Here’s a classic, moist, and vibrant Red Velvet Cake recipe with cream cheese frosting:
Ingredients
For the cake:
- 2½ cups (312 g) all-purpose flour
- 1½ cups (300 g) granulated sugar
- 1 tsp baking soda
- 1 tsp cocoa powder
- ½ tsp salt
- 1 cup (240 ml) vegetable oil
- 1 cup (240 ml) buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tbsp red food coloring
- 1 tsp vanilla extract
- 1 tsp white vinegar
For the cream cheese frosting:
- 225 g (8 oz) cream cheese, softened
- 115 g (½ cup) unsalted butter, softened
- 4 cups (480 g) powdered sugar, sifted
- 1 tsp vanilla extract
Instructions
- Preheat oven to 175°C (350°F). Grease and flour two 9-inch round cake pans, or line with parchment paper.
- Mix dry ingredients:
In a bowl, sift together flour, cocoa powder, baking soda, and salt. - Mix wet ingredients:
In a separate large bowl, whisk together sugar, oil, eggs, buttermilk, red food coloring, vanilla, and vinegar until smooth. - Combine:
Gradually fold the dry ingredients into the wet mixture until fully combined, but don’t overmix. - Bake:
Divide the batter evenly between the prepared pans. Bake 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely. - Prepare frosting:
Beat cream cheese and butter until smooth and creamy. Gradually add powdered sugar and vanilla, beating until fluffy. - Assemble the cake:
Place one cake layer on a serving plate. Spread a layer of frosting. Top with the second cake layer and frost the top and sides. Decorate as desired.
💡 Tips for the perfect Red Velvet Cake:
- Use room temperature ingredients for a smoother batter.
- Red food coloring can be adjusted for a deeper or lighter hue.
- For extra moisture, you can brush cake layers lightly with simple syrup before frosting.
If you want, I can also give a quick 1-bowl Red Velvet Cake recipe that’s faster but still soft and flavorful. Do you want me to share that version?
