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+ servings
whole red velvet cake sliced

Red Velvet Cake

Red Velvet Cake - an elegant and moist layered cake baked from scratch with a mild chocolate, tangy buttery red-tinted cake.  You'll taste combination of vanilla and chocolate flavors and a tad bit of tang from the buttermilk. An iconic cake with great texture, flavors and frosting!
Course Dessert
Cuisine Southern
Keyword baking, cakes, dessert, red velvet cake
Prep Time 20 minutes
Cook Time 25 minutes
Resting Time 10 minutes
Total Time 55 minutes
Servings 10 - 12 slices
Calories 827.8kcal
Author Imma


  • 2 1/2 cups (340 grams) sifted cake flour
  • 1/2 teaspoon salt
  • 3 tablespoons (30 grams) regular or Dutch-processed cocoa powder
  • ½ cup (113 grams) unsalted butter, at room temperature
  • 1 1/2 cups (300 grams) granulated white sugar
  • ½ cup (120grams) sour cream
  • ¾ cup (180grams) oil
  • 3 large eggs
  • ½ cup (120 ml) buttermilk
  • 1 Tablespoon Vinegar
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons liquid red food coloring
  • 1 teaspoon baking soda
  • 2 teaspoons water

Cream Cheese Frosting ( Double to fully frost cake )

  • 8 ounce (225 grams ) cream cheese
  • 4 ounce (113 grams) unsalted butter
  • 1 teaspoon vanilla
  • 4-6 cups (500-750 grams) powdered sugar


  • In a medium bowl combine flour, salt and cocoa powder. Set aside
  • Preheat oven to 350 degrees. Grease two 9 inch round baking pan with baking spray; Line with parchment paper if desired ,set aside.
  • Cream together the butter and sugar at high speed in a stand mixture until it’s fluffy and starting to look white, about 4 minutes, add sour cream and mix for another minute. Followed by the oil – mix for another minute
  • Add in eggs, one at a time, beating the mixture well between each addition.
  • Next pour in the buttermilk, vinegar and vanilla, thoroughly mix.
  • Add food coloring until desired color has been reached .
  • Slowing, add flour mixture into the batter. Mix baking soda and water and gently fold into cake batter. Scrape down the sides of the mixing bowl.
  • Divide the batter evenly between the two pans, tap the on the countertop to release bubbles .
  • Bake at 350 Degrees F for about 25-30 minutes or until a toothpick inserted in the cake comes out clean.
  • Let the the cakes sit in their pans for about 10- 15 minutes. Gently place cakes on a wire rack and invert, lifting off the pan.
  • Once the cakes have completely cooled, wrap them in plastic paper and place the cake in the refrigerator for at least an hour or preferably overnight. Makes it so much easier.

Cream Cheese Frosting

  • Whisk cream cheese, butter and vanilla until creamy. You may use a mixer, if desired.
  • Gradually sieve in powdered sugar, mix as you go along until smooth.

Assembling the Cake

  • Place 1 cake layer on a serving platter. Spread about about 1 1/2 cup of cream cheese frosting over cake layer. Top with second layer, and more frosting over cake layer.  
  • Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Garnish, with candied cranberries, if desired .


  1.  Cake flour produces lighter and very soft crumb texture. If you can't find cake flour sub all purpose flour . Or  measure 21/2 cups all purpose flour - then  take out  5 tablespoons of flour and replace with  cornstarch . And proceed with the rest of the instructions .
  2. To substitute buttermilk, add 1 teaspoon of fresh lemon juice or white vinegar and enough regular milk to make 1/2 cup. Stir and let it sit for 5 minutes.
  3. You may prep the cakes and frosting a day in advance. Make ahead the cake layers and let it cool before wrapping and storing it in the fridge overnight. Meanwhile, you can also make the frosting ahead, then cover and refrigerate, too, overnight.
  4. Make sure not to overbake. Check the cake at  25 minutes.
  5. The cakes are really moist. It is preferable that once it cooled down, you wrap them up tightly and place in the fridge overnight before stacking them.
  6. Someone asked me what cream cheese do I use for my cake cream cheese frosting. I go by with Philadelphia Cream Cheese but if you can't have one, regular ones will work fine.
  7. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.


Calories: 827.8kcal | Carbohydrates: 104.44g | Protein: 8.29g | Fat: 43.32g | Saturated Fat: 17.12g | Cholesterol: 117.44mg | Sodium: 377.71mg | Potassium: 160.76mg | Fiber: 1.25g | Sugar: 79.46g | Vitamin A: 854.94IU | Vitamin C: 0.1mg | Calcium: 79.46mg | Iron: 0.81mg