Go Back
–+ servings
Red Velvet Cake

Heavenly Red Velvet Cake with Creamy Frosting Bliss

This Red Velvet Cake captivates with its rich flavor and stunning color, perfect for any celebration.
Print Recipe Pin Recipe
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
  • 2.5 cups All-Purpose Flour Provides structure to the cake.
  • 1.5 cups Granulated Sugar Adds sweetness and moisture.
  • 0.25 cups Unsweetened Dutch Cocoa Powder Enhances the cake’s subtle chocolate flavor.
  • 1 teaspoon Baking Powder Essential leavening agent.
  • 1 teaspoon Baking Soda Essential leavening agent.
  • 1 teaspoon Salt Balances sweetness.
  • 1.5 cups Buttermilk Contributes moisture and tang.
  • 0.5 cups Sour Cream Adds richness.
  • 1 cup Vegetable Oil Keeps the cake moist.
  • 2 large Eggs Provide necessary structure.
  • 1 tablespoon White Vinegar Reacts with baking soda for leavening.
  • 2 teaspoons Vanilla Extract Enhances overall flavor.
  • 2 tablespoons Red Gel Food Coloring Provides signature red color.
For the Frosting
  • 1 cup Butter At room temperature for easy mixing.
  • 8 ounces Full-Fat Cream Cheese Essential for thick frosting.
  • 4 cups Powdered Sugar Sifted for smooth consistency.
  • 1 teaspoon Vanilla Bean Paste Brings flavor and texture to the frosting.

Equipment

  • Oven
  • mixing bowls
  • Spatula
  • Cake Pans
  • whisk

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 170ºC (340ºF) and line two 20 cm (8-inch) round cake pans with parchment paper.
  2. In a large mixing bowl, sift together the dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together the wet ingredients: buttermilk, sour cream, vegetable oil, eggs, vinegar, vanilla extract, and red gel food coloring.
  4. Slowly combine the wet ingredients with the dry ingredients and stir gently until smooth.
  5. Divide the batter between the prepared cake pans and bake for 28-30 minutes or until a cake tester comes out clean.
  6. While cooling, prepare the cream cheese frosting by beating the butter, adding cream cheese, then gradually mixing in powdered sugar and vanilla bean paste until smooth.
  7. Once cooled, level the cakes, stack with frosting in between, and frost the entire cake.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 16gSaturated Fat: 8gCholesterol: 55mgSodium: 350mgPotassium: 200mgFiber: 1gSugar: 30gVitamin A: 500IUCalcium: 50mgIron: 1.5mg

Notes

Ensure all ingredients, especially eggs and butter, are at room temperature for better mixing. Do not overmix to avoid a dense texture.

Tried this recipe?

Let us know how it was!