Description:
This Red Velvet Cake is moist, fluffy, and perfectly balanced between chocolate and vanilla flavors. The rich, velvety texture pairs beautifully with the smooth and tangy cream cheese frosting, making this an irresistible dessert for any occasion! Whether it’s for birthdays, holidays, or just because—you’ll fall in love with every bite.
Ingredients (Serves 12)
For the Red Velvet Cake:
- 250g (2 cups) all-purpose flour
- 250g (1¼ cups) granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 tablespoons (12g) cocoa powder
- 240ml (1 cup) buttermilk, room temperature
- 120ml (½ cup) vegetable oil
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon white vinegar
- 1 tablespoon red food coloring
For the Cream Cheese Frosting:
- 225g (8 oz) cream cheese, softened
- 115g (½ cup) unsalted butter, softened
- 250g (2 cups) powdered sugar
- 1 teaspoon vanilla extract
Instructions
Step 1: Prepare the Cake Batter
- Preheat oven to 175°C (350°F). Grease and flour two 8-inch cake pans.
- In a bowl, sift together flour, sugar, baking soda, baking powder, salt, and cocoa powder.
- In another bowl, whisk together buttermilk, oil, eggs, vanilla, vinegar, and red food coloring until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Step 2: Bake the Cake
- Divide the batter evenly between the cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Step 3: Make the Cream Cheese Frosting
- Beat the cream cheese and butter together until smooth.
- Gradually add powdered sugar and vanilla, beating until fluffy and creamy.
Step 4: Assemble the Cake
- Spread frosting over the first cake layer, then place the second layer on top.
- Frost the top and sides evenly.
- Decorate with cake crumbs or sprinkles, if desired.
Nutrition (Per Serving)
- Calories: 420 kcal
- Carbohydrates: 55g
- Protein: 5g
- Fat: 20g
- Saturated Fat: 9g
- Sugar: 40g
- Fiber: 1g
- Sodium: 280mg
Tips for the Best Red Velvet Cake
✔ Use buttermilk for the classic tangy flavor and tender texture.
✔ Don’t overmix the batter to keep the cake light and fluffy.
✔ Chill the cake layers before frosting for easier assembly.
✔ For a deeper red color, use gel food coloring instead of liquid.
✔ Store in the fridge for up to 4 days, but bring to room temperature before serving.
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