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Red Velvet Cake

This Red Velvet Cake is soft, rich, and pure magic — every slice feels like a warm hug! Perfect for birthdays, cozy celebrations, or just because you deserve something fabulous.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 450 kcal

Equipment

  • 2 8-inch round cake pans 20 cm
  • Mixing bowls
  • Hand or stand mixer
  • Whisk
  • Spatula
  • Cooling rack

Ingredients
  

  • 2 ½ cups all-purpose flour Sifted for extra fluffiness
  • 2 tablespoons Cocoa powder (unsweetened)
  • 1 teaspoon Baking soda
  • ½ teaspoon Salt
  • 1 ½ cups Sugar
  • 1 cup Vegetable oil Or melted butter if preferred
  • 2 large eggs Room temperature
  • 1 cup buttermilk room temperature
  • 1 tablespoons red food coloring
  • 2 teaspoon vanilla extract Don’t skip this magic!
  • 1 teaspoon White vinegar Helps the texture pop

For the Frosting:

  • 8 oz(225g) cream cheese softened
  • ½ cup butter softened
  • 2 cups powdered sugar Sifted
  • 1 teaspoon vanilla extract

Instructions
 

  • Prep Your Vibe (and Your Oven)
    Preheat your oven to 350°F (175°C).
    Grease and flour two 8-inch cake pans. (Pro tip: Line the bottoms with parchment paper for zero drama.)
  • Mix the Dry Dream Team
    In a bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set it aside — it’s about to meet its destiny.
  • Cream the Magic
    In a big bowl, beat the sugar and oil together until smooth. Add the eggs, one at a time, mixing well after each. Stir in the vanilla extract.
  • Paint It Red
    Mix in the food coloring and vinegar — your batter should be vibrantly red and ready for action.
  • Bring It All Together
    Add the dry ingredients to the wet in three parts, alternating with the buttermilk. (Dry, buttermilk, dry, buttermilk, dry — you got this, babe!)
  • Bake That Beauty
    Pour the batter evenly into the prepared pans. Bake for 30–35 minutes, or until a toothpick comes out clean.
    Let cool in the pans for 10 minutes, then turn onto a rack to cool completely.
  • Make That Frosting
    Beat the cream cheese and butter until creamy and smooth. Gradually add the powdered sugar, then the vanilla. Beat until fluffy and irresistible.
  • Frost Like You Mean It
    Layer your cooled cakes with a thick spread of frosting. Cover the top and sides too — this is your edible masterpiece!

Notes

  • No buttermilk? Easy swap: 1 cup milk + 1 tablespoon vinegar or lemon juice. Let it sit 5 minutes.
  • Want extra drama? Add a second coat of frosting (called a “crumb coat”) and chill the cake before the final layer.
  • Make ahead: You can bake the cake layers a day before and frost them fresh the next day.
Keyword red velvet cake