Red Velvet Cake

5 from 1 vote

This Red Velvet Cake is a classic dessert with a vibrant red color and rich cocoa flavor. Topped with creamy, tangy cream cheese frosting, it’s perfect for any special occasion or just because you crave something delicious.

Prep Time30

Cook Time30

Cooling Time30

Total Time1

Course: Dessert

Cuisine: American

Servings:

Calories: 774kcal

Author: Joanna Cismaru

Equipment

5-speed Hand Mixer

Ingredients

For The Cake

2½ cups all-purpose flour
½ cup cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter softened
2 cups granulated sugar
4 large eggs
1 cup buttermilk
2 teaspoons vanilla extract
1 tablespoon red food coloring preferably gel
1 teaspoon white vinegar

For The Cream Cheese Frosting

16 ounces cream cheese softened
1 cup unsalted butter softened
4 cups powdered sugar
2 teaspoons vanilla extract

US Customary - Metric

Instructions

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. In a large bowl, cream together 1 cup of butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition.Mix in vanilla extract, food coloring, and vinegar. Add the flour mixture to the wet ingredients, alternating with buttermilk, starting and ending with the flour mixture.
Divide the batter evenly between the prepared pans. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Allow cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
In a large bowl, beat together the cream cheese and 1 cup butter until smooth. Gradually add powdered sugar and vanilla extract, beating until the frosting is smooth and creamy.
Once the cakes are completely cool, trim the tops if they are domed. Place one cake layer on your serving plate. Spread a layer of frosting over the top. Top with the second cake layer. Frost the top and sides of the cake with the remaining cream cheese frosting.
Slice and serve the cake at room temperature.

Notes

Room Temperature Ingredients: Let butter, eggs, and cream cheese come to room temperature for a smoother batter and frosting.
Cake Flour Option: Use cake flour instead of all-purpose flour for a lighter, more tender crumb.
Buttermilk Substitute: Make your own buttermilk by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar.
Storage: Store leftover cake in an airtight container in the fridge for up to 5 days. Freeze slices for up to a month if needed.

Nutrition