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Beautifully decorated red velvet cake with cream cheese frosting, ready to serve on a white marble platter.

Red Velvet Cake: How to Make the Perfect Flavory Cake at Home

★★★★

4 from 1 reviews

Treat yourself to the ultimate dessert experience with this vibrant and delicious red velvet cake recipe. Perfect for any occasion, this cake is not only a feast for the eyes but also a delight for the taste buds. With its moist, tender crumb and rich cream cheese frosting, this red velvet cake is sure to be a must-have at your next get-together or a sweet treat to brighten your day. Whether you’re a seasoned baker or a novice, this recipe is simple and uses ingredients you probably already have in your kitchen. Prepare to impress with this classic yet stunning dessert!

  • Total Time: 50 minutes
  • Yield: 1 cake (8-10 servings) 1x

Ingredients

Scale

For the Cake:

  • 2 ½ cups (315g) all-purpose flour
  • 1 ½ cups (300g) granulated sugar
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 tbsp (10g) cocoa powder
  • 1 ½ cups (360ml) buttermilk
  • 1 ½ cups (340g) unsalted butter, softened
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 tbsp white vinegar
  • 2–3 tbsp red food coloring (liquid or gel)

For the Cream Cheese Frosting:

  • 8 oz (225g) cream cheese, softened
  • ½ cup (115g) unsalted butter, softened
  • 4 cups (480g) powdered sugar
  • 1 tsp vanilla extract

Instructions

  • 1. Preheat and Prepare:

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.

  • 2. Mix Dry Ingredients:

In a large bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder until well combined.

  • 3. Combine Wet Ingredients:

In a separate bowl, mix the buttermilk, softened butter, eggs, vanilla extract, vinegar, and red food coloring. Beat until smooth.

  • 4. Combine Wet and Dry Ingredients:

Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.

  • 5. Bake:

Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

  • 6. Cool:

Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

  • 7. Make the Frosting:

In a large bowl, beat the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, beating until creamy and fluffy.

  • 8. Assemble the Cake:

Once the cakes are completely cool, spread a layer of frosting on top of one cake layer. Place the second layer on top and frost the top and sides of the cake.

  • 9. Serve and Enjoy:

Slice and serve your beautiful red velvet cake! Store any leftovers in an airtight container in the refrigerator.

Notes

Buttermilk Substitute: If you don’t have buttermilk, mix 1 ½ cups of milk with 1 ½ tbsp of lemon juice or white vinegar. Let it sit for 5 minutes before using.

Food Coloring: Gel-based food coloring provides a more vibrant red color without thinning the batter.

Storage: The cake can be stored in the refrigerator for up to 5 days or frozen for up to 1 month.

  • Author: Anna Gomez
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice (1/10th of the cake)
  • Calories: 320 kcal
  • Sugar: 45g
  • Sodium: 210mg
  • Fat: 18g
  • Carbohydrates: 35g
  • Fiber: 1g
  • Protein: 4g

Keywords: Red velvet cake, cream cheese frosting, easy dessert, baking recipe, moist cake, homemade cake, party dessert, classic cake, festive baking, American dessert.