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There’s something about red velvet cake that never goes out of style. It’s one of my personal favorites, not just because of its striking color, but because it’s always a showstopper on the table. The flavor is rich and velvety with just the right balance of sweetness and cocoa, while the texture is moist, tender, and soft. Over the years, I’ve perfected this recipe and paired it with different frostings, and every single time it gets rave reviews.
This is truly my go-to red velvet cake recipe, a step-by-step guide with all the tips you need to bake, stack, and decorate a show-stopping cake. In the video below, I’ll walk you through exactly how to achieve those perfect layers and smooth frosting finishes. I baked a three-layer 8-inch red velvet cake, which serves about 15–20 people, making it ideal for birthdays, parties, and special occasions. Want something smaller? You can easily make a three-layer 6-inch red velvet cake by dividing the recipe in half. All measurements are provided in grams for accuracy and easy scaling. Whether you’re baking for a holiday, a celebration, or just because you love cake (like me!), this is the red velvet cake recipe you’ll come back to again and again.
What Is Red Velvet Cake?
A red velvet cake is not just a “chocolate cake with red food coloring,” as many people assume. While it does contain cocoa powder, the flavor is much lighter than a traditional chocolate cake. The secret lies in the combination of buttermilk, a touch of cocoa, and vinegar, which gives the cake its signature tang and ultra-soft crumb. The vibrant red hue (which traditionally came from a reaction between cocoa and acidic ingredients, though now it’s usually boosted with food coloring) makes it stand out as a celebratory dessert. Unlike chocolate cake, which has a deeper and richer cocoa flavor, red velvet is more delicate, perfect for layering with creamy, tangy frostings.
The Best Frosting for Red Velvet Cake
When it comes to pairing frostings, nothing beats cream cheese frosting for a classic red velvet cake. Its tangy, smooth flavor complements the cake beautifully and balances the sweetness. If you want to take it up a notch, try a chocolate cream cheese frosting, it’s indulgent, velvety, and perfect for chocolate lovers. Of course, if you’re not a fan of cream cheese, don’t worry. A light vanilla buttercream works wonderfully as well, allowing the cake’s flavor to shine while still giving you that luxurious, bakery-style finish. For more details on buttercream frosting, dive into my complete guide to buttercream to explore all the options. As for piping inspiration, check out my guide on piping buttercream like a pro.
Be sure to watch the step-by-step tutorial in the video below where I’ll show you how to bake, layer, and decorate this red velvet cake like a pro! If you’d like to receive weekly buttercream recipes delivered to your inbox, join The Buttercream Bootcamp.
Step-by-Step Red Velvet Cake Recipe (8-Inch Layer Cake)
Ingredients
- 360 g 3 cups all-purpose flour
- 1 ½ tsp baking soda
- 1 ½ tsp baking powder
- 1 ½ tsp salt
- 15 g 3 tbsp unsweetened cocoa powder
- 600 g 3 cups sugar
- 360 g 1 ½ cups vegetable or canola oil
- 3 large eggs at room temperature
- 368 g 1 ½ cups buttermilk at room temperature
- 2 tsp vanilla extract
- 2 tbsp red food coloring
- 180 g ¾ cup hot coffee
- 1 ½ tsp white vinegar
Instructions
- Preheat your oven to 170°C.
- Grease and line two 8-inch round cake pans with parchment paper.
- In a large mixing bowl, whisk together the sugar and oil until smooth.
- Add the eggs, buttermilk, vanilla extract, and red food coloring. Mix until fully combined.
- In a medium bowl, sift together flour, baking soda, baking powder, cocoa powder, and salt.
- Gradually add the dry ingredients into the wet mixture, stirring gently after each addition.
- Pour in the hot coffee and white vinegar, mixing until just combined (don’t overmix).
- Divide the batter evenly between the two prepared pans.
- Bake for 30 minutes on the middle rack, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Allow the pans to cool on a wire rack until they are just warm to the touch.
- Carefully remove the cakes from the pans and let them cool completely before frosting.
