Red Velvet Cake from Scratch

There’s something about red velvet cake that just makes people stop in their tracks. Maybe it’s that bold, beautiful red color or that rich, tangy cocoa flavor. Or maybe it’s the way it perfectly balances decadence with a soft, tender crumb that practically melts in your mouth. Whatever it is, red velvet has earned its spot as a classic dessert—especially here in the South, where it’s practically a tradition on every holiday table.

So today, I’m sharing my go-to homemade Red Velvet Cake from scratch—no boxed mix here. This is the real deal: fluffy, moist, vibrant layers of cake smothered in smooth, creamy cream cheese frosting. Whether you’re celebrating a birthday, hosting a holiday dinner, or just craving something sweet and nostalgic, this cake is always a showstopper.

I remember the first time I made this cake—it was for my mom’s birthday, and I was determined to make something special. I wanted that just-right red velvet flavor: not too sweet, with that subtle cocoa richness and a little tang from the buttermilk and vinegar. And of course, I wanted that creamy frosting you could eat by the spoonful (no judgment here!). After a little trial and error, this recipe became a family favorite—and I’m betting it’ll become one in your home too.

Let’s get started with the magic.

Ingredients You’ll Need

For the Cake:

• 2½ cups all-purpose flour

• 2 tablespoons unsweetened cocoa powder

• 1 teaspoon baking soda

• ½ teaspoon salt

• 1½ cups granulated sugar

• 1 cup vegetable oil

• 2 large eggs

• 1 cup buttermilk, at room temperature

• 2 tablespoons red food coloring

• 1 teaspoon vanilla extract

• 1 teaspoon white vinegar

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened

• ½ cup unsalted butter, softened

• 3½ cups powdered sugar

• 1 teaspoon vanilla extract

STEP 1: PREP YOUR PANS AND OVEN

Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. For easier removal, I like to line the bottoms with parchment paper—less stress when it’s time to flip those layers out!

STEP 2: MIX THE DRY INGREDIENTS

In a large mixing bowl, sift together the flour, cocoa powder, baking soda, and salt. Sifting is key here—it ensures your dry ingredients are evenly combined and gives your cake that smooth, velvety texture that red velvet is known for.

this recipe

STEP 3: BEAT TOGETHER THE WET INGREDIENTS

In another large bowl, beat together the granulated sugar and vegetable oil until it’s well combined and just a little fluffy. This mixture won’t be quite like creamed butter and sugar, but you want it to look lightened and smooth.

Add the eggs one at a time, mixing well after each addition.

Now stir in the buttermilk, red food coloring, vanilla extract, and vinegar. This combo might seem a little unusual (vinegar in cake?), but trust me—it’s what gives red velvet its signature tang and helps the baking soda do its job.

STEP 4: COMBINE WET AND DRY

Slowly add the dry ingredients into the wet mixture, a little at a time, stirring just until everything is combined. Don’t overmix! Overmixing can make your cake dense instead of soft and tender.

Once your batter is smooth and lump-free, you’re ready to bake.

STEP 5: BAKE THE CAKES

Pour the batter evenly into your prepared pans. I like to use a kitchen scale to make sure the layers are the same size, but eyeballing it works too.

Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Every oven is a little different, so start checking around the 25-minute mark.

Once baked, let the cakes cool in their pans for about 10 minutes before turning them out onto wire racks to cool completely. This waiting part is the hardest, but it’s important for the texture—and for frosting later on!

Welcome back! If you’ve followed along through Part 1, your cake layers should be cooling on the rack, and your kitchen is probably smelling amazing right about now. That slightly chocolatey, sweet aroma with a hint of tang? That’s how you know it’s red velvet done right.

Now comes the fun part: making that ultra-smooth cream cheese frosting and putting it all together. I promise, this step isn’t as intimidating as it might seem—even if frosting cakes isn’t your favorite thing (trust me, I’ve had my share of lopsided layers over the years). With a little patience and a few simple tricks, you’ll have a bakery-worthy dessert that looks just as good as it tastes.

STEP 6: MAKE THE CREAM CHEESE FROSTING

While your cakes are cooling, let’s go ahead and make the frosting.

In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy. Make sure both ingredients are at room temperature—this really makes a difference in getting that silky texture without lumps.

Once your mixture is well combined, gradually add in the powdered sugar. I usually do this a cup at a time to avoid sugar clouds flying all over the kitchen. Mix on low at first, then increase to medium-high speed as the frosting starts to come together.

Add the vanilla extract, and beat until the frosting is fluffy and spreadable. If you want your frosting a little thicker (for piping, maybe), you can add more powdered sugar, a tablespoon at a time. If it feels too thick, a splash of milk can loosen it up.

STEP 7: LEVEL, STACK & FROST

Once your cakes are completely cool, it’s time to assemble.

First, check your cake layers to see if they baked evenly. If there’s a slight dome on top, use a serrated knife to carefully level them out. You want a flat surface for stacking—this keeps the cake stable and helps the frosting spread evenly.

Place one layer on your serving plate or cake stand. Spread a generous layer of cream cheese frosting across the top, working from the center out to the edges.

Add the second layer and repeat—frost the top and then work your way down the sides of the cake. Don’t worry if it’s not perfect. In fact, this cake looks gorgeous even with a more rustic finish.

If you want a cleaner, smoother look, you can do a “crumb coat.” Just apply a very thin layer of frosting all over the cake, then pop it in the fridge for about 15-20 minutes to set. Once chilled, add a final thicker layer of frosting for that polished look.

Helpful Tips for a Perfect Red Velvet Cake

Let’s pause for a moment and go over a few tips that can really make a difference when baking and frosting this cake:

• Room temperature ingredients are key: Cold eggs, buttermilk, or cream cheese can affect how the batter mixes and how smooth your frosting turns out. Set everything out about an hour ahead of time for best results.

• Don’t skip the vinegar: It may seem odd, but the vinegar helps react with the baking soda and cocoa powder, giving the cake that iconic velvet texture and enhancing the red color.

• Food coloring matters: Liquid food coloring works well in this recipe, but if you want a more vibrant red, you can use gel food coloring. Just start with a little and build up to your desired shade.

• Chill before slicing: Once frosted, chilling the cake for 30-60 minutes before slicing helps everything set up nicely, making for cleaner cuts (especially if you’re serving guests).

Optional Variations

One of the best things about baking from scratch is how customizable it is. Here are a few ways you can change things up:

• Add chocolate chips: Want a little more chocolate in your bite? Fold in ½ cup of mini chocolate chips into the batter before baking.

• Use a different frosting: Not a fan of cream cheese? (I know—it’s rare, but it happens!) You can swap it for a classic buttercream or even a whipped mascarpone frosting for something lighter.

• Make it a layer cake: This recipe is designed for two 9-inch layers, but it also works beautifully in three 8-inch pans if you want a taller, bakery-style presentation.

• Cupcakes instead: You can absolutely turn this recipe into cupcakes. It’ll make about 24 standard-size cupcakes. Just reduce the bake time to around 18–20 minutes and check with a toothpick.