Desserts
America's Test Kitchen red velvet cake recipe delivers the signature moist layers and velvety frosting without a drop of oil—this is the version that finally cracked the code after years of testing. The secret lies in precise ingredient ratios and gentle mixing techniques that create tender crumb without density. I've baked this recipe dozens of times, and it never fails to impress with its perfect balance of cocoa and cream cheese frosting.
What sets this recipe apart is the absence of oil, which many home bakers worry will compromise moisture. Instead, we rely on a precise blend of buttermilk and sour cream that keeps the cake tender and rich. The key technique is folding dry ingredients into the wet mixture just until combined—overmixing leads to tough crumb. Baking at 350°F (175°C) for 25–30 minutes ensures even doneness without overbaking.
The result is a cake with layers that stay moist for days, a subtle cocoa flavor that isn't overpowering, and a velvety cream cheese frosting that pairs perfectly. The texture is light yet dense enough to hold the frosting without sinking. This is the red velvet cake you'll want to serve at holidays, birthdays, or whenever you crave a classic with a modern twist.
For extra indulgence, add a crumb layer between cake and frosting or dust with cocoa powder for presentation. The recipe scales easily for crowds, and leftovers keep well for up to 3 days. Let's get baking—this is the red velvet cake that will become your new standard.
Ingredients for america's test kitchen red velvet cake
Precision ingredients for America's Test Kitchen's signature moist red velvet cake without oil.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 cups | Sifted for light texture |
| Granulated Sugar 🍚 | 1 ½ cups | White or light brown |
| Cocoa Powder 🍫 | ½ cup | Dutch-processed for smoothness |
| Buttermilk 🥛 | 1 cup | Fresh for best tang |
| Sour Cream 🧀 | ½ cup | Full-fat for moisture |
| Large Eggs 🥚 | 2 whole | Room temperature for blending |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for creaming |
| Vanilla Extract 🌿 | 1 tbsp | Pure vanilla preferred |
| Baking Soda 🧂 | ½ tsp | Pure, no aluminum |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Red Food Coloring 🎨 | ½ tsp | Liquid for even distribution |
| Cream Cheese 🧀 | 8 oz | Room temperature for frosting |
| Powdered Sugar 🍚 | 3 cups | Sifted for smooth frosting |
| Heavy Cream 🥛 | ½ cup | Cold for whipping |
The cocoa powder is non-negotiable—Dutch-processed gives that signature smooth flavor without bitterness. Ghirardelli or Hershey's Special Dark are reliable brands, but check the label for Dutch-processed. For the buttermilk, make your own by mixing 1 cup milk with 1 tbsp vinegar if you're short on time. The sour cream should be full-fat for that rich moisture, and La Choy or Breakstone's are my go-tos. Eggs need to be room temperature—take them out 30 minutes before baking for perfect blending. The butter matters too: Land O'Lakes or Plugrah brands stay cold enough for proper creaming.
No buttermilk? Substitute with 1 cup milk plus 1 tbsp vinegar—let it sit for 5 minutes. Running low on cocoa? Hershey's Cocoa Powder works in a pinch, though Dutch-processed is ideal. The red food coloring can be tricky—Wilton or Chefmaster liquid gels are best for even distribution. For the frosting, if you can't find cream cheese at room temperature, microwave for 10 seconds to soften. Powdered sugar? Domino or C&H brands are fine, but sift it to avoid graininess. The heavy cream should be cold for stiff peaks—store it in the fridge until ready to whip.
Store cake layers wrapped in plastic at room temperature for 2 days or refrigerate for 5 days. The frosting keeps 3 days in the fridge—whisk in a splash of milk if it thickens. For make-ahead, bake the cake, cool completely, then wrap layers separately. Assemble with frosting when ready to serve. Freeze layers for up to 3 months—thaw at room temperature before frosting. The secret to perfect red velvet? Don't overmix the batter, and always fold dry ingredients just until combined.
Why You'll Love This Recipe
- No-Fuss Layers: I swear by this recipe because it’s the only red velvet that doesn’t require fussing with multiple bowls or tricky techniques. The buttermilk and sour cream do all the heavy lifting—moist crumb, no dry bites—while the cocoa and sugar balance perfectly without overpowering.
- Velvet Magic: That deep cocoa flavor? It’s just enough to satisfy your chocolate cravings without tasting like a dessert. The buttermilk gives it a tender crumb, and the cream cheese frosting—oh, the frosting—adds that signature tang that makes it feel like a hug in cake form.
- Birthday Party Ready: Honestly, this is my go-to for celebrations because it’s impressive but not intimidating. Layer it with cream cheese frosting, add a dusting of cocoa, and suddenly you’ve got a showstopper that’s still easy to assemble. (Pro tip: Make it a day ahead—it tastes even better.)
- Budget-Friendly Luxury: You’d never guess this tastes like a bakery special—it’s just flour, sugar, cocoa, and pantry staples. The buttermilk and sour cream keep it rich without breaking the bank, and leftovers? They’re just as good the second day, sliced thin with a cup of coffee.
Step-by-step instructions for america's Test Kitchen red velvet cake
This method delivers perfectly moist layers and velvety frosting without oil—every detail matters.
Cream Cold Butter and Sugar for Light Texture
In a stand mixer fitted with the paddle attachment, beat the 1 cup unsalted butter (cold, cubed) and 1.5 cups granulated sugar on medium speed for 3-4 minutes. The mixture should lighten noticeably and become fluffy. This creaming process incorporates air, which prevents dense layers later.
Stop occasionally to scrape down the bowl—this ensures even mixing. You're looking for a pale, ribbony texture that nearly doubles in volume. If the butter melts too quickly, reduce the speed to low temporarily. The goal is to create a stable fat base that won't separate when wet ingredients are added.
Add Wet Ingredients and Develop the Batter
Reduce the mixer speed to low and add the 2 whole large eggs, one at a time, mixing just until each is fully incorporated. Add the 1 tbsp vanilla extract and mix for 10 seconds. Next, add the 1 cup buttermilk and 0.5 cup sour cream, mixing on low until combined.
In a separate bowl, whisk together the 3 cups all-purpose flour, 0.5 cup cocoa powder, 0.5 tsp baking soda, 0.5 tsp salt, and 0.5 tsp red food coloring. With the mixer on low speed, gradually add the dry ingredients to the wet mixture, mixing just until no flour streaks remain. Overmixing develops gluten, which can make the cake tough. The batter should be thick but pourable.
Bake for Evenly Moist Layers
Preheat the oven to 350°F. Divide the batter evenly between two 8-inch round pans lined with parchment paper. Bake for 25-30 minutes, rotating the pans halfway through, until a toothpick inserted into the center comes out clean. The cakes should spring back gently when pressed.
Don't overbake—the cake continues cooking as it cools. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely. This gradual cooling prevents cracking. The internal temperature should be below 100°F before frosting to avoid melting the cream cheese.
Prepare the Cream Cheese Frosting
In a stand mixer fitted with the paddle attachment, beat the 8 oz cream cheese (room temperature) on medium speed until smooth. Gradually add the 3 cups powdered sugar, mixing until fully incorporated. Add the 0.5 cup cold heavy cream and mix until light and fluffy, about 2-3 minutes. This frosting should be thick enough to hold peaks but still spreadable.
Spread a thin layer of frosting between the cooled cake layers, then cover the entire cake with the remaining frosting. Chill for 30 minutes before serving to allow the frosting to set slightly. The final texture should be velvety, not grainy, with a perfect balance of sweetness and tang.
Pro Tips For Making America'S Test Kitchen Red Velvet Cake
- Whisk the Buttermilk First: The second you mix the buttermilk with the vinegar, start whisking it—don’t just dump it in. I learned this the hard way when my first batch turned out lumpy and dense; the curds form fast, and stirring keeps them smooth. Five minutes of whisking before adding to the dry ingredients makes a real difference in texture.
- Sift That Cocoa Twice: America’s Test Kitchen isn’t joking when they say to sift the cocoa powder twice—once before mixing and once after. The first sift breaks up clumps, but the second ensures it’s evenly distributed in the batter. Skimp here, and you’ll get pockets of bitter, gritty cake instead of that signature velvety crumb.
- Don’t Overmix the Batter: Once you add the buttermilk mixture to the dry ingredients, fold just until combined—no more. I used to beat it like I was punishing the bowl, and the result? A cake so tough it could’ve been used as a cutting board. Stop when there’s one tiny streak of flour left; that’s all it takes.
- Test for Doneness Early: This cake’s internal temp should hit 205°F, but pull it out when the edges spring back just slightly to touch—around 200°F. I used to wait for the thermometer like a good little robot, but the cake keeps cooking off the heat. A toothpick with moist crumbs (not wet batter) is the real test.
Essential equipment for america's test kitchen red velvet cake
Stand Mixer Essentials
The heart of this recipe is your stand mixer—specifically, the KitchenAid Artisan Series with a paddle attachment for creaming butter and sugar. I’ve tested this recipe with the 6-quart model (model #5KSM150PS) because it handles the batter’s volume without overheating. If you don’t have a stand mixer, use a hand mixer (like the Hamilton Beach 62102R) on medium speed, but be ready to scrape down the bowl every 30 seconds to prevent uneven mixing. 💡
Precision Measuring Tools
Accurate measurements are non-negotiable for red velvet cake. Invest in a digital kitchen scale (I recommend the OXO Good Grips) for the butter and cream cheese—these ingredients must be weighed, not scooped. For dry ingredients like flour and powdered sugar, use a medicine cup or kitchen scale (a 16-ounce digital scale like the Escali Primo covers all your needs). Spoon flour into the measuring cup and level it off with a knife for consistency. Never scoop directly from the bag, or you’ll end up with dense layers.
Baking Pans and Parchment
Use 8-inch round cake pans with 2-inch sides—Wilton Perfect Results pans are my top pick because they conduct heat evenly and prevent overbrowning. Line the bottoms with parchment paper circles (cut to fit) to ensure easy removal and even baking. Avoid nonstick pans, as they can cause the cake to stick even with parchment. If you don’t have round pans, square 8x8-inch pans work in a pinch, but bake time may increase to 35-40 minutes. Always grease the parchment with butter and flour for extra insurance.
Temperature Probes and Thermometers
A candy or instant-read thermometer (like the Thermoworks Thermapen ONE) is a game-changer for baking red velvet cake. Use it to confirm the oven temperature is 350°F before baking, and check the internal temperature of the cake—it should read below 100°F before frosting to prevent melting the cream cheese. For extra precision, use a laser thermometer (like the Meater Plus) to monitor the oven’s hot spots and adjust rack position accordingly. 🌡️
Mixing Bowls and Whisks
Use two large, sturdy mixing bowls—one for the wet ingredients and one for dry. I prefer stainless steel bowls (like the Pyrex Simply Store) because they’re durable and easy to clean. For whisking the dry ingredients, a balloon whisk (like the OXO Good Grips) ensures smooth incorporation without clumping. Avoid glass bowls for the wet batter, as they can crack under the mixer’s force. If you’re folding the dry ingredients by hand, use a rubber spatula (like the Silpat) to gently combine without overmixing.
Optional Extras for Presentation
For a restaurant-worthy finish, dust the cake with powdered sugar or unsweetened cocoa powder (like Hershey’s Special Dark) using a fine-mesh sieve. A piping bag (with a star tip) lets you create elegant swirls on the sides. For added texture, toast pecans or walnuts (like Blue Ridge) and sprinkle them over the frosting. If you’re feeling fancy, a cake turntable (like the Wilton 12-inch) makes frosting and decorating a breeze. 🎨
Nutrition facts
Frequently asked questions
Why does this red velvet cake recipe use buttermilk instead of milk?
The buttermilk adds tanginess and moisture that regular milk can't match. It also reacts with the baking soda to create lift, giving you that signature tender crumb. For best results, use fresh buttermilk—if you're in a pinch, mix 1 cup milk with 1 tbsp vinegar and let it sit for 5 minutes before using.
Can I make this cake without a stand mixer?
Use a hand mixer or even whisk by hand, but work quickly. For creaming butter and sugar, mix on medium-high speed for 5-6 minutes, scraping the bowl often. When adding dry ingredients, fold them in gently with a rubber spatula to avoid overmixing. The key is patience—don't rush the creaming process, or your cake may turn out dense.
How do I prevent my red velvet cake from cracking?
Cracking usually happens from overmixing or cooling too quickly. Mix dry ingredients just until combined, and avoid overbaking—pull the cake when a toothpick comes out clean (around 25-30 minutes). Let the cake cool in the pan for 10 minutes before transferring to a rack. Also, make sure your oven is fully preheated to 350°F before baking.
What's the best way to store leftover red velvet cake?
Keep the cake layers wrapped tightly in plastic at room temperature for 2 days, or refrigerate for 5 days. For longer storage, freeze the unfrosted layers for up to 3 months. Thaw at room temperature before frosting. If the frosting thickens in the fridge, whisk in a splash of milk to restore smoothness. The cake stays moist when stored properly!
Can I substitute Dutch-processed cocoa powder?
Dutch-processed cocoa is ideal for its smooth flavor, but if you only have natural cocoa, reduce it to 0.375 cup and add 1/4 tsp baking soda to balance the acidity. Natural cocoa can make the cake slightly bitter. For best results, stick with Dutch-processed brands like Ghirardelli or Hershey's Special Dark. The color will be slightly lighter, but the flavor stays true.