Name: Red Velvet Cake
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 10 servings
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 1 1/2 cups granulated sugar; 1 teaspoon baking soda; 1 teaspoon cocoa powder; 1 teaspoon salt; 2 large eggs; 1 1/2 cups vegetable oil; 1 cup buttermilk; 2 tablespoons red food coloring; 1 teaspoon vanilla extract; 1 teaspoon white vinegar; 8 oz cream cheese (for frosting); 1/2 cup unsalted butter (for frosting); 4 cups powdered sugar (for frosting)

Hey y’all! If you’re in the mood for something truly indulgent that’s sure to impress at birthdays, holidays, or any celebration, this Red Velvet Cake is your dream come true. With its signature velvety crumb, hint of cocoa, and dreamy cream cheese frosting, each bite is pure comfort. Let’s get cooking!

Why You’ll Love This

Rich, tender, and moist with a subtle cocoa flavor.
Vibrant red color makes it a showstopper for any party or gathering.
Cream cheese frosting pairs perfectly with the soft Cake layers.
Easy-to-follow steps for bakery-worthy results at home.
Keeps well for days—taste delicious even as leftovers!

Ingredients

2 1/2 cups (315g) all-purpose flour
1 1/2 cups (300g) granulated sugar
1 teaspoon baking soda
1 teaspoon fine salt
2 tablespoons unsweetened cocoa powder
1 1/2 cups (360ml) vegetable oil
1 cup (240ml) buttermilk, at room temperature
2 large eggs, at room temperature
2 tablespoons (30ml) red liquid food coloring
1 teaspoon vanilla extract
1 teaspoon white vinegar
For the Cream Cheese Frosting:
8 oz (225g) cream cheese, softened
1/2 cup (115g) unsalted butter, softened
3 to 3 1/2 cups (360-420g) powdered sugar, sifted
1 teaspoon vanilla extract
Pinch of salt

Directions

Prep the Oven and Pans

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round Cake pans, and line the bottoms with parchment paper for easy removal.

Mix the Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder until well mixed.

Combine the Wet Ingredients

In another large bowl, whisk the oil, buttermilk, eggs, food coloring, vanilla, and vinegar until smooth and fully combined.

Make the Batter

Add the dry ingredients to the wet ingredients in two parts, mixing with a spatula until just combined. Do not overmix.

Bake the Cake

Divide batter evenly between prepared pans. Bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean.
Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.

Prepare the Cream Cheese Frosting

Beat cream cheese and butter together on medium speed until creamy and smooth.
Add the powdered sugar, vanilla, and salt; beat until fluffy, 2-3 minutes.

Assemble and Frost

Place one cake layer on a serving plate. Spread a generous layer of frosting on top.
Add the second layer, and frost the top and sides of the cake until covered and smooth. Decorate as desired.

Notes

Make sure all ingredients are at room temperature for the smoothest batter and frosting.
If you prefer, gel food coloring can be used—start with less and add to reach your desired shade.
Overmixing the batter can make the cake dense; mix just until combined.

Variations

Cupcakes: Divide batter among muffin tins and bake for 18-20 minutes for portable treats.
Gluten-Free: Substitute your favorite cup-for-cup gluten-free flour blend for the all-purpose flour.
Chocolate-Chip Red Velvet: Fold in 1 cup mini chocolate chips before baking for an extra indulgent touch.

Required Equipment

Stand mixer or hand mixer
Mixing bowls
Measuring cups and spoons
Two 9-inch round cake pans
Rubber spatula and offset spatula
Wire cooling rack

Storage Instructions

Store leftover cake, covered, in the refrigerator for up to 4 days. Bring slices to room temperature for the best flavor and texture before serving. You can also freeze unfrosted cake layers tightly wrapped for up to 2 months; thaw and frost before serving.

Suggested Pairings & Serving Recommendations

Serve with fresh berries or a sprinkle of white chocolate curls for extra elegance.
Pair with coffee, milk, or a cold glass of bubbly for a festive touch.
Add a drizzle of chocolate sauce or whipped cream for an over-the-top treat.

Pro Tips for Best Results

Let cakes cool completely before frosting to prevent the frosting from melting.
Level your cakes before stacking for a polished, professional look.
For extra moistness, use cake strips around your pans to keep layers flat and even.

Frequently Asked Questions

Can I make Red Velvet Cake in advance?

Absolutely! Bake cake layers ahead, wrap in plastic wrap, and refrigerate up to 2 days or freeze up to 2 months before frosting.

What can I use instead of buttermilk?

Mix 1 cup milk with 1 tablespoon lemon juice or vinegar, stir, and let sit for 5 minutes. Use as a buttermilk substitute.

Is the food coloring necessary?

While optional, the red coloring gives Red Velvet Cake its iconic look. Without it, the cake will taste the same but have a natural cocoa hue.

Prep time: 25 minutes | Bake time: 30 minutes | Total time: 1 hour 15 minutes

Red Velvet Cake

Why You’ll Love This

Ingredients