I’ve learned that friends and family rarely care about the presentation as much as they care about the feeling of being fed. A cake that leans a little to the left tastes just as good—sometimes better, because it came from a place of love rather than stress. If you are intimidated by baking, start by letting go of the visual expectations. Focus on the flavors and the smell filling your home. That is what people remember.
Why I Make This I love this recipe because it feels fancy without being fussy. Red Velvet has a unique flavor profile—a little tang from the buttermilk, a hint of chocolate, and a creamy sweetness from the frosting. It is moist, forgiving, and instantly makes an ordinary coffee break feel like an event.
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon fine salt
- 1 teaspoon unsweetened cocoa powder
- 1 ½ cups vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 1 teaspoon distilled white vinegar
- 1 teaspoon alcohol-free vanilla extract or vanilla bean paste
- 1 to 2 tablespoons red food coloring (gel or liquid)
For the Cream Cheese Frosting:
- 16 oz (450g) cream cheese, softened
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon alcohol-free vanilla extract
Instructions
- Prep the oven and pans: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans lightly with oil and dust with flour, or line the bottoms with parchment paper to ensure they don’t stick.
- Mix the dry ingredients: In a medium bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. Whisk them to make sure everything is evenly distributed.
- Whisk the wet ingredients: In a large bowl, combine the vegetable oil, buttermilk, eggs, vinegar, vanilla, and red food coloring. Whisk vigorously until the mixture is smooth and fully bright red.
- Combine: Pour the dry ingredients into the wet mixture. Stir gently with a spoon or spatula just until the flour disappears. Be careful not to overmix, or the cake can become dense.
- Bake: Divide the batter evenly between the two pans. Bake for 30 to 35 minutes. You will know they are done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool: Let the cakes cool in the pans for 10 minutes, then carefully turn them out onto a wire rack to cool completely. They must be cool to the touch before you frost them.
- Make the frosting: In a large bowl, beat the softened cream cheese and butter together until creamy and lump-free. Gradually add the powdered sugar about a cup at a time, mixing slowly. Stir in the vanilla. Beat on high for a minute to make it fluffy.
- Assemble: Place one cake layer on your serving plate. Spread a generous amount of frosting on top. Place the second layer on it and use the remaining frosting to cover the top and sides.
Deliciously Rich Red Velvet Cake You Must Try Today
Course: DessertCuisine: AmericanDifficulty: Easy6
servings20
minutes30
minutes685
kcal
This red velvet cake is moist, lightly chocolatey, and finished with a smooth, creamy frosting — a timeless favorite made simple.
Ingredients
- For the Cake:
2 ½ cups all-purpose flour
1 ½ cups granulated sugar
1 teaspoon baking soda
1 teaspoon fine salt
1 teaspoon unsweetened cocoa powder
1 ½ cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
1 teaspoon distilled white vinegar
1 teaspoon alcohol-free vanilla extract or vanilla bean paste
1 to 2 tablespoons red food coloring (gel or liquid)
- For the Cream Cheese Frosting:
16 oz (450g) cream cheese, softened
1 cup (2 sticks) unsalted butter, softened
4 cups powdered sugar, sifted
1 teaspoon alcohol-free vanilla extract
Directions
- Prep the oven and pans: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans lightly with oil and dust with flour, or line the bottoms with parchment paper to ensure they don’t stick.
- Mix the dry ingredients: In a medium bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. Whisk them to make sure everything is evenly distributed.
- Whisk the wet ingredients: In a large bowl, combine the vegetable oil, buttermilk, eggs, vinegar, vanilla, and red food coloring. Whisk vigorously until the mixture is smooth and fully bright red.
- Combine: Pour the dry ingredients into the wet mixture. Stir gently with a spoon or spatula just until the flour disappears. Be careful not to overmix, or the cake can become dense.
- Bake: Divide the batter evenly between the two pans. Bake for 30 to 35 minutes. You will know they are done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool: Let the cakes cool in the pans for 10 minutes, then carefully turn them out onto a wire rack to cool completely. They must be cool to the touch before you frost them.
- Make the frosting: In a large bowl, beat the softened cream cheese and butter together until creamy and lump-free. Gradually add the powdered sugar about a cup at a time, mixing slowly. Stir in the vanilla. Beat on high for a minute to make it fluffy.
- Assemble: Place one cake layer on your serving plate. Spread a generous amount of frosting on top. Place the second layer on it and use the remaining frosting to cover the top and sides.
Recipe Video
Perfect Pairing Because this cake is sweet and rich, it pairs beautifully with beverages that cut through the sugar. I usually serve this with a hot cup of black tea or strong coffee. For the kids, or for a cold option, a tall glass of cold milk is the traditional choice.
Make It Your Own
- Cupcakes: This batter works great for cupcakes. Just reduce the baking time to about 18–20 minutes.
- Berry Topping: If you want a fresh element, top the frosted cake with fresh raspberries or strawberries. The tart fruit balances the sweet cream cheese.
- Spiced Version: Add half a teaspoon of cinnamon to the dry ingredients for a warmer, cozier flavor profile.
Storage & Leftovers Because of the cream cheese in the frosting, this cake should be stored in the refrigerator. It keeps well for up to 4 days in an airtight container or cake carrier. I actually think it tastes better on the second day when the cold frosting firms up a bit.
When I Serve This This is my go-to for birthdays, obviously, but it is also wonderful for Valentine’s Day or just a weekend gathering where I want to put something colorful on the table. It serves a crowd easily.
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The Kitchen as an Anchor
There is something grounding about the smell of vanilla and sugar wafting through the house. It signals to everyone under the roof that work is done and it is time to rest. Whether you are hosting a full dinner party or just cutting a slice for your partner at the kitchen counter, these small acts of feeding one another are the glue of family life.
I hope you find a reason to make a mess in your kitchen this week. Do you have a favorite dessert that you make just because, or do you strictly save the sweets for holidays?
