Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Red Velvet Cake

Red Velvet Cake

This classic Red Velvet Cake is moist, fluffy, and perfectly balanced with a subtle cocoa flavor and tangy cream cheese frosting. A must-try for any dessert lover!

  • Total Time: 50 minutes
  • Yield: 12 servings 1x

Ingredients

Scale

For the Cake:

  • 2 ½ cups all-purpose flour (or cake flour for a lighter texture)
  • 2 tablespoons unsweetened natural cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup vegetable oil
  • 2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 teaspoon white vinegar
  • 1 tablespoon red gel food coloring

For the Cream Cheese Frosting:

  • ½ cup unsalted butter (softened)
  • 8 oz cream cheese (softened)
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  • Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  • Prepare dry ingredients: In a bowl, sift together the flour, cocoa powder, baking soda, and salt.
  • Mix wet ingredients: In a separate large bowl, beat the oil and sugar together. Add eggs one at a time, mixing well after each.
  • Incorporate flavors: Stir in vanilla extract and red food coloring.
  • Combine buttermilk and vinegar: Slowly alternate adding the buttermilk mixture and dry ingredients to the wet ingredients, mixing gently.
  • Bake: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool: Let cakes cool in the pans for 10 minutes before transferring to a wire rack.
  • Make frosting: Beat butter and cream cheese together until smooth. Gradually add powdered sugar and vanilla extract, beating until fluffy.
  • Assemble: Once the cakes are completely cool, spread frosting between layers and over the top and sides.
  • Serve and enjoy!

Notes

  • For a more intense red color, use gel food coloring instead of liquid.
  • Store the cake in the refrigerator for up to 5 days. Bring to room temperature before serving.
  • To make cupcakes, bake at 350°F for 18-20 minutes.
  • No buttermilk? Substitute with 1 cup milk + 1 tablespoon vinegar.
  • Author: Hana Bel
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice
  • Calories: 450 kcal
  • Sugar: 35g
  • Sodium: 320mg
  • Fat: 22g
  • Saturated Fat: 10g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 58g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 55mg

Keywords: Best Red Velvet Cake, Homemade Red Velvet Cake, Moist Red Velvet Cake, Easy Red Velvet Cake Recipe