Print

RED VELVET CAKE

RED VELVET CAKE
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Moist crimson cake layers with subtle cocoa flavor and tangy cream cheese frosting.

Ingredients

Scale
  • Cake
  • 2½ cups all-purpose flour
  • 1½ cups granulated sugar
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tbsp cocoa powder
  • 1½ cups vegetable oil
  • 1 cup buttermilk, room temperature
  • 2 large eggs, room temperature
  • 2 tbsp red food coloring
  • 1 tsp vanilla extract
  • 1 tsp white vinegar
  • Cream Cheese Frosting
  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. Whisk flour, sugar, baking soda, salt, and cocoa powder in a large bowl.
  3. In a separate bowl, combine oil, buttermilk, eggs, food coloring, vanilla, and vinegar.
  4. Pour wet ingredients into dry and mix until smooth.
  5. Divide batter between pans; bake 25–30 min until a toothpick comes out clean.
  6. Cool completely on wire racks.
  7. Beat cream cheese and butter until smooth; add powdered sugar and vanilla, beat until fluffy.
  8. Frost between layers, on top, and around the cake. Slice to reveal the red-and-white layers.

Notes

  • Invest in gel food coloring for a deeper red without adding excess liquid.
  • Do not overmix once wet and dry ingredients meet to avoid tough crumb.
  • Cold cream cheese blends smoother than ice-cold, but too warm makes frosting soupy.
  • Use a toothpick test to check for doneness rather than relying solely on time.

Nutrition

Find it online: https://dishmio.com/red-velvet-cake/