Finally, a Red Velvet Cake that actually lives up to its name - it feels in your mouth like luxury velvet feels on your skin. It's the moistest cake you'll ever have, with a tender, velvety, melt-in-your-mouth crumb that stays soft for days. The secret lies in my simple but game-changing technique: a simmering hot mixture of butter, oil, cocoa powder and water poured directly over the dry ingredients. The cake is made with basic ingredients (no buttermilk!) and slathered in a silky cream cheese frosting. It has a beautiful balanced flavor: slightly tangy with a hint of cocoa and vanilla, and not too sweet. Trust me when I say I've never had cake like this.
I baked this cake for my son's three month celebration. It was such a hit! The most critical people said it was a perfect cake, the kids went crazy for it. Absolutely the best red velvet cake I've ever made (and had)!
- Wania, ★★★★★
I originally published this recipe in 2024, and although it was already pretty darn great, I've now given it an incredible upgrade. I will actually take this recipe to my grave (after passing down to my grandchildren, of course) - and that means a lot coming from someone who's never fully satisfied! So, if you tried the original version and liked it, wait until you try this one.
My game-changing technique for the moistest texture
Most red velvet cake recipes follow a similar method: cream the fat and sugar, add eggs, alternate wet and dry. It works, but rarely produces anything remarkable.
This recipe takes a completely different, and frankly easier, approach (which, funnily enough, was inspired by my Texas Sheet Cake). A mixture of butter, oil, water, cocoa powder and red food color is brought to a simmer on the stove, then mixed into the dry ingredients. The heat helps break down the starch in flour before the cake even goes into the oven, giving the cake its unusually moist, velvety crumb. In fact, it works so well that you don't even need buttermilk!
The best red food color
I have tested different food colors for red velvet, including liquid, gel and powder, and gel food color is the clear winner. Specifically, I recommend this red gel food color by Ann Clark. Combined with Dutch processed cocoa powder, it creates the perfect deep red shade in this cake. It's also extremely pigmented and you need only a small amount, which means it lasts forever. And if you wanna use it again, try my favorite red velvet chocolate chip cookies!
Step by step photos
The detailed recipe is provided in the recipe card at the bottom of this post, but let's go over the steps with photos to help you visualize everything:
Make the cream cheese frosting, and frost the cakes once they have cooled down. Then serve and enjoy!
A note on holes
When you trim off the domes from the cakes, you might notice some holes in them. These are created from the fast reaction of baking soda and vinegar, and are completely normal. Don't worry and proceed - you won't be able to tell once the cake is assembled and sliced!
A few more tips before you make it
Here are a few important tips to help you perfect this recipe:
- Weigh the ingredients, especially the flour, for the best results. I love this inexpensive scale from Amazon
- Use Dutch Processed cocoa powder. It has a deep chocolate flavor so you get the pay-off without needing too much
- Never over-mix the cake batter. Always whisk slowly and only until the ingredients are combined and you don't see unmixed lumps
- Don't over-bake the cakes. Check with a toothpick around the 18 minute mark, you want it to have light, moist crumbs on it. Over-baking will cause the cake to become dry and crumbly
- Let the cakes fully cool down before you handle them. They are quite soft and delicate, and might break if handled warm
- Use full fat block cream cheese for the frosting - this gives you the best results. I always recommend Philadelphia!
- Bring the cream cheese and butter to room temperature. This will help them come together quickly and easily while still maintaining a spreadable consistency
Moistest Red Velvet Cake Recipe (Soft For Days!)
- Total Time: 90 minutes (including chilling time)
- Yield: 12-14 servings
Description
Unbelievably moist red velvet cake made with a unique hot batter technique for a melt-in-your-mouth texture and beautiful balanced flavor
Ingredients
Red Velvet Cake:
- 2 ½ cups all purpose flour (325g)
- 1 ⅔ cups granulated sugar (330g)
- 1 ¼ tsp baking soda
- 1 tsp salt
- 10 tbsp unsalted butter (140g)
- ⅓ cup vegetable oil (75g)
- ¾ cup water (180g)
- 2 ½ tbsp Dutch processed cocoa powder (15g)
- 1 tbsp red gel food color
- ¾ cup whole milk (180g)
- 5 tsp vinegar
- 2 large eggs
- 1 tbsp vanilla bean paste
Cream Cheese Frosting:
- 16 oz cream cheese, room temperature (2 8 oz blocks or 453g)
- 1 cup unsalted butter, room temperature (2 sticks or 226g)
- 1 tsp vanilla bean paste
- ½ tsp salt
- 3 cups powdered sugar, sifted (360g)
Instructions
Red Velvet Cake:
- Pre-heat oven to 325F (conventional, no fan) and line 3 8" cake pans with parchment paper and oil/butter
- In a large bowl, sift in the flour, and add the sugar, baking soda and salt. Whisk the ingredients together thoroughly and ensure there aren't any lumps
- In a saucepan, add the butter, vegetable oil, water, Dutch processed cocoa powder and red gel food color. Place on the stove on medium low heat, and stir until the butter has melted. Once the mixture starts to simmer, cook and stir it for one more minute
- Pour the hot liquid mixture onto the dry ingredients from step 2. Use a hand whisk to slowly and gently mix until the ingredients are just combined and no streaks of flour remain. The mixture might look a little split, don't worry and don't over mix
- In a glass, mix together the whole milk and vinegar. Add the milk and vinegar mixture, the eggs and vanilla bean paste to the cake batter. Slowly and gently fold until the ingredients are just combined. You should have a smooth red cake batter
- Divide the cake batter evenly between the 3 8" cake pans. I like using a scale to do this so all cakes bake at the exact same time. Tap the pans on your counter hard 3-5 times to release any large air bubbles
- Bake in the pre-heated oven for ~18 minutes, or until a toothpick inserted in the middle of the cakes comes out with light, moist crumbs on it (no wet batter, but not completely clean either).
- Remove the cakes from the oven and let them cool in the pans for 15 minutes. Then carefully turn them out and let them fully cool down on wire racks
Cream Cheese Frosting:
- Add the room temperature butter, cream cheese, vanilla, salt and sifted powdered sugar to the bowl of a stand mixer. Use the paddle attachment to whisk on medium speed for 2-3 minutes until the mixture looks smooth, fluffy and spreadable. Scrape the bottom and edges of the bowl once halfway through. Do not over-mix, as that can cause the frosting to become runny
- If the frosting is too soft / runny, refrigerate for a few minutes until it reaches a spreadable consistency
Assembly:
- Working one cake layer at time, carefully trim off the dome to level them. You may notice some holes in the cakes - don't worry, this is totally normal!
- Place the first layer on your cake stand or turntable. Slather with a generous amount of the cream cheese frosting and spread it evenly. Repeat until all three layers are stacked on top of each other
- Cover the cake with a thin layer of the frosting (crumb coat), spreading it as smoothly as possible. Refrigerate for 15 minutes
- Add the remaining frosting and decorate the cake however you like. I make crumbs using the trimmed off cake domes and use them to decorate
- Serve & enjoy!
Video Tutorial:
Notes
- Cocoa powder: I strongly recommend using Dutch processed cocoa powder for the best flavor in this cake, but you can also use natural unsweetened cocoa powder if needed
- Scaling this recipe: If you want to make a smaller version of this cake, you can divide all quantities by 2 and make a 3 layered, 6" cake instead
- Make ahead and storage: You can prepare this cake ahead of time and keep it covered at room temperature for up to 1 day, or in the fridge for up to 3 days. If serving from the fridge, first let it come to room temperature for 15-30 minutes so the texture is as soft as it can be! Keep leftovers in an airtight container in the fridge
- Prep Time: 30 min
- Chilling Time: 40 minutes
- Cook Time: 20 min
- Category: Dessert
- Method: Baking
- Cuisine: American
shahzeb says
loved it even though im not a big red velvet cake fan
Zoha says
That is also how I feel!
Aleph Livi says
how much will it cost me?
Rasheda Hancle says
Hi! Can I turn this into a sheet cake? What baking times would you recommend?
Zoha says
Hi there! I think it should be fine as a sheet cake 9x13 but will take a bit longer to bake. you'll have to check with a toothpick!
Aniqa Tabassum says
If I want to half the recipe which size mould should I use?
Zoha Malik says
6"!
Romanas Šinkūnas says
labai skanus tortas, ačiū
Zoha says
Cannot recommend it enough!
Swati Kulshrestha says
hi Zoha,
what can i do to make it eggless?
can i replace with yogurt? how many grams
Zubin says
Hey Zoha I had this question for so long. Sone of your cake recipes have 3 eggs and if I want to half that recipe so what to do with eggs? How many eggs should I take then??
Zoha says
You would technically need 1.5 eggs. So you can add 1 egg, break 1 egg in a separate bowl and break it down, then take about half.
Herum Randhawa says
Hi Zoha!
I love trying your recipes and I’m sure this must be a great one too. Can’t wait to try it!
I had one question: if I ever try to hand whisk in sugar and not beat it to the last grain, my sugar remains solid in the final product somehow. Although I use granulated. Would you have any tips to overcome this?
Zoha says
Hi Herum! What kind of sugar are you using? That shouldn't be the case with granulated / caster sugar which is quite fine.
Helana Rawwad says
Hi Zoha,
If I want to use a square 11 inch tin how do I adjust the oven temperature and the ingredients please? I’m making my daughter’s graduation cake 🙈. I might make two cakes and stack them for a taller cake. Is that ok too? Never baked red velvet before!
Zoha Malik says
Hi Helana! If you want an 11 inch square cake with a few layers and some height, I would recommend doubling this recipe!
Wania Khan says
Hi Zoha! I baked this amazing cake for my son’s three month day celebration 🥰 I halved the recipe since it was for my small extended and non-dessert loving family. It was such a hit! The most critical of them said that it was a perfect cake. The one who doesn’t even eat dessert had 3 helpings! The kids also went crazy for it. Thank you so so much for sharing this! It is absolutely the best red velvet cake I’ve ever made (and had) ❤️
Zoha says
AWWWW you made my day!!! I am so glad you & your family loved this cake as much as I did. And all the love for your son <3
Asma Amer says
Red velvet is my most fav flavour and I have tried several recipes. However, no one made it so simple and flawless as you. Thanks.
Zoha says
Thank you so much - glad you liked it!
edyta says
Hi. I've made this cake and it is very lovely. But... My butter cream came very loose. I couldn't frost the cake. Any idea why?
Diya John says
Dear Zoha,
can i use red velvet essence/flavoring?
Is this recipe for an 8 inch cake?
Mifra says
Hey Zoha loved your recipes
I have a question can I bake the cake in one single pan and cut into layers? or Since I dont have 3 pans, Can I bake the cake in 2 7inch pans ( In one pans I'll put less amount of batter compare to another one and after baked, I'll cut the big part of baked cake into middle for untimely 3 parts of totall cake layers) And I'll frost the cake with two layers of cream and One final coat. Then I'll get 2 layers of cream frosting. will this work?
Anita says
Hello, Zoha! I’m making your red velvet cake for a wedding next weekend. Does it freeze well with cream cheese frosting for the first year anniversary tradition?
Thanks!
Faiza says
Hey, what type of vinegar do you recommend using for this recipe? Since there are lots of different types, some stronger than others, I was hoping you could clarify! Thank you, I can’t wait to try this recipe!!
Masooma Rizvi says
Such a thoroughly explained recipe, made it easy to follow and the cake turned out great! So moist and flavorful!
Mk says
hi zoha, greetings from South America !
I'm trying really hard to be a fan or red velvet cake. but u got me interest base of the fact you used both oil amd butter. but my question is I only have 7inch pans. would they work as u recommend 8inch or do I have to drop the baking tempature,
JF says
Baking temp can stay the same. After 20 mins you can use a toothpick or a knife and stick it in the middle of the cake. If it comes out clean then the cake is done. If it comes out with batter give it another 5 mins and check again.
Zoha says
Yup!
CY says
Made my first ever iced cake for my daughter’s birthday. Thank you for this recipe and the detailed instructions, really appreciate it!
Tiffanie says
Cake turned out fantastic. Very moist. I had one tell me they aren’t a fan of red velv but that my cake was really good and they enjoyed. My first time making red velvet and this will be my go-to recipe from now on. I did use a different cream cheese recipe but I’m sure the one given is also very delish. Thank you!
Anna says
Can I use 9” pans?
Zoha says
Yes that should be fine! Baking time might be 2-4 minutes shorter
KZ says
Heyy I tried this recipe and it was such a hit. The cake was so moist and soft! My fam and friends loved it! Can't wait to try more recipes from you!!
Yasotha says
This recipe is a keeper. I halved the measurement and baked in 3 x 6" pans. Turned out perfect. I used my own recipe for the frosting.
Lexi Tiu says
Would it be a problem if I use oil based food coloring?
Zoha says
Hi Lexi! I haven't ever used that myself so I can't say. If you have successfully used it in the past, feel free to try!
myles says
beautiful inspiring
Zoha says
Thank you!
MARIA says
This Red Velvet cake is a hit!!! This is my second time making it and I received many compliments. Easy recipe to follow.
Thank you--
Zoha says
YAY!
Maggie Wallis says
Have you ever made this into a sheet cake? I'm considering trying a half sheet and wondered if you thought the same amount for the three round layers would suffice?
Zoha says
Hi Maggie! You can use a half sheet pan (13x18") and the cake will be just slightly thinner than my layers shown here. I would also suggest decreasing the baking time by a few minutes.
Misty Martin says
I was requested to bake a red velvet cake with cream cheese frosting for my granddaughter’s 18th birthday party. In searching for recipes I decided to use this one… And boy am I glad I did! It was a tremendous hit! Everyone complimented the flavors and the textures. It was very moist. My husband even asked me why I had not taken a piece home for later. 😆Thank you for sharing this recipe!
Zoha says
Hi Misty,
THANK YOU for the kind review! So honored 🙂
Pere says
Your cake is wonderful.I'm making it upper week's saturday.Pray it comes out great
MzladyMDT says
Hello Zoha,
I typically only bake cakes with cake flour. Can you tell me how much cake flour I would need? I would normally just add two tablespoons to each cup, however, this recipe calls for cornstarch as well which may affect the conversion since most cakes that I substitute with cake flour only calls all purpose flour.
Zoha says
Hi! Use 3 1/4 cups of cake flour (420g) and no cornstarch 🙂
Delsa Spence says
Can a person use Splenda in place of real sugar?
Samiha Khair says
Definetly the best RED VELVET CAKE ! Love it ❣️
Donna says
Amazing red velvet cake! Made it for a gentleman’s 80th birthday at his request. Of all flavors, this was his choice. Seriously I can’t wait for him and his family to eat this cake. I tasted the crumbs from the flattening of the dome process. Oh my goodness! This blows away a red velvet cake I made last year for another young coworker almost exactly a year ago. The cream cheese frosting is also stellar. Thank you Zoha!
Zoha says
AWWWWW you are so kind, thank you so much!!! hope he loved it
Irene says
hi Zoha, can I use 2x 8" pan instead of 3 with the same amount of ingredients?
Zoha says
Hi Irene! It's not ideal but yes you can. they will take longer to bake and will likely dome more. I recommend trimming off the domes and dividing each cake into 2 layers so you end up with 4 total layers
Dianah says
I am excited to try this recipe. I am using Better Batter Original gluten free flour (xanthan gum already added). Any thoughts on how it will perform? Do I need to modify the recipe in any way?
Zoha says
Hi Dianah! unfortunately I am not experienced with gluten free baking, but hopefully someone else can help you here!
Fareeha Iman says
just wanted to ask can we use electric beater to mix all the ingredients?
Zoha says
You can, but just be sure to only mix until combined and not overdo if after adding the dry ingredients
Romanas Šinkūnass says
labai skanus tortas,tiesiog tobulas
Shivani says
Hi Zoha, thank you for helping me with the mango lassi cake recipe, really appreciate it. I am also making this cake again 6 inch with 2 layers, could you please let me know if i should divide the full recipe by 4 again and bake in two 6 inches pans? Thank you!
Zoha says
Hi Shivani, yes, that would be best!
Abinaya Selvam says
Before frosting need to brush the cake with sugar syrup?
Zoha Malik says
No syrup needed!
Romanas says
tobulas tortas,jau kepiau ir dar kepsiu,ačiū už puikų receptą
Harshini R says
I love the way you made redvelvet cake
But insteas of granulated sugar can I add brown sugar ????
Zoha says
Hi there! You can try half and half, but I don't recommend replacing all the granulated sugar with brown
Saira khan says
This Eid, I followed your red velvet cake recipe and it has quickly become a family favourite. The cake had the perfect balance of sweetness making it very moist and flavourful. I will definitely be making it again next Eid for me and my family to enjoy.
Zoha says
An Eid family favourite — that is truly the most special thing to hear!! 💕 Thank you so much Saira, and Eid Mubarak to you and your family! 🌙
Ghalia says
Amazing recipe 🤩 thank you so much ♥️
Zoha Malik says
I am glad you like it!
Lise says
Hi Zoha,
This recipe is fab - thank you, I made it for my niece's 18th birthday last week.
I am wanting to adapt this recipe into a vanilla butter cake recipe for an engagement cake next week. Is it adaptable or do you hv a recipe you could suggest?
Zoha Malik says
Hi Lise! I won't recommend changing this recipe into a vanilla one as every ingredient works together to create the texture and flavor. I do have some vanilla cake recipes on my website too that you can check out - like my https://bakewithzoha.com/victoria-sandwich-cake/! that's the one I recommend.
Lise says
Thank you!!! Will check it out
Amma says
Hello Zoha!
Thanks for the recipe but can I use cake flour. if so, should I omit the cornstarch? because all purpose flour isn't readily available here.
Thanks
Zoha Malik says
Hi! Yes, you can replace both all purpose flour and cornstarch (the total amount) with cake flour.
Teresa says
I’ve been making red velvet cake every year since 2020 for my (soon to be) daughter in law’s birthday. This is the best recipe yet. Finally, I was able to achieve a moist red velvet cake. And the cream cheese icing was wonderful too. Thank you for this perfect recipe. I must try your lemon velvet cake next!
Zoha Malik says
Oh my gosh, what a kind review! Thank you so much, Teresa! Your daughter in law is lucky to have you
Teresa Horobec says
Been trying different red velvet recipes since 2020 for my now soon to be daughter in law’s birthday. This one is the first one that turned out moist! Icing was perfect too. Thanks for this keeper of a recipe.
Zoha Malik says
Wooo! Thank you, Teresa! I am coming up with an even better version now x
Aysha says
For the vinegar is it some specific type we need to use I only have rice vinegar at home rn but since never used it in cakes scared to experiment so wanted to ask you before trying it
Zoha Malik says
I just use plain white vinegar x
Farhat Tafannum Hadiqa says
Its really amazing. Thank you.
Zoha Malik says
Thank YOU! <3
Gina Ryerson says
Hello, can this recipe be turned into cupcakes?
Zoha Malik says
Yes of course!
Rosy says
Hi Zoha,
I love your recipes! Absolutely amazing. 😁😁
I wanted to ask, if I want to make this red velvet cake into cupcakes, how long should I bake it for?
Zoha Malik says
Thank you, Rosy! It depends on the size of your cupcakes. For small cupcakes it shouldn't take longer than 12-15 minutes!