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Red Velvet Cake Recipe – Best Classic Layers for Beginners

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This classic red velvet cake features plush, vibrant layers with a subtle hint of cocoa and tangy cream cheese frosting. Beginner-friendly and perfect for celebrations, it’s a showstopper that’s moist, tender, and irresistibly delicious.

Ingredients

Scale
  • 2 1/2 cups (315g) all-purpose flour, sifted
  • 2 tablespoons (12g) unsweetened cocoa powder
  • 1 teaspoon (6g) baking soda
  • 1/2 teaspoon (3g) salt
  • 1 1/2 cups (300g) granulated sugar
  • 1 cup (240ml) vegetable oil (canola or sunflower)
  • 2 large eggs, room temperature
  • 1 cup (240ml) buttermilk, room temperature
  • 2 teaspoons (10ml) pure vanilla extract
  • 1 teaspoon (5ml) white vinegar
  • 2 tablespoons (30ml) red food coloring (liquid or gel)
  • 8 oz (225g) cream cheese, softened
  • 1/2 cup (115g) unsalted butter, softened
  • 4 cups (480g) powdered sugar, sifted
  • 2 teaspoons (10ml) vanilla extract
  • Pinch of salt (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease two or three 8-inch round cake pans, line bottoms with parchment paper, and lightly dust with flour.
  2. In a medium bowl, sift together flour, cocoa powder, baking soda, and salt. Set aside.
  3. In a large bowl, whisk together granulated sugar, vegetable oil, eggs, buttermilk, vanilla extract, white vinegar, and red food coloring until smooth and uniform in color.
  4. Add dry ingredients to wet mixture in two parts, mixing gently after each addition. Mix just until no flour streaks remain; do not overmix.
  5. Divide batter evenly among prepared pans. Bake for 22–26 minutes, or until a toothpick comes out clean or with a few moist crumbs.
  6. Let cakes cool in pans for 10 minutes. Run a knife around the edge, then flip onto a wire rack to cool completely (about 1 hour).
  7. For the frosting: In a large bowl, beat together cream cheese and unsalted butter until creamy. Gradually add powdered sugar, beating on low speed until smooth and fluffy.
  8. Add vanilla extract and a pinch of salt (optional). Beat until spreadable. If frosting is too soft, chill for 15 minutes.
  9. To assemble: Place one cake layer on a serving plate and spread a thick layer of frosting on top. Add second (and third) layer(s), frosting between each. Frost top and sides as desired.
  10. Chill cake for 30 minutes before slicing for neat layers. Serve and enjoy!

Notes

For best results, use room temperature ingredients. Sift dry ingredients for a light crumb. Do not overmix the batter. If you don’t have buttermilk, substitute with 1 tablespoon vinegar or lemon juice in 1 cup milk. For gluten-free, use a 1:1 gluten-free flour blend. Frost only when cakes are completely cool. Cake can be made ahead and layers frozen. Store frosted cake in the fridge for up to 5 days; freeze slices for up to 2 months.

Nutrition

Keywords: red velvet cake, classic cake, cream cheese frosting, beginner cake recipe, southern dessert, layer cake, holiday cake, birthday cake, easy cake recipe

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