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The Best Easy Red Velvet Cake Recipe From Scratch

The Best Easy Red Velvet Cake From Scratch

A moist three-layer red velvet cake with a mild cocoa flavor, vibrant red color, and rich cream cheese frosting. This classic scratch recipe is simple enough for a weekend bake and special enough for celebrations.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 minute
Servings: 10 servings
Ingredients Method Notes

Ingredients
  

Red Velvet Cake
  • 2 1/2 cups All-purpose flour, preferably sifted
  • 1 1/2 cups Granulated sugar
  • 1 teaspoon Baking soda
  • 1 teaspoon Fine salt
  • 1 teaspoon Unsweetened cocoa powder
  • 1 1/2 cups Neutral vegetable oil
  • 1 cup Buttermilk, room temperature
  • 2 eggs Large eggs, room temperature
  • 2 tablespoons Red liquid food coloring
  • 1 teaspoon Vanilla extract
  • 1 teaspoon Distilled white vinegar
Cream Cheese Frosting
  • 8 ounces Full-fat cream cheese, softened
  • 1/2 cup Unsalted butter, softened
  • 1 teaspoon Vanilla extract
  • 4 cups Powdered sugar, sifted if lumpy

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, or line the bottoms with parchment paper.
  2. Whisk the flour, granulated sugar, baking soda, salt, and cocoa powder together in a large bowl.
  3. In a separate bowl, whisk the oil, buttermilk, eggs, red food coloring, vanilla, and vinegar until evenly combined.
  4. Pour the wet ingredients into the dry ingredients and mix just until the batter is smooth. Do not overmix.
  5. Divide the batter evenly among the prepared pans. Bake for 28–35 minutes, until the centers spring back lightly and a toothpick comes out with only a few moist crumbs.
  6. Cool the cakes in their pans for about 10 minutes, then turn them onto wire racks. Cool completely before frosting.
  7. Beat the softened cream cheese and butter until smooth. Add the vanilla, then gradually beat in the powdered sugar until the frosting is creamy and spreadable.
  8. Level the cake layers if needed, then fill and frost the cooled layers. If the frosting becomes too soft, refrigerate the cake briefly before finishing.

Notes

For clean layers, chill the baked cakes for 30–60 minutes before assembling. Store the finished cake covered in the refrigerator because of the cream cheese frosting, and let it sit briefly at room temperature before serving.