13 Red Velvet Cake Recipes for Luxurious Treats

You're likely familiar with basic cake recipes, but luxurious red velvet treats are a different story. They're special because they have unique flavor combinations that make them super delicious. When you mix and match different ingredients, you get a taste that's like no other cake.

Red velvet cakes are famous for their beautiful color and yummy taste. If you want to make something that will impress your friends and family, try one of these recipes. You'll find lots of fun and easy ideas to make your red velvet cake truly special.

1. Classic Red Velvet Cake Recipe

Classic Red Velvet Cake is a moist and flavorful dessert.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 2 large eggs
• 2 large egg yolks
• 2 teaspoons red food coloring
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 1 cup cocoa powder

Instructions

1. Preheat the oven to 350°F and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, use an electric mixer to beat the butter until creamy.
4. Add eggs one at a time, beating well after each addition.
5. Beat in red food coloring and vanilla extract.
6. With the mixer on low speed, gradually add flour mixture to butter mixture in three parts, alternating with buttermilk, beginning and ending with flour mixture.
7. Beat in cocoa powder.
8. Divide the batter evenly between prepared pans and smooth tops.
9. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
10. Let cool in pans for 10 minutes before transferring to a wire rack to cool completely.

2. Red Velvet Cake With Cream Cheese Frosting

Classic red velvet cake paired with cream cheese frosting.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 2 large eggs
• 2 large egg yolks
• 2 teaspoons red food coloring
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 1 teaspoon vanilla extract
• 2 cups powdered sugar

Instructions

1. Preheat the oven to 350°F (180°C) and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, use an electric mixer to beat the butter until creamy.
4. Add eggs one at a time, beating well after each addition.
5. Add red food coloring and mix until combined.
6. Gradually add the dry ingredients to the butter mixture, alternating with buttermilk, beginning and ending with dry ingredients.
7. Divide the batter evenly between the prepared pans and smooth the tops.
8. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
9. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
10. For the frosting, beat the cream cheese and butter until smooth.
11. Add vanilla extract and mix until combined.
12. Gradually add the powdered sugar, beating until smooth and creamy.
13. Once the cakes are completely cool, place one layer on a serving plate and spread a thick layer of frosting on top.
14. Place the second cake layer on top and frost the entire cake with the remaining frosting.

3. Double Layer Red Velvet Cake

Moist and flavorful, this double layer red velvet cake is a classic dessert.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 2 large eggs
• 2 large egg yolks
• 2 teaspoons red food coloring
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 1 cup cream cheese frosting

Instructions

1. Preheat the oven to 350°F (180°C) and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, use an electric mixer to beat the butter until creamy.
4. Add eggs one at a time, beating well after each addition.
5. Beat in red food coloring and vanilla extract.
6. With the mixer on low speed, gradually add the flour mixture to the butter mixture in three parts, alternating with buttermilk, beginning and ending with flour mixture.
7. Divide the batter evenly between the prepared pans and smooth the tops.
8. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
9. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
10. Once the cakes are completely cool, place one layer on a serving plate and spread a layer of cream cheese frosting on top.
11. Place the second layer on top and frost the entire cake with the remaining frosting.

4. Red Velvet Cake With Walnuts and Espresso

Moist red velvet cake with walnuts and espresso, a perfect dessert combination.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 2 large eggs
• 2 large egg yolks
• 2 teaspoons red food coloring
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 1 cup chopped walnuts
• 2 tablespoons instant espresso powder

Instructions

1. Preheat oven to 350°F and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, beat the butter until creamy, then add eggs one at a time.
4. Add red food coloring and vanilla extract, beating until combined.
5. Gradually add the flour mixture to the butter mixture, alternating with buttermilk.
6. Stir in chopped walnuts and espresso powder.
7. Divide the batter evenly between the prepared pans and smooth the tops.
8. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
9. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack.
10. Once the cakes are completely cool, frost and decorate as desired.

5. Simple Red Velvet Cake for Beginners

Classic red velvet cake made easy for beginners.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 2 large eggs
• 2 large egg yolks
• 2 teaspoons red food coloring
• 1 cup buttermilk
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350°F (180°C) and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, use an electric mixer to beat the butter until creamy.
4. Add eggs one at a time, beating well after each addition.
5. Beat in red food coloring and vanilla extract.
6. With mixer on low speed, gradually add flour mixture to butter mixture in three parts, alternating with buttermilk, beginning and ending with flour mixture.
7. Divide batter evenly between prepared pans and smooth tops.
8. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
9. Let cool in pans for 10 minutes before transferring to a wire rack to cool completely.

6. Red Velvet Cake With Raspberry Filling

Moist red velvet cake filled with sweet and tangy raspberry filling.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 2 large eggs
• 2 large egg yolks
• 2 teaspoons red food coloring
• 1 cup buttermilk
• 1 cup raspberry jam
• 1 cup fresh raspberries

Instructions

1. Preheat oven to 350°F and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, use an electric mixer to beat the butter until creamy.
4. Add eggs one at a time, beating well after each addition.
5. Beat in red food coloring and buttermilk.
6. Gradually add the dry ingredients to the wet ingredients, beating until just combined.
7. Divide the batter evenly between the prepared pans and smooth the tops.
8. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
9. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
10. Once the cakes are cool, spread a layer of raspberry jam on top of one of the cakes.
11. Arrange fresh raspberries on top of the jam.
12. Place the second cake on top of the first cake and serve.

7. Moist Red Velvet Cake With Buttermilk

Moist red velvet cake with buttermilk is a classic dessert.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup buttermilk
• 2 large eggs
• 2 tablespoons red food coloring
• 1 teaspoon vanilla extract
• 1 cup unsalted butter, softened

Instructions

1. Preheat the oven to 350°F (175°C).
2. Grease two 9-inch round cake pans and line the bottoms with parchment paper.
3. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
4. In a large bowl, whisk together buttermilk, eggs, red food coloring, and vanilla extract.
5. Add the dry ingredients to the wet ingredients and whisk until combined.
6. Add the softened butter and whisk until smooth.
7. Divide the batter evenly between the prepared pans.
8. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
9. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

8. Red Velvet Cake With Chocolate Ganache

Rich, velvety cake infused with deep chocolate flavor.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 2 large eggs
• 2 large egg yolks
• 2 teaspoons red food coloring
• 1 cup whole milk, at room temperature
• 1 teaspoon vanilla extract
• 1 cup semisweet chocolate chips
• 1 cup heavy cream

Instructions

1. Preheat oven to 350°F and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, beat the butter until creamy, then add eggs one at a time.
4. Add red food coloring and mix until combined.
5. Gradually add the dry ingredients to the wet ingredients, alternating with milk.
6. Divide the batter evenly between the prepared pans and smooth tops.
7. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
9. To make the chocolate ganache, melt the chocolate chips in a double boiler.
10. Remove from heat and stir in the heavy cream until smooth.
11. Place one cake layer on a serving plate and spread a thick layer of ganache on top.
12. Place the second cake layer on top and frost the entire cake with the remaining ganache.

9. Red Velvet Pound Cake With Cream Cheese Glaze

Moist red velvet pound cake with a tangy cream cheese glaze.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 2 large egg yolks
• 2 teaspoons red food coloring
• 1 teaspoon vanilla extract
• 1 cup cream cheese, softened
• 1/2 cup unsalted butter, softened
• 1 teaspoon vanilla extract
• 2 cups powdered sugar

Instructions

1. Preheat oven to 325°F and grease a 9x5-inch loaf pan.
2. Whisk together flour, sugar, baking powder, and salt in a medium bowl.
3. Beat butter until creamy, then add eggs one at a time, beating well after each addition.
4. Add red food coloring and vanilla extract, beating until combined.
5. Gradually add flour mixture to butter mixture, beating until just combined.
6. Pour batter into prepared loaf pan and smooth top.
7. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
8. Let cake cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
9. Beat cream cheese and butter until smooth, then add vanilla extract.
10. Gradually add powdered sugar, beating until smooth and creamy.
11. Drizzle glaze over cooled cake and serve.

10. Red Velvet Layer Cake With Whipped Cream

Moist red velvet cake layers filled with whipped cream and topped with additional whipped cream.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 2 large eggs
• 2 large egg yolks
• 2 teaspoons red food coloring
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 1 cup heavy cream
• 2 tablespoons granulated sugar

Instructions

1. Preheat oven to 350°F and grease three 9-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, use an electric mixer to beat butter until creamy.
4. Add eggs one at a time, beating well after each addition.
5. Beat in red food coloring and vanilla extract.
6. With mixer on low speed, gradually add flour mixture to butter mixture in three parts, alternating with buttermilk, beginning and ending with flour mixture.
7. Divide batter evenly among prepared pans and smooth tops.
8. Bake for 30-35 minutes or until a toothpick inserted in center comes out clean.
9. Allow cakes to cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
10. To make whipped cream, beat heavy cream and granulated sugar until stiff peaks form.
11. To assemble cake, place one cake layer on a serving plate and spread whipped cream on top.
12. Repeat with remaining two cake layers, spreading whipped cream on top of each layer.
13. Frost top and sides of cake with remaining whipped cream.

11. Red Velvet Cake With Pecans and Caramel

Rich, mocha-flavored red velvet cake with crunchy pecans and caramel.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 2 large eggs
• 2 large egg yolks
• 2 teaspoons red food coloring
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 1 cup chopped pecans
• 1 cup caramel sauce

Instructions

1. Preheat oven to 350°F and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, beat butter until creamy, then add eggs one at a time.
4. Add red food coloring and mix well.
5. Alternately add flour mixture and buttermilk, beginning and ending with flour mixture.
6. Stir in vanilla extract and chopped pecans.
7. Divide batter evenly between prepared pans and bake for 30-35 minutes.
8. Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
9. Drizzle caramel sauce over cooled cakes and serve.

12. Red Velvet Cake With Strawberry Buttercream

Moist red velvet cake paired with sweet strawberry buttercream frosting.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 2 large eggs
• 2 large egg yolks
• 2 teaspoons red food coloring
• 1 cup whole milk
• 1 teaspoon vanilla extract
• 2 cups strawberry buttercream frosting

Instructions

1. Preheat oven to 350°F and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, use an electric mixer to beat the butter until creamy.
4. Add eggs one at a time, beating well after each addition.
5. Beat in red food coloring and vanilla extract.
6. With mixer on low speed, gradually add flour mixture to butter mixture in three parts, alternating with milk, beginning and ending with flour mixture.
7. Divide batter evenly between prepared pans and smooth tops.
8. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
9. Allow cakes to cool in pans for 10 minutes before transferring to a wire rack to cool completely.
10. Once cakes are cool, place one layer on a serving plate and spread a thick layer of strawberry buttercream frosting on top.
11. Place second cake layer on top and frost entire cake with remaining frosting.

13. Ultimate Red Velvet Cake With Cream Cheese and Nuts

Moist red velvet cake with cream cheese frosting and crunchy nuts.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 2 large eggs
• 2 large egg yolks
• 2 teaspoons red food coloring
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 1 cup chopped walnuts
• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar

Instructions

1. Preheat oven to 350°F and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, use an electric mixer to beat the butter until creamy.
4. Add eggs one at a time, beating well after each addition.
5. Add red food coloring and beat until combined.
6. With the mixer on low speed, gradually add the flour mixture to the butter mixture in thirds, alternating with buttermilk, beginning and ending with flour mixture.
7. Beat in vanilla extract and fold in chopped walnuts.
8. Divide the batter evenly between prepared pans and smooth tops.
9. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
10. Allow the cakes to cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
11. For the frosting, beat the cream cheese and butter until smooth.
12. Gradually add the powdered sugar, beating until smooth and creamy.
13. Place one cake layer on a serving plate and spread a thick layer of frosting on top.
14. Place the second cake layer on top and frost the entire cake with the remaining frosting.

Conclusion

You'll be utterly obsessed with these 13 red velvet cake recipes, creating the most divine, jaw-dropping, and incredibly decadent treats that will leave everyone begging for more, with each bite a masterful symphony of flavors and textures that will revolutionize your baking skills forever.