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Red Velvet Cake

Red Velvet Cake Recipe

The Crispy Chef
This red velvet cake is moist, flavorful, and incredibly easy to make. With its stunning red hue and luscious cream cheese frosting, it’s perfect for birthdays, holidays, or any celebration. A guaranteed showstopper that stays fresh and soft for days!
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course cake
Cuisine American
Calories 430 kcal

Equipment

  • 2 × 9-inch cake pans
  • Mixing bowls
  • Electric mixer
  • Measuring cups/spoons
  • Spatula
  • Parchment paper
  • Cooling rack

Ingredients
  

  • For the Cake:
  • 2½ cups cake flour or 2¼ cups all-purpose flour
  • 2 tbsp unsweetened cocoa powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup buttermilk or 1 cup milk + 1 tbsp vinegar
  • 1 tsp white vinegar
  • 2 tsp vanilla extract
  • 1 tbsp red food coloring gel preferred
  • ½ cup unsalted butter softened
  • 1½ cups granulated sugar
  • 2 large eggs room temperature
  • For the Cream Cheese Frosting:
  • 8 oz cream cheese softened
  • ½ cup unsalted butter softened
  • 3 –4 cups powdered sugar sifted
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions
 

  • Step 1: Prep Everything
  • Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper.
  • In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
  • Step 2: Make the Batter
  • In a large bowl, cream butter and sugar for 3–4 minutes until light and fluffy.
  • Add eggs one at a time, beating well after each.
  • Stir in vanilla extract and red food coloring.
  • Alternate adding dry ingredients and buttermilk, starting and ending with dry. Mix until just combined.
  • Mix vinegar with a bit of baking soda and fold into the batter.
  • Step 3: Bake and Cool
  • Divide batter between pans and smooth the tops.
  • Bake for 25–30 minutes or until a toothpick comes out with a few crumbs.
  • Let cool in pans 10 minutes, then transfer to wire racks to cool completely.
  • Step 4: Make the Frosting
  • Beat cream cheese and butter until smooth.
  • Gradually add powdered sugar, vanilla, and salt.
  • If frosting is too soft, chill for 15–20 minutes.
  • Step 5: Assemble
  • Level cakes if needed.
  • Frost between layers, then crumb coat the entire cake. Chill 15 mins.
  • Apply final layer of frosting and decorate as desired.

Notes

You can substitute cake flour with all-purpose flour (minus 2 tbsp per cup).
For a natural food coloring, use beet powder or beet puree.
Store at room temperature up to 2 days or refrigerate up to 5 days.
This recipe works well for cupcakes too—bake 18–20 minutes.

Nutrition

Calories: 430kcalCarbohydrates: 52gProtein: 4gFat: 23g
Keyword Moist Cake, red velvet cake
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