If you’re looking for a Red Velvet Cake that strikes the perfect balance, this is the one. The layers are incredibly soft and tender with a light cocoa flavor, never dry, and not overly sweet. Over the years, I’ve adjusted this recipe to get a crumb that stays moist without turning dense, and a cream cheese frosting that’s fluffy but sturdy enough to frost confidently.
I bake this one when I need something dependable for holidays, birthdays, or when I simply want a cake that steals the show and slices cleanly with the prettiest cake slices.
Table of contents
- WHAT “WHIPPED” MEANS FOR THIS RECIPE
- HOW THIS RED VELVET CAKE STAYS MOIST
- PAN SIZE & BAKING ADJUSTMENTS
- INGREDIENT GUIDANCE
- HOW TO BAKE IT
- HOW TO ADJUST FROSTING SWEETNESS WITHOUT LOSING STABILITY
- ASSEMBLE LIKE A PRO
- TROUBLESHOOTING
- STORAGE & MAKE AHEAD TIPS
- A LITTLE STORY TIME ABOUT THIS CAKE
- MORE CAKE RECIPES
- MORE CAKES
- MADE THIS RECIPE?
WHAT “WHIPPED” MEANS FOR THIS RECIPE
This frosting gets its name from the whipping technique rather than the ingredients. By beating the cream cheese and butter longer than usual, we create a texture that is fluffy, light, and airy, without needing to add heavy cream
Why this version is best for this cake:
- Stability: For a tall, layered cake like Red Velvet, you need structure.
- Transport: This frosting holds up pretty well, even if you are traveling with the cake.
- Texture: It pipes cleanly and spreads smoothly without sliding off the layers.
(Note: Some recipes fold whipped cream into cream cheese for an ultra light finish. That version is delicious, but it is much softer and better suited for cupcakes or sheet cakes that don’t require a more sturdy frosting.)
HOW THIS RED VELVET CAKE STAYS MOIST
Red velvet gets its texture from the right balance of different components within the recipe.
Here’s what makes this one reliable:
- Oil & butter used in the cake & frosting provides moisture without heaviness.
- Buttermilk helps create a tender crumb and helps the cake rise.
- Pulling it from the oven at the right moment. Start checking your cakes right at the 15 or 16 minute mark. Catching them early is the secret to keeping the layers moist, because even one extra minute in the oven can start to dry them out.
PAN SIZE & BAKING ADJUSTMENTS
I love this batter because it is versatile enough for layers, sheets, or cupcakes. Since every oven runs a little differently (and pan materials vary), trust your eyes and the toothpick test over the timer.
Here is how I adjust for different pans:
- Three Layers (9-inch): This is the standard recipe. Follow the instructions in the card below exactly.
- Two Layers (10-inch): Since the batter is spread thinner in wider pans, these bake faster. I start checking mine right at the 15 minute mark to ensure they stay moist.
- 9×13-inch Sheet Cake: A great option for crowds. Because the batter is in one large pan, it may take a little longer. Start checking the center early and look for the edges to pull away from the pan.
- Cupcakes: This batter divides perfectly into cupcake liners. They bake much faster than full cakes, so don’t walk away! Start checking them around 15 to 18 minutes.
INGREDIENT GUIDANCE
A few quick notes before you start:
- Use full fat block cream cheese, not whipped or spreadable tubs because this helps with moisture.
- Cream cheese and butter should be room temperature but still cool to the touch, not overly soft.
- Natural cocoa powder is the best choice, it gives that classic red velvet flavor profile.
- Gel food coloring gives it a deeper red if you want a more bolder dramatic color.
HOW TO BAKE IT
Here’s some extra tips in addition to the recipe card instructions below to help you feel confident as you move through it.
Make the Cake Layers
- Shift then mix all the dry ingredients together. This helps create a lighter texture.
- Combine the wet and dry ingredients, mix just until incorporated. Overmixing is one of the fastest ways to lose tenderness. The batter should look silky and slightly loose, not thick like pound cake batter.
- Divide the batter evenly between pans and smooth the tops gently. Bake until the centers spring back lightly and the edges begin to pull away from the pan. A toothpick should come out with a few soft crumbs, not wet streaks. If the tops dome slightly, that’s normal, they’ll level easily when cooled.
- Cool completely before frosting. Even slightly warm layers will soften the frosting too much.
Make the Frosting
- Cream your butter, sugar and vanilla until the mixture looks visibly lighter in color and slightly fluffy, with no lumps. This step sets the foundation for the fluffy whipped texture.
- If the frosting feels too soft for stacking the layers, refrigerate it for 15 – 20 minutes, then stir briefly before using.
- This frosting recipe makes sure you have lots left over, which is perfect for an easy crumb coat, fixing any little mistakes while you’re frosting, or if you’re going for seriously thick layers of frosting.
HOW TO ADJUST FROSTING SWEETNESS WITHOUT LOSING STABILITY
Because this cake has such a delicate flavor, the frosting needs to be a partner, and not the main event. To get it right, I add the powdered sugar gradually. I usually find that three cups is the magic number, it gives you perfect stability and fluffiness without turning into a sugar bomb.
If you prefer it sweeter, add more powdered sugar in 1/4 to 1/2 cup increments and taste as you go. The more sugar you add, the thicker the frosting becomes.
Pro Tip: If you want less sugar but still need stability, let the fridge do the work. Stop adding sugar once the taste is right for you, then chill the frosting for 10-15 minutes to firm it up. This flexibility lets you control the balance without sacrificing structure.
ASSEMBLE LIKE A PRO
For clean layers:
- Level the cakes if needed.
- Spread an even layer of frosting between each layer.
- Apply a thin crumb coat and chill 20 minutes.
- Finish with a final frosting layer.
TROUBLESHOOTING
Cake turned out dry?
It likely baked just a few minutes too long. Check early next time because ovens vary. You can even add an additional 1/2 cup of vegetable oil to the cake batter, this makes it extremely moist.
Frosting too soft?
Cream cheese may have been too warm. Chill 15 to 20 minutes and stir again.
Layers domed?
Your oven may run hot. Rotate pans halfway through baking.
STORAGE & MAKE AHEAD TIPS
- Cake layers can be baked up to 2 days ahead and wrapped tightly at room temperature.
- Frosted cake should be refrigerated and will keep well for 3 to 4 days.
- Let the cake sit at room temperature before serving so the frosting softens slightly.
- Frosting can be made ahead and re-whipped briefly before using.
This cake actually tastes even better the next day once the flavors settle.
Pro Tip: If transporting, chill the cake first so the frosting firms up. Bring to room temperature before serving for the best texture and flavor. Once it’s set out for about 5 to 10 minutes, the cream cheese frosting softens back up and has that light texture.
A LITTLE STORY TIME ABOUT THIS CAKE
Before you grab your mixer and head down to the recipe card, here is a little story about how this recipe became such a staple in my kitchen.
I’ve been hooked on red velvet cake since I was a little girl, watching my mom make it every holiday season. She had her own version with a light thin frosting and coconut topping that wasn’t too sweet.
Years later, after a long night shift, I stumbled across a Food Network episode featuring Cakeman Raven’s red velvet cake. His recipe looked approachable enough for me to try, so I did. Made it. Loved it. Never looked back.
I’m grateful for the inspiration that pushed me to start baking it myself, and even more grateful that I’ve been able to make it my own over the years.
Over time, I adjusted it to fit my family’s taste. I reduced the oil slightly (it’s still incredibly moist), increased the cocoa for a deeper chocolate flavor, and cut back on powdered sugar in the frosting so the cream cheese shines through.
This is the version I make now for holidays and get togethers and every time, it disappears fast. I’ve literally watched my guests carry slices to their car before the party even ended. That’s when you know it’s fire.
MORE CAKE RECIPES
For another cake recipe that’s just as light in texture, here’s a super Easy Banana Cake Made With Cake Mix. It’s a moist, flavor packed banana cake that’s ready in under an hour and perfect when you need to use up some ripe bananas.
Looking more chocolate desserts? Another cake you’ll want in your repertoire is my Super Moist Chocolate Cake, baked in a Bundt pan with a rich deep chocolate flavor.
MORE CAKES
MADE THIS RECIPE?
♥♥♥ Please rate this recipe and leave a comment below to let me know if you enjoyed it. And follow me on Pinterest, Facebook, Instagram and Twitter for more delicious inspiration! ♥♥♥
Moist Red Velvet Cake and Whipped Cream Cheese Frosting
Ingredients
CAKE INGREDIENTS
- 2 1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon fine salt
- 2 tablespoons dutch pressed cocoa powder
- 1 cup vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 2 tablespoons red food coloring
- 1 teaspoon white distilled vinegar
- 1 teaspoon pure vanilla extract
FROSTING INGREDIENTS
- 1 pound cream cheese softened
- 2 sticks unsalted butter (1 cup), softened
- 1 teaspoon pure vanilla extract
- 3-4 cups sifted confectioners’ sugar
Instructions
CAKE INSTRUCTIONS
- Preheat oven to 350 degrees.
- Spray three 9 inch cake pans with baking spray or grease each pan. Set aside.
- In a large bowl, shift together the dry ingredients for the cake. (I usually use my blender mixing bowl for this part to decrease how many dishes I use.)
- In another large bowl use a whisk to mix all of the cake’s wet ingredients together. These ingredients include the vegetable oil, buttermilk, eggs, food coloring, vinegar, and vanilla extract.
- Combine both the dry and wet ingredients for the cake. Mix the batter just until the mixture is blended. Scrap sides of bowl with flat spatula to incorporate all ingredients into the batter.
- Pour the batter into each greased baking pan, making sure to put an even amount of the batter into each pan.
- Place the pans in the oven and bake for 18 to 20 minutes or until a toothpick appears clean with just a few crumbs after inserted into the cake. At about the 16 minute mark, start checking for doneness. While baking the cakes, rotate the cakes halfway during the cooking process.
- When the cake layers are done, let them cool completely. Once cooled, frost the cake.
FROSTING INSTRUCTIONS
- Place the butter, cream cheese, sugar, and vanilla in a standing mixer bowl. Start with 3 cups of the sugar and add as you go to taste.
- Mix the ingredients for about 5 minutes on medium speed until the frosting is light and fluffy. While mixing the ingredients, occasionally scrape the sides of the bowl to ensure that all the ingredients get mixed together.
- After the cakes have cooled frost the cake.
Nutrition
Please note that I am not a nutritionist, and the nutritional information is an estimate only. It varies based on the products and brands used.
Thanks for stopping by! Welcome to the Savory Spicerack! In my kitchen, there is no such thing as a bland meal. Each of my creations are just the way food should be – packed with flavor and created with love.
This looks really yummy I will be trying this Christmas
It looks so Yummy… Definitely going to make it. Can I Pleez get the Recipe..❤️❤️
Hey Sharee,
Could this cake be made into a sugar free cake?
Going to try make this cake, have been trying to make a good red velvet cake for some time now the ones have tried have come out dry to my taste but some of my family members like them but the one who make must like (lol) Will see how it goes.
Want to make this for my son. But only have powdered buttermilk.
Wondering if you know how I would use it in this recipe?
Thank you
Miss J
Hello! I am not sure about powdered buttermilk in this recipe. You might be able to use it if the powdered buttermilk gives you directions or measurements for the right amount of buttermilk needed for this recipe.
You can make buttermilk… 1 cup milk and 2 tablespoons of white vinegar…mix and leave one side until it curdles… works fine when I do it that way
Can I use this recipe for cupcakes? Shall I keep the oven temp and cooking time the same?
New baker here 😉
Hello! Yes you can make these into cupcakes. I would keep the same temperature but change/decrease the cooking time- using something similar to cupcake recipe temperature times.
Can I substitute melted butter for the oil
Hello! I have only used oil for this recipe so I wouldn’t be able to say it would come out the same. Please let me know if you used butter and how it turned out. 🙂
Great recipe! Love how it came out. I wound up baking it in a 9.5 x 11 and it was the perfect amount of batter for what I then split in half and made a two-layer cake (perfect for 2). First time making a Red Velvet, and it was great. Thanks for sharing your family recipe!!!!! Can’t wait to try this recipe in cupcake form.
Great to hear!
Does altitude affect this recipe?
Hello! I personally do not live in a high altitude area to test this recipe to see how it affects the cake. But research states that altitude can affect cake baking. Here are some tips I found here – hope this helps >> https://www.allrecipes.com/article/high-altitude-cake-baking/
Hi there, do you think you can make this using cake flour?
Hello. The cake might not be as dense with cake flour and more on the light side.
Is there no baking powder in this recipe
This recipe only calls for baking soda. 🙂
I made this today for a bday cake, I used 3 8 inch pans but it wasn’t enough batter… we will see
Thanks for sharing!
I have made this cake on more than one occasion using your recipe because it’s delicious and your recipe made it simple. Thanks for including the room temperature statement. Can’t wait to try some of your other recipes
Awesome to hear!
I need 3 8 inch payerswould that be the same as the 9?
This is the best red velvet cake ever! I have made it several times. Even my daughter who doesn’t like red velvet loved it!
Yay! So happy to hear that!! Thanks so much!
Guys, Thanks For sharing this Great Recipe. My Family Loved it. I am definitely sharing this recipe and this website with my friend. Hope they also love it. Thank you again for sharing such a great recipe.
I am so happy that you enjoyed the cake! It is definitely my favorite type of cake! Thanks so much for sharing!
My family loved loved loved this cake! I’ve been baking since the pandemic started and this is the most moist, fluffy cake I’ve made.
On that note, could this be a white velvet version without the cocoa ? I would like to do a rainbow cake with different colors so I’m wondering if this recipe would work, with other colors?
Hello! I am happy to hear that! I am not sure how to not eliminate cocoa from this particular recipe to make it white velvet.
Can I make this in bundt pan?
This cake can be made in a bundt pan but you make have to adjust your cooking time to longer. Happy cooking!
would you bake the cake in a 9×13 dish for 30, 35 minutes?
I am not sure how long to cook this cake in a 9×13 dish – I would suggest a shorter time then check so that you don’t over cook the cake. Happy cooking!
Hi I was wondering if I made two layers instead of three . What would be the suggested cooking time?
Hello! Cooking this cake in two layers – I would suggest a longer time – start with an extra five to ten minutes and check for doneness at this time.
So glad to hear! Happy cooking! Thanks for sharing your tips!
Sorry for late response! I have been burning the late night oil with school right now. I have not tried chocolate frosting on red velvet cake before so I would not be able to tell you how that would come out.. Red velvet cakes are a thing in some areas.. 🙂
Dutch cocoa has a rich flavor when compared to other cocoas. Pecans have been used added to the frosted cake before when I have seen nuts added.
How did the cake turn out if you added chocolate icing?? Stay blessed!
Hello! No problem at all! Thanks for stopping by! This frosting can be in the fridge for a few days. I have frozen the cake layers for a few days but no longer than that, so I would not be able to give you a time longer than that.. Have a great one!
Hi..Thanks for sharing the recipe..the cake looks fantastic…Can I use cake flour instead of plain flour ? If yes, should I use the same amount as plain flour ?
Thanks for stopping by! I am so sorry but I am not able to give you an answer to that question. I have never tried this recipe with cake flour, so I can’t give you the results of how it would turn out… Happy cooking!
Hiya I am from UK do you mean baking powder or bicarbonate of soda, as not sure when you baking soda? Thanks Jac
Hello. I am not sure…..
This is what I discovered when I looked it up online:
“Baking soda and bicarbonate of soda are different names for the same thing; in Australia, we mostly refer to it as bicarbonate of soda, but overseas, especially in America, it is referred to as baking soda. ”
I’ve never really loved any of the red velvet cakes I’ve tried but this was what my daughter wanted for her birthday. WOW!!! This was amazing & I’m now a fan.
The recipe made 24 slightly domed cupcakes. They were 3/4 full. If you want flat topped cupcakes I would only full 1/2 full. I didn’t try your frosting as I have a fave I used instead. This will now be added to our favorites! Thank you!!! https://uploads.disquscdn.com/images/197b02b6533a604e2d21c86389b41df0f268699b1ef83d25f54e5987b002e340.jpg
These look incredible!! So happy you enjoyed them!!
I used this recipe before I got married and loved it. When I was cake tasting for my wedding, I thought that most of them were not as good as this recipe.
WOW!! Thanks so much!!!
Yay! Thanks so much! XO
Amazing recipe! I used this recipe for cupcakes and it made exactly 24. Thank you for sharing!
I am so excited that you loved the recipe!
looks so yummy
but a question, can I use natural coca powder instead of dutch processed coca? or should I add baking powder?
Sorry for the delayed response! I have used natural cocoa in this cake but prefere dutch pressed as it gives the cake more depth.
Can cream cheese be substituted with butter only?
If you use only butter in your frosting recipe, this will now be a buttercream frosting recipe that may be more heavy and possibly sweeter. I would recommend looking up a buttercream frosting recipe, if you want to substitute butter for the cream cheese, to ensure success with your butter only frosting. Hope that helps.
Thanks my daughter is not a fan of cheese. Do you have buttercream frosting recipe that I can use.
No I’m sorry. I don’t have a particular recipe I recommend at this time.
I’m making a 10″ cake with this recipe, and I’ve baked a lot of cakes, I’m assuming the 10″ cakes are verrrrrry thin. I’m definitely going to have to make a double batch for a 10″ cake. Just throwing that out there.
Cara,
When I have made the cakes they thinner of course, but not verrrrry thin. Hope your cake turned out great! Have a good one!
Do you think that this recipe would produce at least 25 cupcakes?
I’m sorry – I’m not sure about how many cupcakes this recipe can make, because I have not made cupcakes with this recipe. I have only made a 2 layer and 3 layer cake with this recipe. If you make cupcakes with this recipe, swing by and let us know how many cupcakes this recipe can make. Thanks for stopping by!
It makes two dozen cupcakes. I’m sure you can get 25 out of it too though. It’s just one more and some of my cupcakes were a little taller so I think you can wing 25. 16 minutes were enough for baking time.
Thanks for sharing!
Can I steam this instead of baking? I heard it would make the cake more moist and I don’t have an oven.
I’m sorry, I have never steamed the cake before… I would not be able to give you my honest opinion on how this would work. If you do try to steam the cake, please come back and let me know how they went. Happy cooking!
Sorry for the late response. I have not ever omitted the vinegar in the recipe, as it is suggested that the vinegar helps with the leavening process producing a fluffy cake. Hope it worked out for you.
Oh my goodness, this cake looks heavenly!!
Oh my you should try it! It’s delicious! Thanks for stopping by!
Some of the pictures show two layers of cake, and others three layers.. Will I have enough mixture for three 9 inch cake pans? And is the frosting stiff enough to support three layers?
When I make the three layer cake, I use 9 inch cake pans and follow the recipe directions I have posted. When I made a two layer cake, I used two 10 inch cake pans, and cooked the cake in a 350 degree preheated oven for about 15 minutes. This recipe has enough cake batter to use either the three 9 inch cake pans, or the two 10 inch cake pans.
When following the recipe directions I have shared, I have never had issues with the frosting not supporting the layers.
I used 3 cups of the shifted 4 cups of powdered sugar. Sweeten according to your liking by adding half a cup of the powdered sugar at a time. The more sugar you add, the thicker the frosting becomes – Note the frosting is sweeter when adding more sugar.
Happy Cooking 🙂
LOL good to know! 🙂 Take care!
How pretty and festive this is for the holidays- it looks perfectly moist as well! I’ll have to try this!!
Oh God! I am juts drooling over that slice of red velvet goodness. Looks gorgeous and love the texture of the cake.
Thanks a million! Hope you are having a good day!
Wow, this is one gorgeous looking cake, and YES very moist!!
I have to be careful when I eat this cake, it so good I don’t want to stop! Thanks for stopping by!
I love how striking a red velvet cake is and this is perfectly festive for this time of the year.
Thanks Janette! It does go great with the holidays!
I can’t tell you how delicious your red velvet cake looks! I’m putting this recipe in my “must try” file.
Thanks Platter Talk!!