The Best Red Velvet Cake Recipe

The BEST Red Velvet Cake recipe that slices up perfectly!

The Best Red Velvet Cake recipe is now here! This red velvet cake recipe is the one my mom always used. I have tried a LOT of Red Velvet recipes, and this is by far the best one out there. It’s soft, moist and tender, with the perfect red velvet flavor!

The Best Red Velvet Cake Recipe you will ever try! It’s soft, fluffy, and moist!

I used to think that “basic” recipes were a little boring. I started my website posting a lot of twists on classic recipes. And while I am still all about that, I have realized that I was oh so wrong…basic isn’t boring…it’s CLASSIC. And when you can bake the classics with ease, the twists and modifications come extra easy.

I truly thought I had posted this recipe before. It seems so obvious. But a few months ago when I shared my mom’s Heritage Frosting recipe on my Frosting Friday series, I realized that I didn’t have a cake to spread that frosting on! Heritage Frosting (aka Cooked Flour Frosting) always went on my mom’s Red Velvet Cake, and I was shocked to find that I had shared how to make her FAMOUS Red Velvet Cake recipe here on my website! Total fail on my part!

So today I am going to remedy this Red Velvet Cake situation. And you are going to thank me. It’s THAT good.

How To Make Red Velvet Cake

Simple tips on how to make Red Velvet Cake

First things first, I wanted to share this recipe as my mom wrote it, so I used old school McCormick food coloring. The kind you find right in the supermarket…

Yes, there are red food coloring gels that you can use far less of and still achieve a gorgeous red color. And I have made this recipe using those gels. BUT my mom’s recipe uses, not only one but TWO of the (1 ounce) red food coloring bottles.

So to make the recipe super accessible, with easy to find ingredients, I used McCormick, BUT I only use one bottle of food coloring. It is 100% enough color. I have no idea why my mom used two bottles. Of course, I know there is controversy surrounding using any artificial food coloring in food to begin with, so I tried to cut back where I could.

And this recipe makes a gorgeous 3 layer cake. 3 layers are just more festive.

Frosting a Red Velvet Cake

What Kind of Frosting is Best For Red Velvet Cake?

I know so many of you prefer your red velvet with cream cheese frosting, but I’m ALL about the Heritage Frosting on this cake, that I linked to above! BUT you can also use:

  • Cream cheese frosting, which is a classic on Red Velvet Cake!
  • Buttercream Frosting, because it’s an easy option for those who don’t want to go to the trouble of Heritage Frosting or don’t like Cream Cheese Frosting
  • Chocolate Frosting! It might seem crazy, but chocolate and red velvet go together perfectly!

The BEST Red Velvet Cake EVER!

When you cut this red velvet cake, you’ll going to be so happy. This cake just does that to your heart! It’s outrageously soft, moist, and has the perfect crumb.

The BEST Red Velvet Cake EVER!

This is DEFINITELY the BEST Red Velvet Cake EVER!!

Looking for more Red Velvet Recipes? 


Red Velvet Cake

  • Author: Cookies & Cups
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: serves 12 1x
  • Category: Cake
  • Method: Baking
  • Cuisine: Dessert


The Best Red Velvet Cake recipe you will ever make! A family favorite!


  • 1 1/2 cups vegetable oil
  • 2 eggs
  • 1 cup buttermilk
  • 1 Tablespoon vinegar
  • 1 teaspoon vanilla
  • 2 cups granulated sugar
  • 1 tablespoon unsweetened cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 1/2 cups all purpose flour
  • 1 oz. red food coloring


  1. oven to 350°F. Coat 3, 8-inch round pans with nonstick spray. Cut parchment rounds to fit in the bottom of the pans. Place the parchment rounds in the pans and coat again with nonstick spray. Set aside.
  2. In the bowl of your stand mixer fitted with the whisk attachment add the oil, eggs, buttermilk, vinegar, and vanilla. Mix on medium speed until combined. Add in the sugar and mix until incorporated.
  3. Next add the cocoa powder, salt and baking soda, mixing on medium speed for 30 seconds, or until no lumps remain in the cocoa powder.
  4. Turn mixer to low and add in the flour and red food coloring. Mix until smooth, 30 seconds – 1 minute, scraping the sides of the bowl as necessary.
  5. Divide the batter equally into the 3 prepared pans.
  6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool in pan for 10 minutes and then turn the cakes out onto a wire rack to cool completely.
  8. Frost as desired.


I use my recipe for Heritage Frosting on this cake. Please note, if you use my recipe you will need to increase the recipe by 1/2.

You can also use my Buttercream Frosting

Also, if you are not using liquid food coloring, the amount that you will need will change. If you use a gel coloring add until the desired shade of red is reached. I use McCormick’s brand coloring in this cake, as this is what my mom used in her recipe.

Keywords:: red velvet cake, frosting, cake, red velvet, recipe, cream cheese frosting, heritage frosting, springform pan

Want To Save This Recipe?

Helpful tip… Out of buttermilk? Here’s a buttermilk substitution!

Buttermilk Substitution


Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

You might also like...

65 Responses
  1. Sarah

    Exceptional recipe! It is NOT greasy at all. It came out moist, with a great crumb. I am already making another batch! Best red velvet recipe I ever tried! Thank you!

  2. Catkins

    I used to make a Mam Papaul’s red velvet cake “mix” and everyone raved about it. I was the one in charge of bringing to ALL family events. Well they stopped making the kit so the search was on. I was so nervous to make this and take to our Easter get-together but it turned out amazing and people were licking their plates! It’s moist, sweet but not over-sweet and the Heritage Frosting makes all the difference. I’m making it again today for my nephews birthday, he’s going to be thrilled!

  3. Presh

    In your recipe, you used butter milk and vinegar, if I’m substituting butter milk for milk and vinegar like you said, will I still use vinegar as a separate ingredient. I so want to try this.

  4. sabrina

    This recipe is the best Red velvet cake recipe ever. I was wondering what could I do to make for different amount of servings? Should I just double the recipes for 24 people? how about for 30 people?

  5. Terri

    The Best Red Velvet Cake ever! You caught my attention! Have tried a few but just not what I was looking for. I will definitely
    be making on Sunday! Special occasion, and what a great looking cake! Sons 21st BD! Thanks for popping up on my screen! I’m hooked! And looking forward to that delicious cake!

  6. Every recipe of yours try out comes out perfect no adjustments…. You are such a sweet soul. May God bless you everyday. And I always recommend my friends to use recipes from you.

  7. I need to say that this is a great recipe, Everyone loved the cake and cupcakes I made. Not sure why some said it was too greasy or too sweet, they’re wrong, it was perfectly balanced, Thanks so much, only change I made is I added 2 T of cocoa powder, instead of the 1 .


  8. Ida waSJ

    I tried the recipe today.reduced the vegetable oil to one cup but it seems too greasy .its just cooling.will come back with results after tasting.i love the color of the cake though.thank you.

  9. Diane

    Made this cake for Christmas Day. It was delicious. A friend of mine from many years ago used to use this frosting recipe and it was always delicious. One of your readers mentioned that the frosting looked curdled. It does get to that stage. Turn up the speed of your mixer and keep whipping. It will soon turn silky and delicious. Yes, it’s very sweet. But what’s wrong with that, I say? It was a pretty cake and very good. Thank you!

  10. Laila

    This cake is insanely amazing! I have tried many recipes but always turned out terrible.
    Thanks for sharing the best red velvet recipe ever!!

  11. Amanda

    My daughter wants a red velvet cake for her birthday. But the design we have settled on is a 1/4 sheet cake. I was wondering if you knew what changes I would need to make; to the ingredients and baking time and temp?

    1. Sarah

      I made do with what I had, I used 2 9 inch round pans instead of 8 inch pans. I’d say to just keep the temp the same but keep an eye on your cake after 20-25 minutes. As for the recipe, make one batch to see if it fits the pan and make as many as you see can fit your pan but keep in mind the cake rises a fair amount. :^)

  12. Mahnoor

    Is there any substitute for butter milk?
    And please tell me what changes i need to make to bake a single layer cake instead of three layers

  13. Cpb

    The cake and frosting recipe are similar to what my mother always referred to as “Crimson Christmas Cake” – couldn’t tell you why. The only difference I see in the cake recipe is the order of the ingredients. I will say to those that want to melt butter instead of oil; it isn’t the same! For years when I make this cake, I add cream cheese to the frosting. Yep, same recipe just started adding a block of cream cheese and it turns out great!

  14. I Made this cake and it turn out to be really delicious and moist. The consistency of the cake was really nice. My husband saw the cake and he loved the color of the cake. Its my second attempt to make Red velvet cake and it was perfect . Thank You so much for the recipe.

  15. Teija

    Definitely trying this. I’ve had the same Red Velvet cake recipe for years (It’s VERY similar to yours) but the last couple of times I’ve made it, for some reason it didn’t turn out as good as it used to. So I’ve been on the hunt for a new one. Love to make this at Christmas. The kids used to call it Jesus’s birthday cake 😉 Thanks for sharing!

Leave a Reply

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

Tips for Baking Success!

Cookies and Cups Newsletter Get 5 Baking Secrets That Will Change Your Life!

Delivered Straight to Your Inbox, For Free:

Recipes You’ll Love

This site participates in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means to earn a small fee by linking to and affiliated sites.

Ad Blocker Detected!

Advertisements fund this website. Please disable your adblocking software or whitelist our website.
Thank You!