Name: BEST RED VELVET CAKE RECIPE (SOFT, MOIST AND EASY) Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 1 h 55 min
Cuisine: American
Ingredients: 2 cups granulated sugar (400g); 3/4 cup vegetable oil (170g); 1/2 cup unsalted butter, melted (113g); 3 large eggs; 1 tbsp vanilla; 1 1/3 cup buttermilk (320g) – mix 1 1/3 cup whole milk with 4 tsp vinegar or lemon juice to make your own; 2 tsp vinegar; 1 tbsp gel red food color – may need up to 1.5 tbsp depending on the brand; 1/4 cup boiling water (60g); 2 1/2 tbsp Dutch processed cocoa powder (15g); 3 cups all-purpose flour (390g); 1/4 cup cornstarch (30g); 1 tsp baking soda; 1/2 tsp baking powder; 1 tsp salt; 1 1/4 cup unsalted butter, softened (2.5 sticks or 283g); 20 oz cream cheese, room temperature (2.5 8 oz blocks or 570g); 1 tsp vanilla; 1/2 tsp salt; 3-4 cups icing sugar, sifted (360 to 480g)

If you’ve searched high and low for the BEST RED VELVET CAKE RECIPE (SOFT, MOIST AND EASY), you’ve just found it! This iconic cake comes together in just over an hour and is strikingly delicious, with a lusciously tender crumb, dreamy cocoa undertones, and a cloud of tangy cream cheese frosting. Rich in color and flavor, this cake feels special for any celebration—yet it’s simple enough for even a relaxed Saturday treat. Each bite promises decadence and comfort, making it a favorite you’ll want to share again and again.

BEST RED VELVET CAKE RECIPE (SOFT, MOIST AND EASY) Recipe - Recipe Image

Ingredients You’ll Need

This is one of those recipes where the beauty lies in how a handful of basics—mixed just right—transform into something showstopping. Every ingredient in the BEST RED VELVET CAKE RECIPE (SOFT, MOIST AND EASY) has a purpose, building that signature soft texture, bold color, and crave-worthy flavor.

Granulated sugar: Adds a gentle sweetness and keeps the cake moist throughout.
Vegetable oil: Ensures the crumb stays ultra-soft and tender with each bite.
Unsalted butter, melted: Adds buttery richness and enhances the cake’s flavor.
Large eggs: Provide structure and help bind the ingredients for a perfect rise.
Vanilla extract: Brings aromatic sweetness and rounds out the cocoa notes.
Buttermilk: Lends tang and activates the baking soda for an airy, fluffy texture—easy to DIY with milk and vinegar!
White vinegar: Boosts the leavening and adds that classic subtle zing.
Gel red food color: The secret to that dramatic red velvety hue—go for gel for maximum vibrancy.
Boiling water: Helps bloom the cocoa powder, intensifying its flavor and color.
Dutch processed cocoa powder: Gives the cake those chocolatey layers without overpowering the red velvet profile.
All-purpose flour: The base that holds it all together with just the right structure.
Cornstarch: Softens the cake crumb for extra pillowy bites.
Baking soda: Reacts with the acid to make the cake light and lofty.
Baking powder: Adds an extra lift for a melt-in-your-mouth texture.
Salt: Balances all the sweet and tangy flavors beautifully.
Unsalted butter (for frosting): Softened for a luxuriously smooth and rich cream cheese frosting.
Cream cheese: Tangy, creamy, and the perfect match for red velvet’s cocoa flavors.
Vanilla (for frosting): Deepens the frosting’s flavor—don’t skip it!
Salt (for frosting): Just a touch sharpens and balances the rich, sweet notes.
Icing sugar, sifted: Gives the frosting that irresistibly silky finish.

How to Make BEST RED VELVET CAKE RECIPE (SOFT, MOIST AND EASY)

Step 1: Prep the Cake Pans and Oven

Begin by preheating your oven to 350F (conventional, with no fan). Line three 8-inch cake pans with parchment paper at the bottom for easy release. This first step keeps the layers from sticking, ensuring those beautiful red tiers slide out perfectly every time.

Step 2: Combine Sugar, Oil, and Butter

In a large mixing bowl, whisk the granulated sugar, vegetable oil, and melted unsalted butter for 1 to 2 minutes. You’re looking for the mixture to turn lighter in color—don’t worry if the sugar doesn’t dissolve completely. This blending starts the foundation for that signature moist, tender crumb.

Step 3: Whisk in Eggs and Vanilla

Add the eggs and vanilla extract to the bowl, whisking again for about a minute. You’ll notice the batter becomes extra smooth and creamy. This is key for a cake that’s not only soft, but also consistent throughout every slice.

Step 4: Add Buttermilk, Vinegar, and Red Color

Pour in the homemade buttermilk, vinegar, and gel red food color, mixing just until everything is incorporated. The batter should be a vivid, almost electric red at this point—absolutely stunning!

Step 5: Bloom the Cocoa

In a small separate bowl, whisk the Dutch processed cocoa powder with the boiling water. This allows the cocoa’s chocolatey depth to infuse the batter without overwhelming the classic red velvet flavor. Stir this cocoa mixture into the main batter, deepening that luscious red shade.

Step 6: Sift and Fold in Dry Ingredients

Sift together the all-purpose flour, cornstarch, baking soda, baking powder, and salt directly into your wet ingredients. Slowly whisk or gently fold just until there are no visible streaks or lumps—overmixing here is a red velvet no-no! You want every forkful light and fluffy.

Step 7: Divide and Bake

Evenly divide the batter between your prepared cake pans. Bake in the preheated oven for 23 to 25 minutes, or until a toothpick inserted into the center comes out with light, moist crumbs—no wet batter. This ensures soft, perfectly baked layers every time.

Step 8: Cool the Cakes

Let the cakes cool in their pans for about 15 minutes before gently turning them out onto wire racks. Allow them to cool completely before assembling. This pause is essential for setting the cake’s structure and avoiding a melted mess during frosting.

Step 9: Make the Cream Cheese Frosting

In the bowl of a stand mixer, add the softened butter, cream cheese, vanilla, and salt. Using the paddle attachment, beat on medium speed for 2 to 3 minutes until the mixture is dreamy and smooth. Gradually add the sifted icing sugar, one cup at a time, until the frosting becomes fluffy and sweet (taste after three cups and add more if you love it extra sweet!). If it’s too soft, chill briefly, or pass through a sieve for silkiness.

Step 10: Assemble and Frost the Cake

Begin by trimming any domed tops off your cooled cake layers. Place your first layer down, slather on a generous scoop of cream cheese frosting, and repeat with the remaining layers. Cover the whole cake with a thin crumb coat and refrigerate for 15 minutes. Finish with the final layer of frosting and decorate however you please—make it rain with crumbs from those cut domes for extra flair!

How to Serve BEST RED VELVET CAKE RECIPE (SOFT, MOIST AND EASY)

Garnishes

To really make your cake a showstopper, sprinkle crumbled red velvet cake domes over the top and sides for that classic look. Fresh berries like raspberries or strawberries add pops of color and tartness, while a drizzle of melted dark chocolate can also make every piece feel like a little masterpiece.

Side Dishes

This cake is bold, so pair it with lighter sides for balance. A bowl of fresh mixed berries, a side of lightly sweetened whipped cream, or even a scoop of vanilla bean ice cream lets the flavors shine without overwhelming your palate.

Creative Ways to Present

For special occasions, bake the BEST RED VELVET CAKE RECIPE (SOFT, MOIST AND EASY) in mini pans or as cupcakes for adorable, shareable portions. You can also assemble it as a naked cake—letting those gorgeous red layers peek through the frosting for a rustic, elegant vibe. Or slice wedges and serve on vintage cake plates for retro charm.

Make Ahead and Storage

Storing Leftovers

Keep leftover cake slices covered tightly in the refrigerator, ideally in an airtight container or wrapped gently in plastic wrap. Stored like this, the cake will stay moist and delicious for up to four days—if it lasts that long!

Freezing

Red velvet cake freezes beautifully. Wrap whole layers (unfrosted) or individual frosted slices tightly in plastic wrap and a layer of foil. Freeze for up to three months. Simply thaw in the fridge overnight before enjoying.

Reheating

If you prefer your cake just a touch warm, pop a slice in the microwave for 5–10 seconds. This won’t melt the frosting entirely, but brings out that just-baked taste and tender texture all over again.

FAQs

Why do I use both oil and butter in this recipe?

The mix of oil and melted butter is the secret behind the soft, moist crumb that makes this the BEST RED VELVET CAKE RECIPE (SOFT, MOIST AND EASY). Oil brings moisture and tenderness, while butter adds that crave-worthy flavor and richness you expect in special celebration cakes.

Can I make this cake without buttermilk?

Absolutely. If you don’t have buttermilk, just mix whole milk with a little vinegar or lemon juice. The tangy milk reacts with baking soda, giving the cake its lift and that subtle, classic red velvet flavor.

What kind of food coloring works best?

Gel food coloring is ideal because it delivers a vivid, bright red without thinning out the batter. Liquid food coloring can be used in a pinch, but you’ll need more to get the same effect—and too much can impact the texture.

How do I stop my cake from being dry or dense?

Be careful not to overmix the batter once you add the dry ingredients—just fold until combined. Also, watch the baking time closely; overbaking dries out the layers. Use the toothpick test for perfectly moist results every time.

Can I use this recipe for cupcakes?

Absolutely! This recipe is super versatile—just divide the batter into lined muffin tins, filling each about 2/3 full. Bake at the same temperature for 18–22 minutes, testing for doneness with a toothpick.

Final Thoughts

There’s nothing quite like the joy of sharing the BEST RED VELVET CAKE RECIPE (SOFT, MOIST AND EASY) with those you love, whether the occasion is big or small. With its irresistible frosting and plush, sliceable crumb, this cake is destined to become a favorite, bake-after-bake. Gather your ingredients, whip up a batch, and wow your favorite people—baking memories has never been so delicious!