Red Velvet Recipe

This red velvet cake is soft, rich, and so buttery that it melts in your mouth on the first bite. It is adapted from the original red velvet recipe, with different variants and changes to the procedure and ingredients tested on the recipe, over time.

Red Velvet Recipe

Ingredients to include in your red velvet cake

Cake flour: When compared to all-purpose or plain flour, cake flour produces a softer, velvety cake.

Oil: Including it ensures that the sponge will be moist. Combine it with your cocoa powder and red food coloring to thoroughly incorporate all three into the cake batter. By doing this, the cocoa powder will be mostly dissolved before being combined.

Buttermilk: You can make your own buttermilk by mixing one cup of milk with a tablespoon of vinegar and allowing it to sour for ten minutes. Both buttermilk and milk combined with vinegar work well to create a soft, moist cake.


1/2 cup unsalted butter, at room temperature

1 1/2 cups fine white granulated sugar

2 large eggs

1/4 cup cooking oil

1 tablespoon unsweetened cocoa powder

2 1/2 tablespoons red food coloring (liquid)

2 teaspoons pure vanilla extract

1 tablespoon white vinegar

2 1/2 cups all-purpose flour)

1 teaspoon baking soda (bi-carb soda)

1 teaspoon salt

1 cup buttermilk

Cream Cheese Frosting:

400g cream cheese at room temperature

1/2 cup unsalted butter

2 teaspoons pure vanilla extract

4 cups icing sugar

1 tablespoon lemon juice


Heat the oven to 350°F | 175°C.

Lightly grease the baking tins with butter or nonstick spray and lightly dust with a tablespoon of cocoa powder.

Combine butter and sugar in a bowl then whip until light in color. Add one egg at a time as you beat well enough to properly combine with the butter and sugar mixture.

In a separate bowl, mix the cooking oil, cocoa powder, red food coloring, and vanilla extract. Combine the color mixture and creamed sugar mixture.

In another bowl, sift the flour, baking soda, and salt then mix thoroughly after adding half of the dry ingredients and half of the buttermilk to the wet ones.

Repeat with the buttermilk and remaining dry ingredients. Divide the batter between the two prepared pans.

Bake for about 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Complete cooling on a wire rack.

Beat together cream cheese, butter, and vanilla until smooth and lighter in color.

Beat in icing sugar until the frosting is light and fluffy, if the frosting is too thin, add more icing sugar and beat again until reaching your desired consistency. Add lemon juice to the icing if using.

Place one cake flat-side down on a serving platter then remove the cake’s top dome to form a flat top.

Spread a generous 1½ cups of frosting evenly across the cake's top then place the second cake on top of it. Spread the remaining frosting to cover the cake’s top and sides.