Short Description

This red velvet cake is the ultimate combination of moist texture, rich cocoa flavor, and vibrant color, finished with a luscious cream cheese frosting. It’s a bakery-worthy dessert made from scratch that’s perfect for any celebration—or just because.

Why You’ll Love This Recipe

Unbelievably soft and moist texture
Gorgeous deep red color and a subtle cocoa flavor
Simple ingredients with step-by-step instructions
Generously layered with smooth, tangy cream cheese frosting
Perfect for birthdays, holidays, or any special occasion

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

2 cups granulated sugar (400 g)
¾ cup vegetable oil (170 g)
½ cup unsalted butter, melted (113 g)
3 large eggs
1 tablespoon vanilla extract
1⅓ cup buttermilk (320 g) — or mix 1⅓ cup whole milk with 4 teaspoons vinegar/lemon juice
2 teaspoons vinegar
1 tablespoon red gel food coloring (up to 1½ tbsp depending on brand)
¼ cup boiling water (60 g)
2½ tablespoons Dutch processed cocoa powder (15 g)
3 cups all-purpose flour (390 g)
¼ cup cornstarch (30 g)
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt

For the Cream Cheese Frosting:

1¼ cups unsalted butter, softened (283 g)
20 oz cream cheese, room temperature (570 g)
1 teaspoon vanilla extract
½ teaspoon salt
3–4 cups sifted icing sugar (360 to 480 g)

Directions

Make the Cake

Preheat oven to 350°F (no fan). Line three 8-inch cake pans with parchment paper.
In a large bowl, whisk sugar, oil, and melted butter for 1–2 minutes until the mixture lightens slightly in color.
Add eggs and vanilla; whisk for another minute until smooth and creamy.
Add buttermilk, vinegar, and red food coloring. Mix until evenly combined and vividly red.
In a small bowl, whisk cocoa powder with boiling water. Stir the cocoa mixture into the batter—it will deepen the red color.
Sift in flour, cornstarch, baking soda, baking powder, and salt. Gently whisk until just combined with no lumps (do not overmix).
Divide batter evenly between the three pans.
Bake for 23–25 minutes or until a toothpick inserted in the center comes out with moist crumbs.
Let cakes cool in pans for 15 minutes, then turn out and let cool completely.

Make the Cream Cheese Frosting

In a stand mixer bowl, beat softened butter, cream cheese, vanilla, and salt using the paddle attachment on medium speed for 2–3 minutes until smooth. Scrape down the bowl.
Gradually add sifted icing sugar, 1 cup at a time, until desired sweetness and fluffiness is reached. Taste after 3 cups and add more if needed.
If the frosting is too soft, refrigerate briefly until spreadable. For a smoother finish, you can also press the frosting through a sieve.

Assemble the Cake

Trim the domes off each cake layer if needed.
Spread a generous layer of frosting on top of the first layer, then stack and repeat with the next two.
Apply a thin crumb coat around the entire cake and chill for 15 minutes.
Finish with a final layer of frosting. Decorate as desired—use crumbled cake trimmings to garnish.

Servings And Timing

Servings: 12–14 slices
Prep time: 30 minutes
Bake time: 25 minutes
Cooling + assembly time: 1 hour
Total time: ~2 hours

Variations

Add mini chocolate chips or nuts for texture
Swap buttermilk for Greek yogurt for a tangier crumb
Make cupcakes instead—bake for 18–20 minutes
Use natural red food coloring (beet juice) for a dye-free option
Add a hint of orange zest to the frosting for a citrusy twist

Storage/Reheating

Store covered in the fridge for up to 5 days
Bring to room temperature before serving
Freeze frosted or unfrosted layers (wrapped tightly) for up to 2 months

FAQs

Can I use liquid food coloring instead of gel?

Yes, but you may need more and it could affect the texture. Gel is more concentrated and won’t thin the batter.

What makes red velvet cake different?

It’s a unique combo of cocoa, buttermilk, and vinegar that gives it a tangy depth and soft, velvety crumb.

Can I make this into a sheet cake?

Yes, bake in a 9×13-inch pan for 35–40 minutes. Adjust time as needed and test with a toothpick.

Why use both butter and oil?

Butter gives flavor, while oil adds moisture. Together they create the perfect crumb.

How do I avoid dense layers?

Do not overmix the batter once the flour is added—mix until just combined.

Can I make the cake layers ahead of time?

Yes, wrap cooled layers tightly and refrigerate for up to 2 days or freeze for longer storage.

Can I make the frosting in advance?

Yes, store in the fridge up to 3 days. Let it soften slightly before using and rewhip for fluffiness.

What can I use instead of buttermilk?

Mix whole milk with lemon juice or vinegar—let sit for 5 minutes to curdle before using.

How do I make the cake extra red?

Use a vibrant gel food coloring and adjust slightly based on your brand.

Why do I need to crumb coat the cake?

A crumb coat seals in loose crumbs so the final frosting layer looks clean and professional.

Conclusion

This red velvet cake recipe is your go-to for a showstopping, crowd-pleasing dessert. With its perfectly tender crumb, deep red hue, and creamy frosting, it strikes the ideal balance between indulgence and elegance. Whether for birthdays, holidays, or simply to treat yourself, this cake is guaranteed to impress.

Best Red Velvet Cake Recipe (Soft, Moist, and Easy)

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Author: Ezabella
Total Time: 2 hours
Yield: 12–14 slices
Diet: Vegetarian

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Description

This soft, moist red velvet cake features a tender crumb, subtle cocoa flavor, and striking red color. Finished with a tangy cream cheese frosting, it’s a stunning, crowd-pleasing dessert perfect for celebrations.

Instructions

Preheat oven to 350°F (no fan). Line three 8-inch cake pans with parchment paper.
Whisk sugar, oil, and melted butter for 1–2 minutes. Add eggs and vanilla, whisk another minute.
Add buttermilk, vinegar, and red food coloring. Mix until well combined.
Whisk cocoa powder with boiling water and stir into batter.
Sift in flour, cornstarch, baking soda, baking powder, and salt. Gently whisk until no lumps remain.
Divide batter between pans and bake 23–25 minutes. Cool in pans 15 minutes, then transfer to wire racks.
For frosting: Beat butter, cream cheese, vanilla, and salt on medium for 2–3 minutes until smooth. Gradually add icing sugar to desired consistency and sweetness.
Trim cake domes. Layer cakes with frosting in between. Apply crumb coat, chill 15 minutes, then frost and decorate.