Red Velvet Cake Recipe
This classic red velvet cake recipe delivers moist, tender layers with a hint of cocoa and tangy cream cheese frosting. Perfect for birthdays, holidays, or any celebration, this eye-catching cake is easier to make than you think!
Ingredients
- 2 ½ cups all-purpose flour
- 2 tbsp cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ cups sugar
- 1 ½ cups vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- 2 tbsp red food coloring
- 1 tsp white vinegar
For Cream Cheese Frosting:
- 16 oz cream cheese softened
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- 2 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans.
- In a bowl, whisk flour, cocoa powder, baking soda, and salt.
- In another bowl, beat sugar, oil, eggs, and vanilla until smooth.
- Add buttermilk and food coloring, mixing until combined.
- Gradually fold in dry ingredients.
- Stir in vinegar and mix gently.
- Divide batter into pans. Bake 25–30 minutes, until a toothpick comes out clean.
- Cool cakes completely on a wire rack.
- Beat cream cheese and butter until creamy. Add powdered sugar and vanilla.
- Frost cake layers and decorate as desired.
Notes
Do not overmix after adding flour to keep the cake soft.
Use beetroot powder as a natural coloring alternative.
Chill frosting slightly before piping for neat designs.