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Red Velvet Cake Recipe

Make a classic Red Velvet Cake with this easy recipe! Soft, moist, and velvety layers of cake topped with creamy cream cheese frosting for the ultimate dessert.
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Equipment

  • Mixing bowls
  • Electric mixer or stand mixer
  • Measuring cups and spoons
  • Whisk
  • Spatula
  • Two 9-inch round cake pans
  • Parchment paper
  • Cooling rack

Ingredients
  

  • For the Cake:
  • 2½ cups all-purpose flour
  • 1½ cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cocoa powder
  • 1½ cups vegetable oil
  • 1 cup buttermilk at room temperature
  • 2 large eggs at room temperature
  • 2 tablespoons red food coloring
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • For the Cream Cheese Frosting:
  • 8 oz cream cheese softened
  • ½ cup unsalted butter softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions
 

  • Prepare for Baking:
  • Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
  • Mix Dry Ingredients:
  • In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder.
  • Combine Wet Ingredients:
  • In another bowl, beat the vegetable oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar until smooth.
  • Combine and Mix:
  • Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
  • Bake the Cakes:
  • Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
  • Let the cakes cool in the pans for 10 minutes, then transfer to a cooling rack to cool completely.
  • Prepare the Frosting:
  • In a mixing bowl, beat the cream cheese and butter until smooth and creamy.
  • Gradually add the powdered sugar, beating until fluffy. Mix in the vanilla extract.
  • Assemble the Cake:
  • Place one cake layer on a serving plate and spread a thick layer of frosting on top.
  • Add the second cake layer and frost the top and sides evenly. Decorate as desired.
  • Serve:
  • Chill the cake for 30 minutes before slicing for cleaner cuts. Serve at room temperature.