Easy Red Velvet Cake
Indulge in the classic decadence of an Easy Red Velvet Cake that’s as beautiful as it is delicious! This foolproof recipe is perfect for any celebration, featuring a moist and tender crumb with a signature hint of cocoa and a vibrant red hue, thanks to a simple combination of pantry staples and a touch of food coloring. The rich, tangy cream cheese frosting is whipped to perfection, adding just the right amount of sweetness to every bite. With only 20 minutes of prep time and straightforward instructions, this two-layer masterpiece will have you feeling like a pro baker in no time. Whether you're making it for a birthday, Valentine’s Day, or a casual weeknight dessert, this irresistible red velvet cake will be the centerpiece of any table!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1.75 cups granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 1 cup vegetable oil
- 2 pieces large eggs
- 2 tablespoons red food coloring
- 2 teaspoons vanilla extract
- 1 teaspoon distilled white vinegar
- 8 ounces cream cheese, softened
- 0.5 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking soda, and salt until well combined.
In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, red food coloring, vanilla extract, and distilled white vinegar.
Gradually add the wet ingredients to the dry ingredients, mixing just until combined. Do not overmix.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
While the cakes cool, prepare the cream cheese frosting. In a medium bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy.
Gradually add the powdered sugar, beating until well incorporated. Mix in the vanilla extract until combined.
Once the cakes are completely cool, level the tops if necessary. Place one cake layer on a serving plate and spread an even layer of frosting on top.
Place the second cake layer on top of the frosted layer and cover the entire cake with the remaining frosting.
Serve immediately or store in the refrigerator. Bring to room temperature before serving. Enjoy!
Nutrition Facts
Calories |
7282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 405.2 g | 519% | |
| Saturated Fat | 145.8 g | 729% | |
| Polyunsaturated Fat | 134.9 g | ||
| Cholesterol | 902 mg | 301% | |
| Sodium | 4347 mg | 189% | |
| Total Carbohydrate | 861.3 g | 313% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 613.7 g | ||
| Protein | 69.5 g | 139% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 632 mg | 49% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 1143 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
