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red velvet cake

🎂 Red Velvet Cake Recipe – Classic, Moist, and Velvety

This classic Red Velvet Cake is a rich, moist, and lightly chocolate-flavored dessert with a beautiful deep red hue and topped with tangy cream cheese frosting. Perfect for birthdays, holidays, or any celebration, this Southern favorite has a smooth crumb and a luxurious flavor that melts in your mouth. Whether you’re baking it as a layer cake or cupcakes, it’s sure to be a crowd-pleaser.
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Prep Time 25 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 1 hour 55 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 450 kcal

Equipment

  • 2 x 9-inch round cake pans
  • Electric mixer or hand mixer
  • Mixing bowls
  • Whisk
  • Rubber spatula
  • Measuring cups and spoons
  • wire cooling rack

Ingredients
  

For the Cake:

  • 2 ½ cups all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups granulated sugar
  • 1 cup vegetable oil
  • 2 large eggs
  • 1 cup buttermilk room temperature
  • 1 tablespoon red food coloring
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar

For the Cream Cheese Frosting:

  • 16 oz 2 packages cream cheese (softened)
  • ½ cup unsalted butter softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions
 

Make the Cake:

  • Preheat 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 mixing bowl, beat sugar and oil together until well combined. Add eggs one at a time, mixing well after each.
  • Stir in the buttermilk, red food coloring, vanilla, and vinegar until fully incorporated.
  • Gradually add the dry ingredients to the wet ingredients, mixing until smooth.
  • Divide the batter evenly between prepared pans.
  • Bake for 28–32 minutes or until a toothpick inserted comes out clean.
  • Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.

Make the Frosting:

  • In a large bowl, beat cream cheese and butter until creamy.
  • Add vanilla and gradually mix in powdered sugar until smooth and fluffy.
  • Frost the cooled cakes, stacking and covering with a generous layer of frosting.

Notes

Don’t overmix the batter or the cake may become dense.
You can make the cake a day ahead and frost it the next day.
For cupcakes, fill liners ⅔ full and bake for 18–20 minutes.