Go Back
Red Velvet Cake Recipe

Perfect Red Velvet Cake

This red velvet cake recipe creates the most incredible homemade dessert with its signature deep red color and velvety texture. The secret lies in separating the eggs and whipping the whites separately, which creates that signature smooth, tender crumb. Paired with rich cream cheese frosting, this cake delivers bakery-quality results every time.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Cooling & Assembly Time 2 hours
Total Time 3 hours
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Cake Ingredients
  • 3 cups cake flour spooned and leveled
  • 1 teaspoon baking soda
  • 2 tablespoons unsweetened cocoa powder natural cocoa powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter softened to room temperature
  • 2 cups granulated sugar
  • 1 cup vegetable oil or canola oil
  • 4 large eggs room temperature, separated
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon white vinegar distilled
  • 1-2 teaspoons red gel food coloring adjust to desired color
  • 1 cup buttermilk room temperature
Cream Cheese Frosting
  • 16 ounces cream cheese full-fat, brick style, softened
  • 3/4 cup unsalted butter softened to room temperature
  • 5 cups powdered sugar sifted
  • 1 1/2 teaspoons pure vanilla extract
  • 1 pinch salt to taste

Equipment

  • Stand Mixer or Hand Mixer
  • Two 9-inch round cake pans
  • large mixing bowls
  • Wire cooling racks
  • Rubber spatula
  • Measuring cups and spoons
  • Offset spatula for frosting
  • Bench scraper (optional)

Method
 

  1. Preheat oven to 350°F (177°C). Grease two 9-inch cake pans with butter, line with parchment paper rounds, then grease the parchment paper. This ensures easy cake removal.
  2. In a large bowl, whisk together cake flour, baking soda, cocoa powder, and salt. Set aside.
  3. Using a stand mixer or hand mixer, beat softened butter and granulated sugar on medium-high speed until combined, about 1 minute. Scrape down bowl sides as needed.
  4. Add oil, egg yolks (reserve whites), vanilla extract, and vinegar to butter mixture. Beat on high speed for 2 minutes until well combined.
  5. With mixer on low speed, add dry ingredients in 2-3 additions, alternating with buttermilk. Begin and end with dry ingredients. Mix just until combined.
  6. Beat in red food coloring until desired color is achieved. Start with 1 teaspoon and add more as needed.
  7. In a separate clean bowl, whip the 4 egg whites on high speed until fluffy peaks form, about 3 minutes. Gently fold whipped whites into cake batter using a rubber spatula.
  8. Divide batter evenly between prepared cake pans. Bake for 30-32 minutes, until tops spring back when gently touched and a toothpick inserted in center comes out clean.
  9. Remove from oven and cool completely in pans on wire racks before removing. Cakes must be completely cool before frosting.
  10. For frosting: Beat cream cheese and butter together until smooth, about 2 minutes. Add powdered sugar, vanilla, and salt. Beat on low for 30 seconds, then high speed for 3 minutes until creamy.
  11. Using a serrated knife, level cake tops if needed. Place first layer on serving plate, spread frosting on top. Add second layer and frost entire cake. Refrigerate 30-60 minutes before slicing.

Notes

Make-Ahead Tips: Cake layers can be baked and stored covered at room temperature overnight. Frosting can be made ahead and refrigerated overnight.
Storage: Store covered cake in refrigerator for up to 5 days. Unfrosted layers freeze for 2-3 months.
Room Temperature Ingredients: All ingredients mix better at room temperature, creating a more uniform texture.
Food Coloring: Gel food coloring is more concentrated than liquid. For natural coloring, try beet powder.
Cake Flour Substitute: If unavailable, use 2 3/4 cups all-purpose flour plus 1/4 cup cornstarch, sifted together.