Classic Red Velvet Cake with Cream Cheese Frosting
Red velvet cake is the ultimate celebration dessert: soft and tender with a subtle cocoa flavor, a hint of tang, and that iconic deep red color. What makes it special isn’t just the shade—it’s the combination of buttermilk, vinegar, and cocoa, which creates a velvety crumb and balances sweetness with a gentle bite. Pair it with cream cheese frosting and you’ve got a cake that feels fancy but is totally doable at home.
Ingredients
For the Red Velvet Cake (Two 9-inch layers)
- 2 ½ cups all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp fine salt
- 1 ½ cups granulated sugar
- 1 cup vegetable oil
- 2 large eggs, room temp
- 1 tsp vanilla extract
- 1 cup buttermilk, room temp
- 1 tbsp white vinegar
- 1–2 tbsp red food coloring (gel preferred)
Cream Cheese Frosting
- 16 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
Step-by-Step Recipe
Step 1: Prep the Pans
Preheat oven to 350°F. Grease two 9-inch cake pans, line bottoms with parchment, and lightly flour the sides. This guarantees a clean release.
Step 2: Mix the Dry Ingredients
In a bowl, whisk together:
- flour
- cocoa powder
- baking soda
- salt
Set aside.
Step 3: Mix the Wet Ingredients
In a large bowl, whisk sugar and oil until glossy. Add eggs one at a time, mixing well after each. Stir in vanilla.
In a separate cup, whisk buttermilk, vinegar, and food coloring until evenly red.
Step 4: Combine Batter
Add the dry ingredients to the wet mixture in 2–3 additions, alternating with the red buttermilk mixture. Mix just until smooth—don’t overmix.
The batter should be vibrant red and slightly thick.
Step 5: Bake
Divide batter evenly between pans. Bake 25–30 minutes, or until a toothpick comes out clean and the tops spring back lightly.
Cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
Cream Cheese Frosting
Step 6: Make Frosting
Beat cream cheese and butter until smooth and fluffy (about 2 minutes). Add powdered sugar gradually, then vanilla and a pinch of salt. Beat until creamy.
If it’s too soft, chill for 15–20 minutes before frosting.
Assemble the Cake
Step 7: Frost and Stack
Trim domed tops if needed. Place one layer on a plate, spread a thick layer of frosting, add the second layer, then frost the top and sides.
Optional: crumble a little cake (from trimmed pieces) and sprinkle around the edges for a classic bakery finish.
Tips for the Best Red Velvet
- Use room temperature ingredients for an even crumb.
- Don’t skip the vinegar + buttermilk—that’s the signature tang.
- Gel coloring gives the deepest red without thinning the batter.
- Chill the finished cake 30 minutes before slicing for clean, beautiful pieces.
