This red velvet cake from scratch is the two-layer buttermilk cake I bake when a box mix is not the answer. The crumb is cocoa-kissed and crimson, the frosting is cream cheese, and it is not lemon velvet and not a dump cake. If you want a Southern celebration layer cake with a name people actually search, this is the from-scratch version.
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Red Velvet Cake From Scratch
- Total Time: 2 hours
- Yield: 12 slices 1x
Description
From-scratch Southern red velvet cake with buttermilk, cocoa, vinegar, and cream cheese frosting. Two 9-inch layers from Alissa at Yummy Dishes.
Ingredients
Cake
- 2 1/2 cups (313g) all-purpose flour
- 1 1/2 cups (300g) granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon fine salt
- 2 tablespoons (12g) unsweetened cocoa powder
- 1 1/2 cups (360ml) vegetable oil
- 1 cup (240ml) buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons (30ml) red gel food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon distilled white vinegar
Cream cheese frosting
- 16 oz (454g) cream cheese, softened
- 1 cup (226g) unsalted butter, softened
- 4 cups (480g) powdered sugar, sifted
- 2 teaspoons vanilla extract
- Pinch of salt
Instructions
- Heat the oven to 350°F (175°C). Grease two 9-inch cake pans, line the bottoms with parchment, and grease the paper.
- Whisk the flour, sugar, baking soda, salt, and cocoa in a large bowl so the cocoa disappears into the dry mix.
- In a second bowl, whisk the oil, buttermilk, eggs, food coloring, vanilla, and vinegar until even.
- Pour the wet mixture into the dry ingredients and fold just until no dry streaks remain. Do not beat — overmixing makes a tight crumb.
- Divide the batter between the pans (about 650g each if you weigh). Bake 28 to 32 minutes, until a toothpick in the center comes out clean and the tops spring back.
- Cool in the pans 10 minutes, then turn out onto racks and peel off the parchment. Cool completely before frosting.
- Beat the cream cheese and butter until smooth. Add the powdered sugar, vanilla, and salt on low, then beat until fluffy.
- Fill and frost the layers. Chill 20 minutes before slicing so the frosting sets.
Notes
Gel color gives a true red without thinning the batter. Liquid coloring needs more volume and can dull the cocoa. The cake keeps refrigerated, covered, for 4 days. Bring slices to room temperature for 20 minutes.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Bake
- Cuisine: Southern
From scratch, not a mix
The cocoa is a tablespoon-plus, not a chocolate cake. The buttermilk and vinegar react with the baking soda so the crumb is tender. A boxed red velvet mix is a different page; this one is measured flour, oil, and color you control.
Substitutions
No buttermilk: stir 1 tablespoon lemon juice into 1 cup milk and rest 5 minutes. Natural cocoa is traditional; Dutch-process makes a darker, less red crumb. You can bake this as a 9×13 sheet — start checking at 32 minutes.
Mistakes to avoid
Do not skip the vinegar. Do not frost warm layers. Do not use only liquid food coloring if you want a deep red. And do not confuse this with lemon velvet cake — that is a citrus cake already on this site.
Storage
Refrigerate covered up to 4 days. Freeze unfrosted layers, wrapped well, for 1 month. Thaw in the fridge, then frost.
Nutrition (estimated)
About 540 calories per slice if cut into 12. Estimate only, not a lab test.
FAQ
Why is my red velvet brown?
Not enough gel color, or Dutch-process cocoa took over. Use natural cocoa and a full 2 tablespoons of gel.
Can I make it as cupcakes?
Yes. Fill liners two-thirds full and bake 16 to 18 minutes at 350°F.
Is red velvet just chocolate cake with dye?
No. The cocoa is light, the buttermilk and vinegar make a finer crumb, and the frosting is cream cheese, not chocolate ganache.
Do I have to refrigerate it?
Yes once it is frosted. Cream cheese frosting is not a room-temperature buttercream.