Red Velvet Cake

A rich, moist red velvet cake layered with cream cheese frosting—a classic dessert for any special occasion.

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Prep Time 30

Cook Time 30

Cooling Time 30

Total Time 1 30

Servings: 12 slices

Course: Dessert

Cuisine: American

Calories: 500

Ingredients Equipment Method Nutrition Notes

Ingredients

Cake

2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tbsp cocoa powder
1 cup buttermilk room temperature
1/2 cup vegetable oil
2 large eggs room temperature
1 tbsp vanilla extract
2 tbsp red food coloring
1 tbsp vinegar

Cream Cheese Frosting

8 oz cream cheese softened
1/2 cup unsalted butter softened
4 cups powdered sugar sifted
1 tsp vanilla extract

Equipment

Mixing Bowls
Electric mixer
9-inch round cake pans
Cooling rack

Method

Preheat oven to 350°F (175°C). Grease and line three 9-inch round cake pans with parchment paper.
In a bowl, whisk flour, sugar, cocoa powder, baking powder, baking soda, and salt.
In another bowl, mix buttermilk, oil, eggs, vanilla extract, food coloring, and vinegar.
Combine both mixtures and beat until smooth. Divide the batter evenly between the prepared pans.
Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
For frosting: Beat together cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract. Whip until light and fluffy.
Once the cakes are completely cool, frost each layer with the cream cheese frosting. Stack the layers and frost the top and sides of the cake.

Nutrition

Calories: 500kcalCarbohydrates: 72gProtein: 5gFat: 22gSaturated Fat: 9gCholesterol: 60mgSodium: 250mgPotassium: 200mgFiber: 2gSugar: 55gVitamin A: 250IUCalcium: 30mgIron: 3mg

Notes

For extra flavor, add a bit of orange zest to the frosting. Store leftovers in an airtight container for up to 3 days.