How to get the best Red Velvet recipe

Red velvet is one of those cakes everyone recognises but few people get just right at home. The perfect slice is soft and tender, with a gentle cocoa flavour, a hint of tang and that deep red colour — all wrapped in a smooth cream cheese frosting that holds its shape.

The good news? There's no single secret. A great red velvet comes down to a handful of small choices, and once you know them you can bake it with confidence. If you'd rather leave it to us, you can always order a red velvet cake for your next celebration.

Start with the right ingredients

Use cake flour if you can find it — it gives a finer, softer crumb than all-purpose flour. Buttermilk and a splash of vinegar add the classic tang and help the cake rise. A small amount of natural cocoa powder is all you need: red velvet is a hint of chocolate, not a chocolate cake.

For the colour, gel food colouring works best. It's concentrated, so you get a rich red without adding extra liquid to the batter.

Mix gently, bake evenly

Bring your eggs and buttermilk to room temperature so the batter comes together smoothly. Once the flour goes in, mix only until you can't see any dry streaks — over-mixing makes the cake dense. Bake in the middle of the oven and check a few minutes early: a toothpick should come out with just a few moist crumbs.

Frost it like a pro

Let the layers cool completely before you frost. For a cream cheese frosting that doesn't slide, use full-fat block cream cheese straight from the fridge and soft (not melted) butter. Chill the cake for 20 minutes after a thin crumb coat, then add your final layer for clean, smooth sides.

Keep the finished cake in the fridge, and take it out about an hour before serving so the frosting softens and the flavours come through.