Red Velvet Cake Recipe – soft crumb, rich color, elegant finish
A soft, fluffy red velvet cake with a hint of cocoa and topped with rich cream cheese frosting. Perfect for holidays, birthdays, or anytime you crave a classic treat.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 10–12 slices 1x
Ingredients
Cake:
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2½ cups all-purpose flour
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2 tbsp unsweetened cocoa powder
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1 tsp baking soda
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½ tsp salt
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1½ cups granulated sugar
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1 cup vegetable oil
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2 large eggs
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1 cup buttermilk
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1 tbsp red food coloring
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1 tsp vanilla extract
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1 tsp white vinegar
Cream Cheese Frosting:
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8 oz cream cheese, softened
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½ cup (1 stick) unsalted butter, softened
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3½–4 cups powdered sugar, sifted
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1½ tsp vanilla extract
Instructions
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Preheat oven to 350°F (175°C). Grease and line two 8-inch pans.
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Sift flour, cocoa, baking soda, and salt into a bowl.
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In another bowl, beat sugar, eggs, and oil until smooth. Add buttermilk, food coloring, vanilla, and vinegar. Mix.
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Gradually add dry ingredients. Mix until just combined.
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Divide batter between pans. Bake for 30–35 minutes. Cool completely.
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For frosting, beat cream cheese and butter until creamy. Add powdered sugar in batches. Stir in vanilla and beat until fluffy.
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Frost cooled cakes and decorate as desired.
Notes
Store in fridge for up to 3 days. Bring to room temperature before serving for best texture.