This red velvet cake recipe is a timeless dessert — soft, buttery, and moist, with the perfect balance of cocoa, vanilla, and tangy buttermilk. Each bite is layered with silky cream cheese frosting, giving you that classic red velvet flavor everyone loves. It’s the kind of cake that makes any occasion feel special — rich, velvety, and beautifully vibrant.

Unlike plain vanilla cakes, this red velvet cake stands out for its distinctive taste and texture. The subtle cocoa notes, creamy buttermilk, and hint of tang make it a dessert you’ll crave again and again.

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Ingredients

For the Cake

• 3 cups (360g) cake flour, spooned & leveled
• 1 teaspoon baking soda
• 2 tablespoons (10g) unsweetened natural cocoa powder
• ½ teaspoon salt
• ½ cup (113g) unsalted butter, softened to room temperature
• 2 cups (400g) granulated sugar
• 1 cup (240ml) canola or vegetable oil
• 4 large eggs, separated (room temperature)
• 1 tablespoon pure vanilla extract
• 1 teaspoon distilled white vinegar
• Red gel food coloring (about 2 teaspoons, or as needed)
• 1 cup (240ml) buttermilk, room temperature

For the Cream Cheese Frosting

• 16 ounces (452g) full-fat cream cheese, softened
• ¾ cup (170g) unsalted butter, softened
• 5 cups (600g) confectioners’ sugar
• 1½ teaspoons pure vanilla extract
• Pinch of salt

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Instructions

Step 1: Prepare the Pans

Preheat your oven to 350°F (177°C). Grease two 9-inch round cake pans, line the bottoms with parchment paper, and grease again.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together cake flour, baking soda, cocoa powder, and salt. Set aside.

Step 3: Cream the Butter and Sugar

Using a stand or hand mixer, beat the butter and sugar together until creamy (about 1 minute). Add the oil, egg yolks, vanilla, and vinegar. Mix on high for 2 minutes until smooth and glossy.

Step 4: Combine Wet and Dry Ingredients

Lower the mixer speed and gradually add the dry ingredients in three additions, alternating with buttermilk. Mix until just combined. Add your desired amount of red food coloring and mix briefly.

Step 5: Whip the Egg Whites

In a separate bowl, beat the egg whites until soft peaks form (about 3 minutes). Gently fold them into the batter. This extra step gives your red velvet cake that signature “velvet” texture — soft, light, and smooth.

Step 6: Bake

Divide the batter evenly between the prepared pans and smooth the tops. Bake for 30–32 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in their pans for 15 minutes, then transfer them to a wire rack to cool completely.

Step 7: Make the Cream Cheese Frosting

Beat the cream cheese and butter together until smooth and fluffy (about 2 minutes). Add the powdered sugar, vanilla, and a pinch of salt. Beat on low until combined, then increase to high speed for 3 minutes until creamy and spreadable.

Step 8: Assemble the Cake

Trim the tops of the cakes if needed to create even layers. Place the first cake layer on a serving plate and spread a generous amount of frosting on top. Add the second layer and frost the top and sides.
Chill the cake for at least 30–60 minutes before slicing — this helps it hold its shape beautifully.

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Tips for the Best Red Velvet Cake

• Use cake flour for the lightest, most tender crumb.
• Whip the egg whites — this simple trick makes a world of difference in texture.
• Buttermilk is key — it gives the cake its signature tang and moisture.
• Don’t skip the vinegar — it enhances the red color and balances sweetness.
• Gel food coloring provides a richer, deeper red than liquid coloring.

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Storage and Make-Ahead Instructions

• Refrigerate: Store tightly covered in the fridge for up to 5 days.
• Freeze: You can freeze the unfrosted layers or the fully frosted cake for up to 2–3 months. Thaw overnight in the refrigerator.
• Make ahead: Bake layers a day in advance and frost before serving.

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Why You’ll Love This Red Velvet Dessert

This red velvet cake recipe combines the best of both worlds — the rich depth of cocoa and the creamy sweetness of vanilla — all wrapped up in a striking red hue. The cream cheese frosting adds just the right touch of tang and decadence, making it an irresistible dessert for any celebration.

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