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A slice of homemade red velvet cake with cream cheese frosting and piped red and white decorations on top, served on a wooden cake stand.

Red Velvet Cake

5 from 1 vote
A moist, tender, Southern-style red velvet cake with a subtle chocolate flavor and tangy cream cheese frosting. This recipe uses Dutch-processed cocoa for a deep flavor and a silky crumb that makes it truly unforgettable.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 2 hours
Servings: 12
Course: Dessert
Cuisine: American
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake:
  • 2 ½ cups All-purpose flour - or use cake flour (2 ¾ cups)
  • 2 tablespoon Cocoa powder - Dutch-processed recommended
  • 1 ½ cups Granulated sugar
  • 1 cup Vegetable oil - or melted butter/applesauce substitute
  • 2 Large eggs - room temperature
  • 1 cup Buttermilk - or milk + 1 tablespoon lemon juice
  • 2 tablespoon Red food coloring - adjust to preferred intensity
  • 1 teaspoon White vinegar - reacts with baking soda for velvet texture
  • 2 teaspoon Vanilla extract - or almond extract (use 1 tsp)
  • 1 teaspoon Baking soda
  • ½ teaspoon Salt
For the Cream Cheese Frosting:
  • 8 oz Cream cheese - full-fat, softened
  • ½ cup Butter - unsalted, softened
  • 3-4 cups Powdered sugar - adjust to taste and thickness
  • 1 teaspoon Vanilla extract - or almond extract (½ tsp)
  • 1 pinch Salt - enhances flavor

Equipment

  • 2 9-inch round cake pans (Greased and lined with parchment)
  • 1 Electric mixer (Hand or stand mixer)
  • 2-3 Mixing bowls (For wet and dry ingredients)
  • 1 set Measuring cups and spoons
  • 1 Wire cooling rack (For cooling layers)

Method
 

  1. Preheat oven to 350°F. Grease two 9-inch pans and line with parchment. Bring all ingredients to room temperature.
  2. Whisk together flour, cocoa powder, and salt in a large bowl.
  3. Beat oil and sugar until well combined. Add eggs one at a time, then vanilla.
  4. Mix red food coloring into the buttermilk. Alternate adding dry ingredients and buttermilk mixture to the batter.
    A close-up view of thick red velvet cake batter in a stainless steel mixing bowl, with a metal whisk resting inside.
  5. Stir vinegar and baking soda together. Fold into batter immediately.
  6. Divide batter between pans. Bake for 25–30 minutes until a toothpick comes out clean.
  7. Cool in pans 10 minutes, then turn out onto wire racks to cool completely.
  8. Beat cream cheese and butter until fluffy. Gradually add powdered sugar, then vanilla and salt.
    Creamy whipped cream cheese frosting in a bowl with a beater.
  9. Place one layer on a serving plate. Spread frosting. Add second layer and frost top and sides.

Nutrition

Serving: 130gCalories: 480kcalCarbohydrates: 55gProtein: 5gFat: 26gSaturated Fat: 10gPolyunsaturated Fat: 6gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 55mgSodium: 320mgPotassium: 150mgFiber: 1gSugar: 38gVitamin A: 450IUVitamin C: 0.3mgCalcium: 80mgIron: 1.8mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

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