Description
A classic red velvet cake with tender layers, subtle cocoa flavor, and silky cream cheese frosting. Perfect for birthdays, celebrations, or just a special treat at home, this cake combines a beautiful red hue with a delicate, moist crumb that melts in your mouth. Every bite offers the perfect balance of sweetness and tang, making it an unforgettable dessert.
Ingredients
Scale
- 2½ cups all-purpose flour
- 1½ tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ cups granulated sugar
- 1 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 tablespoons red gel food coloring
- 1 teaspoon white vinegar
2. For Frosting
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
- In a bowl, sift together flour, cocoa powder, baking soda, and salt. Set aside.
- Beat sugar, oil, eggs, and vanilla until smooth. Gradually fold in dry ingredients alternating with buttermilk.
- Add red food coloring and vinegar, mixing gently.
- Divide batter evenly and bake 25–30 minutes or until a toothpick comes out clean. Cool completely.
- For frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla.
- Frost cooled cake layers, stacking as desired. Decorate with fresh berries or swirls of frosting.
Notes
- Ensure all ingredients are at room temperature for best results.
- Fold dry ingredients gently to keep the cake light.
- Chill frosting slightly if stacking layers to prevent sliding.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8–10
- Calories: 450
- Sugar: 35g
- Sodium: 220mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg