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Sliced red velvet cake with a piece on a plate

Red Velvet Cake Recipe

Bake a moist red velvet cake with creamy cheese frosting. This easy, classic recipe is perfect for birthdays, holidays, or any special occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Breakfast, Dessert
Cuisine American
Servings 12 slices
Calories 520 kcal

Ingredients
  

  • 2 ½ cups all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups granulated sugar
  • ½ cup unsalted butter room temperature
  • ½ cup vegetable oil
  • 2 large eggs room temperature
  • 1 cup buttermilk room temperature
  • 2 tablespoons red gel food coloring
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 16 oz cream cheese room temperature, for frosting
  • ½ cup unsalted butter room temperature, for frosting
  • 4 cups powdered sugar for frosting
  • 1 teaspoon vanilla extract for frosting

Instructions
 

  • Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and line with parchment paper.
  • In a medium bowl, sift flour, cocoa powder, baking soda, and salt to create a lump-free batter. Set aside.
  • In a large bowl, use a stand mixer to cream butter and sugar until light and fluffy, about 2–3 minutes.
  • Add vegetable oil and mix well. Add eggs one at a time, mixing thoroughly after each.
  • Pour in buttermilk, red gel food coloring, vanilla extract, and white vinegar. Mix until evenly colored.
  • Gradually add dry ingredients to wet mixture, mixing on low speed until just combined.
  • Divide batter evenly between prepared pans. Smooth tops with a spatula.
  • Bake for 25–30 minutes, until a toothpick poked in the center comes out clean.
  • Let cakes rest in pans for 10 minutes, then transfer to a cooling rack to cool completely.
  • For frosting, beat cream cheese and butter until smooth, about 2 minutes.
  • Gradually blend in powdered sugar, one cup at a time, on low speed. Add vanilla extract and beat until creamy.
  • Trim cake tops if uneven. Place one layer on a cake stand, spread frosting on top, then add the second layer.
  • Spread frosting over the top and sides. Smooth with a spatula or create swirls for decoration.

Notes

Notes:
  • Use room temperature ingredients for a smoother batter.
  • Avoid overmixing to keep the cake fluffy and moist.
  • Use gel food coloring for a vibrant red hue without excess liquid.
  • No buttermilk? Mix 1 cup milk with 1 tbsp lemon juice or vinegar and let sit for 5 minutes.
  • Gluten-Free Variation: Swap all-purpose flour for a 1:1 gluten-free flour blend.
  • Vegan Variation: Use plant-based milk with 1 tbsp vinegar for buttermilk and flaxseed eggs (1 tbsp flaxseed + 3 tbsp water per egg).
  • Cupcakes: Pour batter into a lined muffin tin and bake for 18–20 minutes (yields 24 cupcakes).
Nutrition Facts (per serving):
  • Calories: 520 kcal
  • Fat: 28 g
  • Saturated Fat: 15 g
  • Cholesterol: 85 mg
  • Sodium: 300 mg
  • Carbohydrates: 65 g
  • Fiber: 1 g
  • Sugar: 50 g
  • Protein: 6 g
Nutrition Facts: Approximate per slice (12 servings)
  • Calories: 520 kcal (sugar, butter, frosting)
  • Fat: 28 g (15 g saturated from butter, cream cheese)
  • Cholesterol: 85 mg (eggs, cream cheese)
  • Sodium: 300 mg (baking soda, salt)
  • Carbs: 65 g (50 g sugar from granulated/powdered sugar)
  • Fiber: 1 g (minimal from flour, cocoa)
  • Protein: 6 g (eggs, cream cheese)
 
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