red velvet cake recipe from scratch
The Best red velvet cake recipe from scratch
The best part? It’s simple enough that even if you’re not the most experienced baker, you can pull it off without stress. There’s something reassuring about making something from scratch, and red velvet cake is one of those rare recipes that doesn’t require fancy tools or a lot of fuss. It’s also surprisingly good for you in a way that feels indulgent—no one will miss the extra sugar if you use a little less, and the natural sweetness from the cocoa and vanilla keeps it balanced. Plus, it’s a crowd-pleaser, so it’s the perfect cake for any occasion, whether it’s a quiet family dinner or a bigger celebration. My kids still ask for it every year around holidays, and honestly, I don’t mind the reminder—this cake is a classic for a reason.
Classic Red Velvet Cake from Scratch
A moist, tender red velvet cake with a signature creamy chocolate frosting. Perfect for birthdays or special occasions.
🥘Ingredients
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 tablespoon red food coloring
- 1 teaspoon coffee grounds (optional, for depth)
- 8 oz cream cheese, softened
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon red food coloring
👨🍳Directions
-
1
Preheat oven to 350°F. Grease and line a 9-inch round cake pan with parchment paper. -
2
In a medium bowl, whisk together flour, baking soda, and salt. Set aside. -
3
In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla. -
4
Alternate adding dry ingredients and buttermilk to the butter mixture, beginning and ending with flour. Mix until just combined. -
5
Fold in red food coloring and coffee grounds (if using). Pour batter into the prepared pan and smooth the top. -
6
Bake for 25–30 minutes, or until a toothpick inserted comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack. -
7
While the cake cools, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, mixing until creamy. Add red food coloring and beat until fluffy. -
8
Once the cake is completely cool, spread frosting evenly over the top and sides.
🔧Equipment
- Mixing bowls (2)
- Electric mixer or stand mixer
- Oven
- 9-inch round cake pan
- Parchment paper
- Whisk
- Offset spatula
📊Nutrition Facts (per serving)
📝Notes
- For extra richness, add a pinch of cocoa powder to the dry ingredients.
- Ensure buttermilk is at room temperature for best results.
- Store frosting in the fridge for up to 3 days or freeze for longer storage.
Watch Video Of How Classic Red Velvet Cake from Scratch Works
❓ Frequently Asked Questions About Red Velvet Cake from Scratch
How do I avoid making my red velvet cake dry?
Use room-temperature butter and eggs for better moisture retention. Overmixing after folding in the cake mix can also lead to a dense texture. Bake until the internal temperature reaches 195°F (90°C) for a tender crumb. Let the cake cool completely before frosting to prevent a soggy texture.
Can I substitute butter with oil for this recipe?
Yes, you can replace the butter with vegetable or canola oil in a 1:1 ratio, but the flavor and texture may differ slightly. Oil-based cakes are often moister but less rich. For best results, stick with butter if possible.
What if I don’t have cream cheese for the frosting?
You can make a simple buttercream by beating softened butter with powdered sugar and vanilla extract. For a creamier alternative, mix softened butter with sour cream or Greek yogurt (1:1 ratio) and powdered sugar until smooth. Avoid skipping the cream cheese if possible—it adds a tangy depth.
Why does my red velvet cake taste bitter?
Bitterness often comes from overcooking or using old cocoa powder. Ensure your oven is preheated properly and bake until the edges are just set (15–20 minutes for a 9-inch pan). If using cocoa powder, check its expiration date—old powder can lose its bitterness.
How do I store leftover red velvet cake?
Store the unfrosted cake in an airtight container at room temperature for up to 2 days. Frosted cake keeps better in the fridge for 3–4 days. For longer storage, freeze the unfrosted cake slices between parchment paper and thaw at room temperature before serving.
