Go Back

red velvet cake recipe

Red Velvet Cake is a classic dessert known for its rich, velvety texture and vibrant red color. Topped with a delightful cream cheese frosting, this cake makes for an impressive centerpiece at any gathering.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 350 kcal

Equipment

  • 2 9-inch round cake pans
  • 2 mixing bowls
  • 1 electric mixer or whisk
  • 1 measuring cups and spoons
  • 1 rubber spatula
  • 1 cooling rack
  • 1 parchment paper
  • 1 sifter

Ingredients
  

  • 2.5 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 1 tablespoon unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1.5 cups vegetable oil
  • 1 cup buttermilk, room temperature Ensure at room temperature.
  • 2 large eggs
  • 2 tablespoons red food coloring
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 8 oz cream cheese, softened
  • 0.5 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease the 9-inch round cake pans and line the bottoms with parchment paper.
  • In a mixing bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt.
  • In another large bowl, combine the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar. Mix well until combined.
  • Gradually add the dry ingredients to the wet ingredients. Use an electric mixer or whisk until the batter is smooth and fully combined, but do not overmix.
  • Divide the batter evenly between the two prepared cake pans.
  • Bake in the preheated oven for about 30 minutes, or until a toothpick inserted in the center comes out clean.
  • Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, transfer them to a cooling rack to cool completely.
  • While the cakes are cooling, prepare the cream cheese frosting. In a mixing bowl, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, mixing until well combined.
  • Once the cakes are completely cooled, place one layer on a serving plate. Spread a layer of cream cheese frosting on top, then place the second layer of cake on top.
  • Frost the top and sides of the cake with the remaining cream cheese frosting. Decorate as desired.

Notes

For extra flavor, you can add a teaspoon of almond extract to the cake batter.
Ensure all ingredients are at room temperature for the best results.
Store any leftover cake in the refrigerator for up to 3 days.