This red velvet cake is more than just a pretty slice—it’s soft, subtly chocolaty, and topped with a tangy cream cheese frosting that balances every bite. The rich color and tender crumb make it a showstopper for birthdays, holidays, or anytime you’re feeling fancy.
Whether you bake it as a layer cake or cupcakes, it’s bound to steal the spotlight.
⏱ Prep Time 20 minutes ｜ 🔥 Cook Time 30 minutes ｜ 🍽 Servings 12 ｜ 🌱 Difficulty Level Medium ｜ 📦 Storage Tips Store in fridge for up to 5 days; freeze unfrosted layers up to 2 months
Ingredients List
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk (room temperature)
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter (softened)
- 1/2 cup vegetable oil
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 tablespoon red food coloring
For the Cream Cheese Frosting:
- 8 oz cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 3–4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions (Step-by-Step)
- Prepare the oven and pans:
Preheat your oven to 175°C (350°F). Grease and line the bottoms of two 8-inch round cake pans with parchment paper. Lightly dust the sides with flour or cocoa powder to prevent sticking. - Mix the dry ingredients:
In a large bowl, sift together 2 1/2 cups flour, 2 tablespoons cocoa powder, 1 teaspoon baking soda, and 1/2 teaspoon salt. Whisk to combine evenly. Set aside. - Mix the wet ingredients:
In a separate medium bowl, whisk together 1 cup buttermilk, 1 tablespoon vinegar, and 1 teaspoon vanilla extract. This mixture adds tang and tenderness to the cake. - Cream butter, oil, and sugar:
In a large mixing bowl, use an electric mixer to beat 1/2 cup softened butter and 1/2 cup oil on medium speed for 1–2 minutes until smooth and creamy. Add 1 1/2 cups sugar and continue beating for another 2–3 minutes until the mixture is pale and fluffy. - Add eggs and food coloring:
Beat in 2 large eggs, one at a time, mixing well after each addition. Then stir in 1 tablespoon red food coloring until fully incorporated. Scrape down the sides of the bowl as needed. - Combine dry and wet mixtures:
Reduce the mixer speed to low. Add the dry ingredients in three parts, alternating with the buttermilk mixture in two parts—beginning and ending with the dry ingredients. Mix just until the batter is smooth and no streaks of flour remain. Do not overmix. - Divide and bake the batter:
Pour the batter evenly into the prepared pans. Tap the pans lightly on the counter to release air bubbles. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean. - Cool the cakes:
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then carefully turn them out onto a wire rack to cool completely—at least 1 hour—before frosting. - Make the frosting:
In a large bowl, beat 8 oz cream cheese and 1/2 cup butter on medium speed until very smooth and creamy (about 2 minutes). Gradually add 3 to 4 cups powdered sugar, 1 cup at a time, until desired sweetness and thickness is reached. Beat in 1 teaspoon vanilla extract. - Assemble the cake:
Place one cake layer on a serving plate. Spread a thick, even layer of frosting on top. Add the second cake layer and frost the top and sides of the cake. Use a spatula or piping bag to decorate as desired. - Chill and serve:
Refrigerate the frosted cake for 30 minutes before slicing for clean cuts. Slice, serve, and enjoy!
Nutrition Info (approx. per slice)
- Calories: 430
- Carbs: 45g
- Fat: 26g
- Protein: 4g
- Sugar: 34g
FAQs
- Q: Can I make this cake ahead of time?
- A: Yes! Bake the layers a day ahead and frost before serving.
- Q: Can I use natural food coloring?
- A: Beet powder or natural red food dyes work, but the color may be more muted.
- Q: Can I make this into cupcakes?
- A: Absolutely—bake for 18–20 minutes at the same temperature.
Baked a red beauty worthy of celebration? Share your velvet slice and tag #the_food_pedia on Instagram! ❤️🍰
