How to Make Classic Red Velvet Cake

Step 1 - Prepare the pans and oven: Preheat the oven to 350 degrees F (175 degrees C) and grease two 9-inch round cake pans generously with butter or non-stick spray, then line the bottoms with circles of parchment paper and grease the parchment as well. This double preparation prevents the layers from sticking even at the edges, which is important because red velvet cake tends to be more delicate than denser cakes and can tear if the sides catch on an ungreased pan wall during unmolding.

Step 2 - Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until combined and no clumps of cocoa remain. Sifting the dry ingredients together or whisking them thoroughly is an important step because small lumps of cocoa or baking soda that make it into the batter without dispersing can create bitter spots or uneven rise in the finished cake.

Step 3 - Mix the wet ingredients: In a separate large bowl or the bowl of a stand mixer, whisk together the eggs, oil, buttermilk, food coloring, vinegar, and vanilla until the mixture is smooth and the color is uniform. Using room temperature eggs and buttermilk matters here because cold wet ingredients can cause the oil to seize slightly and create an uneven emulsion that leads to a dense, slightly gummy crumb instead of the light, fluffy texture this cake is known for.

Step 4 - Combine wet and dry: Pour the wet ingredients into the dry ingredients and stir gently with a spatula or mix on low speed just until no dry streaks remain and the batter looks smooth and uniformly red. Overmixing at this stage develops excess gluten in the flour, which tightens the crumb and turns what should be a pillowy, tender cake into something closer to bread in texture, so stop mixing the moment the batter comes together.

Step 5 - Divide and bake: Divide the batter evenly between the two prepared pans and smooth the tops with a spatula to ensure the layers bake at the same height. Bake for 28 to 33 minutes, or until a toothpick inserted into the center of each layer comes out with just a few moist crumbs clinging to it. Do not wait for the toothpick to come out completely dry, because that means the cake has already dried out slightly and the final texture will be less moist than it should be.

Step 6 - Cool the layers: Let the pans cool on a wire rack for 15 minutes, then run a thin knife around the edges of each pan, invert the layers onto the rack, and peel away the parchment. Allow the layers to cool completely to room temperature before frosting, which takes approximately 1 hour at room temperature or 30 minutes if you place them on the rack in a cool room. A warm layer will melt the cream cheese frosting on contact and cause it to slide off rather than adhere smoothly.

Step 7 - Make the cream cheese frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese and butter together on medium speed for 2 to 3 minutes until completely smooth and fluffy with no remaining lumps. Add the sifted powdered sugar one cup at a time, mixing on low after each addition to prevent a cloud of sugar from filling the kitchen, then add the vanilla and salt, increase the speed to medium-high, and beat for one final minute until the frosting is light, smooth, and holds its shape when lifted with a spatula.

Step 8 - Assemble and frost the cake: Place the first cake layer on a serving plate or cake board and spread about one cup of frosting evenly over the top using an offset spatula, spreading it all the way to the edges. Set the second layer on top, pressing gently to adhere, then apply a thin crumb coat of frosting around the entire outside of the cake and refrigerate for 15 minutes to lock in any loose crumbs. Apply the remaining frosting in a thick, even layer over the top and sides, creating whatever finish you prefer, smooth and minimalist or textured with swirls, then refrigerate for at least 30 minutes before slicing to allow the frosting to set firm and the layers to settle into each other cleanly.