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Red Velvet Cake

A classic dessert featuring a rich flavor and unique red color, perfect for celebrations.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cocoa powder
  • 1 1/2 cups vegetable oil
  • 1 cup buttermilk, room temperature
  • 2 large eggs, room temperature
  • 2 tablespoons red food coloring
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
For the Frosting
  • 8 oz cream cheese, softened
  • 1 cup heavy whipping cream
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract (for frosting)

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, mix the flour, sugar, baking soda, salt, and cocoa powder.
  3. In another bowl, whisk together the oil, buttermilk, eggs, food coloring, vanilla, and vinegar.
  4. Combine the wet and dry ingredients, mixing until smooth.
  5. Divide the batter evenly between the prepared pans.
Baking
  1. Bake for 25-30 minutes, or until a toothpick comes out clean.
  2. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Frosting
  1. For the frosting, beat the cream cheese and heavy whipping cream until combined.
  2. Gradually add powdered sugar and vanilla, beating until smooth.
  3. Once the cakes are cooled, spread cream cheese frosting between the layers and on top and sides of the cake.

Notes

Store in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. Freeze slices for up to 3 months. Make sure to use room temperature eggs and buttermilk for better mixing. Do not overmix the batter to prevent dense cake.