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To make red velvet cake, whisk flour, a little cocoa powder, baking soda and salt, beat in sugar, oil, buttermilk, eggs, red coloring, vanilla and a splash of vinegar, bake in two 9-inch pans at 350°F for 28 to 32 minutes, then fill and frost with cream cheese frosting. The small amount of natural cocoa, plus the tang of buttermilk and vinegar, gives red velvet its soft crumb and gentle chocolate flavor.
It is the cake people ask for at Christmas and again on Valentine’s Day, and it is easier than it looks: one bowl for the batter, one for the frosting.
What do you need for red velvet cake?
Makes: one 2-layer 9-inch cake (12 slices) · Prep: 25 minutes · Bake: 28 to 32 minutes · Cool: 1½ hours
- 2½ cups (315 g) all-purpose flour
- 2 tbsp (10 g) unsweetened natural cocoa powder
- 1 tsp baking soda
- 1 tsp fine salt
- 1½ cups (300 g) granulated sugar
- 1½ cups (360 ml) neutral oil
- 1 cup (240 ml) buttermilk, at room temperature
- 2 large eggs, at room temperature
- 1 to 2 tbsp red food coloring (gel or liquid)
- 2 tsp vanilla extract
- 1 tsp white vinegar
For the frosting
- 16 oz (450 g) cream cheese, softened
- 1 cup (226 g) unsalted butter, softened
- 4 cups (480 g) powdered sugar
- 2 tsp vanilla extract
- Pinch of salt
How do you make red velvet cake?
- Heat the oven to 350°F (175°C). Grease two 9-inch round pans and line the bottoms with parchment.
- Mix the dry ingredients. Whisk the flour, cocoa, baking soda and salt.
- Mix the wet ingredients. Whisk the sugar, oil, buttermilk, eggs, food coloring, vanilla and vinegar until smooth and evenly red.
- Combine. Stir the dry ingredients into the wet ones just until no flour shows.
- Bake for 28 to 32 minutes, until a toothpick comes out clean and the tops spring back. Cool 10 minutes in the pans, then turn out and cool completely.
- Make the frosting. Beat the cream cheese and butter until smooth, then beat in the powdered sugar, vanilla and salt until fluffy.
- Assemble. Level the cakes if needed, spread a thick layer of frosting between them, then frost the top and sides. Chill 30 minutes before slicing for clean cuts.
Why does red velvet cake use cocoa powder?
Red velvet started as a chocolate cake. Early versions used natural cocoa with buttermilk and vinegar; the acids reacted with compounds in the cocoa and gave the crumb a reddish-brown tint, and the combination made it especially soft, the “velvet” in the name. Food coloring later made the red brighter, but the cocoa is still what gives the cake its flavor: a mild, tangy chocolate rather than a deep fudge.
Use natural, non-alkalized cocoa. It keeps the color brighter and works with the baking soda; Dutch-process cocoa turns the crumb darker and browner. The difference is explained in natural cocoa powder, and the leavening rule in baking with cocoa powder. Grevista is a one-ingredient natural cocoa powder; this cake uses just 10 g. Compare sizes on the Grevista cocoa powder page.
How do you fix common red velvet problems?
| Problem | Fix |
|---|---|
| Cake looks brown, not red | Use natural cocoa, gel coloring and keep the cocoa to 2 tablespoons |
| Dry cake | Measure flour by spooning and leveling, and take the cake out as soon as a toothpick comes out clean |
| Runny frosting | Use full-fat block cream cheese, not spread from a tub, and chill the frosting for 15 minutes |
| Red crumbs in the frosting | Brush loose crumbs off, spread a thin crumb coat, chill 15 minutes, then frost |
How do you make red velvet for Christmas or Valentine’s Day?
- Christmas: frost the cake in white and finish with sugared cranberries and rosemary sprigs, or crumble a little cake over the top like snow.
- Valentine’s Day: bake in a heart-shaped pan, or stamp heart shapes from a sheet cake and sandwich them with frosting.
- Cupcakes: fill 24 lined cups two-thirds full and bake for 18 to 21 minutes.
- Sheet cake: bake in a 9×13-inch pan for 30 to 35 minutes and frost the top only.
For a deeper chocolate cake on the same table, try our chocolate cake with cocoa powder, and for more holiday baking see chocolate crinkle cookies. For an extra-dark, extra-moist layer cake, try our devil’s food cake.
How do you store red velvet cake?
Because of the cream cheese frosting, keep the cake covered in the fridge for up to 5 days and let slices sit at room temperature for 20 minutes before serving. Unfrosted layers, wrapped tightly, freeze for up to 3 months, so you can bake them weeks ahead of the holidays.
If you are deciding which tin to buy for recipes like this one, see our guide to the best cacao powder, which compares options by flavor, processing and published lab testing.
Frequently asked questions
What does red velvet cake taste like?
A light, soft chocolate cake with a gentle tang from buttermilk, balanced by sweet cream cheese frosting. It is milder than a classic chocolate cake.
Can I make red velvet without food coloring?
Yes. Leave it out for a cocoa-brown “velvet” cake, or use beet powder for a natural reddish tint; the color will be softer.
What can I use instead of buttermilk?
Stir 1 tablespoon of lemon juice or vinegar into 1 cup of milk and let it stand for 5 minutes.
Written by the Grevista Editorial Team. Last updated October 23, 2026. How we check facts: Editorial Policy.