Easy Red Velvet Cupcakes or Cake
Indulge in the rich, velvety decadence of this Easy Red Velvet Cupcakes or Cake recipe, a versatile dessert that’s both stunning and simple to make. Featuring a moist, tender crumb with a hint of cocoa and a vibrant red hue, this recipe comes together effortlessly with pantry staples like all-purpose flour, buttermilk, and a splash of red food coloring. Topped with a luscious, tangy cream cheese frosting, this treat strikes the perfect balance of sweetness and flavor. Whether baked as individual cupcakes for a party or as a full cake for an elegant celebration, this recipe is ready in just 40 minutes and yields 24 servings, making it perfect for sharing. A must-try for beginner bakers and seasoned pros alike, this show-stopping red velvet dessert is sure to impress with its ease and deliciousness.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1.5 cups granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup buttermilk
- 1 cup vegetable oil
- 2 large eggs
- 2 tablespoons red food coloring
- 2 teaspoons pure vanilla extract
- 1 teaspoon white vinegar
- 8 ounces cream cheese (softened)
- 0.5 cup unsalted butter (softened)
- 4 cups powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
Preheat the oven to 350°F (175°C). Line a cupcake pan with cupcake liners or grease and flour a 9x13-inch cake pan.
In a large bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking soda, and salt until well combined.
In a separate medium bowl, whisk together the buttermilk, vegetable oil, eggs, red food coloring, vanilla extract, and white vinegar until smooth.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
If making cupcakes, divide the batter evenly into the lined cupcake pan, filling each liner about two-thirds full. If making a single-layer cake, pour the batter evenly into the prepared cake pan.
Bake in the preheated oven for 18-20 minutes for cupcakes or 30-35 minutes for a cake, or until a toothpick inserted into the center comes out clean. Allow to cool completely.
To make the cream cheese frosting, beat the softened cream cheese and unsalted butter together in a large mixing bowl until smooth and creamy, about 2 minutes.
Gradually add the powdered sugar, one cup at a time, beating well after each addition. Stir in the vanilla extract and beat until the frosting is fluffy and spreadable.
Frost the cooled cupcakes or cake generously with the cream cheese frosting. Decorate as desired.
Serve and enjoy!
Nutrition Facts
Calories |
335 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.0 g | 22% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 38 mg | 13% | |
| Sodium | 141 mg | 6% | |
| Total Carbohydrate | 43.8 g | 16% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 33.5 g | ||
| Protein | 2.9 g | 6% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 26 mg | 2% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 49 mg | 1% | |
*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.
