Red Velvet Cake or Cupcakes
Indulge in the timeless elegance of Red Velvet Cake or Cupcakes, a dessert that perfectly balances rich chocolatey undertones with a velvety, tender crumb, all wrapped in the signature red hue. This versatile recipe is a showstopper whether baked as a layer cake or a batch of convenient cupcakes. Made with tangy buttermilk, a hint of cocoa, and just the right touch of sweetness, it’s elevated by a luscious cream cheese frosting that’s whipped to perfection. With a simple yet indulgent preparation process, this recipe is ideal for celebrations, holidays, or anytime you crave something special. Delight your guests and satisfy your sweet tooth with this easy-to-follow recipe that guarantees bakery-quality results at home. Keywords: Red Velvet Cake, Red Velvet Cupcakes, cream cheese frosting, holiday desserts, classic cake recipe.
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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
- 1 teaspoon salt
- 1 cup buttermilk
- 1 cup vegetable oil
- 2 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)
- 4 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and line two 9-inch round cake pans with parchment paper or line a muffin tin with cupcake liners if making cupcakes.
In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt. Set aside.
In another bowl, whisk together the buttermilk, vegetable oil, eggs, red food coloring, vanilla extract, and vinegar until well combined.
Gradually add the wet ingredients to the dry ingredients, mixing until the batter is smooth and no lumps remain. Be careful not to overmix.
Pour the batter evenly into the prepared cake pans or fill the cupcake liners about two-thirds full.
Bake in the preheated oven for 25–30 minutes for cakes or 18–20 minutes for cupcakes, or until a toothpick inserted into the center comes out clean.
Let the cakes or cupcakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
For the frosting, beat the cream cheese and butter together in a large bowl until smooth and creamy.
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 well combined.
Once the cakes or cupcakes are completely cooled, spread or pipe the cream cheese frosting over the top. Decorate as desired.
Serve and enjoy your delicious red velvet cake or cupcakes!
Nutrition Facts
Calories |
7900 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 407.0 g | 522% | |
| Saturated Fat | 147.4 g | 737% | |
| Polyunsaturated Fat | 134.9 g | ||
| Cholesterol | 908 mg | 303% | |
| Sodium | 4785 mg | 208% | |
| Total Carbohydrate | 1043.2 g | 379% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 792.0 g | ||
| Protein | 68.6 g | 137% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 648 mg | 50% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 1239 mg | 26% | |
*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.
