By Becky Hardin
Published Jan 28, 2023
On Valentine’s Day, this classic red velvet cake makes everyone swoon and fall in love. Chocolatey layers with a velvety red crumb and the smoothest cream cheese frosting ever make for a heavenly match. While it may look intimidating at first, if you follow the simple steps, you will find that making the perfect layer cake is easy!
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What’s in Homemade Red Velvet Cake?
Red velvet cake may be a chocolate cake with red food coloring, but its specialness is so much more than that! It has an amazing balance of acidity from the sour cream, and added richness thanks to the cocoa powder. The addition of red food coloring makes the cake more vibrant and gorgeous when layered with the pale, creamy frosting.
- Flour: All-purpose flour forms the base of our red velvet cake. For a lighter, fluffier cake, try using cake flour instead! Measure your flour using the spoon-and-level method to prevent a dense, dry cake.
- Cocoa Powder: Unsweetened cocoa powder gives red velvet cake its signature light chocolate flavor. You can use any unsweetened cocoa powder in this recipe, but I find that natural works best.
- Baking Soda: The primary leavening agent in this cake. Do not swap it for baking powder, as it just won’t work!
- Salt: Enhances the chocolate and vanilla flavors in the cake and the cream cheese frosting.
- Butter: Unsalted butter adds moisture and flavor to the cake and gives body to the frosting. If using salted butter, omit the kosher salt.
- Oil: Vegetable oil adds moisture to the cake without contributing any flavor. You could also use a different neutral oil, such as canola, or swap the oil for more butter.
- Sugar: Granulated sugar adds sweetness to the cake, while powdered sugar sweetens the frosting without making it grainy. Sift the powdered sugar to avoid a lumpy frosting.
- Sour Cream: Sour cream is the secret ingredient in this red velvet cake recipe! It adds moisture and tang, and it combines with baking soda to give the cake lift! You can use plain Greek yogurt or buttermilk, if you prefer.
- Milk: Milk adds moisture and fat to the cake. You can use any milk in this recipe, including non-dairy oat milk .
- Eggs: Eggs provide structure to the cake so that it doesn’t sink after being baked.
- Vanilla: Pure vanilla extract adds a classic vanilla cake flavor, enhancing the chocolate and cream cheese flavors.
- Food Coloring: Red food coloring helps to enhance the color of this cake, making it bright and beautiful red. If using gel food coloring, reduce the amount to 2 teaspoons.
- Cream Cheese: Brick-style cream cheese provides structure to the frosting and a rich, tangy flavor that helps to offset the sweetness of the cake.
Pro Tip: For a more natural red color, you can use beet powder to color this cake! Start with 1 tablespoon and adjust until you reach the desired color.
How to Make Red Velvet Cake Gluten-Free
To make this red velvet cake gluten-free , swap the all-purpose flour for an equal amount of gluten-free 1:1 baking flour, such as Bob’s Red Mill 1:1 Baking Flour or King Arthur Measure for Measure Flour. I do not recommend using almond, buckwheat, or oat flour in this recipe.
Red velvet cake is flavored with cocoa for a rich chocolate flavor, but it is so much more than that! The sour cream and cream cheese frosting gives it a slight acidic taste that balances out wonderfully with the sugar.
Traditionally, red velvet cake got its color from the reaction of non-dutched cocoa powder with the acidic ingredients in the batter. It was more of a dull red color in those days. Nowadays, we achieve a brighter red color with food coloring!
While you can use any unsweetened cocoa powder you prefer, I like to use natural cocoa powder here because the baking soda helps to neutralize the acidity of natural cocoa powder, letting its rich flavor shine.
Sour cream is one of those secret ingredients for great cakes you might not know about. We’re using it here to help add moisture to the cake, so it doesn’t end up dry (no one likes a dry cake). Because of the high fat content, sour cream creates a rich and delicious texture.
A dry cake can be caused by 2 things. You may have measured the ingredients incorrectly, or you might have overmixed the batter. It’s important to spoon and level your ingredients if you’re not using a scale, and it’s important to have a light hand when mixing the batter.
How to Store Red Velvet Birthday Cake
Store leftover red velvet cake in an airtight container or cake dome in the refrigerator for up to 3 days.
How to Make Ahead and Freeze Red Velvet Cake with Cheesecake Frosting
The red velvet cake layers can be stored tightly wrapped in plastic wrap in the refrigerator for up to 2 days or in the freezer for up to 3 months. Let the layers thaw before frosting. The cream cheese frosting can be made ahead and stored in an airtight container in the refrigerator for up to 2 days or in the freezer for up to 1 month. Let thaw before using.
Freeze fully assembled red velvet cake whole or in individual slices tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Let thaw overnight in the refrigerator before enjoying.
What to Serve with Southern Red Velvet Cake
This delicious red velvet cake is so indulgent! It’s wonderful served topped with sprinkles, cake crumbs, or a drizzle of chocolate syrup . Serve slices with a hefty scoop of vanilla or red velvet ice cream ! Switch it up and frost this ruby red cake with chocolate cream cheese frosting for a fun twist!
Ingredients1x2x3x
For the Cake
- ▢ 3½ cups all-purpose flour 420 grams
- ▢ ¼ cup unsweetened cocoa powder 21 grams
- ▢ 1½ teaspoons baking soda 9 grams
- ▢ 1 teaspoon kosher salt 3 grams
- ▢ ½ cup unsalted butter 113 grams, melted (1 stick)
- ▢ 1¼ cups vegetable oil 250 grams
- ▢ 2½ cups granulated sugar 500 grams
- ▢ 1 cup sour cream 227 grams, room temperature
- ▢ ¾ cup milk 170 grams, room temperature
- ▢ 3 large eggs 150 grams, room temperature
- ▢ 1 tablespoon pure vanilla extract 12 grams
- ▢ 2 tablespoons red food coloring 28 grams
For the Frosting
- ▢ 24 ounces cream cheese 680 grams, room temperature (3 bricks)
- ▢ 1 cup unsalted butter 226 grams, room temperature (2 sticks)
- ▢ 5 cups powdered sugar 565 grams
- ▢ 2 teaspoons pure vanilla extract 8 grams
- ▢ ½ teaspoon kosher salt
Instructions
For the Cake
- Preheat oven to 350°F. Grease three 9-inch round cake pans. Set aside.
- Add the flour, cocoa powder, baking soda, and salt to a large bowl and whisk until combined. 3½ cups all-purpose flour, ¼ cup unsweetened cocoa powder, 1½ teaspoons baking soda, 1 teaspoon kosher salt
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, vegetable oil, and sugar together until smooth. ½ cup unsalted butter, 1¼ cups vegetable oil, 2½ cups granulated sugar
- Add in the sour cream, milk, eggs, and vanilla extract and beat until smooth. Add in the red food coloring and beat until fully incorporated. 1 cup sour cream, ¾ cup milk, 3 large eggs, 1 tablespoon pure vanilla extract, 2 tablespoons red food coloring
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Divide the batter evenly among the 3 cake pans (about 634 grams per pan).
- Bake for 25-30 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let the cake cool for at least 10 minutes.
For the Frosting
- In the bowl of a stand mixer fitted with the whisk attachment, beat the cream cheese until smooth. 24 ounces cream cheese
- Add in the butter and beat until incorporated. 1 cup unsalted butter
- Sift in the powdered sugar through a fine-mesh sieve. Mix until well incorporated. 5 cups powdered sugar
- Add in the vanilla extract and salt and mix again until the frosting reaches a smooth and creamy consistency with stiff peaks. 2 teaspoons pure vanilla extract, ½ teaspoon kosher salt
For Assembly
- Using a bread knife, shave off the rounded top of each cake to create a flat top. Save the cake scraps for decoration.
- Place 1 cake layer on a cake stand cut side down. Spread a generous layer of frosting on top.
- Add on the 2nd cake layer and spread a layer of frosting on top.
- Add on the 3rd cake layer.
- Frost the entire exterior of the cake with the remaining frosting.
- If desired, crumble the leftover cake scraps and decorate the sides or top of the cake with them. Additionally, pipe decorations on the top of the cake with leftover frosting.
Equipment
- Kitchen Scale (optional)
- 3 9-inch Round Cake Pan
- Stand Mixer
- Fine Mesh Sieve
Becky’s Tips
- For a lighter, fluffier cake, swap the all-purpose flour for cake flour.
- You can use any unsweetened cocoa powder in this recipe, but I find that natural works best.
- In the cake, you can use all butter or all vegetable oil instead of both, if you prefer.
- In place of the sour cream, you can use plain Greek yogurt or buttermilk.
- You can use any milk in this recipe, including non-dairy milk.
- If using gel food coloring, reduce the amount to 2 teaspoons.
- You can also color this cake with beet powder for a more natural color.
- Make sure your ingredients are at room temperature!
- Measure your flour using the spoon-and-level method to prevent a dense, dry cake.
- For a larger cake, you can divide the batter between two 8-inch cake pans and bake for 30-35 minutes.
- Let the cakes cool completely before frosting; otherwise, the frosting will melt off!
- Sift the powdered sugar to avoid a lumpy frosting.
Nutrition information is automatically calculated, so should only be used as an approximation.
More Red Velvet Dessert Recipes We Love
- Red Velvet Cupcakes
- Red Velvet Cheesecake Dessert Lasagna
- Red Velvet Ice Cream
- Pink Velvet Cake
Red Velvet Cake Recipe
Equipment
- Kitchen Scale (optional)
- 3 9-inch Round Cake Pan
- Stand Mixer
- Fine Mesh Sieve
Ingredients
For the Cake
- 3½ cups all-purpose flour 420 grams
- ¼ cup unsweetened cocoa powder 21 grams
- 1½ teaspoons baking soda 9 grams
- 1 teaspoon kosher salt 3 grams
- ½ cup unsalted butter 113 grams, melted (1 stick)
- 1¼ cups vegetable oil 250 grams
- 2½ cups granulated sugar 500 grams
- 1 cup sour cream 227 grams, room temperature
- ¾ cup milk 170 grams, room temperature
- 3 large eggs 150 grams, room temperature
- 1 tablespoon pure vanilla extract 12 grams
- 2 tablespoons red food coloring 28 grams
For the Frosting
- 24 ounces cream cheese 680 grams, room temperature (3 bricks)
- 1 cup unsalted butter 226 grams, room temperature (2 sticks)
- 5 cups powdered sugar 565 grams
- 2 teaspoons pure vanilla extract 8 grams
- ½ teaspoon kosher salt
Instructions
For the Cake
- Preheat oven to 350°F. Grease three 9-inch round cake pans. Set aside.
- Add the flour, cocoa powder, baking soda, and salt to a large bowl and whisk until combined. 3½ cups all-purpose flour, ¼ cup unsweetened cocoa powder, 1½ teaspoons baking soda, 1 teaspoon kosher salt
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, vegetable oil, and sugar together until smooth. ½ cup unsalted butter, 1¼ cups vegetable oil, 2½ cups granulated sugar
- Add in the sour cream, milk, eggs, and vanilla extract and beat until smooth. Add in the red food coloring and beat until fully incorporated. 1 cup sour cream, ¾ cup milk, 3 large eggs, 1 tablespoon pure vanilla extract, 2 tablespoons red food coloring
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Divide the batter evenly among the 3 cake pans (about 634 grams per pan).
- Bake for 25-30 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let the cake cool for at least 10 minutes.
For the Frosting
- In the bowl of a stand mixer fitted with the whisk attachment, beat the cream cheese until smooth. 24 ounces cream cheese
- Add in the butter and beat until incorporated. 1 cup unsalted butter
- Sift in the powdered sugar through a fine-mesh sieve. Mix until well incorporated. 5 cups powdered sugar
- Add in the vanilla extract and salt and mix again until the frosting reaches a smooth and creamy consistency with stiff peaks. 2 teaspoons pure vanilla extract, ½ teaspoon kosher salt
For Assembly
- Using a bread knife, shave off the rounded top of each cake to create a flat top. Save the cake scraps for decoration.
- Place 1 cake layer on a cake stand cut side down. Spread a generous layer of frosting on top.
- Add on the 2nd cake layer and spread a layer of frosting on top.
- Add on the 3rd cake layer.
- Frost the entire exterior of the cake with the remaining frosting.
- If desired, crumble the leftover cake scraps and decorate the sides or top of the cake with them. Additionally, pipe decorations on the top of the cake with leftover frosting.
Notes
- For a lighter, fluffier cake, swap the all-purpose flour for cake flour.
- You can use any unsweetened cocoa powder in this recipe, but I find that natural works best.
- In the cake, you can use all butter or all vegetable oil instead of both, if you prefer.
- In place of the sour cream, you can use plain Greek yogurt or buttermilk.
- You can use any milk in this recipe, including non-dairy milk.
- If using gel food coloring, reduce the amount to 2 teaspoons.
- You can also color this cake with beet powder for a more natural color.
- Make sure your ingredients are at room temperature!
- Measure your flour using the spoon-and-level method to prevent a dense, dry cake.
- For a larger cake, you can divide the batter between two 8-inch cake pans and bake for 30-35 minutes.
- Let the cakes cool completely before frosting; otherwise, the frosting will melt off!
- Sift the powdered sugar to avoid a lumpy frosting.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
