Old-Fashioned Red Velvet Cake

This old-fashioned red velvet cake is just the thing when you want something, you know…big. A production, but in a good way. Everyone will ooh and ahh when you set this on the dining room table. It’s super moist with a cream cheese frosting that’s just right.

It’s one of those classic cake recipes that’s perfect for birthdays, holidays, or any special occasion that deserves a showstopper.

finished red velvet layer cake with strawberries on top.

Old-Fashioned Red Velvet Cake with Cream Cheese Frosting

A sweet and delicious classic, this super moist cake is topped with the best ever cream cheese frosting. Perfect for a birthday or special occasion.
Prep Time 45 minutes
Cook Time 30 minutes
Cooling time 2 hours
Total Time 3 hours 15 minutes
Serving Size 12 slices

Equipment

  • 3 9 inch cake pans

Ingredients 

For the Cake

  • cups all-purpose flour
  • cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon cocoa powder
  • 1 cup vegetable oil
  • 1 cup buttermilk (at room temperature)
  • 2 large eggs (at room temperature)
  • 2 tablespoons red food coloring
  • 1 teaspoon white distilled vinegar
  • 1 teaspoon pure vanilla extract

For the Cream Cheese Frosting

  • 1 pound cream cheese (softened)
  • 1 cup unsalted butter (softened)
  • 1 teaspoon of pure vanilla extract
  • 6-8 cups powdered sugar

For Garnish

  • pecans
  • strawberries

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Instructions 

Make the Cake

  • Prepare the cake pans. Preheat your oven to 350°F (175°C). Then, grease and flour three 9-inch round cake pans, making sure they are well-coated to prevent the cake from sticking.
  • Make the batter. Sift the flour, sugar, baking soda, salt, and cocoa powder in a large bowl. This helps to aerate the dry ingredients and ensures a smooth batter. In another large bowl, use a handheld electric mixer to gently beat together the vegetable oil, buttermilk, eggs, red food coloring, vinegar, and vanilla extract until everything is well combined. Gradually add the sifted dry ingredients to the wet mixture in increments, beating on low speed until the batter is smooth and fully combined.
    mixing bowl showing stage of cake batter.
  • Bake and cool. Divide the batter evenly among the three prepared cake pans. Tap the pans lightly on the counter to remove any air bubbles. Bake in the preheated oven for 20 to 25 minutes or until a toothpick inserted into the center of each cake comes out clean. Remove the cakes from the oven and let them cool in the pans on a cooling rack for 15 minutes. Afterward, carefully remove the cakes from the pans and allow them to cool completely on the racks before frosting.
    baked cake cooling in pan and on wire rack

Make the Cream Cheese Frosting

  • Beat wet ingredients. In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy so there are no lumps in your frosting. Then, add the vanilla extract and mix until incorporated.
    mixing bowl showing stages of cream cheese frosting.
  • Add sugar to preference. Gradually add the sifted powdered sugar, about 1 cup at a time, beating continuously on low speed until the frosting is light and fluffy. Adjust the amount of sugar based on your preferred sweetness and consistency.
  • Assemble. Place one cooled cake layer on a cake stand or serving plate. Spread a generous layer of frosting over the top using an offset spatula. Place the second cake layer on top and repeat the frosting process. Add the third cake layer and frost the top and sides of the cake evenly with the remaining frosting. For an extra touch, garnish the top of the cake with chopped pecans and fresh strawberries, if desired.
    process shots of icing cake layers and adding strawberries and pecans.
  • Serve. Slice and serve this classic red velvet cake and enjoy!

Notes

Before you start, make sure your eggs, buttermilk, and butter are at room temperature to help everything mix together smoothly, making a tender and even-textured cake.
After combining the wet and dry ingredients, mix just until everything is combined. Mixing too much can lead to a dense, tough cake instead of a light, moist crumb.
For a professional finish, think about leveling the tops of your cakes before stacking them. You can use a serrated knife or a cake leveler. This ensures that the layers sit evenly, making frosting easier and the cake more stable.
If your frosting is too soft, chill it briefly to firm it up. If it’s too thick, add a teaspoon of milk or cream at a time until it reaches your desired consistency.
This recipe uses food coloring for its classic red hue, but you can leave it out if you want. The flavor will still be great.
Pecans and strawberries add a nice touch, but feel free to be creative with your decorations! Consider using other fruits, chocolate shavings, or even a drizzle of melted chocolate for extra flair.
Calories: 653kcal | Carbohydrates: 91g | Protein: 7g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 439mg | Potassium: 128mg | Fiber: 1g | Sugar: 70g | Vitamin A: 1053IU | Calcium: 74mg | Iron: 1mg

More Tips:

Remember to start checking your cakes a few minutes before the recommended baking time, as ovens can vary. You can use a toothpick inserted in the center to check if the cakes are done.

The cakes are ready if the toothpick comes out clean or with just a few moist crumbs. It’s better to test the cake for doneness a few minutes before the recommended baking time because every oven differs.

If you have time, you can wrap the cooled cake layers in plastic wrap and refrigerate them for a few hours or overnight. Chilled cakes are firmer and easier to frost without crumbs getting in the way.

When frosting the cake, consider using an offset spatula, as it can help spread the frosting more evenly and smoothly, giving you a beautiful and polished finish

slices cake showing layers of icing.

Serving Suggestions

Serve this cake with freshly brewed coffee or tea, a scoop of vanilla ice cream, a mixed berry compote, sparkling wine or champagne, or a fresh fruit salad.

Here are some important items and ingredients you’ll need to make this red velvet cake successfully:

ingredients on white counter.
  • Natural Unsweetened Cocoa Powder: This cocoa powder gives the cake a subtle chocolate flavor and intensifies the red color. Be sure to use natural cocoa powder, not Dutch-processed, for the right level of acidity.
  • Red Food Coloring: This is essential for achieving the cake’s vibrant red color. Some stores may not carry large bottles of red food coloring, which you’ll need to get that vibrant color. Look for it in the baking aisle. You can use beet juice or a natural red food dye as a substitute if you prefer a natural option.
  • Buttermilk: Buttermilk is crucial for the cake’s tender texture and adds a slight tang to balance the sweetness. If you don’t have buttermilk, you can make a quick substitute by adding a tablespoon of white vinegar or lemon juice to a cup of milk and allowing it to sit for 10 minutes.
  • Cream Cheese: It creates a smooth frosting with a rich and tangy flavor. If you can’t find cream cheese, you can use mascarpone, but the frosting will have a milder taste.
  • Offset Spatula: While unnecessary, this tool makes it easier to spread frosting smoothly, giving your cake a polished finish. It simplifies and refines the job.

Having these ingredients and tools on hand is important to make sure your cake turns out just right, so be sure to have them ready before you begin!

Storage Instructions

If you plan to eat the cake within 1-2 days, you can keep it at room temperature. Use plastic wrap or an airtight container to cover the cake and keep it fresh.

The cake can be stored in the refrigerator for up to 5 days. Cover it with plastic wrap or place it in an airtight container to prevent it from drying out.

You can freeze the unfrosted cake layers. Wrap each layer tightly in plastic wrap, then in aluminum foil. Store them in the freezer for up to 3 months. When you want to use them, let the layers thaw in the refrigerator overnight.

While you can freeze a frosted cake, it might affect the texture of the cream cheese frosting. If you decide to freeze it, place the cake in the freezer uncovered for about an hour to harden the frosting. Then, tightly wrap it in plastic wrap and aluminum foil. Thaw in the refrigerator overnight before serving.

For the best taste and texture, it’s recommended to enjoy the cake fresh or refrigerated rather than frozen.

This Old-Fashioned Red Velvet Cake is a real classic, perfect for any special celebration or simply indulging at home. Its rich, moist layers and creamy frosting bring a timeless charm to any gathering. Give it a go, and you’ll keep coming back to this recipe over and over again.

plated slice of red velvet cake with fork eating bite.
picture of smiling female

By Katie Shaw

Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.

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