Go Back
Decadent Red Velvet Cake with Ganache Drip
Print Recipe
4.5 from 2 votes

Decadent Red Velvet Cake

A moist, flavorful, slightly dense Red Velvet Cake that tastes Crazy Amazing with my Fluffy Cream Cheese Frosting
Prep Time15 mins
Cook Time38 mins
Course: Dessert
Cuisine: American
Keyword: cake, Red Velvet, Red Velvet Cake
Servings: 18 Slices


  • 2 3/4 Cup All Purpose Flour
  • 1/4 Cup Cocoa Powder
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 1/2 Cup Buttermilk
  • 1 Cup Sour Cream
  • 1 oz Red Gel Food Color
  • 1 tsp Pure Vanilla Extract
  • 1 tsp Pure Almond Extract
  • 1 tsp Lemon Extract
  • 1 Cup Unsalted Butter, at Room Temperature
  • 2 Cup Sugar
  • 4 Large Eggs, at Room Temperature


  • Preheat your oven to 325° Fahrenheit. Grease 2- 8" Baking Pans and line with Parchment Paper.
  • Whisk Flour, Cocoa Powder, Baking Soda and Salt together in a bowl and set aside.
  • Create your Wet Mixture by combining Buttermilk, Sour Cream, Food Color, and Extracts in a separate bowl and set aside.
  • Beat Butter and Sugar together until fluffy and lighter in color. (About 3 minutes). Scrape down the sides and bottom of the bowl and add Eggs. Beat until fully combined.
  • Stir in the wet mixture until fully combined. Scrape down the sides and bottom of the bowl to make sure no clumps of butter remain.
  • Add in the Dry Mixture and Stir until just combined.
  • Divide batter evenly between the 2 pans. This can be done easily with a kitchen scale (filling each pan with about 25 oz of batter), but if you don't have one, just eyeball it. Your pans should be about 1/2 way full. (You will have a bit of batter leftover, which is perfect for "test" cupcakes! ;)
  • Bake Cakes on Center oven rack for 35-40 minutes or until a toothpick inserted into the middle of each cake comes out with only a few moist crumbs. Do not over bake.
  • Remove Cakes from oven and allow them to cool for 10 minutes. After 10 minutes, invert onto a wire rack to cool completely. When cakes are cool, wrap each layer tightly in plastic wrap and place into the freezer to chill for easier decorating. Enjoy!!


Lemon Extract is optional, and can be omitted.
Milk can be Substituted for the Buttermilk
Recipe can be made Gluten Free by using your favorite Gluten Free Flour.