresistible Red Velvet Cake recipe. Full of that classic chocolatey, tangy red velvet flavor, this cake is perfect for Valentine’s Day, Christmas, and beyond.

Serving a slice of red velvet cake from a cake stand

Every year around this time, I find myself remembering just how much I love red velvet. For me, red velvet and Valentine’s Day are synonymous, though I always remind myself that red velvet can be enjoyed year-round. There is no time constraint on when I can make this red velvet cake, red velvet cake roll, or even red velvet cinnamon rolls. While they’re fun and festive for Valentine’s Day and Christmas, they’re truly worthy of being enjoyed year-round.

Why This Is The Best Red Velvet Cake Recipe

What makes this red velvet cake better than the others? There are a few reasons!

It’s a layer cake! That means two layers of moist cake and two layers of rich cream cheese frosting. Plus I think turning any cake into a layer cake is a surefire way to make it feel a bit fancier!
Super moist and tender. Buttermilk not only helps create the red velvet tang, it also helps create an ultra tender crumb. Oil and whole milk also ensure both cake layers are super moist.
Thick layers of frosting. Cream cheese frosting on red velvet cake is a classic pairing. In this recipe, I made sure there is LOTS of frosting, with a thick layer between the cake layers, covering the entire cake, and even more piped on top. It’s so good!

Overhead view of ingredients needed to make red velvet cake

What You’ll Need

This cake is made with baking staples plus cocoa powder, buttermilk, and vinegar to achieve the red velvet flavor. Scroll down to the recipe card below for the exact measurements.

For the Cake:

All-purpose flour
Cocoa powder – Adds a bit of chocolate flavor to the cake, without making it a chocolate cake.
Baking soda – Helps the cake rise in the oven.
Salt
Buttermilk – Buttermilk is key in creating the classic red velvet tang. If you don’t have buttermilk on hand, you can substitute with ½ cup whole milk and ½ tablespoon lemon juice or vinegar. Let it sit for 5 minutes before using.
Whole milk – I like to use whole milk in addition to the buttermilk, to avoid making the cake too tangy. Whole milk also adds moisture and a richness to the cake.
White vinegar – Works with the buttermilk to create the tangy flavor.
Vanilla extract
Granulated sugar
Vegetable oil – Adds moisture to the cake.
Eggs
Red gel food coloring – Gel food coloring is highly concentrated and delivers a bold red hue without altering the batter’s consistency. Start with a small amount and add more as needed to achieve your desired color. There are also several natural red food coloring options as well.

For the Cream Cheese Frosting:

Cream cheese – Softened so it’s easy to mix.
Unsalted butter – If you have to use salted butter, omit the added salt.
Powdered sugar – Sweetens the frosting.
Vanilla extract
Heavy cream – Helps achieve the perfect consistency.
Pinch of salt – Helps to balance the flavors and prevent the frosting from being too sweet.

How To Make Red Velvet Cake

This red velvet layer cake is pretty simple and straightforward to make. Just remember to leave plenty of time for the cake layers to cool! The printable version of the instructions can be found in the recipe card below.

Make the Cake

Buttermilk and vinegar in a measuring cup

Prep. Preheat the oven to 350F. Grease two cake pans, line the bottoms with parchment paper, and then grease the paper. Lightly dust with flour, tapping out any excess.
Make the batter. Sift the dry ingredients in a bowl. In a large measuring cup, combine the buttermilk, milk, vinegar, and vanilla. Set aside for 5 minutes to curdle slightly. In another bowl, beat the sugar and oil then mix in the eggs one at a time. Reduce the speed to low and add the dry ingredients in three separate additions, alternating with the buttermilk mixture and beginning and ending with the dry ingredients. Fold in the food coloring.
Bake. Divide the cake batter evenly between the pans, smoothing the tops with a spatula. Bake for 30-35 minutes, until a toothpick inserted in the center comes out clean.
Cool. Cool for 10 minutes in the pans then invert onto cooling racks.

Sifting powdered sugar into cream cheese

Assemble & Decorate

Make the frosting. Beat the cream cheese and butter for about 2-3 minutes, until smooth and creamy. Add the powdered sugar one cup at a time, mixing on low. Add the vanilla, heavy cream, and salt then beat on medium-high for 2-3 minutes. Adjust the consistency by adding more powdered sugar if it’s too thin or more heavy cream if it’s too thick.
Level the cakes. Use a serrated knife to level the domed tops off the cakes. Crumble the trimmed pieces into fine crumbs and set aside for layer.

Spreading frosting on the second layer of a red velvet cake

Assemble. Place one cake layer on a serving plate. Spread a thick layer of frosting evenly over the top, all the way to the edges. Place the second layer on top. Spread a thin crumb coat over the entire cake. Chill for 15 minutes.
Decorate. Frost the top and sides of the cake with a thick layer of cream cheese frosting. Decorate with the reserved red velvet crumbs. Add decorative swirls around the edges with a Wilton M1 tip and piping bag.

Overhead view of a decorated red velvet cake

Tips for the Perfect Layer Cake

Before I started making layer cakes like this red velvet cake, I found myself worried about the process. It turns out that it’s way easier than I thought, though there are some tricks that make it even easier.

Sift the powdered sugar. Lumps in powdered sugar can lead to grainy frosting. Take the extra minute to sift it before mixing, ensuring a smooth and creamy texture.
Allow the cake layers to cool. Frosting a warm cake is a recipe for disaster—the frosting will melt and slide off. Be patient and ensure the layers are fully cool before decorating.
Use room-temperature ingredients. Softened cream cheese and butter ensure the frosting is lump-free and blends evenly. Cold ingredients can create a chunky or separated texture.
Adjust the frosting consistency. Lots of things can affect the consistency of the cream cheese frosting. Even using the exact same amount of ingredients each time, the consistency can be a bit different. If it’s too runny, I like to add 1/4 cup of powdered sugar at a time. If it’s too thick, a tablespoon of cream.
Chill the crumb coat. After applying the thin crumb coat, chill the cake for 15 minutes. This step locks in stray crumbs and creates a smooth base for the final frosting layer.
Keep frosting workable for piping. When decorating the cake with intricate designs, I like to cover the frosting bowl with a damp cloth to prevent it from drying out while I work. This tip is especially handy for making swirls or other decorations.
Chill the cake for easier slicing. I’ve found that refrigerating the frosted cake for 30 minutes before slicing makes it much easier to slice. Chilling the cake firms up the frosting and makes slicing cleaner and neater, especially for those perfect presentation-worthy slices.

A slice of red velvet layer cake on a white plate

Proper Storage

Room temperature. This red velvet cake can be kept at room temperature for up to 8 hours, assuming the kitchen is cool (around 70 degrees). If I plan on serving it the same day, I’ll often just leave it on the counter.
Fridge. Otherwise, it’s best to store this cake in the fridge. Cover it tightly with plastic wrap, using toothpicks to keep it from touching the frosting, or place it in an airtight container. It will last for up to 5 days. I like to let it sit on the counter for 30-60 minutes before serving, as it is best served at room temperature.
Freezer. To freeze a frosted red velvet cake, place it on a baking sheet in the freezer for an hour to firm up the frosting. Wrap it tightly in plastic wrap and aluminum foil or place it in an airtight container. Unfrosted cake layers can be wrapped tightly in plastic wrap and foil. Freeze for up to 3 months then thaw in the fridge overnight.
Fridge (frosting). Excess frosting can be stored in an airtight container in the fridge for up to a week. Bring it to room temperature then re-whip it before using it as desired in other recipes.

Red Velvet Cake

Why This Is The Best Red Velvet Cake Recipe