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The Best Moist Red Velvet Cake From Scratch with Classic Cream Cheese Frosting

Close-up of a moist slice of red velvet cake showing three distinct red layers separated by white cream cheese frosting.
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I’m Alex, and I am happy to share this recipe for the best red velvet cake. This homemade red velvet cake is incredibly moist, fluffy, and tender, featuring the perfect balance of cocoa and buttermilk. You will top it with a rich, classic cream cheese frosting for a truly decadent dessert perfect for birthdays or holidays.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon unsweetened cocoa powder
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 tablespoon white vinegar
  • 1 to 2 teaspoons red food coloring (use gel for vibrant color)
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 4 cups powdered sugar, sifted

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a medium bowl, whisk together the flour, baking soda, salt, and cocoa powder. Set this dry mixture aside.
  3. In a large bowl, beat the 1 cup of softened butter and 1 1/2 cups of granulated sugar with an electric mixer until light and fluffy. This step builds the cake’s texture.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in 1 teaspoon of vanilla extract.
  5. In a separate small bowl, mix the buttermilk, white vinegar, and red food coloring until the color is uniform and vibrant.
  6. Alternate adding the dry ingredient mixture and the buttermilk mixture to the butter mixture, beginning and ending with the dry ingredients (add 1/3 dry, 1/2 wet, 1/3 dry, 1/2 wet, 1/3 dry). Mix only until just combined; do not overmix.
  7. Divide the batter evenly between the prepared cake pans.
  8. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
  9. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  10. Prepare the cream cheese frosting: In a large bowl, beat the softened cream cheese and 1/2 cup of softened butter until smooth. Beat in 1 teaspoon of vanilla extract.
  11. Gradually add the sifted powdered sugar, mixing on low speed until incorporated, then increase the speed to medium-high and beat until the frosting is light and fluffy.
  12. Once the cakes are completely cool, place one layer on a serving plate. Spread about one-third of the frosting evenly over the top. Place the second layer on top and frost the top and sides of the entire cake.

Notes

  • For the most vibrant red velvet cake color, use a high-quality gel food coloring instead of liquid drops.
  • Buttermilk is key for the tender crumb and tang; if you do not have buttermilk, mix 1 cup of whole milk with 1 tablespoon of white vinegar or lemon juice and let it sit for 5 minutes before using.
  • Do not overmix the batter once the flour is added; this prevents a tough cake and keeps your crumb soft and velvety.

Nutrition

Find it online: https://www.purecookingjoy.com/best-moist-red-velvet-cake-recipe/

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