This is the BEST Red Velvet Cake you will ever have, y’all. It starts with an expertly crafted cake batter that yields big flavor. The usual suspects like cocoa powder, buttermilk, and vinegar are present. With a hint of chocolate flavor, two kinds of sugar, and whole milk powder, this cake recipe is legit. The pillowy-soft red velvet cake layers are deeply moist and loaded with flavor. It’s finished with a sturdy vanilla bean cream cheese frosting that isn’t sad and runny, truly sooo delicious!

red velvet layer cake on platter

I’ve been testing a scratch-made red velvet cake for a while, and I could not be more in love with the final result of this recipe. This vibrant cake is a staple dessert of the American South. From holidays to birthday celebrations to family reunions and everything in between, this red-hued cake is likely present.

My beet red velvet cake is so nice, but I knew I had to develop a classic version because let’s be real, nothing quite compares ♥️…

red velvet cake slice on small plate with white fork

The BEST Red Velvet Cake!!!

Now let’s get straight to it…a red velvet cake is NOT just a chocolate cake that’s dyed red, nah. This cake has a delicate, moist crumb with plenty of flavor throughout. The actual chocolate ratio in this cake is minimal, ha. It’s also a fuss-free, 1-bowl recipe in that the cake batter comes together in one vessel.

The red velvet cake has a melt-in-your-mouth texture, and the complete cake has a lovely, balanced flavor profile. You see, that’s my favorite thing here; the fluffy richness of the cake meets the slight buttery tang in the frosting.

It’s literal perfection, sheesh! 🙌🏾

red velvet cake on platter with white linen

What You’ll Need For This Cake Recipe:

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

  • Flour: I use traditional all-purpose flour here.
  • Whole milk powder: This is my secret ingredient that’s featured in both the cake and the frosting recipe! This singular ingredient adds a wealth of added richness, flavor, and depth to bakes. In frosting, it does the same, plus it helps to stabilize frostings, especially cream cheese-based frostings (more on this later).
  • Sugar: Both brown sugar + granulated sugar.
  • Cocoa powder: Just a little, the cocoa brings depth and a subtle chocolate flavor. It also contributes a tad to coloring.
  • Leavening agents: Baking powder + baking soda.
  • Salt: To balance flavors.
  • Eggs: For structure + stability.
  • Oil & buttermilk: Fat, flavor, and moisture insurance!
  • Vanilla essence: I love vanilla bean paste, but extract works.
  • Vinegar: The inclusion of vinegar contributes to cake texture, making it achieve a “velvety” texture with a soft, tender crumb.
  • Red food coloring: We’re making red velvet cake, so, yeah.
  • Black coffee: Another level of moisture insurance and also adds depth and enhances the slight chocolate undertones, mmm.
  • Cream cheese frosting: Cream cheese, butter, vanilla bean paste, powdered sugar, and whole milk powder.
red velvet cake on parchment paper

How To Make Red Velvet Cake:

(Note: please see the recipe card directly below for the complete written instructions.)

  1. Preheat the oven to 350°F. This recipe utilizes three 8-inch round cake pans (love these cake pans!).
  2. Bring the cake batter together in 1 bowl! Combine all of the cake ingredients and stir well. Divide the batter evenly between the three baking pans.
  3. Bake the cakes for 30-35 minutes. Then let the cakes cool in the pan for a bit, and then invert the cakes onto a wire rack to continue cooling. Let the cakes cool down completely before frosting.
  4. Make the frosting. Bring the frosting ingredients together in a stand mixer or handheld mixer.
  5. Assemble & serve, yay! Level the cakes with a serrated knife. Save the cake scraps for cake decoration (or snacking, delish!). Then assemble and frost away. Garnish the cake with the red velvet cake scraps (as pictured) to kick up that bakery-style vibe. Slice and serve. Yuh 😍!
sliced red velvet cake on platter

Whole Milk Powder 🥛

In my baking research, this is one ingredient that is considered to be clutch! In bakes, it amps up the richness and velvety cake texture. It’s also a big-time flavor component and helps to keep baked goods fresh for longer. Alternatively, it’s also a huge favorite for bakers when developing frostings. More specifically, cream cheese-based frostings.

These types of frostings have a high water content to them, and whole milk powder comes in to add more fat to the party. More fat in the frosting helps to stabilize the frosting, making it thicker and richer without a runny/loose consistency. It’s widely available in stores and also online (I keep this one stocked in my pantry!).

slice of red velvet cake on small plate with white fork

Tips + Tricks & Recipe Notes About This Red Velvet Cake:

Extra information you might find helpful about this red velvet cake recipe:

  • Don’t skip the whole milk powder!– Nuff said, y’all.
  • Red food coloring– I use McCormick red food coloring, which is a liquid-based food color (less concentrated). You can use gel-based food coloring here with a few notes for you: Gel-based food coloring is more concentrated, so you’ll need less than liquid-based coloring. So, if using, add color to your cake batter until your desired color preference is reached.
  • Gluten-free needs?– Swap the all-purpose flour for any gluten-free baking flour as a 1:1 ratio (we love Bob’s Red Mill gf flour!).
  • Storing this cake– You can keep this cake on the counter (covered in a cake dome or cake container) for 2 days- otherwise, this cake will stay good in the fridge, covered for freshness, for about 3-4 days. This red velvet cake keeps so well!
sliced red velvet layer cake on platter with gold cake knife

The Red Velvet Cake is such an iconic dessert. This ruby red sweet treat is not only gorgeous, but extra delicious- yum! Be sure to tag @butterbeready in your BBR recipe creations, I sure love to see it when you do. Until next time! 🤟🏾

Other bomb desserts:

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red velvet layer cake on platter

Knock Ya Socks Off Red Velvet Cake

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  • Author: Quin Liburd
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: (1) 3 layer 8-inch cake
  • Category: Desserts & Sweets
  • Method: Baking
  • Cuisine: Southern
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Description

This is the BEST Red Velvet Cake you will ever have, y’all. It starts with an expertly crafted cake batter that yields big flavor. The usual suspects like cocoa powder, buttermilk, and vinegar are present. With a hint of chocolate flavor, two kinds of sugar, and whole milk powder, this cake recipe is legit. The pillowy-soft red velvet cake layers are deeply moist and loaded with flavor. It’s finished with a sturdy vanilla bean cream cheese frosting that isn’t sad and runny, truly sooo delicious!

Ingredients

For the red velvet cake:

  • 3 cups all-purpose flour
  • ¼ cup whole milk powder
  • 1 cup packed dark brown sugar
  • 1 cup caster/superfine sugar (or granulated sugar)
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 3 large eggs
  • 1 cup vegetable oil
  • 1 cup buttermilk
  • 1 tablespoon vanilla bean paste (or extract)
  • 2 teaspoons distilled white vinegar
  • 2 tablespoons red liquid food coloring (I use McCormick)
  • 1 cup hot black coffee

For the vanilla bean cream cheese frosting:

  • 16 ounces full-fat cream cheese bricks, room temperature
  • 1 cup (2 sticks) salted butter, room temperature
  • 1 tablespoon vanilla bean paste
  • 5 cups powdered sugar
  • ¼ cup whole milk powder

Instructions

  1. Position a rack in the center of the oven and preheat the oven to 350°F. Spray the bottom and sides of three 8-inch round cake pans with nonstick cooking spray. Then line each pan with a parchment paper round for good measure and spray the parchment paper as well. Set the baking pans aside. 
  2. In a large mixing bowl, combine the flour and whole milk powder, and whisk the mixture well to combine. Then add both sugars, cocoa powder, baking powder, baking soda, and salt. Whisk the dry ingredients once more to fully combine.
  3. In the same bowl, add the eggs, oil, buttermilk, vanilla bean paste, vinegar, red food coloring, and hot coffee. Whisk everything until just combined- the batter should be runny. Divide the batter evenly between the three prepped baking pans and gently tap the pans on the counter to help release any air bubbles. Let cakes sit on the counter while your oven preheats.
  4. Bake the cakes at 350°F for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow the cakes to cool in the pan for 15 minutes. Then carefully invert the cakes onto a wire rack to continue cooling. Let the cakes cool down completely before frosting (below).
  5. For the frosting: In a stand mixer fitted with the paddle attachment or in a large bowl using a handheld electric mixer, beat the softened cream cheese and butter until light and fluffy, about 2-3 minutes. Add the vanilla bean paste and continue beating until combined. Then add the powdered sugar 1 cup at a time, starting on low speed and slowly increasing to high, beating well after each addition. Add the whole milk powder along with the last cup of powdered sugar. Continue beating until the frosting is well combined and free of any lumps. Set the frosting aside.
  6. For cake assembly: Level the cakes with a serrated knife. Save the cake scraps for cake decoration (or general snacking, yum!). On a large plate or cake stand, spread a tablespoon of the frosting onto the center of it and spread it out over a few inches (so the cake stays put on the vessel). Place one cooled cake on top of that frosting, add about ½ heaping cup of frosting on top of the cake and spread the frosting to the edges. Repeat the process with the other cake layers and frosting. Feel free to do a crumb coat: a thin layer of frosting along the outside of the cake, then place it into the refrigerator to chill for at least 30 minutes to seal in before you finish frosting.
  7. When done frosting, garnish the cake with the red velvet cake scraps (as pictured), if desired. Slice and serve. Enjoy! You can keep this cake on the counter (covered in a cake dome or cake container) for 2 days- otherwise, this cake will stay good in the fridge, covered for freshness, for about 3-4 days.

Notes

  1. Gluten-free needs? Swap the all-purpose flour for any gluten-free baking flour as a 1:1 ratio (we love Bob’s Red Mill gf flour!).
  2. Hot black coffee: 1 cup boiling water + 1 teaspoon instant espresso powder.
  3. Please read blog post in its entirety for more tips + tricks.
top of red velvet layer cake