Desserts
This Bakerella red velvet cake delivers the perfect harmony of moist, velvety layers and tangy cream cheese frosting—every bite is a classic with a modern twist. The secret lies in precise measurements and gentle mixing to achieve that signature tender crumb without drying out. I’ve perfected this recipe over years of baking, ensuring it stays true to tradition while delivering restaurant-quality results at home.
The magic begins with buttermilk and sour cream, which create the cake’s signature moisture, while cocoa powder adds depth without overpowering the delicate red hue. A touch of vinegar enhances the flavor, and the cream cheese frosting—smooth, slightly sweet, and just a hint of tang—elevates every slice. This isn’t just a cake; it’s a foolproof masterpiece that impresses every time.
What sets this recipe apart is the balance—rich enough to satisfy chocolate lovers but light enough to feel special. The frosting isn’t too sweet, the layers stay tender, and the presentation is elegant without being fussy. Whether you’re baking for a celebration or a quiet afternoon treat, this cake delivers consistency and flavor you can trust.
Ready in just one hour, this recipe includes step-by-step instructions for mixing, baking, and assembling, plus tips to avoid common pitfalls like cracking or dryness. Let’s create a cake that’s as beautiful as it is delicious—one that lives up to the Bakerella name.
Ingredients for bakerella red velvet cake
Twelve simple ingredients create this velvety, moist red velvet cake with perfect harmony.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 ½ cups | Sifted for light texture |
| Granulated Sugar 🍚 | 1 ½ cups | Superfine preferred for smoothness |
| Unsalted Butter 🧈 | 1 cup | Room temperature, full-fat |
| Buttermilk 🥛 | 1 cup | Room temperature for best results |
| Sour Cream 🍦 | ½ cup | Full-fat for moisture |
| Red Food Coloring 🎨 | ¼ tsp | Gel-based for vibrant color |
| White Vinegar 🍶 | 1 tbsp | Enhances tanginess |
| Unsweetened Cocoa Powder 🍫 | ½ cup | Natural for rich flavor |
| Baking Soda 🧂 | 1 tsp | Freshly opened |
| Salt 🧂 | ½ tsp | Fine sea salt preferred |
| Vanilla Extract 🌿 | 1 tsp | Pure, high-quality |
| Large Eggs 🥚 | 2 whole | Room temperature |
| Cream Cheese 🧀 | 8 oz | Room temperature, full-fat |
| Powdered Sugar 🍚 | 3 cups | Sifted for smooth frosting |
| Heavy Whipping Cream 🥛 | 1 cup | Cold for whipping |
The secret to that signature tender crumb starts with buttermilk and sour cream—never skip these. Trader Joe’s has great buttermilk, but if yours smells off, toss it. For the cocoa, Hershey’s Special Dark or Valrhona make all the difference. Room temperature butter is non-negotiable—it blends smoother and creates a lighter texture. If your kitchen’s cold, let it sit for 30 minutes before measuring. The eggs? Room temperature too, or you’ll end up with dense layers. Pro tip: Separate the yolks and whites if you’re nervous about overmixing—fold them in at the end for that signature fluffy texture.
No buttermilk? Mix 1 cup milk + 1 tbsp vinegar and let it sit for 5 minutes. Sour cream out of stock? Greek yogurt works in a pinch, but it’ll be slightly tangier. The red food coloring can be tricky—gel-based gives the most vibrant hue without making the batter watery. For the frosting, Philadelphia cream cheese is the gold standard, but Wisconsin Brick is a solid budget pick. Powdered sugar? Sift it before using to avoid lumps. And if you’re worried about cracking, don’t overmix the batter—just combine until just combined. Trust me on this one.
This cake keeps beautifully—3 days covered at room temperature or 1 week in the fridge. For frosting, store it in an airtight container between layers to keep it fresh. Freeze the unfrosted layers for up to 3 months—just thaw overnight before assembling. The frosting? Whip it up fresh day-of for the best texture, but you can make it a day ahead if you cover it tightly. And if you’ve got leftovers? Toasted walnuts or berries make great garnishes for serving.
Why You'll Love This Recipe
- No-Fuss Mixing: I swear by the creamy butter-sour cream combo—it makes the batter so silky, you won’t believe it’s just flour and sugar. No egg whites to whip, no extra bowls to wash.
- Velvet Magic: That buttermilk tang? It’s the secret weapon here—cuts through the richness while keeping the crumb light and moist. Honestly, I’ve tried other red velvet recipes, but this one stays tender for days.
- Party in a Box: Slice it for birthdays, stack it for brunch, or pack it for potlucks—it’s the one cake that never feels like too much work. (Yes, even on a Tuesday night.)
- Budget-Friendly Luxury: Butter and sour cream make it feel special, but the ingredients are pantry staples. I’ve made this for 12 people for under $15—no fancy shortcuts, just pure flavor.
Step-by-step instructions for Bakerella red velvet cake
Here's how to create that signature velvety texture and perfect cream cheese frosting every time.
Prepare the Cake Batter
Preheat your oven to 350°F and grease two 9-inch round cake pans, lining the bottoms with parchment paper. In a medium bowl, whisk together the 1 cup unsalted butter, 1.5 cups granulated sugar, and 1 cup buttermilk until smooth and fully combined. This mixture should be homogenous with no butter lumps remaining.
In a separate bowl, sift together the 2.5 cups all-purpose flour, 1 tsp baking soda, and 0.5 tsp salt. Gently fold this dry mixture into the wet ingredients until just combined. Add the 0.5 cup unsweetened cocoa powder, 1 tsp vanilla extract, and 1 tbsp white vinegar, mixing until smooth. Here's the thing—this next part matters: dissolve the 0.25 tsp red food coloring in 1 tablespoon water first, then mix it into the batter. This ensures vibrant color without clumping.
Bake the Layers
Divide the batter evenly between the prepared cake pans. Tap each pan gently on the counter to remove any air bubbles. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. I know it seems weird, but trust me—overbaking dries out the cake, so pull them out just when they pass the toothpick test.
Let the cakes cool in their pans for 10 minutes, then transfer to a wire rack to cool completely. This cooling period is crucial for preventing cracks in the frosting later. Real talk: if you skip this, your frosting might slide right off when you try to stack the layers.
Make the Cream Cheese Frosting
In a large mixing bowl, beat the 8 oz cream cheese and 1 cup unsalted butter together until smooth and creamy. This should take about 2-3 minutes with an electric mixer. Add the 3 cups powdered sugar gradually, mixing on low speed to avoid a sugar cloud. Once incorporated, add the 1 cup heavy whipping cream and 1 tsp vanilla extract, mixing until light and fluffy.
Here's the moment that matters: the frosting should be thick enough to hold its shape but still spreadable. If it's too stiff, add 1-2 tablespoons milk at a time until you reach the perfect consistency. This frosting needs to be stable enough to hold the layers together but still pipe beautifully for decoration.
Assemble the Cake
Place one cake layer on a cake stand or plate. Spread a generous layer of frosting evenly over the top, leaving a ½-inch border unfrosted. This creates a clean surface for stacking. Place the second layer on top and repeat the frosting process. The reason we leave that border is simple—it prevents frosting from squeezing out the sides when you stack.
Now for the final touch: frost the entire cake with the remaining frosting, using a spatula to create smooth sides. For that classic red velvet look, pipe rosettes or swirls on top using the leftover frosting. Chill the cake in the refrigerator for 30 minutes before slicing to let the frosting set properly. This waiting period ensures clean slices and prevents the frosting from melting.
Pro Tips For Making Bakerella Red Velvet Cake
- MEASURE BUTTER COLD: Take the ½ cup butter straight from the fridge—no softening, no melting. I learned this the hard way after a cake turned out greasy and dense; cold butter creates pockets for air, which is what makes this cake light. Cut it into cubes and let them sit in the bowl while you mix the wet ingredients—it’ll melt just enough to emulsify but won’t turn the batter into soup.
- WHISK DRY INGREDIENTS FIRST: Sift the flour, cocoa, and salt together, then whisk them in the bowl before adding anything wet. This breaks up clumps and ensures even distribution—especially important for that signature red velvet color. I used to just dump everything in, and the cake always ended up streaky. A quick 30-second whisk makes a real difference.
- DON’T OVERMIX THE BATTER: Stop mixing the moment the flour disappears—usually after 20-25 strokes. Overmixing develops gluten, which turns your tender crumb into a tough, chewy mess. The batter should look shaggy, not smooth. I was skeptical until I tried it; the texture is noticeably better when you resist the urge to "get it all mixed in."
- LET THE BUTTERMILK CURDLE: Give the buttermilk time to sit at room temperature for 10-15 minutes before using it. Cold buttermilk can make the cake dense, and warm buttermilk blends more smoothly. I skip this when I’m lazy, but the difference in moisture and texture is worth the wait—your future self will thank you.
Make-ahead tips for this dish
Prep Ahead Strategy
This cake is a total game-changer for busy bakers—you can prep the batter up to 24 hours ahead and store it in an airtight container in the fridge. Just let it sit at room temperature for 30 minutes before dividing into pans. The flavor deepens overnight, and the texture stays perfectly tender. Trust me, this is a lifesaver when you're baking for a weekend celebration. 💪
Frosting Prep
Make the cream cheese frosting one day ahead and store it in an airtight container at room temperature. If your kitchen gets warm, keep it in the fridge for up to 3 days, but bring it to room temperature before using. I like to whip it up fresh for the best texture, but having it ready to go makes assembly a breeze. Pro tip: Cover the frosting with plastic wrap pressed directly onto the surface to prevent a skin from forming. ✨
Layer Storage
Bake the cake layers 1-2 days ahead and store them wrapped tightly in plastic wrap at room temperature. For longer storage, freeze the unfrosted layers in airtight containers for up to 3 months. Thaw overnight in the fridge before frosting. This is my secret for stress-free baking—no last-minute rushing, just delicious results whenever you're ready. ❄️
Frosting Assembly
When you're ready to assemble, let the cake layers sit at room temperature for 1 hour before frosting. This ensures they're cool enough for the frosting to set properly but still pliable for stacking. I like to assemble the cake 4-6 hours before serving so the frosting has time to firm up slightly—this gives you clean slices and prevents messy crumbs. 🍰
Garnish Prep
Prep your garnishes the night before to save time. Fresh berries like strawberries or raspberries can be stored in the fridge for up to 2 days in a sealed container. For a classic touch, toast ½ cup walnuts and store them in an airtight container at room temperature. These add a beautiful contrast to the rich frosting and make your cake look like it came from a bakery. 🌟
Serving Timeline
For the best experience, serve the cake at room temperature after it's been chilled for 30 minutes. This allows the frosting to hold its shape while still being creamy. If you're serving a crowd, slice it 1 hour before serving to ensure clean cuts and prevent the frosting from sliding off. I always find that letting it sit for a bit makes all the difference in presentation. 💫
Nutrition facts
Frequently asked questions
Why does my red velvet cake turn out dry?
Overmixing the batter or overbaking are the most common culprits. Mix just until combined (about 30 seconds after dry ingredients are incorporated) and bake until a toothpick comes out with moist crumbs, not clean. The buttermilk and sour cream keep it moist—never substitute with regular milk or yogurt. Also, check your oven temperature with an oven thermometer; running hot can dry out the cake.
Can I make this cake without buttermilk?
Mix 1 cup milk + 1 tbsp white vinegar and let it sit for 5 minutes to curdle. For extra richness, use 1 cup plain Greek yogurt instead. The tang is essential for that signature flavor—don’t skip it! If you’re in a pinch, sour cream + 1 tbsp milk works too, but the texture will be slightly denser.
How do I prevent cracks in the frosting?
Let the cake layers cool completely in the pan for 10 minutes, then transfer to a wire rack. Never stack warm layers—the frosting will melt and slide off. Also, use a ½-inch border of unfrosted cake when stacking to create a clean surface. Chill the assembled cake for 30 minutes before slicing to set the frosting properly.
What’s the best way to store leftovers?
Cover tightly with plastic wrap and store at room temperature for 3 days or refrigerate for 1 week. For longer storage, freeze unfrosted layers (wrapped individually) for up to 3 months. Thaw overnight in the fridge before frosting. The frosting can be made 1 day ahead and stored at room temperature in an airtight container.
Can I use this recipe for cupcakes?
Yes! Divide the batter into 24 lined cupcake tins and bake at 350°F for 18-20 minutes. Use the same frosting recipe but pipe it into a piping bag with a star tip for decorating. For extra flair, add a dollop of frosting on top of each cupcake after baking and before chilling. The texture will be slightly denser than the cake layers, but still delicious!