This Homemade Red Velvet Cake is a soft, moist, and beautifully vibrant dessert with a subtle cocoa flavor and tangy cream cheese frosting. It’s the ultimate classic cake for birthdays, holidays, and special celebrations. Every bite is tender, velvety, and rich — a true showstopper that looks as good as it tastes!
Prep Time
- Preparation Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Servings: 10–12
Equipment
- 2 (9-inch) round cake pans
- Electric mixer or stand mixer
- Mixing bowls
- Whisk and spatula
- Cooling rack
Ingredients
For the Cake
- 2½ cups all-purpose flour
- 1½ cups granulated sugar
- 1 tsp baking soda
- 1 tsp salt
- 2 tbsp cocoa powder
- 1½ cups vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs
- 2 tbsp red food coloring (liquid or gel)
- 1 tsp white vinegar
- 1 tsp vanilla extract
For the Cream Cheese Frosting
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tsp vanilla extract
- 1–2 tbsp milk (optional, for consistency)
Ingredient Notes
- Buttermilk: Keeps the cake moist and adds that signature tangy flavor.
- Cocoa powder: Adds depth and balances the sweetness.
- Vinegar + baking soda: Helps the cake rise and creates the fluffy texture red velvet is known for.
- Red food coloring: Use gel for a deeper, vibrant color.
Instructions
Step 1: Prepare the Pans
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch cake pans or line them with parchment paper.
Step 2: Mix the Dry Ingredients
In a bowl, whisk together flour, baking soda, salt, and cocoa powder. Set aside.
Step 3: Mix the Wet Ingredients
In a large mixing bowl, beat together oil, sugar, and eggs until light and smooth.
Add buttermilk, vanilla, vinegar, and red food coloring. Mix well.
Step 4: Combine
Slowly add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
Step 5: Bake
- Divide the batter evenly between the pans.
- Bake for 28–32 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Step 6: Make the Frosting
- In a large bowl, beat cream cheese and butter until fluffy.
- Gradually add powdered sugar and vanilla extract.
- If the frosting is too thick, add a tablespoon of milk to reach your desired consistency.
Step 7: Assemble
- Place one cake layer on a serving plate. Spread a thick layer of frosting.
- Add the second layer and frost the top and sides evenly.
- Decorate with cake crumbs, white chocolate curls, or berries if desired.
Nutrition Facts (per slice)
- Calories: 450
- Protein: 5g
- Carbohydrates: 54g
- Fat: 22g
- Sugar: 40g
Tips
- Chill the cake before slicing for clean layers.
- For deeper flavor, replace 1 tsp of vanilla with ½ tsp almond extract.
- Use gel food coloring for a bold red hue without adding excess liquid.
Variations
- Cupcakes: Make red velvet cupcakes by baking in a muffin tin for 18–20 minutes.
- Chocolate Red Velvet: Add an extra tablespoon of cocoa powder for richer flavor.
- Keto Version: Substitute almond flour and erythritol for a low-carb version.
Serving Suggestion
Serve this Homemade Red Velvet Cake chilled or at room temperature with a glass of cold milk or coffee. It’s perfect for Valentine’s Day, Christmas, or any special occasion that deserves a stunning dessert centerpiece.
