Red Velvet Cake from Scratch
Red Velvet Cake from Scratch
This red velvet cake from scratch recipe delivers incredible flavors with simple ingredients. Reliable, delicious, and ready faster than you’d expect.
Why This Recipe Works
- Simple ingredients — nothing exotic
- Quick prep — minimal effort
- Tested and reliable — consistent results
- Versatile — weeknight dinners, meal prep, or entertaining
Tips for Best Results
- Prep all ingredients before cooking
- Season as you go and taste before serving
- Don’t overcrowd your pan
- Use a meat thermometer for proteins
Serving & Storage
- Serve immediately for best texture
- Store leftovers 3–4 days in the fridge
- Reheat in a skillet or low oven
Frequently Asked Questions
Can I make this ahead?
Yes — prep 1–2 days ahead, cook when ready.
Can I substitute ingredients?
Most proteins and vegetables are interchangeable. Adjust cooking times.
Is this freezer-friendly?
Cooked proteins and sauces freeze well up to 3 months.
How to adjust spice level?
Start with half, double for more heat.
Good for meal prep?
Yes — portion and refrigerate up to 4 days.
What sides pair well?
Rice, mashed potatoes, roasted vegetables, or crusty bread.
How many servings?
4–6 servings. Double for larger gatherings.
Can I make this healthier?
Use lean proteins, reduce oil, add extra vegetables.
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Red Velvet Cake from Scratch
Indulge in the rich history and vibrant flavors of this homemade Red Velvet Cake. Moist layers of red cake paired with creamy frosting create a decadent treat that is perfect for any occasion.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons cocoa powder
- 1 1/2 cups vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
Directions
- Preheat oven to 350°F (180°C) and prepare three 9-inch round cake pans by greasing and flouring them.
- Combine flour, sugar, baking soda, salt, and cocoa powder in a large mixing bowl.
- In a separate bowl, whisk together vegetable oil, buttermilk, eggs, red food coloring, and vanilla extract until smooth.
- Gradually add wet ingredients to dry ingredients, mixing until just combined.
- Divide batter among cake pans, smooth the tops, and bake for 25-30 minutes.
- Cool cakes in the pans, then transfer to a wire rack to cool completely.
- Assemble the cakes with cream cheese frosting between layers and frost the top and sides of the cake.
