Rich. Moist. Tangy-sweet. Layered with luscious cream cheese frosting — this is the velvet classic perfected.
Description
Red velvet isn’t just a flavor. It’s a mood. A celebration. A romantic, dramatic, cocoa-kissed cake that delivers way more than its rich red hue.
This Red Velvet Buttermilk Cake is everything the classic promises: a plush, moist crumb with a hint of cocoa and vanilla, a slight tang from the buttermilk, and that signature velvety texture. Paired with a fluffy cream cheese frosting, it’s the kind of dessert that turns birthdays into memories and random Tuesdays into something special.
Servings: 12–14 slices
Prep Time: 25 mins
Bake Time: 25–30 mins
Cool Time: 60+ mins
Total Time: ~2 hours
Ingredients
For the Red Velvet Cake:
- 2½ cups all-purpose flour
- 1½ cups granulated sugar
- 1 tsp baking soda
- 1 tsp fine salt
- 1 tsp unsweetened cocoa powder
- 1½ cups vegetable oil
- 1 cup buttermilk, at room temperature
- 2 large eggs
- 2 tbsp (1 oz) red food coloring
- 1 tsp vanilla extract
- 1 tsp white vinegar
For the Cream Cheese Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 16 oz (2 blocks) cream cheese, softened
- 4 cups powdered sugar, sifted
- 1½ tsp vanilla extract
- Pinch of salt
Instructions
STEP 1: Prepare the Cake
- Preheat oven to 350°F (175°C).
Grease and flour three 8-inch round cake pans (or two 9-inch pans) and line the bottoms with parchment. - Mix Dry Ingredients:
In a large bowl, whisk together:- Flour
- Sugar
- Baking soda
- Salt
- Cocoa powder
- Mix Wet Ingredients:
In another bowl, beat:- Oil
- Buttermilk
- Eggs
- Food coloring
- Vanilla
- Vinegar
Mix until fully combined and silky.
- Combine:
Gradually add the wet mixture into the dry ingredients. Beat until just smooth (do not overmix). - Divide & Bake:
Divide batter evenly among pans. Tap gently to release air bubbles.
Bake for 25–30 minutes, or until a toothpick comes out clean. - Cool Completely:
Let cakes cool in pans for 10 mins. Then invert onto racks and cool fully before frosting.
STEP 2: Make the Frosting
- In a large bowl, beat softened cream cheese and butter until smooth and creamy (about 2–3 minutes).
- Add vanilla and pinch of salt.
- Gradually beat in powdered sugar ½ cup at a time, scraping sides often, until thick and fluffy.
Pro Tip: Chill the frosting for 10–15 mins if it gets too soft to spread.
STEP 3: Assemble the Cake
- Level each cake layer with a serrated knife for even stacking.
- Place one layer on a cake stand. Spread about ¾ cup of frosting on top.
- Repeat with second and third layers.
- Frost the top and sides of the cake. Use an offset spatula for that classic smooth finish or go rustic with swirls.
Optional Garnishes:
- Red velvet crumbs (from cake trimmings)
- Chocolate shavings
- Fresh strawberries
- White chocolate drizzle
- Edible flowers
Pro Tips for Success
- Room temperature everything: Especially eggs, buttermilk, cream cheese, and butter for even mixing.
- Don’t overmix: Once flour is in, mix just until combined to keep it tender.
- Natural red dye options: Use beet powder or a mix of beet juice and cranberry juice.
- Chill the layers before stacking: Makes frosting cleaner and more stable.
Why Buttermilk + Vinegar?
This classic Southern pairing activates the baking soda, resulting in a light, tender, velvety crumb. It also enhances the slight tang that makes red velvet unforgettable.
Storage
- Refrigerate: Store frosted cake covered in the fridge for up to 5 days.
- Room Temp: Safe for 1 day if in a cool environment.
- Freezer: Wrap unfrosted cake layers in plastic and freeze up to 2 months.
Make-Ahead Tips
- Cake layers: Bake, cool, and wrap layers in plastic. Refrigerate up to 3 days or freeze up to 2 months.
- Frosting: Make up to 5 days ahead and store in an airtight container in the fridge. Let it soften at room temp before using.
Macros Estimate (per slice, with frosting)
- Calories: ~430
- Fat: 26g
- Carbs: 48g
- Protein: 4g
- Sugar: 38g
These are general estimates; adjust for your specific ingredients or lighten it with low-fat cream cheese and less sugar.
Flavor Variations
| Twist | Additions |
|---|---|
| Red Velvet Cheesecake Cake | Alternate cake layers with cheesecake filling |
| Berry Velvet | Add a layer of raspberry jam or compote between cakes |
| Chocolate Velvet | Add extra cocoa + chocolate chips in the batter |
| Vegan Version | Use flax eggs, vegan cream cheese, almond milk & plant-based butter |
Pairing Ideas
- Espresso or strong coffee
- Bubbly rosé or Prosecco
- Classic Southern sweet tea
- Vanilla bean ice cream on the side
Storytime
This cake isn’t just about ingredients. It’s a memory. My grandmother used to make red velvet cakes for every special occasion — birthdays, graduations, holidays. The red was her signature. The cream cheese frosting was always just the right balance of tang and sweet.
Now, every time I bake this, it feels like coming home. The scent of buttermilk and vanilla fills the kitchen, and the first bite always takes me back to holidays filled with laughter and a big slice of velvet joy.
FAQs
Can I make this in a 9×13-inch pan?
Yes! Bake for 35–40 minutes. It won’t be layered, but it’s just as delicious.
Why is my cake dry?
Overbaking is usually the culprit. Pull it out as soon as a toothpick comes out clean with a few moist crumbs.
Can I reduce the sugar?
Yes, but don’t go below 1 cup or texture may change.
What if I don’t have buttermilk?
Make a DIY version: mix 1 tbsp vinegar or lemon juice with 1 cup milk. Let it sit 5 mins.