What is the flavor of red velvet cake?

Red velvet offers a subtle chocolate and vanilla taste with a hint of tang from the buttermilk, vinegar, and cream cheese. Most of the signature flavor comes from the frosting, but what really makes this cake stand out is the texture. The light, moist cake combined with silky, creamy frosting makes every bite amazing.

Why did my cake sink in the middle?

This usually happens when the batter is over-mixed, incorporating too much air. Mix the wet and dry ingredients just until combined. Also, avoid opening the oven door during baking, as sudden temperature changes can make the cake collapse.

Why is my cake dense or dry?

Overmixing the batter or overbaking can cause a dense or dry cake. Mix just until combined and check for doneness with a toothpick.

Homemade Red Velvet Cake

Name: Red Velvet Cake
Prep time: 15 min
Cook time: 30 min
Total time: 165 min
Ingredients: 2 1/2 cups (312 g) all-purpose flour; 1 teaspoon baking soda; ½ teaspoon salt; 1 ½ cups (300 g) granulated sugar; 1/2 cup (113 g) unsalted butter (room temperature); 2 large eggs (room temperature); 1/4 cup (25 g) unsweetened cocoa powder; 1-2 Tablespoons liquid red food coloring; 2 teaspoons pure vanilla extract; 2 teaspoons distilled white vinegar; 1 ¼ cup (300 ml) buttermilk; 2 cup (450 g or two 8 oz packages) block-style cream cheese (room temperature); 1 cup (226 g) unsalted butter (room temperature); 3 cups (360 g) powdered sugar (sifted); 1 teaspoon pure vanilla extract; Pinch of salt; Milk (as needed)

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by Haley // January 27, 2026

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Rich, vibrant, and absolutely irresistible, this classic red velvet cake is the ultimate showstopper. Moist layers of tender cake meet a luscious cream cheese frosting for a dessert that’s perfect for special occasions, or anytime you just want a slice of something unforgettable.

Slice of red velvet cake on a white plate.

Red velvet cake has always been one of my favorite desserts to make, especially around Valentine’s Day. Its vibrant red hue and subtle cocoa flavor pair perfectly with the creamy frosting, creating a dessert that’s as delightful to eat as it is to look at. It’s easy to bake, yet always impressive when stacked and frosted. If you love red velvet, there are so many ways to enjoy it, cupcakes, cookies, even cheesecake brownies, but this classic cake is my top pick when I want a dessert that really stands out.

Table of Contents

Why You’ll Love This Recipe

Tender, cocoa-kissed layers. Soft, moist, and full of subtle chocolate flavor that melts in your mouth.
Lusciously smooth frosting. Cream cheese frosting with just the right sweetness for every bite.
A Valentine’s Day favorite. That vibrant red hue and festive flavor make it impossible to resist.
Bakery-worthy without the fuss. Looks fancy, but comes together with simple ingredients and easy steps.

Ingredient Notes

Bowls with flour, butter, sugar and cocoa powder.

Cake

All-purpose flour: Provides structure and a tender crumb.
Baking soda: Helps the cake rise and become light and fluffy.
Salt: Enhances flavor and balances sweetness.
Granulated sugar: Adds sweetness and helps with moisture and texture.
Unsalted butter: Contributes richness and a soft, tender texture.
Eggs: Bind ingredients together and add moisture and structure.
Unsweetened cocoa powder: Gives the subtle chocolate flavor characteristic of red velvet.
Liquid red food coloring: Creates that signature vibrant red hue.
Pure vanilla extract: Adds depth and enhances overall flavor.
Distilled white vinegar: Reacts with the baking soda for a light, airy texture.
Buttermilk: Adds tanginess and keeps the cake moist and tender.

Frosting

Cream cheese: Provides a tangy, creamy base for the frosting.
Unsalted butter: Adds richness and smoothness.
Powdered sugar: Sweetens and thickens the frosting.
Pure vanilla extract: Enhances the flavor and balances the tanginess.
Pinch of salt: Brings out sweetness and balances flavors.
Milk: Adjusts frosting consistency to make it smooth and spreadable.

Refer to the recipe card for ingredient details and measurements.

Recipe Variations

Switch up the pan. This recipe works perfectly in two 8-inch round cake pans, just watch the bake time, which will be about 30 minutes. You can also use a 12-cup bundt pan; in that case, baking will take 45–60 minutes.

Change the frosting. Not a fan of cream cheese? No problem, make a vanilla buttercream frosting instead.

Pound cake variation. If you’re looking for a denser, richer version of the traditional cake, try my red velvet pound cake.

How to Make Red Velvet Cake

The process of stirring batter for red velvet cake.

In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Using a stand mixer, beat the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. One at a time, mix in the eggs, then the vanilla. Scrape down the sides and bottom of the bowl as needed.
In a separate small bowl, mix together the cocoa powder, red food coloring and vinegar to make a thick paste. Add this paste to the batter and mix well.
With the mixer on low, slowly alternate adding one third of the flour mixture then half of the buttermilk (flour, buttermilk, flour, buttermilk, flour). Mix just until combined (avoid over-mixing).

Show how to make and frost a red velvet cake.

Divide the batter between the prepared pans and bake at 350°F for 25–30 minutes, or until a toothpick comes out mostly clean. Let cool in the pans 10 minutes, then invert onto a wire rack to cool completely.
In a stand or hand mixer, beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and a pinch of salt; beat until fluffy, 2–3 minutes. Adjust consistency with milk or more powdered sugar as needed.
Level cakes if needed. Stack the layers with frosting between each. Spread a thin crumb coat over the top and sides, then chill 30–60 minutes until firm.
Remove cake from the refrigerator and apply the final layer of frosting. Garnish with chocolate shavings (or cake crumbs from leveling the cake).

Expert Tips

Use room temperature ingredients. Eggs, butter, and cream cheese mix more easily at room temp, giving you a smooth batter, a creamy frosting, and a tender cake.

Weigh your ingredients. Baking is precise, use a kitchen scale for the best results. No scale? Spoon and level flour, cocoa, and powdered sugar for accuracy.

Prep your pans. For easy release and perfect layers, follow my cake pan release method, it makes cleanup a breeze and keeps your cake intact.

Let the cakes cool completely. Frosting a warm cake can cause it to melt or the layers to slide, so patience is key.

Make Ahead and Storage Tips

Frosting. Make ahead and refrigerate in a covered container for up to 1 week. Bring to room temperature and stir well before spreading.

Cake layers. Bake a day in advance if desired. Once cooled, wrap tightly in plastic wrap to keep them moist.

Storing leftover cake. Keep the assembled red velvet cake loosely covered in the refrigerator for up to 5 days. Cake is okay to keep at room temperature for a few hours while serving.

Freezing. Freeze the whole cake or slices for up to 3 months. Flash freeze for about an hour to firm the frosting, then wrap in plastic and place in an airtight container or freezer bag. Defrost in the refrigerator before serving. You can also freeze unassembled cake layers and frosting separately for up to 3 months.