Red Velvet Cake
This classic Red Velvet Cake is soft, tender, and lightly cocoa-flavored with a gorgeous deep red color. Paired with silky cream cheese frosting, it’s a show-stopping dessert perfect for holidays, birthdays, and special occasions.
Ingredients
For the Cake:
- 2½ cups all-purpose flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ cups granulated sugar
- 1 cup vegetable oil
- 2 large eggs
- 1 cup buttermilk
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
For the Cream Cheese Frosting:
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, whisk flour, cocoa powder, baking soda, and salt.
- In another bowl, beat sugar and oil until combined. Add eggs one at a time.
- Stir in buttermilk, vanilla, food coloring, and vinegar.
- Add dry ingredients and mix until just combined—do not overmix.
- Divide batter evenly between pans.
- Bake for 28–32 minutes, or until a toothpick comes out clean.
- Cool completely before frosting.
- For the frosting: Beat cream cheese and butter until smooth. Add powdered sugar and vanilla; mix until creamy.
- Frost between layers and around the cake.
Notes
- Deep red color: Add more food coloring if needed.
- Moist crumb: Don’t overmix the batter.
- Make ahead: Cake layers can be baked 1 day ahead and chilled.
- Cupcake option: Bake 18–22 minutes at 350°F.