Classic Red Velvet Cake Recipe for Moist, Perfect Layers

This easy red velvet cake is fluffy and moist, topped with cream cheese frosting, and has a beautiful red color. It delivers the classic red velvet flavor—slightly tangy with a subtle hint of cocoa. Simple to make and delicious, this recipe is perfect as a 9×13 sheet cake.

This post was updated February 1, 2026 with new photos and recipe tips. While the ingredients remain the same, the steps were refined to help avoid overmixing the batter.

A Note from Fiona

Why You’ll Love this Easy Red Velvet Cake!

This red velvet sheet cake is incredibly moist with a soft crumb, a lovely red color, a gentle cocoa note, and a fluffy cream cheese frosting. It’s a classic dessert that’s easier to make as a sheet cake than as stacked layers.

If you want to serve a crowd without the stress of assembling a layered cake, this 9×13 sheet cake format gives you all the flavor and far less work.

Ingredients

Below are the main ingredients for the cake and the cream cheese frosting. Use only the suggested substitutions in the notes.

• Butter & Oil. Butter adds flavor while oil keeps the cake extra moist and tender.
• Granulated Sugar. For sweetness.
• Eggs. Use room temperature eggs for best texture.
• Buttermilk. Adds moisture and slight tang that defines red velvet.
• Red Food Coloring. Gel is recommended for a vibrant color; adjust amount by desired intensity (about 2½ teaspoons used here).
• Vanilla. A touch of vanilla rounds the flavor.
• Vinegar. Added at the end to react with baking soda, helping rise and enhancing the cake’s color and tang.
• Cake Flour. Produces a delicate crumb; see notes for an AP flour substitute.
• Natural Cocoa Powder. Use natural (not Dutch-processed) for a mild chocolate note without darkening the red color.
• Baking Soda. Reacts with acidic ingredients for lift.
• Salt. Balances sweetness.

For the cream cheese frosting you’ll need:

• Unsalted Butter. Slightly softened but not melted.
• Full-Fat Cream Cheese. Use brick-style, full-fat cream cheese for proper texture.
• Powdered Sugar. Sifted to remove lumps.
• Vanilla Extract & Salt. For balance.
• Whipping Cream. Optional, added a little at a time if needed to thin the frosting.

Method – with Photos

1. Prep. Preheat oven to 350°F (180°C). Grease and lightly dust a 9×13 inch pan with cocoa or flour.
2. Sift the dry ingredients. Sift cake flour, cocoa, baking soda, and salt together and whisk to combine. Set aside.
3. Combine wet ingredients. In a liquid measuring cup, whisk buttermilk, vanilla, vinegar and red food coloring so they’re evenly mixed. Set aside.

4. Cream butter and sugar. Beat the butter and sugar until most lumps are gone and the mixture is lighter; it may not look fully whipped due to the butter-to-sugar ratio.
5. Add the oil. Beat in the vegetable oil until no lumps of butter remain.
6. Mix in the eggs. Add eggs one at a time, mixing until combined and scraping the bowl as needed.

7. Combine dry and wet with the butter mixture. Add the dry ingredients and the buttermilk mixture alternately—about a third at a time—starting and ending with the dry ingredients. Mix until just combined; do not overmix.

8. Bake. Pour batter into the prepared pan and bake for about 30–40 minutes (some versions suggest up to 45), until the top springs back slightly and a toothpick comes out clean or with a few moist crumbs. Cool the cake in the pan.

Once the cake is fully cooled, prepare the frosting:

1. Beat the butter until smooth and creamy.
2. Add the cream cheese (cut into cubes) and beat until combined, taking care not to overmix.
3. Add 2 cups powdered sugar, vanilla and salt; start on low speed until incorporated and smooth.
4. Add remaining powdered sugar about ½ cup at a time until you reach the desired sweetness and consistency. If frosting is too thick, add whipping cream 1 tablespoon at a time until spreadable.

Frost the cooled cake and decorate as desired (sprinkles optional).

Make Ahead Tips for Red Velvet Cake

You can bake the cake a day ahead. Cool completely, then cover and store at room temperature or refrigerate for up to 1 day. Make the frosting the day you plan to serve for best texture.

Unfrosted cake freezes well. After baking and cooling, wrap tightly and freeze. Thaw overnight in the fridge, then frost when ready to serve. Do not thaw on the counter to avoid a gummy texture.

This easy red velvet sheet cake delivers the classic tangy-sweet red velvet flavor, a moist tender crumb, and a silky cream cheese frosting. It’s straightforward, crowd-pleasing, and ideal when you want a larger, simpler format than a layered cake.

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