Red Velvet Cake Recipe

Red Velvet Cake Recipe

That’s a beautiful Red Velvet Cake with Cream Cheese Frosting. Here’s a full step-by-step recipe so you can make it at home:

Ingredients

• For the Cake

• 2 ½ cups (310 g) all-purpose flour
• 1 ½ cups (300 g) granulated sugar
• 1 tsp baking soda
• 1 tsp salt
• 1 tsp cocoa powder
• 1 ½ cups (360 ml) vegetable oil
• 1 cup (240 ml) buttermilk (room temperature)
• 2 large eggs (room temperature)
• 2 tbsp red food coloring (liquid or gel)
• 1 tsp white vinegar
• 2 tsp vanilla extract

• For the Cream Cheese Frosting

• 16 oz (450 g) cream cheese (softened)
• 1 cup (230 g) unsalted butter (softened)
• 4 cups (480 g) powdered sugar (sifted)
• 2 tsp vanilla extract

Instructions

Make the Cake

1. Preheat oven to 350°F (175°C). Grease and flour 3 round 8-inch cake pans.

2. In a bowl, whisk together flour, sugar, baking soda, salt, and cocoa powder.

3. In another bowl, whisk oil, buttermilk, eggs, food coloring, vinegar, and vanilla until smooth.

4. Gradually add the dry ingredients to the wet mixture and whisk until just combined. Do not overmix.

5. Divide the batter evenly between the pans.

6. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

7. Let cakes cool in pans for 10 minutes, then remove and cool completely on wire racks.

Make the Frosting

1. Beat the cream cheese and butter together until creamy.

2. Add powdered sugar gradually and beat until fluffy.

3. Mix in vanilla extract.

Assemble

1. Place the first cake layer on a plate and spread frosting evenly on top.

2. Repeat with the second and third layers.

3. Frost the top and sides of the cake smoothly.

4. Decorate with swirls of frosting and red velvet crumbs (from trimming the cake edges).

✨ Tips:

Use gel food coloring for a deeper red.

If you don’t have buttermilk, mix 1 cup milk with 1 tbsp vinegar or lemon juice and let sit 5 minutes.

Chill the cake for 30 minutes before slicing for clean layers.