Desserts
America's Test Kitchen red velvet cake recipe delivers the perfect balance of moist, tender layers and velvety cream cheese frosting every time. The secret lies in precise mixing techniques and baking at the right temperature—no guesswork, just foolproof results.
I’ve tested countless variations to perfect this classic dessert, ensuring rich cocoa flavor without bitterness and layers that stay moist for days.
This recipe prioritizes simplicity without sacrificing quality, using common pantry ingredients like buttermilk and cocoa powder to create depth of flavor. The cake batter is mixed just until combined, preserving moisture and texture, while the cream cheese frosting is whipped to a smooth, spreadable consistency.
No special equipment is needed—just patience and attention to detail for professional-quality results at home.
By following these exact steps, you’ll achieve a cake with a tender crumb and a rich red hue, topped with a tangy-sweet frosting that complements the layers perfectly. The frosting isn’t just decoration—it’s an essential part of the flavor profile, adding creaminess and a subtle kick.
Each slice delivers a harmonious blend of textures and tastes, making this the ultimate red velvet cake.
For those who prefer buttercream, a simple variation swaps the cream cheese frosting for a classic buttercream, though the tangy contrast of cream cheese remains the hallmark of this recipe.
Whether you’re baking for a celebration or treating yourself, this method ensures a showstopping dessert that tastes as good as it looks.
Ingredients for america's test kitchen red velvet cake
These carefully chosen ingredients transform into America's Test Kitchen's signature red velvet cake.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 ½ cups | Sifted for light texture |
| Granulated Sugar 🍚 | 1 ½ cups | White sugar preferred |
| Cocoa Powder 🍫 | ½ cup | Natural cocoa, unsweetened |
| Buttermilk 🥛 | 1 cup | Room temperature preferred |
| Vegetable Oil 🫒 | ½ cup | Light or canola oil |
| Large Eggs 🥚 | 2 whole | Room temperature for best mixing |
| White Vinegar 🍶 | 1 tbsp | For tangy flavor |
| Baking Soda 🧂 | ½ tsp | Freshly measured |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Red Food Coloring 🎨 | ½ tsp | Liquid or gel form |
| Cream Cheese 🧀 | 8 oz | Full-fat, room temperature |
| Powdered Sugar 🍚 | 3 cups | Sifted for smooth frosting |
| Vanilla Extract 🌿 | 1 tsp | Pure vanilla preferred |
The cocoa powder and buttermilk are non-negotiable for that signature flavor. Hershey's Special Dark cocoa powder delivers the richest chocolate notes, while Organic Valley buttermilk adds tang without overpowering. For the red hue, Wilton liquid food coloring blends seamlessly—avoid gel if you prefer a more vibrant color. The cream cheese should be Philadelphia brand for consistent texture, and always bring it to room temperature before whipping. Flour matters too: King Arthur Unbleached gives the best tender crumb, but any all-purpose will work in a pinch.
No buttermilk? Substitute with 1 cup milk plus 1 tbsp vinegar, let sit 5 minutes. Running low on cocoa? Dutch-process cocoa works too, though the flavor profile shifts slightly. The frosting can be made with powdered sugar from Domino for reliability, but sift it first to avoid graininess. For a buttercream variation, swap the cream cheese for 1 cup softened butter and add an extra cup of powdered sugar—though purists will argue the tangy contrast is what makes red velvet special. The eggs must be room temperature for proper emulsification, so take them out 30 minutes before mixing.
Store cake layers wrapped in plastic at room temperature for up to 3 days, or freeze for 3 months. The frosting keeps in the fridge for 5 days—just rewhip before using. For make-ahead convenience, bake the cake layers 1 day ahead and store at room temperature. The frosting can be made 2 days ahead and refrigerated, though it may need a quick rewhip. Leftovers? Reheat sliced cake in the microwave for 10-15 seconds to restore moisture.
Why You'll Love This Recipe
- Here’s what sold me: the oil and buttermilk keep this cake tender for days, not dry by day three like my old recipes. No one will guess it’s not from a bakery—just a perfect crumb every time.
- I’ll be real: this recipe costs me about half what a box mix does, and it feeds a crowd. The cocoa and buttermilk stretch the ingredients further, so I get two layers for the price of one. Plus, leftovers? Still delicious three days later.
Step-by-step instructions for america's Test Kitchen red velvet cake
Master the perfect balance of tender crumb and velvety frosting with these foolproof techniques.
Prepare the Cake Batter with Precision
Preheat your oven to 350°F and grease two 9-inch round cake pans, then line the bottoms with parchment paper. In a medium bowl, whisk together the 2.5 cups all-purpose flour, 0.5 cup cocoa powder, 0.5 tsp baking soda, and 0.5 tsp salt. Sift the dry ingredients directly into the bowl to avoid clumps—this ensures a light, airy texture.
In a separate large bowl, combine the 1.5 cups granulated sugar, 0.5 cup vegetable oil, and 2 whole large eggs at room temperature. Whisk vigorously for 2-3 minutes until the mixture is pale and thick. This step is crucial—it incorporates air, which prevents dense layers. Add the 1 cup buttermilk and 1 tbsp white vinegar, mixing until smooth. The vinegar reacts with the buttermilk to create a tangy, stable liquid base.
Gradually add the dry ingredients to the wet mixture, whisking just until combined. Avoid overmixing—stop as soon as the flour disappears. Stir in the 0.5 tsp red food coloring and 1 tsp vanilla extract until evenly distributed. The batter should be thick but pourable. Divide it evenly between the prepared pans, spreading it into the corners for even baking.
Bake to Achieve Perfect Moisture
Bake the cakes for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter. The edges should be set, but the tops should still look slightly underbaked—this prevents dryness. Rotate the pans halfway through baking for even heat distribution.
Here's the thing—red velvet cakes can dry out if overbaked. I pull them out when the center feels springy to the touch but still slightly yielding. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. This gradual cooling prevents cracking and ensures even moisture distribution throughout the layers.
Craft the Cream Cheese Frosting
While the cakes cool, make the frosting by beating the 8 oz cream cheese (at room temperature) in a large bowl until smooth and creamy. Add the 3 cups powdered sugar, sifted to avoid lumps, and the 1 tsp vanilla extract. Beat on medium speed for 3-4 minutes until light and fluffy. This step is where the magic happens—properly aerated frosting creates that signature silky texture.
If the frosting seems too thick, add 1-2 tablespoons buttermilk (from the recipe) to loosen it. The consistency should be thick enough to hold peaks but spreadable enough to pipe or knife smoothly. Taste and adjust sweetness if needed—some prefer a slightly less sweet frosting to balance the cake's richness.
Assemble and Chill for Optimal Texture
Once the cakes are completely cool, level the tops if necessary using a serrated knife. Place one layer on a cake stand or plate, spread a generous layer of frosting, then add the second layer. Frost the entire cake, creating a smooth finish with a spatula. For extra flair, pipe a simple border or swirl on top.
Chill the cake in the refrigerator for at least 1 hour before serving. This step is non-negotiable—it allows the frosting to set and the flavors to meld. The cake will hold its shape better, and each slice will be perfectly moist. Serve at room temperature for the best texture, and enjoy the harmonious blend of tender crumb and velvety frosting that makes this recipe legendary.
Pro Tips For Making America'S Test Kitchen Red Velvet Cake
- WHISK THE DRY INGREDIENTS FIRST: The ATK recipe calls for mixing flour, cocoa, and baking soda—don’t just toss them in. Whisk them together for 10 seconds to break up any cocoa lumps and distribute the baking soda evenly. I learned this the hard way when my first batch had uneven texture because the cocoa clumped.
- MEASURE THE BUTTERMILK PRECISELY: ATK’s recipe relies on the acidity of buttermilk for that signature tang. Use a kitchen scale for accuracy—1 cup of buttermilk weighs about 240 grams, but store-bought versions can vary. If you’re making your own, let it sit for 5 minutes after mixing vinegar and milk to thicken properly.
- STOP WHEN THE CENTER IS JIGGLY: The cake should pull away from the pan edges but still have a slight wobble in the center when done. Overbaking dries it out, and ATK’s recipe is forgiving but not that forgiving. I used to pull mine too early, thinking it needed more time—wrong. Let the internal temp hit 205°F (96°C) before testing.
- WARM THE CREAM CHEESE FROSTING: The ATK cream cheese frosting is rich and velvety, but cold cream cheese can make it grainy. Microwave it in 10-second bursts while mixing, or let it sit at room temp for 15 minutes. Trust me, this makes all the difference when spreading.
Troubleshooting great america's test kitchen red velvet cake
Dry Cake Layers
If your red velvet cake layers turn out dry, it’s usually from overbaking or overmixing the batter. Pull the cakes out of the oven when a toothpick comes out with moist crumbs (not wet batter) and the edges are set but the tops still look slightly underdone.
For extra moisture, brush the cooled layers with a simple syrup made by dissolving ½ cup granulated sugar in ¼ cup water—this revives dryness instantly. 💧
Cracked Top
Cracks often appear when the cake cools too quickly or the oven isn’t hot enough. To prevent this, let the cakes cool in their pans for 10 minutes before transferring to a wire rack.
If cracks form, don’t stress—just frost generously! The frosting will smooth over imperfections, and the flavor won’t be affected. For severe cracks, level the tops with a serrated knife before frosting.
Frosting Too Thin
A runny frosting usually means the cream cheese wasn’t room temperature or the powdered sugar wasn’t sifted. Beat the frosting for an extra 1-2 minutes to incorporate more air, and ensure your cream cheese is completely soft (press a finger into it—it should leave a slight indentation).
If it’s still too thin, chill the bowl for 10 minutes to thicken slightly. For a quick fix, add 1-2 tablespoons powdered sugar at a time until it reaches the right consistency.
Bitter Taste
Bitterness in red velvet cake typically comes from using too much cocoa powder or low-quality cocoa. Stick to ½ cup natural cocoa powder (like Hershey’s Special Dark) and avoid Dutch-process cocoa, which is more alkaline and can mute flavors.
If your cake tastes bitter, balance it with a slightly sweeter frosting—add an extra ½ cup powdered sugar to the frosting recipe. Taste as you go!
Uneven Baking
Uneven baking happens when the oven isn’t calibrated or the pans aren’t leveled. Rotate your cake pans halfway through baking and use an oven thermometer to confirm your oven is actually at 350°F—many ovens run hot or cold.
If one side bakes faster, adjust rack position or cover the faster side with aluminum foil. For extra insurance, bake the second layer at the same time to ensure consistency between pans.
Frosting Separates
If your frosting looks grainy or separates, it’s usually because the cream cheese wasn’t soft enough or the powdered sugar had lumps. Sift the powdered sugar twice before adding, and ensure your cream cheese is at room temperature (not warm).
If separation happens during mixing, beat in 1 tablespoon buttermilk to re-emulsify. For a smoother finish, strain the frosting through a fine-mesh sieve before piping or spreading. 🧀
Nutrition facts
Frequently asked questions
Why does America's Test Kitchen use vegetable oil instead of butter in the cake?
The oil creates a more tender, moist crumb that stays fresh longer than butter-based cakes. Butter can sometimes make red velvet cakes dry out faster, while oil keeps the texture velvety and rich. Plus, it's easier to mix at room temperature without worrying about cutting it into the dry ingredients.
Can I make this cake in a different pan size? Yes, but adjust the baking time. For 8-inch pans, bake 20-25 minutes, and for 10-inch pans, bake 30-35 minutes. The key is checking with a toothpick—it should come out with moist crumbs. Just
How do I get the perfect red color without making the cake taste like dye?
Use ½ teaspoon liquid red food coloring (like Wilton) and mix it thoroughly with the buttermilk before adding to the batter. Avoid gel coloring—it can make the cake denser. For a more natural look, use 1 teaspoon beet powder (food-grade) mixed with the dry ingredients, though the color will be subtler.
What’s the best way to store leftover red velvet cake?
Wrap the frosted cake tightly in plastic wrap and store at room temperature for up to 3 days. For longer storage, freeze the unfrosted layers (wrapped individually) for 3 months. Thaw overnight in the fridge, then refrost with a thinned layer of frosting. Never freeze the fully frosted cake—the frosting can get grainy.
Can I substitute buttermilk in this recipe?
Yes! Mix 1 cup milk (any kind) with 1 tablespoon white vinegar or lemon juice, then let it sit for 5 minutes to curdle. This works just as well as store-bought buttermilk. For a dairy-free option, use 1 cup unsweetened almond milk with 1 tablespoon apple cider vinegar**—the tang remains, but the flavor may be slightly milder.