Meet Your Classic Red Velvet Cake

This Red Velvet Cake is soft, moist, and simple to make. It blends a mild cocoa flavor with a tangy cream cheese frosting. It works for birthdays, holidays, or any day you want a pretty, delicious dessert. Try this recipe or compare notes with this red velvet cake recipe if you want another version.

Why You’ll Want to Bake This One

You’ll love how quickly the batter comes together and how the cake holds moisture. The tang from the kefir (or buttermilk) and the cream cheese frosting balance the sweet, rich layers. If you enjoy other red velvet treats, check out this fun take on related desserts for inspiration: Red Velvet Cheesecake Brownies.

Step-by-Step: How to Make Red Velvet Cake

Follow these steps to bake and assemble a four-layer Red Velvet Cake using two 8-inch pans (you can cut layers to make four).

Ingredients

• 2 1⁄2 cups flour
• 1 1⁄2 cups granulated sugar
• 1 teaspoon cocoa powder
• 1 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1 cup vegetable oil
• 1 cup kefir (or buttermilk)
• 2 large eggs
• 1 teaspoon white vinegar
• 1 teaspoon vanilla extract
• 1 tablespoon red food coloring (gel form recommended)
• 200 g cream cheese
• 100 g butter (at room temperature)
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Directions

1. Preheat the oven to 350°F (175°C). Grease and flour two 8-inch cake pans.
2. In a large bowl, mix the flour, cocoa, baking soda, and salt.
3. In a separate bowl, whisk together the oil, sugar, eggs, vanilla, kefir, and vinegar.
4. Add the red food coloring and mix until the color is uniform.
5. Add the dry mixture to the wet mixture and stir with a spatula.
6. Divide the batter between the two pans and bake for 25–30 minutes, or until a toothpick comes out clean.
7. Let the cakes cool.
8. For the cream cheese frosting, beat the butter and cream cheese until creamy.
9. Add the vanilla and powdered sugar, beating until smooth.
10. Carefully cut the cake layers in half (for a total of 4 layers if desired).
11. Spread cream between each layer and completely cover the outside of the cake with cream.
12. Decorate the top with crumbled cake pieces or white chocolate shavings. Serve with vanilla or cream ice cream on the side after slicing.

Best Ways to Serve This Cake

Slice the cake with a sharp knife wiped between cuts for clean layers. Serve slightly chilled or at room temperature. A scoop of vanilla ice cream makes a nice side. For ideas on serving with other red velvet desserts, you might like this take on strawberry cheesecake flavors: Red Velvet Strawberry Cheesecake.

How to Store Leftovers

• Room temperature: Keep covered for up to 2 days.
• Refrigerator: Store in an airtight container for 4–5 days. Let slices sit at room temperature 20–30 minutes before serving for the best texture.
• Freezer: Wrap slices tightly in plastic and foil, and freeze up to 2 months. Thaw in the fridge overnight.

For other dessert storage tips, see a related recipe that uses similar layers and fillings: Red Velvet Cheesecake Brownies Recipe.

Simple Tips for a Better Cake

• Use room-temperature eggs and butter so batter mixes evenly.
• Measure flour by spooning into the cup and leveling — don’t pack it.
• Gel food coloring gives a bright color without extra liquid.
• Don’t overmix after adding flour; stir until just combined.
• Let the cake cool fully before frosting to prevent melting.

Small Variations You Can Try

• Swap kefir or buttermilk for plain yogurt thinned with a bit of milk.
• Use cocoa nibs or white chocolate shavings on top instead of crumbs.
• Add a teaspoon of espresso powder to the batter for a deeper chocolate note.
• Make a lighter frosting by folding whipped cream into the cream cheese mixture.

Nutritional Information (Approximate)

Per slice (1 of 12):

• Calories: ~420 kcal
• Fat: ~24 g
• Carbohydrates: ~48 g
• Protein: ~5 g

Values are estimates and will vary by exact ingredients and portion size.

Family-Friendly Serving Ideas

• Make smaller cupcakes for kids and decorate with sprinkles.
• Serve with fresh berries on the side for color and brightness.
• Cut into small squares for a party platter — easy for kids to hold.
• Pair slices with a dollop of whipped cream for a lighter finish.

What Goes Well with Red Velvet Cake

• Beverages: milk, coffee, or a light dessert wine.
• Sides: vanilla or cream ice cream, fresh berries, or a citrus salad.
• For a fuller dessert course, serve with coffee and small biscotti.

Frequently Asked Questions

Q: Can I use buttermilk instead of kefir?
A: Yes. Buttermilk is a classic substitute and works the same way in texture and flavor.

Q: Can I make the frosting ahead of time?
A: Yes. Store frosting in an airtight container in the fridge for up to 3 days. Bring to room temperature and re-whip slightly before spreading.

Q: How do I get that deep red color without artificial dye?
A: Natural color options are limited. Beet juice can add color but may change flavor and moisture. Gel food coloring gives the most consistent red tone.

Q: Can I freeze the whole cake?
A: You can freeze the assembled cake, well wrapped, for up to 2 months. Thaw in the fridge overnight, then bring to room temperature before serving.

Conclusion

If you want more tested recipes and variations, you can compare techniques with this detailed guide from Sally’s Baking: Red Velvet Cake with Cream Cheese Frosting – Sally’s Baking. For another reliable version with clear steps, try the RecipeTin Eats write-up: Red Velvet Cake – RecipeTin Eats. And if you’d like an Allrecipes take on the classic, see this homemade recipe here: Homemade Red Velvet Cake Recipe.

Classic Red Velvet Cake

This Red Velvet Cake is soft, moist, and simple to make. It blends a mild cocoa flavor with a tangy cream cheese frosting for a perfect dessert.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Cake, Dessert

Cuisine American

Servings 12 slices

Calories 420 kcal

Ingredients

  

Cake Ingredients

• 2.5 cups 2 1⁄2 cups flour Measure by spooning into the cup and leveling.
• 1.5 cups 1 1⁄2 cups granulated sugar
• 1 teaspoon 1 teaspoon cocoa powder
• 1 teaspoon 1 teaspoon baking soda
• 0.5 teaspoon 1⁄2 teaspoon salt
• 1 cup 1 cup vegetable oil
• 1 cup 1 cup kefir (or buttermilk) Buttermilk or plain yogurt thinned with milk can be used.
• 2 large 2 large eggs Use room-temperature eggs.
• 1 teaspoon 1 teaspoon white vinegar
• 1 teaspoon 1 teaspoon vanilla extract
• 1 tablespoon 1 tablespoon red food coloring (gel form recommended) Gel food coloring provides better color without extra liquid.

Frosting Ingredients

• 200 g 200 g cream cheese At room temperature.
• 100 g 100 g butter At room temperature.
• 2 cups 2 cups powdered sugar
• 1 teaspoon 1 teaspoon vanilla extract

Instructions

 

Preparation

• Preheat the oven to 350°F (175°C). Grease and flour two 8-inch cake pans.
• In a large bowl, mix the flour, cocoa powder, baking soda, and salt.
• In a separate bowl, whisk together the oil, sugar, eggs, vanilla, kefir, and vinegar.
• Add the red food coloring and mix until the color is uniform.
• Add the dry mixture to the wet mixture and stir with a spatula.

Baking

• Divide the batter between the two pans and bake for 25–30 minutes, or until a toothpick comes out clean.
• Let the cakes cool completely.

Frosting

• For the cream cheese frosting, beat the butter and cream cheese until creamy.
• Add the vanilla and powdered sugar, beating until smooth.

Assembling

• Carefully cut the cake layers in half for a total of 4 layers if desired.
• Spread cream between each layer and completely cover the outside of the cake with frosting.
• Decorate the top with crumbled cake pieces or white chocolate shavings. Serve with ice cream on the side after slicing.

Notes

Store leftovers at room temperature covered for up to 2 days, in the fridge for 4–5 days, or freeze up to 2 months. Let slices sit at room temperature for best texture.

Keyword Baking, Cream Cheese Frosting, DESSERT, Layer Cake, Red Velvet Cake