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Homemade Red Velvet Cake recipe photo

Red Velvet Cake

This Red Velvet Cake is SO MOIST! Classic flavors with a tender crumb and luscious cream cheese frosting perfect for any celebration or cozy treat.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup vegetable oil
  • 1 cup buttermilk at room temperature
  • 2 large eggs at room temperature
  • 2 tablespoons cocoa powder
  • 1 teaspoon vanilla extract
  • 1 tablespoon red food coloring
  • 1 cup unsalted butter softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract for the frosting
  • 2 tablespoons milk if needed for frosting consistency

Equipment

  • Two 9-inch round cake pans
  • Mixing Bowls
  • Electric mixer or stand mixer
  • Measuring cups and spoons
  • Rubber spatula
  • Whisk
  • Cooling rack
  • Offset spatula or knife

Method
 

Prepare Your Pans and Oven
  1. Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with a little vegetable oil or butter, and lightly dust them with flour or line them with parchment paper for easy release.
Mix Dry Ingredients
  1. In a large bowl, sift together the all-purpose flour, cocoa powder, baking soda, baking powder, salt, and granulated sugar. Whisk them well so everything is evenly combined.
Combine Wet Ingredients
  1. In another bowl, whisk together the vegetable oil, buttermilk, eggs, vanilla extract, and red food coloring until smooth and vibrant.
Bring Wet and Dry Together
  1. Gradually add the wet ingredients into the dry mix, stirring gently with a spatula or using your mixer on low speed. Mix just until combined—overmixing can lead to a dense cake.
Bake the Cake Layers
  1. Divide the batter evenly between the two prepared pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let the cakes cool in the pans for 10 minutes before transferring to a cooling rack.
Prepare the Cream Cheese Frosting
  1. In a large bowl, beat the softened butter until creamy. Add the cream cheese and continue beating until smooth. Gradually add the powdered sugar, one cup at a time, mixing well between additions. Stir in the vanilla extract. If the frosting is too thick, add milk one tablespoon at a time until the desired consistency is reached.
Assemble the Cake
  1. Once the cake layers are completely cool, place one layer on a serving plate and spread a generous layer of frosting on top. Place the second cake layer over the frosting and apply a crumb coat (a thin layer of frosting) to seal in crumbs. Chill the cake for about 20 minutes, then finish frosting the top and sides with the remaining frosting. For a finishing touch, consider decorating with cake crumbs or sprinkles.

Notes

  • Use room temperature ingredients for a smooth batter and even baking.
  • Chill frosting if it becomes too runny and beat again for best texture.
  • Store frosted cake covered in the refrigerator for up to 5 days; bring to room temperature before serving.