Easy Classic Red Velvet Cake: Moist, Flavor-Packed Triumph

Imagine slicing into three plush scarlet layers that are impossibly tender, lightly cocoa-kissed, and crowned with silky swirls of cream cheese frosting—this is the red velvet everyone hopes for.

Easy Classic Red Velvet Cake is the comfort-celebration dessert that never fails: soft crumb, gentle cocoa, a little tang, and an ultra-creamy frosting that ties it all together. This guide walks you through the classic method with clear steps, reliable timing cues, and helpful swaps so your cake turns out bakery-beautiful on the very first try.

Why You’ll Love This Easy Classic Red Velvet Cake

• Proven Texture: Oil for lasting moisture + melted butter for rich flavor yields a plush, tender crumb.
• Gorgeous Color: Vibrant red that looks festive on any table and slices cleanly for parties.
• Balanced Flavor: Subtle cocoa and a delicate tang—never too sweet, never bland.
• Beginner-Friendly Method: Mostly whisking by hand; no special equipment required.
• Reliable Rise: Baking soda and baking powder work together for level, lofty layers.
• Make-Ahead Friendly: Layers can be baked and chilled; frosting stays smooth and spreadable.
• Decorates Easily: Classic crumb coating and neat sides—no advanced piping needed.

What Is Easy Classic Red Velvet Cake?

Red velvet is a classic American layer cake known for its signature crimson hue, soft and velvety crumb, and a whisper of cocoa balanced with gentle tang. While it looks extravagant, the method is straightforward: a simple batter enriched with oil and butter, tinted red, and finished with a smooth cream cheese frosting. The result is a cake that feels special yet is approachable for any home baker.

Red velvet’s magic comes from balance: not a full-on chocolate cake, not a plain vanilla cake, but something right in between—fragrant, tender, and irresistibly sliceable.

Easy Classic Red Velvet Cake

Easy Classic Red Velvet Cake delivers plush scarlet layers with a soft, velvety crumb, gentle cocoa notes, and a subtle tang, all wrapped in silky cream cheese frosting. This reliable, beginner-friendly method produces bakery-beautiful results every time—perfect for celebrations or anytime you want a truly classic cake.

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Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 55 minutes mins

Course Dessert

Cuisine American

Servings 12 slices

Calories 530 kcal

Ingredients

  

Cake Layers

• 2 cups granulated sugar
• 1/2 cup neutral oil
• 1/2 cup unsalted butter melted and slightly cooled
• 3 large eggs room temperature
• 2 tsp vanilla extract
• 1 cup buttermilk room temperature
• 1 tsp distilled white vinegar or lemon juice
• 1 tbsp red gel food coloring use 1–1 1/2 tbsp to preference
• 2 tbsp Dutch-process cocoa powder
• 1/2 cup boiling water
• 2 1/2 cups all-purpose flour
• 2 tbsp cornstarch
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp fine salt

Cream Cheese Frosting

• 12 oz cream cheese cold
• 3/4 cup unsalted butter cool room temperature
• 2 tsp vanilla extract
• 1 pinch fine salt
• 3 cups powdered sugar use 3–3 1/2 cups to taste

Instructions

 

• Preheat oven to 175°C. Grease three 8-inch round pans, line bottoms with parchment, then lightly grease again.
• Whisk sugar, oil, and melted butter until glossy. Whisk in eggs one at a time, then add vanilla, buttermilk, vinegar, and red food coloring.
• Bloom cocoa by whisking it with boiling water until smooth. Stir into the wet mixture until evenly combined.
• Sift flour, cornstarch, baking soda, baking powder, and salt together. Gently fold into the wet batter in two additions just until smooth.
• Divide batter evenly among pans. Bake 23–25 minutes until centers spring back and a toothpick shows moist crumbs.
• Cool in pans 10 minutes, then turn out onto racks to cool completely. Level layers if needed.
• For frosting, beat cream cheese until smooth. Add butter and beat until creamy. Mix in vanilla and salt, then gradually beat in powdered sugar until fluffy.
• Assemble cake with frosting between layers. Apply a thin crumb coat and chill 15–20 minutes.
• Finish frosting the cake smoothly. Garnish with red velvet crumbs if desired. Chill briefly, then slice and serve.

Notes

Use room-temperature eggs and buttermilk for smooth batter. Avoid overmixing once the flour is added to keep the crumb tender. For warmer climates, add extra powdered sugar to the frosting for stability.

Keyword classic red velvet cake, cream cheese frosting cake, easy layer cake, homemade red velvet cake, moist red velvet

Ingredients for Easy Classic Red Velvet Cake

Cake Layers (Three 8-inch pans)

• 2 cups (400 g) granulated sugar
• 1/2 cup (120 ml) neutral oil
• 1/2 cup (113 g) unsalted butter, melted and slightly cooled
• 3 large eggs, room temperature
• 2 tsp vanilla extract
• 1 cup (240 ml) buttermilk, room temperature
• 1 tsp distilled white vinegar or lemon juice
• 1–1 1/2 tbsp red gel food color (adjust to preference)
• 2 tbsp (12 g) Dutch-process cocoa powder
• 1/2 cup (120 ml) boiling water
• 2 1/2 cups (312 g) all-purpose flour
• 2 tbsp (16 g) cornstarch
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp fine salt

Cream Cheese Frosting

• 12 oz (340 g) cream cheese, cold
• 3/4 cup (170 g) unsalted butter, cool room temperature
• 2 tsp vanilla extract
• Pinch fine salt
• 3–3 1/2 cups (360–420 g) powdered sugar, to taste

For the Pans

• Baking spray or a light film of oil, plus parchment rounds

Optional Garnish

• Red velvet cake crumbs (from trimmed domes) for the classic look

Ingredient Notes

• Flour + Cornstarch: The combo mimics part-cake-flour tenderness while keeping structure.
• Oil + Butter: Oil brings moisture; melted butter adds delicious depth.
• Buttermilk: Adds moisture and a slight tang; see swaps below.
• Cocoa Powder: A small amount keeps flavor balanced and color vibrant.
• Gel Food Color: A little goes a long way; gel avoids thinning the batter.
• Frosting Sweetness: Start with 3 cups powdered sugar; add more if you want a firmer finish.

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Step-by-Step Instructions

Step 1 – Prep the Pans and Oven

Preheat the oven to 350°F (175°C). Lightly grease three 8-inch round pans, line bottoms with parchment rounds, then lightly grease again. This ensures clean release and sharp edges.

Step 2 – Whisk the Wet Base

In a large bowl, whisk together the sugar, oil, and melted butter until slightly thickened and glossy, about 30–45 seconds. Whisk in the eggs one at a time until fully combined. Add the vanilla, then whisk in the buttermilk, vinegar (or lemon juice), and gel food color.

Step 3 – Bloom the Cocoa

In a small heatproof bowl, whisk the cocoa with boiling water until smooth and lump-free. This brief “bloom” wakes up the cocoa’s aroma and helps disperse color evenly. Stir the cocoa mixture into the wet base until uniform.

Step 4 – Combine the Dry Ingredients

In a separate bowl, sift together the flour, cornstarch, baking soda, baking powder, and salt. Fold the dry ingredients into the wet in two additions, mixing gently just until no streaks remain. Overmixing can toughen the crumb—stop as soon as it’s even.

Step 5 – Bake

Divide the batter evenly among the three pans (use a scale for precision). Tap each pan lightly on the counter to release air bubbles. Bake 23–25 minutes, rotating once if necessary, until the centers spring back and a toothpick comes out with a few moist crumbs.

Step 6 – Cool and Level

Let the cakes rest in their pans for 10 minutes, then turn out onto wire racks to cool completely. If domed, gently level with a serrated knife. Crumble any trimmings for garnish and set aside.

Step 7 – Make the Cream Cheese Frosting

In a mixing bowl, beat the cream cheese until smooth. Add the butter and beat until creamy and well combined. Mix in vanilla and a pinch of salt. Gradually add powdered sugar to taste, beating until fluffy and spreadable. For extra-smooth frosting, beat an additional 30–60 seconds.

Step 8 – Assemble and Crumb Coat

Place one cooled layer on a cake board or serving plate. Spread an even layer of frosting. Repeat with the second layer. Top with the third layer, then apply a thin coat of frosting over the entire cake to trap crumbs. Chill for 15–20 minutes to set.

Step 9 – Frost and Finish

Apply the final coat of frosting, smoothing the top and sides with an offset spatula or bench scraper. Press reserved cake crumbs around the base or sprinkle them on top for the classic red velvet look. Chill briefly to clean up edges, then slice with a warm, dry knife.

Pro Tips for Success

• Room-Temp Ingredients: Bring eggs and buttermilk to room temp for seamless mixing.
• Gentle Mixing: Fold dry ingredients in softly; stop as soon as the batter is uniform.
• Weigh for Precision: Even pan weights ensure level, even layers.
• Don’t Overbake: Pull when a toothpick shows a few moist crumbs; residual heat finishes the bake.
• Chill the Crumb Coat: A short chill locks in crumbs and makes final frosting smoother.
• Warm Your Knife: Dip in hot water, wipe dry, then slice for pristine layers.
• Stability Boost: If serving in warm weather, add a little extra powdered sugar to the frosting.

Flavor Variations

• Double Vanilla: Add scraped vanilla bean to both batter and frosting for a lush aroma.
• Citrus-Kissed: Finely grate lemon zest into the batter and frosting for a bright lift.
• Berry Bliss: Spread a thin layer of seedless raspberry jam between layers under the frosting.
• Chocolate-Forward: Increase cocoa to 3 tbsp and add a few mini chocolate chips for a richer note.
• Nutty Crunch: Press finely chopped toasted pecans along the bottom edge for texture.

Serving Suggestions

• Present with a ring of cake crumbs and a few fresh berries for contrast.
• Slice generous wedges and serve slightly chilled so the layers hold neat lines.
• Pair with hot coffee, tea, or a cold glass of milk.
• For parties, pre-cut slices and nestle parchment squares between them for easy plating.

Storage and Freezing Instructions

• Room Temp (Short Term): Keep covered at cool room temperature for up to 6 hours if your space is not warm.
• Refrigerate: Store covered for 3–4 days. Bring slices to room temp 20–30 minutes before serving for the best texture.
• Freeze Layers: Wrap unfrosted layers tightly in plastic and then foil; freeze up to 2 months. Thaw wrapped in the fridge overnight.
• Freeze Slices: Wrap each slice well and freeze up to 1 month. Thaw in the fridge, then bring to room temp.

Nutrition Facts (Per Serving)

Serves about 12.

Estimates are based on typical ingredients and may vary by brand and portion size.

FAQ About Easy Classic Red Velvet Cake

TastyInspo Notes

• Keep a small bowl of hot water nearby to warm and clean your spatula for silky frosting lines.
• For extra-stable layers, chill the frosted cake for 10 minutes between stacking each tier.
• A crumb coat doesn’t need to be perfect—just thin and even to lock in crumbs.
• Use an offset spatula for tops and a bench scraper for sides to achieve straight walls.
• Save every trimming: fine crumbs make the most elegant, low-effort décor.
• If transporting, chill the finished cake 30–45 minutes so it travels firm and safe.
• For ultra-red tones, add a pinch of beet powder along with gel color to intensify the hue.

Final Thoughts

This Easy Classic Red Velvet Cake brings bakery-level results with a beginner-friendly method and ingredients you likely have on hand. Follow the visual cues, lean on the crumb coat for a tidy finish, and don’t rush the cooling and chilling steps. When you cut into those velvety red slices with creamy frosting, you’ll see why this cake wins birthdays, holidays, and any day that needs a bit of celebration.