This Perfect Red Velvet Cake is practically perfect in every way! It’s moist and flavorful featuring a decadent cream cheese frosting with toasted pecans!
My mom and I have been using the same Red Velvet Cake recipe for as long as I can remember. It’s the one she used when I was a kid and the one I’ve always made. And while it’s delicious, I knew it could be better. And since it was a recipe that was given to her, I can say that. I wouldn’t be bad talking my own mama’s recipe, folks. I know better than that. But since it isn’t hers… I can say I knew it could be better.
So over the course of the last few years, I’ve tweaked and changed, swapped and substituted, and come up with something that I think is dang near perfection and possibly the best red velvet cake recipe. It’s light and tender, super moist, crazy flavorful with a bold red color, and it’s covered in a decadent cream cheese frosting that’s studded with toasted pecans. Do I have your attention?
Admittedly, I’m not a huge fan of the fuss of layer cakes – give me a sheet cake any day! – but every now and then a special occasion warrants a special cake. And this is the one.
What does red velvet cake taste like?
The flavors of red velvet cake may differ a bit based on the recipe you use. For my recipe, I would describe it as having a mild chocolatey flavor with a touch of tanginess. But, it’s not outright chocolate flavored. The cocoa flavor is subtle, and it’s complemented by the sweetness of the cake. The buttermilk and vinegar give it a slightly tangy flavor but not too tangy. It sort of helps to cut through the sweetness.
What icing suits a red velvet cake?
When it comes to icing for a red velvet cake, I always recommend going with a cream cheese frosting. It adds a rich and delicious flavor that perfectly complements the cake. Now some folks swear by the Ermine Frosting. Ermine Frosting is a classic cooked flour frosting that’s known for its smooth and velvety texture. It’s a bit old-school but super tasty.
Some people love Ermine Frosting on red velvet cakes, but if you ask me, I’d go for cream cheese frosting—it’s my absolute favorite! My recipe creates a creamy and nutty frosting that will take your red velvet cake to a whole new level of yumminess!
Cake Ingredient FAQs
Cake Flour – I know, it’s not necessarily something that you have in the pantry, but it’s important. Cake flour is a very fine, low-protein flour. It makes cakes super tender because the lack of protein helps prevent gluten formation which makes baked goods chewy. Gluten is a great thing in pizza crust, but not in cake. So, we use a low protein flour to keep it from developing. It’s pretty easy to get your hands on.
Melted Butter & Vegetable Oil – This cake includes both melted butter and vegetable oil. Butter adds great flavor but can often cause cakes to be denser and dry out a bit. Oil makes cakes super light and keeps them moist longer. So since we want our cake to be tender, light, moist, and flavorful, a combination of both butter and oil is what we need.
Cocoa – The cocoa in this is what gives red velvet cake its signature flavor. But it’s not enough to make it taste like a chocolate cake. It’s just somewhere between a vanilla and chocolate cake. If you’ve never had red velvet, I know that sounds crazy, but trust me… you’ve just got to try it.
Vinegar – Seems like a crazy cake ingredient, right? Well, in this case, the addition of vinegar does two things. Many say that the vinegar reacts with the cocoa powder and turns it a reddish color. Some even say that’s where red velvet got its signature color. I can’t confirm those details, but I can say that it does enhance the color that we add to this cake in the way of red food coloring. It just gives the color a bit of a pop. The vinegar also provides a bit of acid that we need to activate the baking soda to get the lift we need for the cake to rise and be light and fluffy.
Buttermilk – Speaking of acid, we’re going to add another one – buttermilk. Buttermilk gives us more acid to activate the chemical reaction in the baking soda and also plays an important part in the flavor profile of the cake.
If you tried this Perfect Red Velvet Cake recipe, please leave a 🌟 star rating and let me know how it turned out in the comments below.
Ingredients
- 2 ½ cups cake flour
- ½ teaspoon salt
- 2 tablespoons cocoa powder
- 1 teaspoon baking soda
- ½ cup unsalted butter melted
- 3 large eggs room temperature
- 1 ½ cups sugar
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 tablespoon white vinegar
- 1 cup buttermilk
- 2 (1-ounce) bottles red food coloring
For the frosting:
- ½ cup chopped toasted pecans
- ½ cup unsalted butter room temperature
- 1 (8-ounce) package cream cheese room temperature
- 2 teaspoons vanilla extract
- 4 cups powdered sugar
Instructions
- Preheat the oven to 350°F and grease and flour 2 (8-inch) cake pans. In a large bowl, whisk together the cake flour, salt, cocoa powder, and baking soda. Set aside.
- Use a mixer to cream together the butter and sugar for about 2 minutes. Add the eggs, one at a time, mixing well after each addition. Add the oil, vanilla, and vinegar and mix well. Scrape down the sides of the bowl and mix again.
- Add the dry ingredients and buttermilk alternately, mixing well after each addition. Add the food coloring and mix on low until well combined.
- Divide the batter between the two pans and bake for 28 to 32 minutes or until the cakes are just starting to pull away from the sides of the pans and a toothpick inserted into the middle of each cake comes out clean. Allow the cakes to cool in the pans for 5 to 10 minutes, then invert them out of the pans and place them on cooling racks to cool completely.
For the frosting:
- To make the frosting, start by heating the oven to 350°F. Spread the chopped pecans on a baking pan and toast for 5 to 10 minutes or just until fragrant. Cool completely.
- Use a mixer to whip the butter and cream cheese together until completely smooth. Gradually add the powdered sugar, mixing well after each addition. Add the vanilla and mix well.
- When ready to frost, you can mix the cooled pecans into the frosting before frosting the cake or frost the cake then use the pecans to sprinkle on the outside.
Nutrition
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
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Cannot wait to try this! Do you have a recommendation on the red food coloring brand(s)? Thank you in advance!
We don’t really have many options locally, so I just use whatever I can get my hands on. Most frequently, I use McCormick.
can i use a tube pan
I don’t recommend it for this one. Red velvet cake batter is pretty soft, and this recipe is really better suited for layer pans or a 9×13. A tube pan will change the bake quite a bit, and I can’t say for sure how it will turn out without some testing.
This looks delicious can’t wait to try it. I am making it today for my dads birthday.
Would you recommend doubling the frosting recipe if we like a little more frosting or would you say that it is a good amount?
Yes, you can certainly double it! Sure hope he has a great birthday!
Can I split these layers and create a four layer instead of two layer cake?
Absolutely, but you might want to make 1.5 times the frosting to ensure you have enough.
I never comment on blogs, but I absolutely had to come here and say thanks so much for sharing this amazing recipe!
I grew up eating red velvet cake every Thanksgiving and Christmas, and I have always been very critical since I know what a great red velvet cake tastes like. There’s nothing like homemade from scratch!
This year, I was brave enough to try to actually make it for Christmas since I live far away from home.
This recipe is spot on, and absolutely delicious! It tastes just like home! It’s moist, fluffy, and rich, and the frosting is perfection. Not only is the cake delicious, but the recipe is also very easy to follow.
Thanks again.
Thank you so much for breaking your “I never comment” rule for me! I know exactly what you mean about being picky with red velvet when you grew up on the real deal, so hearing this tasted like home—especially when you’re far away—means a whole lot. I’m thrilled it turned out moist and fluffy and that the frosting hit the mark, and I really appreciate you taking the time to come back and tell me.
Stacey, the red velvet needs the original icing. which is
1 cup milk, 3 T flour cooked together. Cool till about room temp.
Meanwhile cream 1/2 cup Crisco, 1 stick butter and 1 cup granulated sugar till smooth. With mixer on, drop flour mixture about a T at a time in the butter mixture till all is blended. Add 1 teaspoon of vanilla. top on red velvet cake.
Thank you so much for sharing this! That cooked flour icing (ermine) is the classic “original” red velvet frosting, and it really does make that cake taste like the old-school version. I appreciate you posting the method here, it’ll help a lot of folks looking for that traditional finish.
It would be perfect with beet juice for coloring. Food dye colorings are not recommended for health reasons. Red velvet cake/cupcakes is a favorite of mine.
I’ve never done it, but I’d love to hear how it turns out if you try that.
My first time to make a ” homemade ” cake, last year, and I jumped in with both feet, and tried this one. It was such A success, absolutely perfect. I was so impressed with my talent of baking cakes that I tried it again.( It had to be beginners luck !) Same result..perfect.
This is my cake for special occasions, now that I’m A pro. I know that I can present this cake with pride. Thank your mom, ( again ) for all her help.
This comment just put a HUGE smile on my face, Dot!
I made this cake for our family Christmas party. It was a big hit! It received more than a few “this is a really good cake” compliments.
Delicious! Best I have ever made.
Thank you for the recipe.
Ha! Love those compliments, Sherlene!
Loved this cake. Can I make this in 3 8 inch pans?
Theoretically, but keep in mind the layers will be much thinner and will cook faster.
ok cool I will just double the recipe and use one of the layers for my third layer. fantastic cake
Smart! Let me know how it turns out!
I am so disappointed n ashamed this is the worst recipe I have ever made. I Follow the recipe step by step. The cake was tight. Was not fluffy at all. A wait of my time n money. I have made red velvet cakes before it was moist .n Soft. Not like this cake the changes you made is not a good one. You need really need to take this recipe down.. I was excited about making this cake , only to be disappointed. .when I put it together it look like a one layer cake not 2 layer cake. I am so hurt and disappointed. I made this cake for my daughter who is visiting me. I rate this recipe a 0.. your changes did not make it better it made it worst. Please take this down. . This cake fix for trash .
Elaine, This recipe always gets rave you reviews… as you can clearly see. It sounds like the cake was over-mixed. That’s an execution issue, not a recipe issue. I’m sorry it didn’t turn out as expected, but keep in mind, I can only provide the FREE recipe, not ensure it is made correctly.
Elaine it is not the recipe and for you to go completely crazy was uncalled for look at the brands you are using I think the mistake is you no I don’t think you know what you are doing lmao
First of all I question how you can follow the instructions correctly since your spelling and sentence structure is abysmal at best. Secondly, I agree with Cheryl, did you use the correct ingredients and what brand? Lastly why are you so hostile? Goodness gracious! A simple “not good” would’ve sufficed. Perhaps that hostility seeped into your cake and thats why it was so bad. Your experience sounds like “user error” rather than recipe error. I’ve made this cake numerous times by now and it’s always amazing, especially considering baking isn’t my forté.
Hi, do you have metric weight for this cake?
I usually stick to standard measurements since that’s what most of my audience is familiar with.
I’m making this as mini Bundt cakes for Valentines Day. Will the temperature and time change?
Yes, it will likely change, but it just depends on the size of the mini Bundt cake pans.
The cake was okay but not sweet enough for me.
Elaine was right…it needed baking powder and this was a dense brownie constancy. I wish I saw the reviews before I wasted my money to buy the ingredients. I followed the instructions and two individuals unrelated can’t be the only reason. Im not a baker so I followed these instructions and guess I should have known to.add baking powder. I wish I could give this negative stars. Im so irritated and dissapointed.
That’s just not correct. Baking powder is baking soda and an acid combined. In this case, I use baking soda and an acid (buttermilk), which is a very traditional method. Did you happen ti use regular milk in place of the buttermilk?
This cake came out perfect when I made it.
Thanks for letting me know, Carol. It’s a great recipe!
I absolutely love this recipe. My son is turning 12 and has requested that I make his birthday cake. He doesn’t want a store bought one from the bakery “They might mess it up, mom.” Instead of the icing recipe listed above we opt out of the pecans and brown our butter instead it gives the icing a beautiful nuttiness.
Browning the butter is brilliant way to get that nutty flavor without the pecans! So glad y’all enjoyed it, Xochi!
Excited to try this recipe after seeing all
The positive comments, I’m wanting to do a 3 layer 9” cake. How can I adjust the measurements?
I can’t say for sure, but perhaps multiplying the recipe 1.5 times would work. Hope you enjoy it!
I’ve been looking for a really good red velvet cake recipe, Stacey. Yours looks like it will fit the bill!
What brand of food coloring do you use?
I typically buy McCormick. Sure hope you’ll love it!
My now-hubby had his mom make me a heart-shaped Red Velvet cake on our 1st Valentine’s Day, 4 days shy of my 17th birthday. I had others before but this one was the bomb!! It’s identical to your recipe except the butter & oil. Hers calls for 1 cup of butter only. She gave me the recipe after we were married & I have made it every year since. This will be our 43rd Valentine’s Day & already have my ingredients bought. If I remember I’ll have to try the butter/oil combo this year. I also make the Ermine frosting as my family prefers it over the cream cheese but I love both!! Happy Valentine’s Day! ❤️
What a sweet tradition, Melannie!
The best red velvet cake!!! This is the only recipe I ever use!
It’s beautiful, Ellie! Thanks!!
After searching, and reviewing, several red velvet recipes…I decided to try this one. This was my first time making a red velvet, and it was for my nephew’s Birthday. FANTASTIC CAKE! Several family members stated that it was the best red velvet cake that they had ever tasted!! That’s huge, because they’re a tough crowd! The only thing that I changed was I used 1 cup of pecans, personal choice ☺ just follow this recipe to the “t” and you’ll be glad that you chose it! Thank you so much!
Thanks so much, Johnsy! I appreciate you trusting this recipe and so glad to hear that it turned out great and that everyone enjoyed it! Tell your nephew we all said Happy Birthday!
this is my favorite cake and I use cook frosting on my since I don’t like cream cheese frosting. so I will have to try this recipe since it can be made in 9×13 pan
Hope you’ll enjoy it!
I made this cake last night. It’s too die for. Im wondering, is it normal for this cake to leave your mouth dyed red? I added the amount of red dye listed and we all had bright red mouths after eating this yummy cake 🤣🥴
I’ve honestly never had that issue with my red velvet. With that being said, I think that has more to do with the particular kind of food coloring rather than the recipe. Maybe try a different brand next time.
If making this cake a day ahead, how do you recommend storing it? Refrigerator or in a cake container on the counter? Thanks!
I typically store in the fridge due to the cream cheese.
I plan to make this in the next day or two! I wholeheartedly agree that Ermine Frpsting is by FAR the best choice for RV cake! Your recipe calls for an extra egg + 1/2 C oil compared to my Mom’s old recipe. I’m anxious to see the difference!
Hope you’ll enjoy the cake!
My apologies for the disjointed comment … I was looking at two different recipes, and got them confused. I’ll be making your recipe in a few minutes! (But, with Ermine frosting! LOL!)
No worries! Hope you enjoy it!
It was FABULOUS!!! My only change was that I did not use red food coloring. I substituted 2 oz hazelnut coffee instead. Pretty yummy! 🙂
So glad to hear you enjoyed it!
I loved how moist it was
Glad you enjoyed it!
I want to make a 2 layer RV cake using 9 inch cake pans. Will this recipe make decent size layers or will they be thin? If they will be thin, what adjustments will I need to make to the recipe to make the layers the appropriate thickness?
They should still be fine – a little thinner, but not too thin – in my opinion.
This cake was amazing. Thank you for sharing the recipe with everyone.
So glad y’all enjoyed it!
I have made a lot of red velvet cakes over the years, and a rich colored and moist cake is a must. You had me until you got to the icing. For me, cream cheese icing is too heavy and overpowereing for the delicate flavor of a red velvet cake. I much prefer the original icing for a red velvet cake–Irmine Icing. It’s light and not overly sweet.
Delicious
Hi Stacey, I was wondering if this recipe could be made in my Nordic Ware mini Bundt pans and would I need to make any adjustments besides the time. Thank you for all your time and effort
I’m sure that it could, but being that I’ve not tested it that way, I can’t say for sure what the cook time would be.
I made this for my 7 year old great nieces birthday. Everyone said it was the best red velvet cake they have ever had. The frosting was a lot of work to get creamy and smooth; however, it was well worth it! cudos to you for this recipe!!
My first time making red velvet and I was a nervous wreck. If was perfect and her birthday cake was a huge success.
Thanks so much, Diane! I’m so glad to hear it turned out great for you!
This is the same as my granny’s. She cut from a local newspaper many many years ago. A family favorite.
Thanks!
My very first Red Velvet cake, and it came out PERFECT. I was so proud of myself. The biggest plus, my husband was very impressed. I don’t care for the reviews that says..” I made it just as directed, but, I changed…” whatever. THEN YOU DIDNT MAKE IT AS DIRECTED. Try the recipe.. As directed. Its perfect.
Thanks so much, Dorothy! I’m so glad to hear it turned out great for you!
Can I use all purpose flour in the place of cake flour? If so, what is the measurement of the flour?
I wouldn’t reccomend it as they’re quite different. With that being said, if you’re substituting all-purpose flour for cake flour, you’ll want to use 2 tablespoons less AP flour per cup of cake flour, and add 2 tablespoons of corn starch per cup.
I found this recipe and made it last Christmas instead of my grandmother’s recipe. It was to die for! The best I’ve ever made. Super moist and delicious.
I’m so glad to hear it turned out great for you!
I love this recipe, for my first time making red velvet cake I did a good job thanks to this recipe.
Fantastic! I’m so glad to hear that it turned out great for you!
I used a little lemon juice in frosting. Okay I’ll
I made this cake today. It really does take red velvet cake to the next level. Mine looks exactly as pictured. This will be my go to recipe from now on.
I am so glad that you loved it!
It been ages since I made this cake my 39 got a birthday in Sept I will make not let her know try it out
Hope you love it!
This might be a silly question based on the name, but what if I don’t have red food coloring? Will the cake still be amazing without it? What color of cake will I end up with? Thanks!
Yes, it will still taste great! It will be a very light color of chocolate.
I like to substitute 2 oz of coffee for the food coloring. YUM! 🙂
That sounds great!
I am not a nut fanatic, so If I leave off the pecans in the icing, do I still use the same amount of the remaining ingredients? Or should I substitute more of something else?
Also can I use dark chocolate/cocoa powder for the cake?
No other ingredients need to be added in icing to compensate for the pecans. Using the cocoa powder/dark chocolate should work fine.
Hi Stacey,
Your coconut cake was such a fantastic hit, I’m now trying this red velvet recipe. Looks awesome!!! Quick question… does the cake need to be refrigerated after it’s frosted since it contains cream cheese? I’m making it a day ahead of company. Thank you!
Susan
Hey Susan! The cake is good at room temp if it’s going to be eaten within a day or two, but will need to be refrigerated if it lasts longer. Hope you enjoy it as much as the coconut cake!
This is my 2nd red velvet cake. My 1st one was thick and dry, so i made up mind i would try it again. I tried your recipe and it was delicious. Oh, I’m new at baking cakes an i look forward to trying more of your recipes..
So glad to hear you enjoyed it!
Mmmmm, I made on real early this morning, and I am so amazes how the battle taste’s so delicious.
Glad to hear you enjoyed it!
Making this today! I need to melt the butter first or mixing it soften is okay? I got a little confused with the term “melted”. Thank you!
Yes, the butter will need to be melted. Hope you enjoy it!
Thank you so much for creating a most excellent recipe! Woo hoo! This was the first red velvet cake I’d ever made (I make a lotta cakes!) and it was for our office Holiday party. Everyone loved it especially the finicky cake critic (she said excellent crumb with no air tunnels). The only thing I will change going forward is the cake pans I used. The ones I used were darker brown non-stick and the edge of the cake was a bit hard (not the recipe’s fault) so I think it baked too quickly (but I had to make sure the center was done). So next time, I’ll use my silver-ish Wilton pans. Thank you so much, again!
Hi Andrea! This comment put a huge smile on my face. After tons of time developing this recipe, it’s one I’m so proud of and to hear that it got rave reviews make me so happy! I do love those silver Wilton pans and use them almost always with this.
Wondering if olive oil or macadamia nut oil could be used instead of vegetable oil or would it alter the flavor profile too much?
It will certainly have an effect on the flavor.
Have you ever made this cake as a 9×13 sheet cake? If so what is the baking time?
I love your recipes and make many of them over and over. Thank you for sharing them! Merry Christmas 🎄
I haven’t, but I’d guess it’d be about 30 to 35 minutes. Should work just fine otherwise. Hope you enjoy it! Merry Christmas!
Thank you so much for this recipe! Sounds very similar to my grandmother’s that I am trying to recreate. Had one question…since the cake flour I am using isn’t self rising so I need to add the baking powder or is the baking soda and vinegar sufficient? Thanks again!
There’s no need for additional leavening. The eggs, baking soda, and buttermilk is all you’ll need! Sure hope you’ll enjoy it!
You can make your own cake flour by starting with 2T cornstarch, then fill to 1 C with flour. Mix well, or sift.
Can you change this to make multi layers, like around 7-8?
You can. You can bake them as written and then slice them into more layers or bake thinner layers. The cook time will obviously be drastically different if you go that route.
Looking forward to trying this recipe. Do you think anything needs to be done differently to make them into cupcakes? BTW… tried the sweet potato pie recipe and it was PHENOMENAL. Your recipe was the first sweet potato pie recipe I have wrote down and saved in my recipe book.
I’m honored, LaToya! I think this should work just fine as cupcake without any adjustment. Hope you enjoy!
I AM MAKING FOR THE FIRST TIME THIS RED VELVET CAKE. SOOO HERE GOES. Someone I no is so involved with this type. I will let you know when I make it results. Thank you. JUDE
Hope it turns out great for you!
Finally successfully made a red velvet cake. Very moist and delicious.
Awesome, Deidre! I’m so glad you enjoyed it!!
The rum cake recipe came out perfectly fine my family loved it for Christmas making another 1
Wonderful!! I’m glad y’all enjoyed it!!
Well I made my first Red Velvet cake. My mom used to make them at Christmas. This is my second year without her, so doing this in her memory. Thanks for sharing your recipe.
So, so glad to hear you enjoyed it. I’m so honored that you used my recipe to honor her memory!
Waldorf astoria red velvet is the crown jewel. It’s always shown with a roux based butter cream frosting, I’m sure you can find it online. Always been my fav
Yep. It’s called an ermine frosting! It’s super delicious, but a bit finicky.
I agree, the Waldorf has always been my go to RV. The icing is what makes it. It is a bear to get it just right but when you do it can’t be beat!
Awesome! My aunt adds a little almond extract to the batter and icing. Just a different twist. Love red velvet cake!! ????
I love almond so I’ve got to try that!
I will be using 1 Tbsp. vinegar to make the buttermilk— will I still need the vinegar in the cake batter? TY
I think it will be fine either way, but I think I’d add it.
I know some recipes calls for adding beaten egg whites. Can’t wait to make your cake Stacy. My son loves RV…and me too!!!
Hope y’all enjoy this version!
I would love to see the original recipe. I have one that my Aunt taught me decades ago and it is quite different from the one presented here. I like to call it the “definitive” Red Velvet and it has received great praise!
I’ve been told its thee best RV!
I’ve tweaked the recipe as well or rather, I’ve tweaked the process and the result is outstanding! RV is my absolute favorite cake so I have personally tested it for years.
Here’s the link to the original recipe we’ve used in the past: https://southernbite.com/red-velvet-cake-and-the-kindness-of-a-stranger/