Simple Red Velvet Cake
Indulge in the classic charm of a Simple Red Velvet Cake that’s both easy to make and irresistibly delicious. This vibrant, moist cake is a crowd-pleaser, featuring a perfect balance of cocoa-infused richness and tangy buttermilk flavor, brought to life with a splash of red food coloring for its signature hue. Topped with a luscious cream cheese frosting that’s silky and slightly tangy, this dessert is ideal for celebrations or simply satisfying a sweet tooth. With straightforward steps and accessible ingredients like all-purpose flour, unsweetened cocoa powder, and softened butter, this recipe delivers bakery-quality results in the comfort of your kitchen. Whether you're a beginner baker or a seasoned pro, this red velvet cake will steal the show with its rich texture, vibrant color, and decadent flavor. Perfect for birthdays, holidays, or any time you crave a classic treat!
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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 powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 0.5 cups unsalted butter, softened
- 0.5 cups vegetable oil
- 2 units large eggs
- 1 cup buttermilk
- 2 tablespoons red food coloring
- 2 teaspoons vanilla extract
- 1 teaspoon distilled white vinegar
- 8 ounces cream cheese, softened (for frosting)
- 0.5 cups unsalted butter, softened (for frosting)
- 3.5 cups powdered sugar (for frosting)
- 1.5 teaspoons vanilla extract (for frosting)
- 2 tablespoons milk, as needed for frosting consistency
Instructions
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easier removal.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 2-3 minutes.
Add the vegetable oil and mix until combined.
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next.
Mix in the vanilla extract and red food coloring until the batter is evenly colored.
Alternate adding the dry ingredients and buttermilk into the batter, beginning and ending with the dry ingredients. Mix just until combined—do not overmix.
Stir in the vinegar until fully incorporated.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 28-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes 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. Beat together the softened cream cheese and butter until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, beating well after each addition.
Mix in the vanilla extract and enough milk, one tablespoon at a time, to reach your desired frosting consistency.
Once the cakes are completely cooled, spread a generous layer of frosting on top of one cake layer. Place the second layer on top and frost the entire cake.
Decorate the cake as desired, slice, and serve. Enjoy!
Nutrition Facts
Calories |
7723 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 392.6 g | 503% | |
| Saturated Fat | 186.3 g | 932% | |
| Polyunsaturated Fat | 67.7 g | ||
| Cholesterol | 1161 mg | 387% | |
| Sodium | 3432 mg | 149% | |
| Total Carbohydrate | 1000.7 g | 364% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 761.8 g | ||
| Protein | 72.2 g | 144% | |
| Vitamin D | 7.0 mcg | 35% | |
| Calcium | 646 mg | 50% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 1328 mg | 28% | |
*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.
