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Red Velvet Cake

A classic homemade red velvet cake with a deep crimson crumb, subtle cocoa warmth, and tangy cream cheese frosting. Perfect for birthdays, holidays, and special occasions.
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Prep Time 25 minutes
Cook Time 30 minutes
Servings: 12
Calories: 580
Ingredients Method Notes

Ingredients
  

Cake
  • 2 ½ cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon fine salt
  • 1 teaspoon cocoa powder
  • 1 ½ cups neutral vegetable oil
  • 1 cup buttermilk, room temperature
  • 2 large eggs, room temperature
  • 2 tablespoons red food coloring
  • 1 teaspoon white distilled vinegar
  • 1 teaspoon pure vanilla extract
Cream Cheese Frosting
  • 16 oz full-fat cream cheese, softened (2 blocks)
  • ½ cup unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
  • 1 pinch salt

Method
 

Prepare Your Pans and Oven
  1. Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans, then line the bottoms with parchment paper. Lightly dust the greased pans with flour for extra insurance against sticking.
Whisk the Dry Ingredients
  1. In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. Sifting prevents clumps and ensures the cocoa powder distributes evenly for a tender, fine crumb.
Combine the Wet Ingredients
  1. In a separate large bowl or the bowl of a stand mixer, whisk together the oil, buttermilk, eggs, red food coloring, vinegar, and vanilla extract until the mixture turns a vivid, glossy red.
Mix the Batter
  1. Gradually add the dry ingredients into the wet ingredients in two or three additions, mixing on low speed just until everything comes together. Stop as soon as you no longer see streaks of flour. Do not overmix.
Bake Until Just Set
  1. Divide the batter evenly between your prepared pans and place them on the center rack of the oven. Bake for 30–35 minutes, until the tops spring back lightly when touched and a toothpick inserted in the center comes out clean.
Cool Completely Before Frosting
  1. Let the layers cool in the pans for 10 minutes, then turn them out onto a wire rack. Allow the layers to cool fully for at least 1 hour, or place them in the refrigerator for 30 minutes to speed up the process. Do not frost warm cake.
Make the Cream Cheese Frosting and Assemble
  1. Beat the softened cream cheese and butter together on medium-high speed until completely smooth and fluffy, about 3 minutes.
  2. Add the sifted powdered sugar one cup at a time, mixing on low, then increase speed and beat until light. Add vanilla and a pinch of salt.
  3. Place the first cake layer on your serving plate and spread a generous layer of frosting over it. Top with the second layer, then frost the top and sides of the cake. Crumble any cake scraps over the top for a classic finishing touch.

Notes

Bake cake layers the night before and wrap tightly in plastic wrap to save time. Store frosted cake covered in the refrigerator for up to 5 days. Freeze unfrosted cake layers wrapped tightly in plastic wrap and foil for up to 3 months. Let refrigerated slices sit at room temperature for 20–30 minutes before eating for best texture. No buttermilk? Mix 1 cup whole milk with 1 tablespoon white vinegar and let sit for 5 minutes. For a natural color alternative, use beet powder instead of red food coloring. To make cupcakes, fill lined tins two-thirds full and bake at 350°F for 18–22 minutes (makes approximately 24 cupcakes).