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–+ servings
Red Velvet Cake

Irresistible Red Velvet Cake with Creamy Frosting Bliss

This Red Velvet Cake is a celebration in every slice! Moist, strikingly red, and topped with tangy cream cheese frosting.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Feel free to use cake flour for a lighter texture.
  • 1 tbsp Unsweetened Cocoa Powder Dutch-processed cocoa deepens the taste.
  • 1 tbsp Baking Powder Check freshness with hot water.
  • 1 tsp Baking Soda Never substitute with baking powder.
  • 1.5 cups Granulated Sugar Reduce for less sweetness.
  • 1 cup Vegetable Oil Can be swapped with canola or any neutral oil.
  • 0.5 cups Unsalted Butter (melted) Use coconut oil for a dairy-free variation.
  • 2 large Eggs Make sure they are at room temperature.
  • 1 cup Buttermilk Substitute with milk mixed with vinegar or lemon juice.
  • 1 tbsp Red Gel Food Coloring Avoid liquid versions.
  • 1 tbsp White Distilled Vinegar Lemon juice can be a substitute.
For the Frosting
  • 8 oz Cream Cheese Use at room temperature.
  • 4 cups Powdered Sugar Sifting helps eliminate lumps.
  • 1 tsp Vanilla Extract Fresh vanilla elevates the taste.

Equipment

  • Oven
  • Mixing bowls
  • Whisk
  • spatula
  • 8-inch round cake pans
  • Wire Racks

Method
 

Step-by-Step Instructions for Classic Red Velvet Cake with Cream Cheese Frosting
  1. Preheat your oven to 325°F (163°C) and prepare three 8-inch round cake pans.
  2. In a medium bowl, combine hot coffee and unsweetened cocoa powder and let it bloom for 5 minutes.
  3. Whisk together flour, baking powder, baking soda, and salt in a separate bowl.
  4. Blend sugar, oil, and melted butter until smooth and creamy. Beat in eggs one at a time.
  5. Incorporate buttermilk, vanilla extract, food coloring, and vinegar into the wet mixture.
  6. Gradually sift dry ingredients into the wet mixture, stirring gently until just combined.
  7. Divide the batter among the prepared pans and bake for 25-30 minutes.
  8. Cool the cake layers for 10 minutes then invert onto wire racks to cool completely.
  9. Beat softened cream cheese and butter until smooth, then mix in powdered sugar and vanilla.
  10. Assemble the cake by layering and frosting between each layer and on top and sides.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 80mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 500IUCalcium: 80mgIron: 1mg

Notes

Ensure to use fresh ingredients and room temperature eggs for best results.

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