There's something almost magical about a true Red Velvet Cake. The tender crumb, the soft cocoa aroma, and that signature red hue always make me feel like I'm cutting into a celebration. Every bite is velvety and moist, with just enough cocoa to give it depth without overpowering its sweetness.
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I've tested this version many times to get the texture just right. The batter comes together easily, and the frosting is one of those silky, cloud-like finishes that spreads like a dream. If you've been craving a homemade red velvet that feels special but still completely doable, you're in the right place. Ready to bake? Let's get started.
Why You'll Love This Recipe
- Soft, velvety crumb with a whisper of cocoa.
- Classic red color without artificial flavor.
- Easy homemade frosting that turns out smooth every time.
- Perfect for holidays, birthdays, or any cozy celebration.
- Family-friendly and simple enough for beginner bakers.
INGREDIENTS
For the Cake
- ½ cup butter, softened
- 1 ½ cups sugar
- 2 large eggs, room temperature
- 2 bottles (1 ounce each) red food coloring
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- 2 ¼ cups cake flour
- 2 tablespoons baking cocoa
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup buttermilk
For the Frosting
- ½ cup cold water
- 1 tablespoon cornstarch
- 2 cups butter, softened
- 2 teaspoons vanilla extract
- 3 ½ cups confectioners' sugar
Ingredient Notes & Substitutions
- Cake flour: If you only have all-purpose flour, you can make a quick substitute by measuring 2 ¼ cups AP flour, removing 4 ½ tablespoons, and replacing them with cornstarch. It keeps the crumb tender.
- Buttermilk: Don't skip it. Its gentle tang gives red velvet its signature flavor. If needed, stir 1 tablespoon lemon juice into 1 cup milk and let it sit 5 minutes.
- Food coloring: Liquid coloring works beautifully here, but gel will deepen the shade with less quantity.
- Cocoa powder: Choose natural cocoa for that classic flavor.
Instructions
- Prep the pans and oven.
Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans. I like tapping out any extra flour so the edges stay soft, not dusty. - Cream the butter and sugar.
Beat the softened butter with sugar until the mixture looks pale and fluffy, about 5 to 7 minutes. This step gives your cake its delicate lift. - Add the eggs.
Add eggs one at a time, mixing well after each addition. The batter should look glossy and smooth. - Mix in color and flavor.
Stir in the red food coloring, white vinegar, and vanilla. The batter will turn into a gorgeous crimson shade. - Combine dry ingredients.
In a separate bowl, whisk together cake flour, cocoa, baking soda, and salt. This keeps the crumb even and prevents lumps. - Alternate wet and dry.
Add the dry mixture to the butter mixture in batches, alternating with the buttermilk. The batter should look thick but silky. If it seems a little vibrantly red, that's perfect. - Bake.
Pour the batter evenly into your pans. Bake 20 to 25 minutes or until a toothpick comes out clean. The tops should spring back gently when touched. - Cool and create crumbs.
Cool the cakes in their pans for 10 minutes, then turn out onto wire racks. Trim ¼ inch off the tops and crumble those trimmings onto a baking sheet. Let them dry slightly at room temperature. - Make the frosting base.
In a small saucepan, whisk cold water and cornstarch over medium heat until it thickens and turns opaque, about 2 to 3 minutes. Let cool to room temperature. - Whip the frosting.
Beat the softened butter and vanilla until light and airy, 3 to 4 minutes. Add the cooled cornstarch mixture, then gradually beat in the confectioners' sugar until the frosting is fluffy and smooth. - Assemble the cake.
Spread frosting between the layers, then over the top and sides. Press those dried cake crumbs along the sides for that classic bakery finish. The texture is so pretty and adds a little extra charm.
Pro Tips for Success
Top Tip
- Let your butter truly soften; it must be soft enough to cream well but not melting.
- Use room-temperature eggs so they incorporate smoothly.
- Don't rush the creaming step; it builds air into the cake.
- If the frosting feels too soft, chill it for 10 minutes and whip again.
- Cakes should be fully cooled before frosting to prevent melting.
Storage and Reheating
- Store the finished cake covered in the fridge for up to 3 days.
- Let slices sit at room temperature for 20 minutes before serving for best texture.
- Freeze unfrosted cake layers for up to 3 months. Thaw in the fridge overnight.
Make Ahead & Freezing
- Bake the layers a day ahead, wrap tightly, and chill until ready to frost.
- Freeze baked layers individually for longer storage.
- The frosting can be made up to 2 days in advance and kept refrigerated; bring to room temperature and re-whip before using.
Tips and Variations
- Lighter version: Reduce butter in the cake batter by 2 tablespoons for a slightly lighter crumb.
- Quicker version: Bake in a 9x13 pan instead of layers. Top with frosting and a thin shower of crumbs.
- Flavor twist: Add a teaspoon of espresso powder to enhance the cocoa notes.
- Holiday touch: Top with sugared cranberries or white chocolate curls.
- Serving style: Pipe rosettes on top for a bakery-style finish.
FAQs
Can I make Red Velvet Cake without buttermilk?
You can use a milk-and-lemon-juice substitute, but buttermilk gives the best texture.
Why do I need vinegar in red velvet?
It reacts with baking soda for that iconic tender crumb and helps deepen the color.
Can I bake this as cupcakes?
Yes. Bake at 350°F for 15 to 18 minutes.
Why isn't my cake red enough?
Your cocoa powder or coloring brand may differ. Adding a little more coloring is completely fine.
📖 Recipe
Red Velvet Cake
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 11 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A soft, velvety homemade Red Velvet Cake with a cloud-like butter frosting. This cozy, beginner-friendly dessert is perfect for birthdays, holidays, or any day you want something special.
Ingredients
Units
Scale
- ½ cup butter, softened
- 1 ½ cups sugar
- 2 large eggs, room temperature
- 2 bottles (1 ounce each) red food coloring
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- 2 ¼ cups cake flour
- 2 tablespoons baking cocoa
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- ½ cup cold water
- 1 tablespoon cornstarch
- 2 cups butter, softened
- 2 teaspoons vanilla extract
- 3 ½ cups confectioners' sugar
Instructions
- Preheat oven to 350°F. Grease and flour two 9-inch cake pans.
- Cream butter and sugar until pale and fluffy, about 5-7 minutes.
- Beat in eggs one at a time until smooth.
- Stir in red food coloring, vinegar, and vanilla extract.
- Whisk together flour, cocoa, baking soda, and salt in a separate bowl.
- Alternate adding dry mixture and buttermilk to the batter. Mix just until combined.
- Divide batter into pans and bake for 20-25 minutes. Let cool in pans for 10 minutes, then transfer to wire racks.
- Trim tops slightly and crumble for decoration. Let crumbs dry at room temperature.
- For frosting base, whisk cold water and cornstarch in a saucepan over medium heat until thick. Cool completely.
- Beat butter and vanilla until light. Add cooled cornstarch mixture and gradually beat in confectioners' sugar until fluffy.
- Frost cooled cake layers and cover sides with dried cake crumbs.
Notes
Store frosted cake in fridge for up to 3 days. Let slices come to room temp before serving. Freeze unfrosted layers up to 3 months. Make frosting up to 2 days ahead.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 42g
- Sodium: 270mg
- Fat: 30g
- Saturated Fat: 19g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg
Serving Suggestions
This cake is beautiful on its own, but it shines at birthdays, holidays, and cozy winter gatherings. I love serving it with a cup of hot coffee or a chilled glass of milk. The red crumb against the white frosting always feels like a celebration waiting to happen.
Nutrition & Notes
- Yield: One 2-layer cake
- Skill Level: Beginner-friendly
- Estimated calories: approximately 480 per slice (varies by slice size)
- Tested multiple times to ensure a soft, moist crumb every time.
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