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Red Velvet Cake recipe

Red Velvet Cake Recipe

Author: Olivia Ross
This red velvet cake is moist, full of flavor, and topped with a luscious cream cheese frosting. With a stunning deep red color and perfectly balanced taste, it's ideal for any celebration or when you're simply craving something special.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 1503 kcal

Ingredients
  

Red Velvet Cake

  • 2.5 cups all-purpose flour Can substitute with cake flour for more tenderness
  • 1.5 cups granulated sugar
  • 2 tablespoon unsweetened natural cocoa powder Do not use Dutch-processed
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk at room temperature
  • 0.5 cup vegetable oil for moist texture
  • 0.25 cup unsalted butter melted
  • 2 large eggs at room temperature
  • 2 teaspoon vanilla extract
  • 1 tablespoon distilled white vinegar
  • 1.5 teaspoon red gel food coloring use gel for vibrant color

Cream Cheese Frosting

  • 16 oz full-fat block cream cheese softened to room temperature
  • 1 cup unsalted butter softened to room temperature
  • 4 cups powdered sugar sifted
  • 1 teaspoon vanilla extract
  • 1 pinch salt

Instructions
 

  • Preheat oven to 350°F (175°C). Butter and flour your cake pans.
  • Sift together flour, sugar, cocoa powder, baking soda, and salt in a large bowl. Whisk to combine.
  • In another bowl, whisk buttermilk, oil, melted butter, eggs, vanilla, vinegar, and food coloring until well combined.
  • Pour wet ingredients into dry. Mix on low speed or whisk until just combined. Do not overmix.
  • Divide batter into pans. Tap to release air bubbles.
  • Bake 30–35 minutes. A toothpick should come out clean or with moist crumbs.
  • Cool cakes in pans 10 minutes. Then invert onto a rack and cool completely.
  • Beat cream cheese and butter until fluffy, 3–5 minutes.
  • Add powdered sugar, vanilla, and salt. Beat until smooth and fluffy.
  • Adjust frosting thickness with more sugar or milk if needed.
  • Trim domed tops of cakes if needed. Stack layers with frosting in between.
  • Frost the top and sides of the cake. Smooth with a spatula.
  • Chill for 30–60 minutes before slicing.

Notes

  • Wrap cake pans with damp baking strips for even layers.
  • Use room temperature ingredients to avoid batter shock.
  • Stop mixing once flour disappears to prevent density.
  • Make buttermilk with 1 tablespoon vinegar + 1 cup milk.
  • Sift powdered sugar for smooth frosting.

Nutrition

Calories: 1503kcalCarbohydrates: 212gProtein: 22gFat: 66gSaturated Fat: 41gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gTrans Fat: 2gCholesterol: 238mgSodium: 1177mgPotassium: 392mgFiber: 2gSugar: 167gVitamin A: 2087IUCalcium: 350mgIron: 3mg
Keyword Red Velvet Cake
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