Red Velvet Cake
Indulge in the timeless allure of homemade Red Velvet Cake, a show-stopping dessert that’s as visually stunning as it is delicious. This classic recipe features layers of moist, tender cake with a signature hint of cocoa and vibrant red hue, achieved with a touch of red food coloring. The rich batter, made with buttermilk and a splash of vinegar, creates a soft, velvety crumb, while the creamy, tangy frosting—whipped from cream cheese, butter, and powdered sugar—provides the perfect balance of sweetness. Ideal for celebrations or indulgent moments, this two-layer cake is easy to make with simple ingredients and bakes to perfection in just 30 minutes. Serve this crowd-pleasing dessert chilled for ultimate flavor and a flawless finish. Whether for a special occasion or just because, this Red Velvet Cake recipe is a must-try that’s sure to impress.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons unsweetened cocoa powder
- 1 cup vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1 cup unsalted butter, softened
- 16 ounces cream cheese, softened
- 4 cups powdered sugar
- 2 teaspoons 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 medium bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder.
In a large bowl, mix the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing gently until the batter is smooth and no lumps remain. Do not overmix.
Divide the batter evenly between the prepared cake pans and spread the surface evenly with a spatula.
Bake in the preheated oven for 28-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them onto a wire rack to cool completely.
To prepare the frosting, beat the softened butter and cream cheese together in a large bowl until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, beating on low speed until the frosting is fluffy. Stir in the vanilla extract.
Once the cakes are completely cool, level the tops with a serrated knife if needed. Place the first layer on a serving plate and spread an even layer of frosting on top.
Place the second layer on top of the first, then frost the top and sides of the cake generously with the remaining frosting.
Chill the cake for at least 30 minutes before serving to allow the frosting to set. Slice and enjoy your homemade Red Velvet Cake!
Nutrition Facts
Calories |
10081 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 578.4 g | 742% | |
| Saturated Fat | 252.6 g | 1263% | |
| Polyunsaturated Fat | 134.9 g | ||
| Cholesterol | 1409 mg | 470% | |
| Sodium | 5095 mg | 222% | |
| Total Carbohydrate | 1163.7 g | 423% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 910.8 g | ||
| Protein | 85.5 g | 171% | |
| Vitamin D | 8.1 mcg | 40% | |
| Calcium | 889 mg | 68% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 1430 mg | 30% | |
*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.
