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Dorothy Thomas

Red Velvet Cake Recipe

A classic Red Velvet Cake with rich cocoa flavor, vibrant red color, and a luscious cream cheese frosting. Perfect for birthdays, holidays, or any special occasion!
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12
Course: Dessert
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 2 ½ cups All-purpose flour
  • 1 ½ cups Granulated sugar
  • 1 tsp Baking soda
  • 1 tsp Salt
  • 2 tbsp Cocoa powder
  • 1 ½ cups Vegetable oil
  • 1 cup Buttermilk
  • 2 Eggs (large)
  • 2 tbsp Red food coloring
  • 1 tsp Vanilla extract
  • 1 tsp White vinegar
For the Cream Cheese Frosting:
  • 8 oz (1 block) Cream cheese (softened)
  • ½ cup Unsalted butter (softened)
  • 4 cups Powdered sugar
  • 1 tsp Vanilla extract

Equipment

  • 2 x 9-inch round cake pans
  • Mixing bowls (large + medium)
  • Electric mixer (hand or stand)
  • Whisk
  • Spatula
  • Cooling rack
  • Parchment paper

Method
 

  1. Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper.
  2. Whisk dry ingredients: In a large bowl, sift flour, sugar, cocoa powder, baking soda, and salt.
  3. Mix wet ingredients: In another bowl, beat oil, buttermilk, eggs, food coloring, vanilla, and vinegar until smooth.
  4. Combine mixtures: Gradually add wet ingredients to dry, mixing until just combined (do not overmix).
  5. Bake: Divide batter evenly into pans. Bake for 25-30 minutes or until a toothpick comes out clean.
  6. Cool: Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
  7. Beat cream cheese & butter until smooth and creamy.
  8. Add powdered sugar gradually, mixing on low speed to avoid lumps.
  9. Mix in vanilla until fluffy (about 2-3 minutes).
  10. Level cakes if needed, then place one layer on a plate.
  11. Frost the top, add the second layer, and cover the entire cake with frosting.
  12. Chill for 30 minutes before slicing for cleaner cuts.

Notes

✔ Buttermilk substitute: Mix 1 cup milk + 1 tbsp lemon juice/vinegar. Let sit for 5 minutes.
✔ For deeper red color: Use gel food coloring instead of liquid.
✔ Storage: Keep refrigerated for up to 5 days. Bring to room temp before serving.