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A four-layer cake, crafted using a Traditional Red Velvet Cake Recipe, with white frosting between each layer and on top, displayed on a white decorative cake stand.

Original Red Velvet Cake Recipe

A classic red velvet cake recipe that’s soft, moist, and lightly chocolatey with tangy cream cheese frosting. Perfect for holidays and special occasions.

Course desserts
Cuisine American
Keyword old fashioned red velvet cake, red velvet cake recipe
Prep Time 25 minutes
Cook Time 30 minutes
Additional Time 30 minutes
Total Time 1 hour 25 minutes
Servings 12 servings
Author momma lew

Ingredients

  • 3 cups flour
  • 1 teaspoon baking soda
  • 2 Tablespoons unsweetened natural cocoa powder
  • ½ teaspoon salt
  • ½ cup unsalted butter softened
  • 2 cups granulated sugar
  • 1 cup canola oil
  • 2 large eggs
  • 1 Tablespoon pure vanilla extract
  • 1 teaspoon distilled white vinegar
  • 2-3 drops red food coloring
  • 1 cup buttermilk

Instructions

  1. Preheat your oven to 350°F and grease and flour two 9-inch round cake pans.
  2. In a medium bowl, combine flour, cocoa powder, baking soda and salt.
  3. In a large mixing bowl, beat butter and sugar until light and fluffy.
  4. Then add 2 large eggs, one at a time, beating after each addition.
  5. To make your own buttermilk, mix in 1 tablespoon of white vinegar to 1 cup of milk. This will cause a chemical reaction that will cause the milk to sour naturally.
  6. In a small bowl, mix buttermilk, vinegar, oil, vanilla extract, red food coloring.
  7. Slowly add the wet mixture to the butter and sugar mixture, alternating with the dry ingredients, until combined.
  8. Divide the cake batter evenly between the two cake pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  9. Let the cakes cool completely.
  10. Cool for 15-20 minutes before removing the cakes from the pans and then cool completely on a cooling rack to room temperature before frosting with cream cheese frosting.
  11. To frost the cake, level and torte the cake.
  12. Put a dollop of cream cheese icing on the bottom layer and then top with the second layer.
  13. Begin with a thin layer of cream cheese frosting to create a crumb coat. This initial layer helps trap any loose crumbs and provides a smooth base for the final frosting.
  14. Use an offset spatula to spread the frosting evenly across the top and sides of cake.
  15. Refrigerate the cake for about 15-30 minutes to allow the crumb coat to set. This makes it easier to apply the final layer of frosting without picking up crumbs.
  16. Once the crumb coat is set, apply the final layer of frosting. Start with the top of the cake, spreading the frosting evenly from the center outward. Use long, smooth strokes to achieve a neat and polished finish.
  17. After frosting the top, move on to the sides of the cake. Hold the spatula at a slight angle for smooth and even coverage.
  18. Allow the frosted cake to chill in the refrigerator for at least 30 minutes to set the frosting. This makes it easier to slice and ensures a firmer texture.
  19. For clean and neat slices, dip your knife in warm water before cutting.