The Most Amazing Red Velvet Cake recipe is moist, fluffy and has the perfect sweetness-chocolate balance. Top it off with frosting cream cheeses for the perfect Red Velvet Cake that you’ve dreamed of!

We’ve adapted our recipe for The Most Amazing Chocolate Cake to bring you the perfect red velvet cake we know you’re going to love, just as you loved the original version of chocolate.

What kind of frosting do you use for red velvet cake?

Traditionally, red velvet cake is made from cream cheese frosting. To give the cake its traditional acidic taste, it is important to use cream cheese frosting. 

What kind of food coloring should I use?

I recommend you to use gel food color ,because it will high concentrated color. I don’t prefer you to use liquid color it can have bitter taste when you use so much.

 prep time:20 min    cooking time:35 min    total time:55 mi 


  • 3 cups all-purpose flour
  • 3 cups granulated sugar
  • 1/2 cup cornstarch
  • 1/2 cup unsweetened cocoa powder
  • 1 tablespoon baking soda
  • 1½ teaspoons baking powder
  • 1½ teaspoons salt
  • 4 large eggs
  • 1½ cups buttermilk
  • 1 1/4 cups warm water
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon distilled white vinegar
  • 2 tablespoons red food coloring


  • 16 ounces cream cheese softened
  • 1 cup butter softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract


  • Preheat oven to 350 degrees. Butter three 9-inch cake rounds. Dust with flour and tap out the excess.
  • Mix together flour, sugar, cornstarch, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
  • Add eggs, buttermilk, warm water, oil, vanilla, vinegar, and food coloring. Beat on a medium speed until smooth. This should take just a couple of minutes.
  • Divide batter among the three prepared pans.
  • Bake for 30-35 minutes until the cake meets the toothpick test (stick a toothpick in and it comes out clean).
  • Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely before frosting.
  • Make the frosting. In a large bowl, beat together butter and cream cheese until fluffy. Use a hand mixer or stand mixer for best results. Add in vanilla extract. Beat until combined. Beat in powdered sugar, 1 cup at a time until frosting is smooth.
  • Assemble and frost the completely cooled cake.



This Chocolate Cake is just about moist. You could LITERALLY leave it on the counter for a few days, and it would still be lustful. My favorite surprise on this cake was the cocoa nibs.

Chocolate cakes isolated on white background



1/2 cup sour cream

1 cup buttermilk

3 large eggs

1 1/2 cup strong hot coffee

3/4 cup vegetable oil

1 tbs vanilla extract

3 cup all-purpose flour

2 2/3 cup granulated sugar

1/2 cup cocoa powder

1 1/2 tsp baking powder

1 tbs baking soda

1 tsp kosher salt

For the Chocolate Buttercream:

1 1/2 lb confectioner’s sugar
1 1/2 cup unsalted butter (338g) room temperature
1/4 cup heavy whipping cream (60mL)
1/4 cup Cocoa powder (25g)
1 tsp vanilla (5mL) optional
1 tsp espresso (5ml) optional
1/4 tsp salt (1.5g)


For the Cake:

  • Butter and flour 3 eight inch cake pans. I highly recommend using cake strips for a more even bake.
  • Sift together the dry ingredients (including the sugar) into the bowl of a stand mixer and whisk to combine.
  • Add the wet ingredients into a large bowl and whisk together.
  • Add the wet ingredients the dry ingredients. 
  • Whisk to combine then mix on level 2 for two minutes.
  • Distribute batter evenly to the three pans and bake for about 35-40 minutes at 350F (176C) or until a toothpick inserted in the center comes out clean. I recommend rotating the pans halfway through the bake.
  • Allow time to cool for 10 minutes then invert onto wire racks to cool fully.

For the Chocolate Buttercream:

  • In a small bowl combine the semi-sweet chocolate with 2 tbs of cream then microwave for 40 secs on half power. Stir to combine then set aside. 
  • Whip the butter for about 5 minutes using a paddle attachment (in a stand-up mixer).
  • Beat in the confectioner’s sugar slowly.
  • Add the cream.
  • Slowly mix in the ¼ cup of cocoa powder. Add the salt, as well. 
  • You may add the optional vanilla and espresso at this step. 
  • Mix until you have a fluffy, even consistency.
  • Beat in the melted and cooled chocolate ganache. 



prep time:5 min    cooking time:30 min    total time:35 min


  • 1/2 cup + 2 tablespoons salted butter melted
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup melted milk chocolate chips
  • 3/4 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1 cup milk chocolate chips


  • Preheat oven to 350 degrees F. Line a metal 9×9 pan with parchment paper.
  • Pour melted butter into a large mixing bowl. Whisk in sugar by hand until smooth, 30 seconds.
  • Add in eggs and vanilla extract. Whisk 1 minute.
  • Whisk in melted chocolate until combined and smooth.
  • Use a rubber spatula to stir in flour, cocoa powder, and salt until just combined. Stir in whole chocolate chips.
  • Pour into prepared pan and smooth out.
  • Bake in the preheated oven for 30 minutes. Let cool in pan 30 minutes before slicing