The best, easy, soft and moist red velvet cake recipe, homemade from scratch with simple ingredients. This layer cake is paired with cream cheese frosting. Perfect balance of chocolate and vanilla flavors. Great for birthday parties and weddings.
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I have been working on this recipe for a few years. I am happy to finally announce that this cake has the perfect texture now. It's soft but firm enough to not crumble and fall apart when you slice it. The flavor is phenomenal with a nice vanilla taste and hints of chocolate flavor. That's the way it is supposed to be! Some other red velvet desserts you can try are my Best Red Velvet Cupcakes, Red Velvet Cookies (With Cake Mix), Red Velvet Truffles, and Red Velvet Crinkle Cookies .
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Key ingredients
- Flour- All-purpose is best.
- Cocoa powder- This should unsweetened.
- Butter- This should be unsalted and at room temperature.
- Sugar- Regular granulated sugar is best.
- Eggs- This helps make the cake fluffy.
- Sour cream- This makes the cake super moist. Be sure to use full fat.
- Milk- This also adds moisture and richness to the cake.
- Red food coloring- You can use gel food coloring or liquid food coloring.
Variations
- Make a tall layer cake- Double the recipe and make a 4 layer cake instead of just 2 layers.
- Make it in a jar- Bake the cake first and allow it to cool down. Use a circle cutter (same size as your jar) to cut out circular cake pieces. Place a piece in the jar and frost the top with cream cheese icing. Continue alternating with cake piece and icing until you reach the top of the jar.
- Add-ins- Add mini chocolate chips or white chocolate chips, chopped pecans and other nuts in the batter.
- Add a third layer- This could be a cheesecake layer. Try my New York Cheesecake (No Water Bath). Another idea is to include an ice cream layer, similar to what I did here with this Ice Cream Cake.
- Make cake balls/cake pops- Bake the cake first. When it cools down, crumble it and mix in some frosting to make a thick dough-like mixture. Scoop out small portions, make little balls, push a popsicle stick into each ball (if making cake pops) and chill in the fridge until the balls become firm. Dip them in melted white chocolate and enjoy. Check out my detailed post on How to Make Cake Pops and Cake Balls.
- Use a heart pan- To make a heart shaped cake which would be perfect for Valentine's Day and anniversaries. Pair it with my Red Velvet Frosting.
How to make easy red velvet cake recipe from scratch?
- Cream butter and sugar- Until light and fluffy.
- Beat in the eggs- One at a time.
- Add remaining wet ingredients- This includes sour cream, milk, vanilla extract, food coloring.
- Whisk dry ingredients- This includes the flour, cocoa powder, baking powder, baking soda, salt.
- Mix dry and wet mixtures- Until combined.
- Pour batter in pans- And bake.
- Assemble and decorate- Into a layer cake with frosting.
What frosting to pair with this cake?
The classic choice is cream cheese frosting, which I have linked in the recipe card. However, some people swear that the original, old fashioned pairing was always this Cooked Flour Buttercream (Ermine Frosting). I leave this icing choice up to you. You can also get creative. Try this Swiss Meringue Buttercream Frosting (SMBC), Chocolate Ganache Frosting, Marshmallow Frosting (With Fluff) or Chocolate Buttercream Frosting (Ermine).
Tips and techniques
- All ingredients must be at room temperature- Because they mix together more evenly and that yields a better cake.
- Don't omit the red food coloring- Yes! You will need a lot of food coloring to get this vibrant red shade.
- Don't omit the cocoa powder- Because if you do, you are just making a vanilla cake.
- Don't replace butter with oil- Because in this recipe, the butter helps with the texture of the cake and also makes it rich.
- Use full fat sour cream and whole milk- Because they have a higher fat content and yield the best results.
- If you have time- I highly recommend baking your cake, letting it cool down, covering it in saran wrap and then freezing it overnight because this really seals in the moisture and makes the cake super soft. When you are ready to frost it, let it thaw (covered in saran wrap) on your countertop at room temperature for about an hour.
- Salted butter or unsalted butter? Use unsalted butter always because you can control the saltiness.
- Plain flour or self-rising flour? I always use all-purpose flour since I add baking powder and baking soda separately.
- Sour cream or buttermilk? I have tried both and feel that sour cream gave me the best results, hands down!
Decoration and design ideas
- The classic design is just crumbled red cake by trimming off the domes.
- You can also decorate with Marshmallow Fondant and even Modeling Chocolate (Candy Clay).
- Homemade Sprinkles and edible pearls ones are always a hit with guests.
- Make it elegant and fancy with beautiful edible fresh flowers or Royal Icing Flowers (Sugar Flowers).
- White chocolate shavings always looks stunning.
- Some other simple ideas include: chopped candy bars, crushed Oreos, chopped nuts, shredded coconut and of course fresh strawberries or raspberries.
- Check out this collection of my best Easy Cake Decorating Ideas For Beginners for more inspiration.
- If you are planning to make this for a birthday, be sure to also look through my Homemade Decorated Birthday Cake Ideas.
- I made a dome version of this recipe once and covered it in chocolate marshmallow fluff and mini pink marshmallows. My son came up with this fun idea.
Recipe FAQs
There could be 3 factors causing this: Not enough red food coloring was used. Too much cocoa powder was added to the recipe. Cake was over-baked and the top and sides have become brown.
Some people like to use beet juice or you can use natural food coloring which are made from dried fruits and veggies.
Vinegar is usually used to make homemade buttermilk and the main purpose of buttermilk is used to make the cake moist. However, my recipe does not use buttermilk or vinegar and uses sour cream instead. I firmly believe this gives a better result.
It's soft and moist but also very rich. It has a predominant vanilla flavor with hints of chocolate flavor.
Different people swear by different ingredients that result in the moistest cake. Mine is full fat sour cream. Other people like to use buttermilk or Greek yogurt and some prefer cream cheese.
Storage
- Refrigerate- In a sealed container for up to 3 days.
- Freeze- Cake and frosting can be stored in sealed containers separately for up to 1 month. When you are ready to enjoy it, thaw to room temperature and assemble, as per my instructions.
- Room temperature- This can stay out for 3-5 hours away from direct sunlight, heat and moisture.
- Make ahead- This can easily be made 1-2 days in advance.
More classic cake recipes
- Funfetti Cake/Confetti Cake {From Scratch}
- German Chocolate Cake {With Cake Mix}
- Moist Carrot Cake With Cream Cheese Frosting
- Best Vanilla Cake Recipe {From Scratch}
- Angel Food Cake Recipe (From Scratch)
Recipe
Best Red Velvet Cake (Soft Moist Layer Cake)
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Ingredients
Cake
- 1 cup Butter Unsalted, Room temperature
- 2 cups Granulated sugar
- 4 Eggs Large, Room temperature
- 1 cup Sour cream Full fat
- ½ cup Milk Preferably whole but can use 2%
- 1 tablespoon Vanilla extract
- 3-4 tablespoon Red food coloring
- 2½ cups All-purpose flour
- ½ cup Cocoa powder
- 1 teaspoon Baking soda
- ½ teaspoon Baking powder
- ½ teaspoon Salt
- 3 cups Cream cheese frosting
Instructions
- In a mixing bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs, one at a time.
- Add sour cream, milk, vanilla extract, food coloring and mix until smooth.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt.
- Dump this dry mixture into the wet mixture and mix until just combined.
- Pour this batter into two greased and floured round cake pans (Dimensions: 9x2).
- Bake at 350 degrees F for 40 minutes or until an inserted toothpick in the center comes out clean.
- Allow the cakes to cool completely.
- While the cakes are baking and then cooling , prepare the cream cheese frosting.
- To assemble, trim the domes of the cakes (if any) with a sharp knife. Also trim the sides slightly.
- Place one cake on a serving dish.
- Spread frosting evenly on top with a spatula.
- Place second cake on top of the icing.
- Spread frosting evenly on top with a spatula.
- Crumble the cake trimmings and sprinkle them on top of the cake for decoration. Enjoy.
Notes
- Don't assemble a warm cake because the heat will cause the icing to melt.
- Other easy decorating ideas include sprinkles, fresh edible flowers, chopped nuts and candy bars, fresh berries.
- Do not over bake the cakes because that will make them very dry.
- Do not over mix the batter because that yields a very gummy texture. A few lumps in the batter are completely fine.
- Please line your pans with parchment paper or grease and flour. This will prevent them from sticking to the pan.
- Use room temperature ingredients because they blend together better and mroe smoothly and evenly.
- Read additional tips and variations above.
- Leftovers can be stored in a covered container in the fridge for up to 3 days.
Nutrition
An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.
Kenisha
I was wondering if I could substitute the milk for buttermilk and if so would it be the same measurement as the milk ?
Abeer Rizvi
I don't recommend it. Th buttermilk gives these cupcakes their distinct red velvet flavor. I have included a homemade recipe for buttermilk in the post. It's very easy.
Brittany
I’m wondering what food colour brand that you used and if it is more liquid or gel like.
Thanks!
Abeer Rizvi
I like to use gel coloring (Wilton brand) because the color is more concentrated and vibrant but you can easily use any brand of liquid food coloring.
Ana
Hi - If I want to make 2 10-inch cakes (pans are 10x2) - would I double this recipe?
Abeer Rizvi
Yes, you will have to double this recipe or else the cakes will be very thin.
Mark
This recipe was a triumph. I'm an amateur baker, with little baking experience. I followed your instructions precisely and the cake turned out just like your pictures. Thank you!
Abeer Rizvi
Woohoo! Nice to hear you enjoyed it!
Damaris Freeman
I made the cakes wrapped them in the pans with syran wrap once they cooled..they were super moist and perfect!!! Great recipe!!!! Btw...loved that I didn't need buttermilk...ty
Abeer Rizvi
Awesome... So happy you liked this recipe!
Karen G
The best Red Velvet cake I've had so far! Makes wonderful cupcakes! Thank you for the recipe!
Abeer Rizvi
So glad you liked it!
Kits
Can i make this a cupcake?
Abeer Rizvi
Some people have tried it and said it works really well as cupcakes.
Ninna
I'm doing this cake, but i need to do 3 batches. Do you think it's ok if I just triple the ingredients or should I make it one at the time?
Thank you.
Abeer Rizvi
I am personally not too fond of tripling recipes. I would make separate batches to prevent any errors.