Red Velvet Cake

Name: Red Velvet Cake with Butter Roux Frosting
Prep time: 60 min
Cook time: 25 min
Total time: 85 min
Ingredients: 1 cup solid shortening; 1½ cups granulated sugar; 2 ½ cups cake flour; 1 teaspoon salt; 2 large eggs (room temperature); 1 cup buttermilk; 1 teaspoon pure vanilla extract; 1 tablespoon white vinegar; 1 teaspoon baking soda; 2 teaspoon unsweetened cocoa powder; 1 ounce liquid red food coloring (can use 2 oz. for a brighter red color); 1 ½ cups milk; ¼ cup flour; 1½ cups butter (unsalted, room temperature); 1 ½ cups granulated sugar; 1 ½ teaspoon pure vanilla extract; 4 sticks butter (unsalted, room temperature); 2 ¼ pound powdered sugar (sifted); ¼ cup cornstarch; ¼ cup whipping cream; ½ teaspoon salt; ½ teaspoon almond extract

There’s something undeniably special about red velvet cake. With its striking color and uniquely rich flavor, this dessert has captured the hearts of cake lovers everywhere.

A square slice of red velvet cake with white frosting and red sprinkles is lifted from a cake on a white cake stand.

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What Exactly Is Red Velvet Cake? To put it simply, red velvet cake is a classic dessert with a slight tang, a touch of cocoa, and a tender crumb. While its vivid color grabs attention, the texture and taste are where it truly shines.

The secret to the softness lies in the combination of buttermilk and vinegar working their magic with baking soda to create a light, velvety cake. Contrary to common belief, the cocoa flavor isn’t dominant; instead, it’s subtle, giving the cake a hint of chocolate without overpowering the tangy-sweet balance.

While some may think making this cake at home is complicated, it’s actually quite simple with the right recipe and technique. In this guide, we’ll break down how to make the perfect red velvet cake from scratch.

Illustration of a rolling pin with flowers, a whisk, spatula, and spoon on top. The text "recipe highlights" is written below in script.

Type of recipe: Dessert
Cooking method: Oven baking
Skill level: Medium Skill level with lots of mixing
Flavors & textures: The cake is moist and fluffy. The frosting is rich and creamy.

Recipe Ingredients

Various baking ingredients labeled, including butter, baking soda, salt, vinegar, all-purpose flour, vanilla extract, shortening, buttermilk, eggs, sugar, cake flour, cocoa powder, milk, and red food color.

Ingredients You’ll Need for the Cake

Cake Flour: Makes the cake light and airy. This is the cake flour I use.
Shortening: Helps achieve that soft crumb and adds richness to the batter.
Sugar: Balances out the acidic tang of buttermilk and vinegar.
Salt: Brings out the flavors in the other ingredients.
Eggs: Adds structure and richness.
Buttermilk: Contributes to that tangy signature taste while also keeping the cake moist.
Vanilla Extract: Enhances the flavor of all other ingredients. You can use homemade vanilla or buy a good-quality vanilla extract.
White Vinegar: Aids in activating the baking soda and intensifying the cake’s texture.
Baking Soda: Accounts for the rise of the cake, creating a light and fluffy texture.
Red Food Coloring: Creates that classic, bold red color. I use liquid food coloring for this recipe.

Ingredients for the Frosting

Milk and Flour: Cooked together to create a smooth base for the frosting.
Butter: Adds creaminess.
Sugar: Sweetens the frosting to complement the subtle tang of the cake.

Slice of red velvet cake with cream cheese frosting and red sprinkles on a plate, accompanied by a fork. A bottle of milk and more cake are blurred in the background.

How To Make Red Velvet Cake

Step 1: Preheat oven to 350 degrees. Prepare two 8″ pans with nonstick spray and parchment paper – I use square baking pans, but feel free to use 8″ round pans.

Step 2: Mix the cocoa powder and red food coloring together in a small bowl and set aside.

Pouring dark liquid into a clear glass bowl with powder, on a light gray surface.

A glass bowl containing a thick, dark reddish-brown substance sits on a light gray surface.

Step 3: In a large bowl, beat the shortening and sugar together until creamy, about 1 minute.

Step 4: In a separate bowl, whisk together the eggs, buttermilk, and vanilla.

White ceramic mixing bowl containing a white, crumbly mixture on a light gray marbled surface.

A glass bowl filled with a creamy yellow liquid sits on a gray, speckled surface.

Step 5: Add the flour and buttermilk mixture to the bowl of shortening and sugar, alternating between the two. Mix well after each addition. Add the salt.

Step 6. Add the cocoa powder and food coloring mixture to the beaten batter. Mix in until completely mixed.

Batter in a white mixing bowl on a gray countertop.

A white mixing bowl containing bright red batter on a light textured surface.

Step 7: Mix the vinegar and baking soda in a small bowl, then add this mixture to the red batter and mix until combined.

Step 8: Pour the batter between the two baking pans. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool on racks before removing them from the pans.

A clear glass bowl containing a foamy white liquid sits on a light gray, speckled surface.

Two square baking pans filled with smooth, bright red cake batter, placed on a light marble surface.

How To Make Butter Roux Frosting

Step 9: In a heavy saucepan, whisk the flour and sugar together, then slowly whisk in the milk. Cook this mixture over medium heat, stirring constantly until smooth and thick, about 10 – 14 minutes.

Two square red velvet cakes in metal pans cooling on a wire rack, placed on a light countertop.

Close-up of a person whisking milk into flour in a saucepan on a gray surface.

Step 10: Remove from heat and transfer to a bowl. Place a piece of plastic over the mixture. Let the mixture cool completely, about 30 – 45 minutes in the fridge. This will be thick like pudding.

Step 11: Beat the butter and vanilla for about 5 minutes until fluffy.

Step 12: Add the cooled flour milk mixture in thirds, beating well after each addition until smooth and creamy. Scrape the bowl and mix still smooth.

A saucepan containing a smooth, pale green liquid sits on a light gray surface.

White ceramic bowl containing smooth, creamy white batter, placed on a light gray textured surface.

Step 13: Once the cake has fully cooled, place one layer on a cake plate with the bottom facing up to get a nice flat surface, then spoon or pipe the icing onto the middle of the cake. With a large icing knife, spread the icing to the sides of the cake.

A square red velvet cake on a white plate, placed on a light marble surface.

A piping bag applies creamy frosting in parallel lines onto a piece of red velvet cake.

Step 14: Top with the second layer of cake, again flip the cake over and spoon the icing onto the middle of the cake and spread to the sides.

Frosting being evenly spread on a rectangular red velvet cake layer using an offset spatula on a white plate.

Square cake with smooth white frosting on a round white plate, surrounded by a glass bottle, a jar with straws, and a gray cloth on a light gray surface.

Step 15. Add some colorful sprinkles to the top of the cake, then slice and enjoy!

A rectangular red velvet cake with white frosting layers on a white cake stand. A bottle of milk and plates are in the background.

A square red velvet cake with white frosting and red sprinkles on a white cake stand. A milk bottle and plates are in the background.

Storage

Store: This cake can be stored in an airtight container for up to 3 days.
Freezing: If you want to prolong its shelf life, you can also freeze it for up to 2 months! Just make sure to wrap it tightly in plastic wrap or foil before placing it in the freezer.
To thaw: Leave it at room temperature for about an hour or two before serving. Alternatively, you can also microwave individual slices for a few seconds until they are soft and ready to eat.

Rolling pin decorated with flowers, a whisk, and a spatula, accompanied by the text "recipe tip.

Tips for Baking Success

Use Room Temperature Ingredients: Eggs, buttermilk, and butter mix more evenly when they’re not cold. This results in a smoother batter, leading to a consistent texture in your cake.
Don’t Overmix the Batter: Mix just until the ingredients are combined. Overmixing can lead to a dense cake instead of the lovely, soft crumb we’re aiming for.
Bake Immediately After Mixing: Once the batter is ready, pop it into the oven right away. The reactions between vinegar and baking soda start working quickly, so you’ll want to make the most of those bubbles!
Use Parchment Paper for Layered Cakes: Line your pans with parchment paper to prevent sticking and make transferring layers a breeze.

A slice of red velvet cake with cream cheese frosting and red sprinkles on a plate, accompanied by a bottle of milk, a fork, and a larger cake in the background.

Cake FAQ’s

My frosting always turns out lumpy. What am I doing wrong?

One possible reason your frosting turns out lumpy is that the butter or cream cheese (if you’re using any) isn’t softened to room temperature before mixing. Cold ingredients can create lumps that are difficult to smooth out. Make sure all your ingredients are properly softened and well-combined. Another tip is to sift your powdered sugar before adding it to avoid any clumps. This extra step ensures a smooth and creamy consistency every time!

Can I use almond flour instead of all-purpose flour for this recipe?

Absolutely! Almond flour is a great alternative for those looking to make a gluten-free version of this cake. Just keep in mind that the texture may be slightly different, but the overall taste will still be delicious.

How do I prevent the cake layers from sticking to the pans?

Be sure to thoroughly grease and flour your cake pans, or use parchment paper for extra ease. This little step saves a lot of hassle later!

More Red Velvet Recipes

This red velvet cake has been my family’s go-to for birthdays and Christmas celebrations—it was even my wedding cake! I made this cake for my daughter’s 16th birthday, and it made such a pretty presentation. I’ve included the piping buttercream frosting in the recipe card.

Square red velvet cake with white frosting, decorated with red, pink, and white icing flowers and the name "Juliane" written in red icing. The cake is placed on a white square plate. — Red Velvet Cake. Photo credit: One Hot Oven.

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Recipe

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Hello there, I’m Jere’

From learning to cook on a farm in Indiana to culinary school in California, my passion for food is never-ending. Turning on my oven to bake something for friends and family is my happy place, and I am glad to be here at One Hot Oven® sharing sweet and savory family-friendly recipes for your cooking and baking inspiration.

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27 Comments

Lesli Tipton says:

November 11, 2025 at 1:34 pm

I have started baking my cakes in a sheet pan(11×15) I believe. What is your thought on baking this red velvet cake in a pan that size?

1. Jere Cassidy says:
  
  December 10, 2025 at 9:36 am
  
  You can bake this in a 11 x 15 sheet pan, but it will be very thin and the bake time will have to be reduced, but it can be done.

4.67 from 15 votes (5 ratings without comment)