With its unique flavor and color, this old-fashioned red velvet cake is soft, moist, and utterly delicious! It comes together quickly and can be frozen. Spread it with cream cheese frosting for a luscious finish. Just in time for a special celebration.

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If you never made a red velvet cake before, this is a wonderful recipe because it's pretty straightforward and easy.
What is the flavor of red velvet cake?
That's the million-dollar question, isn't it?
It's like an old-fashioned vanilla cake with a hint of cocoa. It gives this red velvet bundt cake recipe a faint chocolate flavor that can almost be missed sometimes. It's so delicious and unique; no wonder it's such a favorite!
It has a tender crumb and a cream cheese icing or glaze. The red color can be brighter or more subdued depending on the amount of food coloring you add.
Origin of red velvet cake
This cake is said to be from the Victorian Era (UK 19th century) and was also a staple of Southern cuisine back then.
It used to have a natural reddish hue from the reaction of the vinegar with the cocoa powder at the time (which was not dutch-processed) though not as loud as it is today where food dye is added to achieve a deeper or brighter red.
There are many recipes, some with butter, others with vegetable oil. I make different versions and they are all delicious.
Ingredient list
- Cocoa powder: always use unsweetened like Hershey's unsweetened cocoa powder, Ghirardelli Premium baking cocoa, and Scharffen Berger natural cocoa powder. And, in my experience, the dark ones are the best (this does not apply to the super dark used for making homemade oreo cookies known as dark cocoa powder).
- Buttermilk: it adds to the tenderness of the crumb. You can use milk with a tablespoon of lemon juice (homemade buttermilk). It will curdle and that is OK. Stir and use.
- Unsalted butter.
- White, granulated sugar.
- Eggs: fresh, large.
- Flour: I use all-purpose flour or cake flour and both work well.
- Salt: I like to use kosher salt when baking. But regular table salt works just fine.
- Vanilla: I use pure vanilla extract or pure vanilla paste when available, but a good vanilla essence (artificially flavored) also works.
- White vinegar: it makes a reaction and adds to the color. I use white vinegar whenever possible. Maybe apple cider if I'm out of white.
- Baking soda: make sure it's not expired.
- Red food coloring: there is a section about this below.
Is a red velvet cake just a chocolate cake?
No, it's not. Red velvet cake is vanilla flavored with just a hint of chocolate from a small amount of cocoa powder added to the batter.
What makes red velvet cake red?
The mix of cocoa powder with buttermilk and baking soda creates a natural but faint reddish tone. It's a chemical reaction. Nowadays, recipes add red food color to enhance it.
The difference in reddish tones
Different tones of red: in the image below I'm holding the same red velvet cake but the hues are different. I made one after the other during a baking class I gave.
Both have the same amount of red food coloring but the one on the left has 1 tablespoon of cocoa powder and the one on the right has 2 tablespoons.
An interesting color variation from a slight change in one ingredient.
I think the darker hue is more sophisticated and adult, as opposed to the lighter redder tone, which is more apt for children or when you want the cake to stand out more.
Personal opinion: I love the flavor of red velvet cakes but don't particularly care for the color. So sometimes I don't add food dyes. They can be overpowering and change the texture a bit if you are not using good quality ones because you have to add a lot to achieve good color.
How to make red velvet batter
This is a basic butter cake recipe that becomes red velvet after adding chocolate milk, vinegar, and red food color.
Make the chocolate milk by mixing cocoa powder with hot water and buttermilk.
Cream the soft butter with sugar and then add the eggs, one at a time, until creamy and smooth.
Add vanilla, red color, and chocolate milk alternating with the flour mixture. This means you start and end with the dry ingredients.
Last step: mix the baking soda with the vinegar. It will foam. Add it to the cake batter immediately.
Baking
How to prepare the bundt pan: grease it with soft butter and flour it shaking off the excess, or use a baking spray with flour. Then refrigerate the pan while making the batter.
Pour into the prepared bundt pan. Never fill more than ¾ of its capacity.
Bake in a preheated oven as directed. Cracks on top are normal.
Cream cheese frosting
This is the traditional frosting for a red velvet cake.
The same we use for the Hummingbird cake, and even in the chocolate sandwich cookies.
It is one of my favorite frostings in the world, and not only is it easy to make, but it can be refrigerated for several weeks and even frozen.
Variation: add some red coloring to the frosting if you want a completely red look.
I like a red cake, white frosting, and colored sprinkles, like the images in this post.
Pink and red hearts are great for Valentine's day and stars work for Christmas and the 4th of July.
Kitchen notes
- Organization: read the recipe first and make sure you have ingredients at the right temperatures, equipment needed, and enough workspace. This will make the process so much easier!
- Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. Use a thermometer inside the oven (like the OXO oven thermometer) to check that the temperature is right. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- Pan size variations: this scale can be adapted to different shapes or sizes. One recipe yields 1 large bundt, 18 to 24 cupcakes, 2 medium loaf cakes, two or three 8 or 9-inch cake layers, or 1 sheet cake similar to the lemon coconut cake that is perfect for picnics, barbecues, children's birthdays, or a small celebration.
- Frosting variations: add some red coloring to the frosting if you want a complete red look. And use the sprinkles according to the holiday, hearts for Valentine's, stars for Christmas, and so on.
Related recipes you might like:
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Moist Red Velvet Cake
With its unique flavor and color, this old-fashioned red velvet cake is soft, moist, and utterly delicious! It comes together quickly and can be frozen. Spread it with cream cheese frosting for a luscious finish. Just in time for a special celebration.
- Total Time: 2 hours 30 minutes
- Yield: 10 servings
Ingredients
For the cake:
- 2 tablespoons (30g) unsweetened cocoa powder (see Notes, below)
- ⅓ cup (80ml) boiling water
- 1 cup (250g) buttermilk (or whole milk with 1 tablespoon lemon juice)
- ¾ cup (185g) unsalted butter, at room temperature
- 1 ½ cups (300g) granulated sugar
- 3 eggs, at room temperature
- ¼ to 1 teaspoon red food coloring (see Notes, below)
- 2 teaspoons vanilla extract (if using paste use 1 ½ teaspoons)
- ½ teaspoon salt
- 2 ½ cups (350g) all-purpose or cake flour
- 1 ½ teaspoons baking soda
- 1 teaspoon white vinegar
For the cream cheese frosting:
- 4oz (½ cup or 120g) cream cheese, at room temperature
- 3 tablespoons (45g) unsalted butter, at room temperature
- 1 teaspoon vanilla extract or ½ teaspoon vanilla paste
- About 1 ½ cups powdered sugar
Instructions
For the cake:
- Preheat the oven to 350°F/180°C.
- Butter or spray a bundt cake pan (10 cup capacity) or tube pan. Flour it or sprinkle with fine dry breadcrumbs. Shake off excess and pop it in the refrigerator while you make the cake batter.
- In a small mixing bowl or jar mix cocoa powder with boiling water. Let cool a little and add the buttermilk. Mix and reserve.
- Beat softened butter with sugar in a large bowl for 2-3 minutes, until creamy. I use an electric mixer but you can also use a stand mixer.
- Add eggs, one at a time, and beat well after each addition.
- Add food coloring and vanilla. If using powder color mix it with the vanilla before adding.
- Add the sifted flour and salt to the butter mixture in 3 parts, alternating with the cocoa mix in 2 parts. That means you begin and end with dry ingredients. You can sift the flour mixture before in another bowl or have it measured and sift it as you add it (what I do).
- In a small bowl mix baking powder with vinegar. It will foam. Immediately add it to the cake batter and mix.
- Pour into the prepared pan and bake for 40-45 minutes, until a cake tester or toothpick comes out clean. If it has moist crumbs attached bake it for a few more minutes.
- Let cool for 5-10 minutes and carefully remove onto a wire rack. Cool completely before frosting.
For the cream cheese frosting:
- Beat cream cheese with butter in a bowl until very creamy and no lumps remain.
- Gradually add sugar and vanilla until you have a thick, very creamy consistency, good enough to spread. You might need more sugar. If you want a more drippy icing or glaze, use less sugar.
- Spread on top of the cooled cake.
- It keeps well in the refrigerator for a few weeks. Beat again before using to attain a creamy consistency.
Notes
- Cocoa powder: if you want a brighter red use 1 tablespoon cocoa, 2 if you want a deeper red like the images.
- Red food coloring: There are many brands that come in gels, powders, and liquid. I have tried Wilton red icing gel/paste with good results. I also like to use powder dyes (Red Ponceau is the shade of red I like) that are water-soluble and dissolve them in the vanilla before adding it. If they are good the color tends to be more intense so I need very little. There are others like Ann Clark red food gel but I never tried it.
- Organization: read the recipe first and make sure you have ingredients at the right temperatures, equipment needed, and enough workspace. This will make the process so much easier!
- Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. Use a thermometer inside the oven (like the OXO oven thermometer) to check that the temperature is right. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- Pan size variations: this scale can be adapted to different shapes or sizes. One recipe yields 1 large bundt, 18 to 24 cupcakes, 2 medium loaf cakes, two or three 8 or 9-inch cake layers, or 1 sheet cake similar to the lemon coconut cake that is perfect for picnics, barbecues, children's birthdays, or a small celebration.
- Frosting variations: add some red coloring to the frosting if you want a complete red look. And use the sprinkles according to the holiday, hearts for Valentine's, stars for Christmas, and so on.
- Prep Time: 15 minutes
- Cooling time: 90 minutes
- Cook Time: 45 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Keywords: red velvet bundt cake
doris stuart says
my favorite cake but i put cook frosting on mine not cream cheese
Ronak Mehta says
Thank you for sharing this delightfully easy, mouthwateringly delicious recipe. Have baked this cake several times since I first tried it a few weeks back and it’s been a huge success each time!
Paula Montenegro says
So happy to hear that Ronak! Have a great week
Claire | The Simple says
What a delicious looking red velvet bundt cake! The recipe looks amazing and I love your tip on how an easy change can make such a big difference in the final color of your cake.
Cathleen @ A Taste of Madness says
Wow, this is perfect for Valentine's Day!!
I bought a bundt pan last year but moved before I could use it 🙁 I need to get another one!!