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Red velvet cake
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5 from 3 votes

Red Velvet Cake

This red velvet cake is fluffy and moist with a velvety texture and perfect balance of flavors. It's also super easy and topped with cream cheese frosting.
Prep Time15 mins
Cook Time30 mins
Course: Dessert
Cuisine: American
Diet: Vegetarian
Servings: 12
Calories: 464kcal
Author: Alison Hope


For the Frosting:


  • Preheat the oven to 350°F (180°C). Spray two 9-inch cake pans* with non-stick spray and line the bottoms with circles of parchment paper.
  • Sift the all purpose flour into a mixing bowl and add the sugar, baking soda, salt and cocoa powder. Mix together.
  • If you're making homemade buttermilk then add 1 Tbsp lemon juice to a measuring jug and add room temperature milk up to the 1 cup line. Let it sit for a few minutes to curdle.
  • Add the buttermilk, eggs, oil, vanilla, vinegar and red food coloring in with the dry ingredients and mix into a batter. Mix until it's just mixed. Use a hand whisk briefly to get rid of any lumps but don't overmix.
  • Divide the batter evenly between your prepared cake pans.
  • Bake for 30 minutes or until a toothpick inserted into one of the cakes comes out clean.
  • Transfer to a wire cooling rack to cool completely before frosting.



  1. The flour should be measured correctly using the spoon and level technique for measuring flour (spoon it into your measuring cup and then level off the top with a knife, don't scoop it and don't pack it into the cup). Alternatively weigh it on a food scale. Click 'metric' below the list of ingredients to get the ingredients weight in grams. 
  2. Both homemade buttermilk and regular buttermilk work great in this cake. We noticed that regular buttermilk tends to produce flatter cake layers that don't need leveling and homemade buttermilk produces a slightly more domed cake that you might prefer to level before frosting. You can use the crumbs from leveling to decorate the cake though.
  3. If you want to make a dairy-free version of this cake then you can use soy milk or almond milk to make the homemade buttermilk. 
  4. The white vinegar reacts with the baking soda (along with the buttermilk) to cause the cake to rise, and it also strengthens the color. 
  5. Red gel food coloring is stronger than the liquid version and is recommended for this cake. 
  6. This recipe works great in two 9-inch cake pans or three 8-inch cake pans. 
  7. If you frost the cake with cream cheese frosting then it's best stored in the fridge (covered) for up to 5 days. 
  8. Nutritional information is for the cake only. The cream cheese frosting nutritional information can be found on that separate recipe page. 


Serving: 1Slice | Calories: 464kcal | Carbohydrates: 65g | Protein: 6g | Fat: 21g | Saturated Fat: 2g | Cholesterol: 49mg | Sodium: 325mg | Potassium: 85mg | Fiber: 1g | Sugar: 41g | Vitamin A: 101IU | Calcium: 35mg | Iron: 2mg