Red Velvet Cake (Moist, Velvety & Classic)
If you’ve been searching for a classic red velvet cake recipe with cream cheese frosting that works in both grams and cups, this is it. The batter is gently cocoa-kissed (not a chocolate cake), slightly tangy from buttermilk and vinegar, and baked into two lofty 9-inch layers, ideal for birthdays and holidays across Canada and the USA.
Adapted from my YouTube video: this written version includes a few small adjustments to the quantities so the crumb stays light and velvety every time. Use the video as your visual guide for mixing, pan prep, and assembly—then follow the precise weights below for perfect results.
Ingredients
Cake (2 x 23 cm / 9-inch layers)
- 250 g all-purpose flour (2 cups spooned & leveled)
- 250 g granulated sugar (1 ¼ cups)
- 120 g unsalted butter, softened (½ cup)
- 2 large eggs, room temperature
- 20 g natural cocoa powder (2 tbsp)
- 1 tsp baking soda
- ¼ tsp fine salt
- 200 ml buttermilk, room temperature (¾ cup + 1 tbsp)
- 1 tbsp white vinegar
- 1 ½ tsp vanilla extract
- Red food coloring (gel or paste preferred), to vibrant red
Cream Cheese Frosting
- 300 g cream cheese, softened (approx. 1⅓ cups)
- 170 g unsalted butter, softened (¾ cup)
- 360–420 g icing sugar, sifted (3–3½ cups), to taste/consistency
- 1–1½ tsp vanilla extract
- Pinch of salt (balances sweetness)
Pan prep: Two 9-inch (23 cm) round pans; butter + parchment on the bottom.
Oven: 175°C / 350°F, center rack.
Step-by-Step: How to Make It
1) Mix the base
- Preheat & prep pans: 175°C / 350°F. Butter the pans, line bottoms with parchment, lightly butter the parchment.
- Cream butter & sugar: In a stand mixer (paddle), beat butter with sugar on medium-high until lighter and slightly fluffy, 2–3 minutes. Scrape the bowl.
- Add eggs: Beat in eggs one at a time on medium, fully incorporating each before the next. Scrape the bowl.
2) Build flavor & color
- Wet flavorings: Stir together buttermilk, vinegar, vanilla, and your red coloring. (Start with 1–2 tsp gel; you can adjust after the dry ingredients go in.)
- Dry whisk: In a separate bowl, whisk flour, cocoa, baking soda, and salt until uniform.
3) Combine (low speed)
- Alternate dry & buttermilk mix: Add the dry mix in 3 additions, alternating with the red buttermilk mixture (start and end with dry), mixing on low just until smooth. Scrape once to ensure no streaks. Batter should be silky and pourable, not runny.
4) Bake
- Divide & bake: Split batter evenly between pans; smooth tops. Bake 25–30 minutes, or until a toothpick comes out with just a few moist crumbs (not wet). If your oven runs cool, go to 32–34 minutes.
- Cool: Rest 10 minutes in pans, then turn out to a rack. Cool completely before frosting.
5) Frosting & assembly
- Frosting: Beat cream cheese until smooth; add butter and beat until creamy. Add icing sugar in 3–4 additions on low, then vanilla and a pinch of salt. Beat 30–60 seconds on medium-high until light and spreadable.
- Assemble: Place the first layer on a stand; add an even layer of frosting. Top with the second layer, then frost sides and top. Chill 20–30 minutes for cleaner slicing.
Baker’s Notes (Texture, Color, & Oven Realities)
- Color intensity: Natural cocoa can mute red; gel/paste coloring gives the most vibrant hue.
- Tang & tenderness: The vinegar is not for flavor on its own—you won’t taste it. It boosts lift with the baking soda and buttermilk.
- Even layers: Weigh the filled pans to keep layers even (aim for the same gram weight per pan).
- Altitude adjustments: At high altitude, reduce baking soda to ¾ tsp and bake slightly cooler, checking early.
Substitutions & Variations
- No buttermilk? Use 200 ml milk + 1 tbsp lemon juice or vinegar; rest 5 minutes before using.
- Oil vs butter: For an ultra-moist, slightly more tender crumb, swap 60 g (¼ cup) of the butter for 60 ml (¼ cup) neutral oil.
- Gluten-free: Use a reputable 1:1 gluten-free baking blend (with xanthan gum). Texture will be a touch more delicate.
- Cupcakes: Fill liners ⅔ full; bake at 175°C / 350°F for 17–20 minutes.
- Single 9×13-inch pan: Bake 30–35 minutes; cool fully before frosting.
Troubleshooting (Quick Fixes)
- Cake sank in the center: Over-mixing after adding dry ingredients or opening the oven too early. Next time, mix on low and resist peeking for the first 20 minutes.
- Brownish, dull red color: Too much cocoa or too little coloring. Stick to ~2 tbsp cocoa and use gel/paste color.
- Dense/rubbery: Too many eggs or over-hydration. This corrected recipe fixes both.
- Frosting too soft: Chill 10–15 minutes; if needed, beat in 1–2 tbsp more icing sugar.
- Crumbly edges: Overbaked. Pull the cake when a toothpick has moist crumbs.
Storage & Make-Ahead
- Room temp (frosted): 6–8 hours, covered (cool room).
- Refrigerator: Up to 4 days, covered. Bring to room temp before serving.
- Freeze layers (unfrosted): Wrap well; freeze up to 2 months. Thaw in fridge overnight, then frost.
Serving Ideas (Because You’re a Host)
A slice of red velvet loves something creamy or fruity on the side. For an easy dessert spread, pair your cake with one of these reader-favorite recipes from the site:
- My Ultra-Rich Chocolate Mousse (silky and elegant)
- Fresh Strawberry Tiramisu for berry lovers
- Banana Muffins for an everyday bake sale vibe
- Or go classic French with Crème Anglaise vibes by drizzling a touch of Homemade Custard-style Sauces (see Mousse au chocolat and Glace au chocolat noir for inspiration)
Psst… planning a full menu? Try a comforting main like Hachis Parmentier Classique or go Italian-American with Poulet Parmigiana before dessert.
FAQ (Canada/USA Home-Baker Edition)
Can I reduce the sugar?
Yes. You can drop to 220 g (1 cup) sugar without harming structure. Flavor will be less sweet; frosting sweetness balances it.
Do I have to use vinegar?
For authentic red velvet texture, yes. It teams up with buttermilk and baking soda for lift and that subtle tang.
Can I bake this as cupcakes?
Absolutely—this batter makes about 18–20 cupcakes. Bake 17–20 minutes at 175°C / 350°F.
What cocoa should I use?
Use natural cocoa (not Dutch-process) to keep the classic red hue and proper acid balance.
How do I get a really smooth frosting?
Make sure cream cheese and butter are soft but not greasy (about 18–20°C / 64–68°F). Sift the icing sugar and beat briefly at the end to aerate.
Can I make it red without food coloring?
Beet powder or reduced beet puree can tint it, but the color will be muted and more earthy. The classic look uses gel/paste coloring.
Links You’ll Love (Desserts & Tutorials)
- Desserts – All Cakes
- Cookies & Mousse
- Brownies au Nutella
- Mousse au Chocolat
- Gâteau Renversé à l’Ananas
- Crêpes Maison
Red Velvet Cake (Moist, Velvety & Classic)
Ingredients
Cake (2 x 23 cm / 9-inch layers)
- 250 g all-purpose flour 2 cups spooned & leveled
- 250 g granulated sugar 1 ¼ cups
- 120 g unsalted butter softened (½ cup)
- 2 large eggs room temperature
- 20 g natural cocoa powder 2 tbsp
- 1 tsp baking soda
- ¼ tsp fine salt
- 200 ml buttermilk room temperature (¾ cup + 1 tbsp)
- 1 tbsp white vinegar
- 1 ½ tsp vanilla extract
- Red food coloring gel or paste preferred, to vibrant red
Cream Cheese Frosting
- 300 g cream cheese softened (approx. 1⅓ cups)
- 170 g unsalted butter softened (¾ cup)
- 360 –420 g icing sugar sifted (3–3½ cups), to taste/consistency
- 1 –1½ tsp vanilla extract
- Pinch of salt balances sweetness
Instructions
Mix the base
- Preheat & prep pans: 175°C / 350°F. Butter the pans, line bottoms with parchment, lightly butter the parchment.
- Cream butter & sugar: In a stand mixer (paddle), beat butter with sugar on medium-high until lighter and slightly fluffy, 2–3 minutes. Scrape the bowl.
- Add eggs: Beat in eggs one at a time on medium, fully incorporating each before the next. Scrape the bowl.
Build flavor & color
- Wet flavorings: Stir together buttermilk, vinegar, vanilla, and your red coloring. (Start with 1–2 tsp gel; you can adjust after the dry ingredients go in.)
- Dry whisk: In a separate bowl, whisk flour, cocoa, baking soda, and salt until uniform.
Combine (low speed)
- Alternate dry & buttermilk mix: Add the dry mix in 3 additions, alternating with the red buttermilk mixture (start and end with dry), mixing on low just until smooth. Scrape once to ensure no streaks. Batter should be silky and pourable, not runny.
Bake
- Divide & bake: Split batter evenly between pans; smooth tops. Bake 25–30 minutes, or until a toothpick comes out with just a few moist crumbs (not wet). If your oven runs cool, go to 32–34 minutes.
- Cool: Rest 10 minutes in pans, then turn out to a rack. Cool completely before frosting.
Frosting & assembly
- Frosting: Beat cream cheese until smooth; add butter and beat until creamy. Add icing sugar in 3–4 additions on low, then vanilla and a pinch of salt. Beat 30–60 seconds on medium-high until light and spreadable.
- Assemble: Place the first layer on a stand; add an even layer of frosting. Top with the second layer, then frost sides and top. Chill 20–30 minutes for cleaner slicing.
Video
Notes
Baker’s Notes (Texture, Color, & Oven Realities)
- Color intensity: Natural cocoa can mute red; gel/paste coloring gives the most vibrant hue.
- Tang & tenderness: The vinegar is not for flavor on its own—you won’t taste it. It boosts lift with the baking soda and buttermilk.
- Even layers: Weigh the filled pans to keep layers even (aim for the same gram weight per pan).
- Altitude adjustments: At high altitude, reduce baking soda to ¾ tsp and bake slightly cooler, checking early.
Substitutions & Variations
- No buttermilk? Use 200 ml milk + 1 tbsp lemon juice or vinegar; rest 5 minutes before using.
- Oil vs butter: For an ultra-moist, slightly more tender crumb, swap 60 g (¼ cup) of the butter for 60 ml (¼ cup) neutral oil.
- Gluten-free: Use a reputable 1:1 gluten-free baking blend (with xanthan gum). Texture will be a touch more delicate.
- Cupcakes: Fill liners ⅔ full; bake at 175°C / 350°F for 17–20 minutes.
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