The Ultimate Moist Red Velvet Cake Recipe (Easy & From Scratch)
Red velvet cake stands apart from the usual crowd. It’s not quite chocolate, not quite vanilla, but something rich, tender, and deeply flavorful. This recipe gives you that signature velvety crumb with a soft bite and a smooth finish, all made from scratch with simple ingredients you likely have on hand.
You’ll get more than just a recipe here. This guide clears up the cocoa powder debate, walks you through step-by-step instructions, and offers two types of frosting so you can match the flavor to your taste. Whether you’re baking for a holiday, a birthday, or just because, this cake delivers that rich, bakery-style result without the hassle.
Best of all, this recipe keeps things simple, no separating eggs or tricky steps, just easy-to-follow instructions for perfect results every time.
Looking for more no-fuss, homemade cake ideas? Don’t miss the Ultimate Easy Cake Recipe Hub where you’ll find every base and variation covered.
Why This Red Velvet Cake Recipe is the Best
Rich, Moist Texture That Lasts
This recipe balances two key fats—butter and oil. Butter brings flavor. Oil locks in moisture. Together, they create a soft, dense crumb that stays fresh for days without drying out. That’s what gives the cake its classic “velvet” feel.
Our Secret Ingredient for Deeper Flavor
A small amount of hot coffee is used to wake up the cocoa. It doesn’t make the cake taste like coffee, it simply deepens the flavor of the chocolate without overpowering the balance of buttermilk and vanilla.
Two Frosting Options
Most people expect cream cheese frosting on a red velvet cake, and that’s included here in full. But we’ve also added a second option: traditional Ermine frosting. It’s lighter, less sweet, and originally used in the earliest versions of this cake.
Fully Tested and Reliable
Every part of this recipe has been tested in a real kitchen with common tools. The instructions are clear and beginner-friendly, so whether it’s your first time baking a layer cake or your tenth, the result will be consistent.
The Science of a Perfect “Velvet” Cake: Key Ingredients Explained
Great red velvet cake comes down to how the ingredients interact. Here’s how each one works to create that soft crumb, smooth texture, and distinct flavor.
Buttermilk & White Vinegar: The Tangy Secret
These two aren’t just for flavor. The acidity in both reacts with baking soda, helping the cake rise and stay tender. That’s what gives red velvet its signature bite—mildly tangy with a hint of creaminess.
The Great Cocoa Debate: Natural vs. Dutch-Processed
Many recipes skip this detail, but it makes a big difference.
- Natural cocoa is more acidic. It works with buttermilk and vinegar to deepen the flavor and support the cake’s rise. It also gives the batter a reddish hue that pairs well with food coloring.
- Dutch-processed cocoa is smoother and darker, but it’s neutralized. It won’t react with baking soda the same way and can dull the color unless you use more food dye.
Our Take: Use natural, unsweetened cocoa powder. It delivers the most traditional flavor and keeps the red vibrant.
Cake Flour vs. All-Purpose Flour
Cake flour makes a noticeable difference. Its lower protein content creates a finer, lighter crumb that feels soft and smooth when you bite into it. If all you have is all-purpose flour, you can make a quick substitute by mixing it with cornstarch—but for best results, stick with cake flour.
Room Temperature Ingredients Matter
Cold eggs or chilled buttermilk can throw off your batter. When ingredients are at room temperature, they mix more easily and create a smooth, even batter. This helps the cake bake evenly and prevents dense or uneven layers.
Choosing Your Perfect Frosting: A Guide
Red velvet cake isn’t complete without the right frosting. While cream cheese frosting is the most popular choice, there’s an original option that offers a completely different experience. This guide gives you both, so you can choose what fits your taste or occasion.
The Modern Classic: Tangy Cream Cheese Frosting
This is the go-to topping for most red velvet cakes today. It’s smooth, slightly tangy, and has just enough sweetness to complement the mild cocoa flavor of the cake. It spreads easily and holds up well if chilled briefly before decorating.
Flavor Profile: Tangy, creamy, and rich with a balanced sweetness.
The Authentic Original: Old-Fashioned Ermine Frosting
Before cream cheese frosting took over, red velvet was traditionally topped with Ermine frosting—also called boiled milk frosting. It’s made by cooking milk and flour into a thick paste, then whipping it with butter and sugar. The result is light and silky, almost like whipped cream, but stable enough for layer cakes.
Flavor Profile: Light, smooth, and less sweet—perfect for those who prefer a subtler finish.
How to Make Red Velvet Cake (Step-by-Step)
This cake comes together in a few basic stages. Follow each step closely and you’ll get a moist, tender crumb every time.
Step 1: Prep Your Pans and Preheat the Oven
Preheat your oven to 350°F (177°C). Grease two 9-inch round cake pans, line the bottoms with parchment paper, then grease the parchment. This prevents sticking and helps the cakes release cleanly.
Step 2: Bloom the Cocoa & Whisk Dry Ingredients
In a bowl, whisk together cake flour, natural cocoa powder, baking soda, and salt. For deeper flavor, stir hot coffee into the cocoa first and let it sit briefly before combining with the dry mix.
Step 3: Combine Wet Ingredients
In a large bowl, beat the butter and sugar until fluffy. Add the oil and eggs, one at a time, mixing well after each addition. Stir in the vanilla extract, vinegar, and food coloring until fully combined.
Step 4: Bake and Cool
Divide the batter evenly between pans and bake for 30–32 minutes. The cakes are done when the tops spring back lightly and a toothpick comes out with moist crumbs.
Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Troubleshooting & Pro-Tips for a Perfect Cake Every Time
Even small mistakes can affect the final texture, color, or structure of your cake. Here’s how to fix common issues and avoid frustration.
How Do I Get Flat, Even Cake Layers?
Uneven layers usually happen when the batter isn’t divided equally or the cake rises too fast in the oven. Use a kitchen scale to measure each pan evenly.
Wrap damp cake strips around the outside of each pan to help the layers bake evenly and prevent domed tops.
Why Is My Cake Dry or Dense?
- Over-mixing: After adding flour, mix only until the batter comes together. Over-mixing develops gluten, which makes the cake tough.
- Over-baking: Pull the cakes when a toothpick comes out with a few moist crumbs. If it’s totally clean, you’ve baked too long.
Why Isn’t My Cake Bright Red?
- Wrong cocoa: Dutch-processed cocoa won’t react with the vinegar and buttermilk, dulling the color.
- Not enough food coloring: Use a concentrated gel for best results. It delivers strong color without adding too much liquid to the batter.
Why Is My Cream Cheese Frosting Runny or Lumpy?
- Soft or overheated ingredients: Let cream cheese and butter sit at room temperature—not on a warm surface or in the microwave.
- Over-mixing: If beaten too long, cream cheese breaks down and turns grainy. Mix just until smooth and fluffy.
The Complete Red Velvet Cake Recipe Card
The Ultimate Moist Red Velvet Cake Recipe (Easy & From Scratch)
A rich, moist red velvet cake made entirely from scratch. This recipe balances butter and oil for the perfect crumb, uses natural cocoa and buttermilk for flavor, and includes two frosting options: classic cream cheese and traditional ermine. Beginner-friendly and bakery-quality.
Ingredients
Red Velvet Cake
- 3 cups (360g) cake flour, spooned and leveled
- 1 teaspoon baking soda
- 2 tablespoons (10g) natural unsweetened cocoa powder
- ½ teaspoon salt
- ½ cup (113g) unsalted butter, room temperature
- 2 cups (400g) granulated sugar
- 1 cup (240ml) canola or vegetable oil
- 4 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 1 teaspoon distilled white vinegar
- Red gel food coloring (1–2 teaspoons or to desired intensity)
- 1 cup (240ml) buttermilk, room temperature
- 2 tablespoons hot coffee (optional, enhances cocoa flavor)
Classic Cream Cheese Frosting
- 16 oz (452g) full-fat brick cream cheese, room temperature
- Âľ cup (170g) unsalted butter, room temperature
- 5 cups (600g) confectioners’ sugar
- 1½ teaspoons vanilla extract
- Pinch of salt
Authentic Ermine Frosting (Boiled Milk Frosting)
- 5 tablespoons all-purpose flour
- 1 cup (240ml) whole milk
- 1 cup (200g) granulated sugar
- 1 cup (226g) unsalted butter, room temperature
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
<p><strong>Red Velvet Cake</strong></p><ol><li>Preheat oven to 350°F (177°C). Grease and line two 9-inch round cake pans with parchment paper.</li><li>In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.</li><li>In a large bowl, beat the butter and sugar until light and fluffy. Add the oil and eggs, one at a time, mixing well after each addition. Stir in the vanilla extract, vinegar, and food coloring until fully combined.</li><li>With the mixer on low speed, alternate adding the dry ingredients and buttermilk, beginning and ending with dry. Add hot coffee last if using.</li><li>Divide batter evenly between the prepared pans. Bake for 30–32 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.</li><li>Let cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely before frosting.</li></ol><p><strong>Classic Cream Cheese Frosting</strong></p><ol><li>Beat cream cheese and butter until smooth and creamy.</li><li>Add sugar gradually, then vanilla and salt. Beat until fluffy and fully combined.</li><li>If piping, chill frosting 15–20 minutes for better shape hold.</li></ol><p><strong>Authentic Ermine Frosting (Boiled Milk Frosting)</strong></p><ol><li>Whisk flour and milk in a saucepan over medium heat until thick like pudding. Let cool fully.</li><li>In a separate bowl, beat butter and sugar until fluffy.</li><li>Add cooled flour mixture gradually. Beat until smooth. Mix in vanilla and salt.</li></ol>
Notes
Use natural, unsweetened cocoa powder for the best color and flavor. If using cream cheese frosting, chill for 20 minutes before piping for cleaner edges. Cake layers can be frozen ahead of time and assembled later.
Nutrition Information:
Yield: 12 Serving Size: 1 sliceAmount Per Serving: Calories: 510Total Fat: 29gSaturated Fat: 14gCarbohydrates: 59gSugar: 44gProtein: 5g
Nutritional values are estimates only and are calculated using an online tool. Actual values may vary based on ingredients used, preparation methods, and serving sizes. For accurate results, consult a registered dietitian or use a trusted nutrition calculator.
Frequently Asked Questions (FAQ)
Conclusion
This red velvet cake recipe checks every box—soft texture, balanced flavor, rich color, and reliable results. Whether you’re baking for a special occasion or just craving something classic, this guide gives you everything you need: two frosting options, practical tips, and tested instructions that work every time.
If you make this red velvet cake, leave a comment and a rating below. I’d love to hear how it turned out for you.
