Red Velvet Cake

A classic red velvet cake with a hint of cocoa and rich cream cheese frosting — elegant, moist, and perfect for any special occasion.

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Prep Time 25

Cook Time 35

Total Time 1

Servings: 10 slices

Course: Dessert

Cuisine: American

Calories: 410

Ingredients Equipment Method Nutrition Notes

Ingredients

Cake Batter

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

Frosting

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

Equipment

Two 9-inch round cake pans
Mixing Bowls
Electric mixer

Method

Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
In a bowl, whisk together flour, cocoa, baking soda, and salt. Set aside.
In another bowl, beat sugar and oil until smooth. Add eggs one at a time, then mix in vanilla, vinegar, and food coloring.
Alternate adding dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry mix. Mix just until smooth.
Divide batter evenly between pans and bake for 30–35 minutes or until a toothpick comes out clean. Cool completely before frosting.
For frosting: Beat cream cheese and butter until creamy. Add powdered sugar gradually and mix until fluffy. Stir in vanilla.
Frost between the cake layers, then cover the top and sides. Garnish with red velvet crumbs or fresh flowers.

Nutrition

Calories: 410kcalCarbohydrates: 48gProtein: 5gFat: 22gSaturated Fat: 9gCholesterol: 60mgSodium: 240mgPotassium: 150mgFiber: 1gSugar: 36gVitamin A: 350IUCalcium: 60mgIron: 1.5mg

Notes

Use gel food coloring for a deeper red hue. Refrigerate the cake before slicing for cleaner cuts and best texture.