Description
This classic red velvet cake is soft, moist, and topped with a tangy cream cheese frosting. With its vibrant red color and hint of cocoa flavor, it’s a show-stopping dessert that’s surprisingly easy to make. Perfect for birthdays, holidays, or just because!
Ingredients
For the cake:
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2 1/2 cups all-purpose flour
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2 tbsp unsweetened cocoa powder
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1 tsp baking soda
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1/2 tsp salt
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1 cup buttermilk (room temperature)
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1 tbsp white vinegar
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1 tsp vanilla extract
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1 1/2 cups granulated sugar
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1 cup vegetable oil
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2 large eggs (room temperature)
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1 oz red food coloring (liquid or gel)
For the cream cheese frosting:
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8 oz cream cheese (softened)
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1/2 cup unsalted butter (softened)
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4 cups powdered sugar
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1 tsp vanilla extract
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Pinch of salt
Instructions
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Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
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In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
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In a small bowl, combine buttermilk, vinegar, and vanilla extract. Set aside.
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In a large mixing bowl, beat sugar and oil together until well combined. Add eggs one at a time, beating after each addition.
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Mix in the red food coloring until evenly blended.
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Add the dry ingredients to the wet mixture in three parts, alternating with the buttermilk mixture. Mix until just combined—don’t overmix.
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Divide the batter evenly between the prepared pans and smooth the tops.
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Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
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Let cakes cool in pans for 10 minutes, then remove and cool completely on wire racks.
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For the frosting, beat cream cheese and butter together until smooth. Add vanilla and salt. Gradually add powdered sugar, beating until fluffy.
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Once cakes are completely cool, frost between the layers, then frost the top and sides of the cake.
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Chill for 30 minutes before slicing for neater cuts.
Notes
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If using gel food coloring, start with less and adjust to get that perfect red.
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You can bake this as a sheet cake or cupcakes—just adjust the baking time.
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Store cake in the fridge for up to 5 days.