The LAST Red Velvet Cake Recipe You Will Ever Need!

This red velvet cake recipe is SUPERB, and it passes the 'stick to the back of the fork' test like a champ!

Here we are celebrating the birthdays of our son and his lovely wife.

MAKES 1 Two Layer Cake




  • 2 cups all-purpose flour (or GF cake flour)

  • 1 teaspoon of baking soda

  • 1 teaspoon of baking powder

  • 1 teaspoon of salt

  • 2 Tablespoons unsweetened, cocoa powder

  • 2 cups sugar

  • 1 cup vegetable or canola oil; I use vegetable

  • 2 eggs

  • 1 cup buttermilk

  • 2 teaspoon of vanilla extract

  • 1-2 oz. red food coloring, depends how deep you want the color; I use 1

  • 1 teaspoon of white distilled vinegar

  • ½ cup of prepared plain hot coffee; I use decaf (don't skip this ingredient)


  • 3/4 cup butter or margarine, softened at room temperature

  • 1(8-ounce) package cream cheese, softened at room temperature

  • 1(3-ounce) package cream cheese, softened at room temperature

  • 3 cups powdered sugar' sifted 

  • 1 1/2 teaspoons vanilla extract


  • Preheat oven to 325.

  • Generously grease and flour two round, 8 or 9 inch cake pans, line with wax paper; set aside.

  • In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder and salt. Set aside.

  • In a large mixing bowl, combine the sugar and vegetable oil; mix until light and fluffy.

  • Add in the eggs, buttermilk, vanilla, red food coloring, coffee and vinegar just until combined.

  • Add the dry ingredients into the wet ingredients a little at time, mixing after each addition; just until combined.

  • Pour the batter evenly into each pan.

  • Bake in the middle rack for 30-40 minutes, or until a toothpick inserted in center comes out clean. Do not over bake as cake will continue to cook as it cools.

  • Let pans cool on a cooling rack until the pans are warm to the touch.

  • Slide a knife or offset spatula around the inside of the pans to loosen the cake from the pan.

  • Remove the cakes from the pan and let them cool completely. 

  • Frost the cake with cream cheese frosting.


  • Beat butter and cream cheese at medium speed with an electric mixer until fluffy and well combined. 

  • Add powdered sugar, a cup full at a time, and vanilla; beat until smooth.


  • I double this recipe, both cake and frosting, making a stately 4 layer cake. I use 4 - 8 inch round pans. This will easily serve 20 cake loving folks!

  • Be sure not to over bake! Check your cake at 30 minutes as some ovens run really hot. Insert a toothpick in the center, if it comes out clean take your cake layers out!

  • When making my cream cheese frosting, I cover my mixer with a thin kitchen towel; find the corresponding photos above. It keeps powdered sugar 'dust' from rising up and leaving a thin coating on everything close by. It's a smart idea.

  • The cake layers are really moist and you may need to refrigerate them to firm them up before stacking and frosting. 

  • After I frost in between my cake layers, I place 3 to 4 skewers or thin wooden dowels down into my cake. This will keep your cake from sliding as you frost the sides of your cake. 

  • Frost a thin crumb coat on your cake, pop it in the fridge to harden up the frosting. Then frost your top coat.

  • To bake cupcakes, bake for 18-20 minutes, checking at the 18 minute mark. Great for work or kids parties!

  • I keep my cake, covered, in the fridge. When my guest arrive I pull the cake out. After we eat dinner, the cake is at the right temperature.  

Recipe and images courtesy of the Domestic Curator