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Red Velvet Cake

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This classic red velvet cake is soft, moist, and topped with a tangy cream cheese frosting. With its vibrant red color and hint of cocoa flavor, it’s a show-stopping dessert that’s surprisingly easy to make. Perfect for birthdays, holidays, or just because!

Ingredients

Scale

For the cake:

  • 2 1/2 cups all-purpose flour

  • 2 tbsp unsweetened cocoa powder

  • 1 tsp baking soda

  • 1/2 tsp salt

  • 1 cup buttermilk (room temperature)

  • 1 tbsp white vinegar

  • 1 tsp vanilla extract

  • 1 1/2 cups granulated sugar

  • 1 cup vegetable oil

  • 2 large eggs (room temperature)

  • 1 oz red food coloring (liquid or gel)

For the cream cheese frosting:

  • 8 oz cream cheese (softened)

  • 1/2 cup unsalted butter (softened)

  • 4 cups powdered sugar

  • 1 tsp vanilla extract

  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.

  2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.

  3. In a small bowl, combine buttermilk, vinegar, and vanilla extract. Set aside.

  4. In a large mixing bowl, beat sugar and oil together until well combined. Add eggs one at a time, beating after each addition.

  5. Mix in the red food coloring until evenly blended.

  6. Add the dry ingredients to the wet mixture in three parts, alternating with the buttermilk mixture. Mix until just combined—don’t overmix.

  7. Divide the batter evenly between the prepared pans and smooth the tops.

  8. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.

  9. Let cakes cool in pans for 10 minutes, then remove and cool completely on wire racks.

  10. For the frosting, beat cream cheese and butter together until smooth. Add vanilla and salt. Gradually add powdered sugar, beating until fluffy.

  11. Once cakes are completely cool, frost between the layers, then frost the top and sides of the cake.

  12. Chill for 30 minutes before slicing for neater cuts.

 

Notes

  • If using gel food coloring, start with less and adjust to get that perfect red.

  • You can bake this as a sheet cake or cupcakes—just adjust the baking time.

  • Store cake in the fridge for up to 5 days.

Find it online: https://ukfinda.com/red-velvet-cake/