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Red Velvet Cake with Cream Cheese Frosting

A classic dessert with a moist texture and subtle cocoa flavor, topped with smooth cream cheese frosting, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 1/2 cups all-purpose flour (plus more to dust the pans) Use additional flour to prevent sticking.
  • 2 Tbsp unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter (room temperature, plus more to grease pans) Ensure butter is at room temperature.
  • 1 1/2 cups granulated sugar
  • 2 tsp vanilla extract Use pure vanilla extract if possible.
  • 2 large eggs (room temperature) Bring eggs to room temperature for better mixing.
  • 3/4 cup light olive oil or vegetable oil
  • 1 cup low-fat buttermilk (room temperature) Let buttermilk reach room temperature.
  • 1 tsp white distilled vinegar
  • 1/2 tsp red gel food coloring Add more for desired color.
For the Frosting
  • Cream Cheese Frosting Cream Cheese Frosting (not detailed in this recipe) Refer to a separate recipe for details.

Method
 

Preparation
  1. Preheat your oven to 350°F and place the racks in the center.
  2. Grease two 9-inch cake pans with butter and dust them with flour.
Mixing
  1. In a bowl, stir together the all-purpose flour, cocoa powder, baking soda, and salt. Sift the mixture to ensure even distribution.
  2. Using an electric mixer, beat the softened butter and granulated sugar until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition, then beat in the vanilla extract.
  4. Slowly add the oil to the mixture while mixing on medium speed until fully incorporated.
  5. Stir the vinegar into the buttermilk, then pour into the batter and mix until combined.
  6. Add the sifted dry ingredients to the batter and mix until just blended.
  7. Add the red gel food coloring and mix until evenly distributed.
Baking
  1. Evenly divide the batter between the prepared pans and bake for about 30 minutes or until a toothpick comes out clean.
  2. Let the cakes rest in the pans for 20 minutes, then invert them onto cooling racks to cool completely before frosting.

Notes

To keep your cake fresh, store it in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week or freeze it for up to three months.