This is the best red velvet cake you’ll ever have. This classic cake is unbelievably moist, fluffy, flavorful, and perfectly red. It’s the real thing!

You know how much I love sharing my kitchen adventures on Instagram stories, and after sharing my homemade red velvet cake that I made last week, I got so many requests for the recipe, that my inbox almost exploded. I love to see you get excited about a cake like that! I can totally relate. So of course, I had to share the recipe.

I’m not even gonna tell you how many red velvet cake recipes I’ve tried in the past few months to get to the very best one, because then you’ll know how many cakes I ate, which is quite embarrassing.

This is a classic, old-fashioned 2-layer red velvet cake. It is so moist, it will melt in your mouth! And it’s frosted with the ultimate rich and creamy cream cheese frosting. It’s not just me who’s in love with this cake. Every single person I brought a piece to, said wow on the first bite.

Red velvet cake is a classic American dessert, but it’s becoming more and more popular outside of the US, and for a good reason – it’s so festive and delicious.

Is red velvet a chocolate cake? Although there’s cocoa powder in the recipe, the amount is rather small and the flavor of chocolate is subtle, so it isn’t meant to be a chocolate cake. Actually, the cocoa powder is there mainly to provide a slight red color.


  • 2½ cups (340g) all-purpose flour
  • ¼ cup (35g) cornflour/cornstarch
  • 2 tablespoons (12g) unsweetened cocoa powder (any kind works)
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • ½ cup (1 stick/115g) unsalted butter, softened to room temperature
  • 2⅛ cups (425g) granulated sugar
  • 1 cup (240 ml) vegetable or canola oil
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1¼ teaspoons distilled wine vinegar
  • 2-3 tablespoons red food coloring
  • 1 cup (240 ml) buttermilk

Cream Cheese Frosting:

  • 16 oz (450g) full-fat block cream cheese (not spread), at room temperature
  • 2 sticks/225g unsalted butter, softened to room temperature
  • 4 cups (480g) powdered sugar, sifted
  • 2 teaspoons vanilla extract
  • Pinch of salt, optional


  1. To make the cake: Preheat oven to 350°F/180°C. Grease two 8-inch or 9-inch cake pans that are at least 2-inches high, and line the bottom of the pan with a round piece of parchment paper.
  2. In a medium bowl, sift together flour, cornflour, cocoa powder, baking soda, and salt. Set aside.
  3. ............................................

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