Description
A moist, flavorful red velvet cake with a rich cream cheese frosting—perfect for any celebration!
Ingredients
Scale
- 2 ½ cups (310g) all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ cup (113g) unsalted butter, softened
- 1 ½ cups (300g) granulated sugar
- 2 large eggs, room temperature
- 1 cup (225g) buttermilk
- ¾ cup (180ml) vegetable oil
- 1 teaspoon white vinegar
- 1 teaspoon pure vanilla extract
- 1 ½ teaspoons red gel food coloring
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a separate bowl, beat butter until creamy. Add sugar and mix until fluffy.
- Mix in eggs one at a time, then add buttermilk, vegetable oil, vinegar, vanilla extract, and red food coloring.
- Gradually add dry ingredients to the wet mixture, mixing until just combined.
- Divide batter evenly between cake pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat 8 ounces of cream cheese and ½ cup (113g) butter until smooth. Gradually add 4 cups (480g) powdered sugar and 1 teaspoon vanilla extract, mixing until creamy.
- Once cakes are cool, frost the top of one layer, place the second layer on top, and frost the entire cake.
Notes
Use gel food coloring for the best red color. Make sure cake layers are fully cool before frosting.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 38g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg
Keywords: red velvet cake, cream cheese frosting, classic dessert, holiday baking