The best Red Velvet Cake | Min Yx Games
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The best Red Velvet Cake

Red velvet cake is much more than vanilla cake tinted red. This recipe produces the best red velvet cake with superior buttery, vanilla, and cocoa flavors, as well as a delicious tang from buttermilk. My trick is to whip the egg whites, which guarantees a smooth velvet crumb.

This is my forever favorite red velvet cake recipe. I published it on my blog a few years ago and decided it’s time for clearer recipe instructions and a video tutorial. Many of you love this recipe too, so let’s roll up our sleeves and rev up our mixers!

Red velvet cake is the queen of all layer cakes. The “I can’t quite put my finger on the flavor” cake. It’s the sweet marriage of buttermilk and vanilla with a little cocoa for good measure. She’s tall, dramatic, and completely covered in silky cream cheese frosting. This is my best red velvet cake.



  • 2 eggs
  • 1 1/2 cups sugar
  • 1 1/2 cups vegetable oil
  • 1 tsp white vinegar
  • 2 1/2 cups cake flour
  • 1 tsp baking soda
  • 2 to 3 TBSP cocoa powder
  • 1 cup buttermilk
  • 1 tsp vanilla
  • 5/8 ounce bottle red food coloring

How to make :

  1. Preheat the oven to 350F. Cream the eggs, sugar, oil and vinegar.
  2. Sift the cake flour, baking soda, and cocoa together.
  3. Add the flour mixture to the creamed ingredients while beating.
  4. Slowly add the buttermilk. While still beating, add the vanilla and the food coloring.
  5. Pour into three 8-inch layer pans and bake for about 25 minutes.
  6. Press lightly;if the layers are spongy, then the cake is done.
  7. Frost the cooled layers, assemble and frost the top and sides. Serves 12 to 14.

Red Velvet Cake Frosting:

  • 1(8 ounce) package cream cheese, softened
  • 1/2 cup butter
  • 1 (1 pound) box confectioners sugar
  • 1 cup chopped pecans
  • 1 tsp vanilla extract

How to make it :

  1. Combine the cream cheese and butter and melt over very low heat.
  2. Add the sugar, pecans and vanilla and mix well.
  3. If the frosting becomes too thick, add a little milk.
  4. Frost one 8-inch or 9-inch layer cake.

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