Classic Red Velvet Cake Recipe: Moist Layer Cake with Cream Cheese Frosting

Today I’m sharing a flavorful, moist Red Velvet Cake recipe that’s sure to please a crowd.

Red velvet cake has long been a favorite for holidays and special occasions, especially around Christmas and Valentine’s Day, but it’s also a wonderful choice any time of year.

Everyone needs a reliable go-to red velvet cake. This is ours.

Whether you’re baking for a birthday, family gathering, or just because, you’ll love this tender red velvet cake with a subtle hint of chocolate. The crumb is soft and moist without being fragile, and the cocoa adds just the right amount of chocolate flavor.

The full-fat sour cream in the batter keeps the cake moist and tender while also lending enough structure for fondant or a generous coat of tangy cream cheese frosting. The acidity in the sour cream helps relax gluten strands for a softer crumb.

Cream Cheese Frosting

Like classic Southern cakes such as carrot cake, hummingbird cake, and Italian cream cake, red velvet pairs beautifully with cream cheese frosting. The tang and soft texture of cream cheese complement the velvety cake perfectly.

Decorating the Red Velvet Cake

In the photos, the cake received a thin crumb coat, then a generous piped layer of cream cheese frosting using a large star tip. Start piping at the bottom of the cake and move the tip back and forth in rows until you reach the top. It’s a quick, attractive technique, but there’s really no wrong way to frost a delicious red velvet cake.

For a winter or holiday presentation, simple white chocolate candy-coated trees or other seasonal decorations make a festive finishing touch.

The Reverse Creaming Method of Mixing

This recipe uses the reverse creaming method, which produces a moist, slightly denser crumb with a velvety texture. If you prefer a lighter, fluffier texture, you can use the conventional creaming method instead; the same flavors apply, but the mixing steps differ.

How to Make Red Velvet Cake

Quick overview — the full printable recipe follows below.

1. Preheat the oven to 350°F. Grease and flour two 8-inch round cake pans; lining the bottoms with parchment paper helps ensure easy release.

2. In a bowl, whisk together room-temperature eggs, vanilla, red food coloring, full-fat sour cream, vegetable oil, and milk. Set aside.

3. In the bowl of a stand mixer fitted with the paddle attachment, combine the dry ingredients on medium speed for about 30 seconds: cake flour, granulated sugar, unsweetened cocoa powder, baking powder, and salt.

4. With the mixer on medium, add slices of slightly softened unsalted butter a few at a time until the mixture looks like coarse sand and the dry ingredients are moistened.

5. On low speed, slowly add about half of the egg mixture, then increase to medium and mix for 1½ minutes until the batter becomes thick and fluffy. Scrape the bowl, then add the remaining egg mixture in two additions, beating 20 seconds after each addition and scraping the bowl as needed.

6. Divide the batter between the prepared pans and bake 30–35 minutes, or until a toothpick inserted in the centers comes out clean. Let the cakes cool in the pans 10 minutes before turning out onto a wire rack to cool completely.

How to Make Chocolate Tree Cake Toppers

Simple melted white chocolate or candy coating can be piped onto parchment into tree shapes to create charming winter decorations. They’re easy to make, attractive on holiday cakes, and complement the cream cheese frosting beautifully.

Doctored Cake Mix Version

If you prefer to start with a box mix, try a doctored red velvet box cake for a fast, reliable result that still tastes moist and flavorful. This option pairs equally well with cream cheese frosting; for a festive twist, add a small amount of peppermint extract to the frosting for a peppermint cream cheese flavor.

Red Velvet Cupcakes

This recipe’s reverse creaming method yields a velvety, slightly denser texture ideal for cake layers. If you prefer lighter, fluffier cupcakes, you can adapt the same ingredients to the conventional creaming method for a different texture.

Other Classic Cake Recipes to Try

If you enjoy classic cakes, consider trying Italian cream cake, carrot cake, German chocolate cake, or black forest cake. Red velvet is also a popular holiday choice and appears on many favorite recipe lists.

Red Velvet Cake from Scratch

A moist, classic red velvet cake that pairs perfectly with cream cheese frosting.

Ingredients

• 3 large eggs, room temperature
• 1 Tablespoon vanilla extract (12 g)
• 2 Tablespoons red liquid food coloring (24 g)
• 1 cup full-fat sour cream (242 g)
• 1/4 cup vegetable oil (54 g)
• 1/3 cup milk (73 g)
• 2 1/2 cups cake flour (285 g)
• 2 cups granulated sugar (400 g)
• 4 Tablespoons unsweetened cocoa powder (19 g)
• 1/2 teaspoon salt (3 g)
• 1 Tablespoon baking powder (15 g)
• 1 1/2 sticks unsalted butter, slightly softened (170 g)

For the Cream Cheese Frosting

• 2 sticks unsalted butter, softened (226 g)
• 2 (8 oz) packages cream cheese, softened (total 452 g)
• 2 teaspoons vanilla extract (8 g)
• 1/2 teaspoon salt (2 g)
• 6 to 6 1/2 cups powdered sugar (690–747 g)

Instructions

• Preheat the oven to 350°F. Grease and flour two 8 x 2 inch pans and line the bottoms with parchment if desired.
• In a bowl, combine eggs, vanilla, red food coloring, sour cream, vegetable oil, and milk. Whisk to blend and set aside.
• Add the dry ingredients to the mixer and blend on medium speed for 30 seconds: cake flour, sugar, cocoa, baking powder, and salt.
• With the mixer on medium, add slices of butter a few at a time until the dry ingredients are moistened and the mixture resembles coarse sand. Scrape the bowl.
• On low speed, slowly add about half the egg mixture. Increase speed to medium and beat 1½ minutes until thick and fluffy. Scrape the bowl, then add the remaining egg mixture in two additions, beating 20 seconds after each and scraping as needed.
• Divide batter between prepared pans and bake 30–35 minutes or until a toothpick comes out clean. Cool in pans 10 minutes, then turn out onto a rack to cool completely.
• Makes about 7 cups cake batter.

For the Cream Cheese Frosting

• Beat softened butter on low to medium until smooth. Add cream cheese cut into pieces and beat until incorporated.
• Add vanilla. Gradually add powdered sugar on low speed until blended; cover the bowl to minimize powder cloud.
• Increase speed and beat until fluffy. Avoid overbeating. If the frosting becomes too soft, chill briefly to firm it up.
• The frosting pipes best when chilled. Make ahead and refrigerate; let soften slightly and remix before using (do not microwave).
• This amount will frost a three-layer 8- or 9-inch cake.

Loved This Recipe?!

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