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Red Velvet Cake

A show-stopping red velvet cake with a rich cocoa flavor and a luscious cream cheese frosting, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the cake
  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cocoa powder
  • 1 cup 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
  • 0.5 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, combine the flour, sugar, baking soda, salt, and cocoa powder. Mix well to combine.
  3. In another bowl, whisk together the vegetable oil, buttermilk, eggs, food coloring, vanilla, and vinegar until smooth.
  4. Gradually add the wet ingredients into the dry ingredients. Mix until just combined, being careful not to overmix.
  5. Divide the batter evenly between the prepared cake pans.
  6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow the cakes to cool in the pans for 10 minutes, then remove from pans and let cool completely on a wire rack.
Frosting
  1. For the frosting, beat the softened cream cheese and butter together until smooth.
  2. Gradually add the powdered sugar and vanilla extract, beating until light and fluffy.
  3. Once cakes are cool, frost between the layers, on the top, and around the sides of the cake as desired.

Notes

For a complete dessert experience, serve red velvet cake with whipped cream, fresh berries, or vanilla ice cream. Store leftovers wrapped tightly in plastic wrap for up to 5 days; freeze for longer storage.