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Red Velvet Cake Recipe

This Red Velvet Cake Recipe creates a soft, moist, and bakery-style layered cake with a subtle cocoa flavour, rich tangy notes, and a smooth cream cheese frosting—perfect for celebrations and special occasions
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Prep Time 20 minutes
Cook Time 20 minutes
Course Dessert
Cuisine American
Servings 10
Calories 450 kcal

Ingredients
  

For the Cake:

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

For the Cream Cheese Frosting:

  • 16 oz 450g cream cheese (softened)
  • 1 cup unsalted butter softened
  • 4 cups powdered sugar
  • 2 teaspoons vanilla extract
  • Pinch of salt

Instructions
 

Step 1: Prepare the Oven and Pans

  • Preheat oven to 175°C (350°F). Grease and line two 8-inch round cake pans with parchment paper.

Step 2: Mix Dry Ingredients

  • In a large bowl, whisk together flour, cocoa powder, baking soda, and salt until evenly combined.

Step 3: Mix Wet Ingredients

  • In another bowl, whisk together sugar, oil, eggs, buttermilk, vanilla extract, vinegar, and red food coloring until smooth and vibrant.

Step 4: Combine Batter

  • Gradually add the dry ingredients into the wet mixture. Mix gently until just combined. Do not overmix.

Step 5: Bake the Cake

  • Divide the batter evenly into the prepared pans. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.

Step 6: Cool the Layers

  • Let cakes cool in pans for 10–15 minutes, then transfer to a wire rack to cool completely.

Step 7: Prepare Frosting

  • Beat cream cheese and butter until smooth and creamy. Gradually add powdered sugar, then mix in vanilla extract and salt. Beat until fluffy.

Step 8: Assemble the Cake

  • Place one cake layer on a serving plate. Spread frosting evenly on top. Add the second layer and frost the top and sides. Smooth with a spatula or create decorative swirls.

Notes

  • Do not overmix the batter to keep the cake soft and tender.
  • Use gel food coloring for a deeper, vibrant red color without thinning the batter.
  • Ensure all ingredients are room temperature for a smooth batter and frosting.
  • Store the cake in the refrigerator for up to 4–5 days in an airtight container.
  • Bring to room temperature before serving for the best flavour and texture.
  • Cake layers can be frozen for up to 2 months if wrapped tightly.
  • You can turn this recipe into cupcakes or a sheet cake easily.