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Classic Red Velvet Cake with Cream Cheese Frosting

A tempting slice of red velvet cake with creamy white frosting and a swirl on top.
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A moist, cocoa-kissed red velvet cake with a tender crumb, topped with tangy cream cheese frosting. This recipe delivers the decadent Southern classic you crave.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 2 tablespoons red food coloring
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract
  • For the Cream Cheese Frosting:
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2–4 tablespoons milk

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together the flour, sugar, baking soda, cocoa powder, and salt.
  3. In a separate medium bowl, whisk together the buttermilk, vegetable oil, eggs, red food coloring, vinegar, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
  5. Divide the batter evenly between the prepared cake pans.
  6. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  8. While the cakes cool, prepare the frosting. In a large bowl, beat the cream cheese and butter until smooth and creamy.
  9. Gradually add the powdered sugar, beating until combined. Stir in the vanilla extract.
  10. Add milk, one tablespoon at a time, until the frosting reaches your desired consistency.
  11. Once the cakes are completely cool, frost the top of one cake layer, then place the second cake layer on top. Frost the top and sides of the entire cake.

Notes

  • For a more natural red color, you can use 1/4 cup of beet powder, but the flavor may be slightly altered.
  • Ensure your buttermilk and eggs are at room temperature for best results.
  • This recipe is a great option if you are looking for easy red velvet cake recipes.

Nutrition

Find it online: https://carlacooking.com/red-velvet-cake-recipe/