Looking for a dessert that’s as stunning as it is delicious? This red velvet cake is sure to impress. With its striking red color and creamy frosting, it’s perfect for celebrations, special occasions, or just a sweet treat to brighten your day.

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This recipe brings together a rich, velvety texture with a hint of cocoa, making each bite melt in your mouth. Paired with luscious cream cheese frosting, this cake is a showstopper that will have everyone asking for seconds!

Perfect Red Velvet Cake for Any Celebration

This moist red velvet cake is light and fluffy, featuring a subtle chocolate flavor with a hint of tang from the buttermilk. Its vibrant red color combined with the creamy, rich frosting creates a delightful balance of taste and presentation.

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Prep Time 30

Cook Time 30

Total Time 1

Course Dessert

Cuisine American

Servings 12 slices

Calories 350 kcal

Ingredients

2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 cup vegetable oil
1 cup buttermilk room temperature
2 large eggs room temperature
2 tablespoons red food coloring
1 teaspoon vanilla extract
1 teaspoon white vinegar
8 oz cream cheese softened
1/2 cup unsalted butter softened
4 cups powdered sugar
1 teaspoon vanilla extract

Instructions

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
In another bowl, mix together the oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar until well combined.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
Divide the batter evenly between the prepared pans and smooth the tops.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
For the frosting, beat the cream cheese and butter together in a bowl until creamy. Gradually add the powdered sugar and vanilla extract, mixing until smooth.
Once the cakes are completely cooled, place one layer on a serving plate, spread a layer of frosting on top, then place the second layer on top and frost the top and sides of the cake.

Notes

Fat: 16g

Protein: 4g

Carbohydrates: 48g