Red velvet cake is rich but not too heavy, with a soft crumb and a hint of cocoa. What sets it apart is the deep red color and the tangy, creamy frosting that brings everything together. It’s festive enough for birthdays and holidays but easy enough to make at home. This recipe makes one 8-inch, two-layer cake, enough for 8–10 slices.
Ingredients
For the cake:
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2½ cups all-purpose flour
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2 tablespoons unsweetened cocoa powder
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1 teaspoon baking soda
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½ teaspoon salt
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1 cup buttermilk (room temperature)
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1 tablespoon white vinegar
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1½ teaspoons vanilla extract
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2 large eggs (room temperature)
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1¼ cups granulated sugar
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1 cup vegetable oil
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1 tablespoon red food coloring (gel or liquid)
For the frosting:
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225g (8 oz) cream cheese, softened
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115g (½ cup) unsalted butter, softened
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2½–3 cups powdered sugar
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1 teaspoon vanilla extract
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Pinch of salt
Making the Cake
Preheat your oven to 175°C (350°F). Grease and flour two 8-inch round cake pans.
In a bowl, sift together flour, cocoa powder, baking soda, and salt.
In another bowl, whisk together buttermilk, vinegar, vanilla, and red food coloring.
In a large bowl, beat the sugar, oil, and eggs until smooth. Add the dry ingredients in two parts, alternating with the buttermilk mixture. Mix just until combined.
Divide the batter between the two pans. Bake for 25–30 minutes, or until a toothpick comes out clean.
Let the cakes cool completely before frosting.
Making the Frosting
Beat the cream cheese and butter until smooth. Add the powdered sugar gradually, then mix in vanilla and a pinch of salt. Beat until fluffy.
Assembling the Cake
Place one cake layer on a plate. Spread frosting over the top. Add the second layer and frost the top and sides.
Chill for 30 minutes before slicing to make it easier to cut.
Red velvet cake has the look of a celebration and the taste of a classic. The slightly tangy flavor, soft texture, and bright color make it a crowd favorite.
