Red Velvet Cake

Red velvet cake is a vibrant red cake, flavored with buttermilk and cocoa powder. Frosted with sweet and tangy cream cheese frosting, this classic favorite is cake perfection. This is the best red velvet cake recipe that is easy to make and hard to resist!

Ingredients for Red Velvet Cake

Red velvet cake

• All-purpose flour
• Granulated sugar
• Baking soda: Interacts with the buttermilk and white vinegar to help the cake layers rise.
• Cocoa powder: Use regular natural cocoa powder as opposed to dark cocoa powder to have bright red layers.
• Salt: A flavor enhancer.
• Vegetable oil: You can use any neutral baking oil, including canola oil.
• Eggs: Room temperature.
• Buttermilk: Room temperature.
• Vanilla extract: Vanilla extract gives the cake great flavor.
• White vinegar: Trust me, you won’t taste it. It helps activate the baking soda and is a classic ingredient in red velvet cake.
• Red gel food coloring: Go with red gel food coloring for the brightest red color. I don’t recommend using liquid red food coloring because you will need a TON to get vibrant red color.

Cream cheese frosting

• Unsalted butter: Room temperature.
• Cream cheese: Room temperature.
• Powdered sugar: Also known as confectioners’ sugar or icing sugar.
• Vanilla extract: Vanilla extract gives the frosting great flavor.
• Salt: To contrast the sweetness of the frosting.

How to Make Red Velvet Cake

To make the red velvet cake, you can use a mixing bowl and whisk or an electric hand mixer if you prefer.

1. Preheat oven to 350 degrees F and prepare three 7-inch cake pans with nonstick cooking spray and parchment paper circles.
2. In a large bowl, whisk together the dry ingredients (all-purpose flour, granulated sugar, baking soda, cocoa powder, and salt).
3. Add the wet ingredients to the flour mixture (vegetable oil, eggs, buttermilk, vanilla extract, white vinegar, and red gel food coloring).
4. Mix the batter until all the ingredients are well combined.
5. Pour the batter into the prepared pans. Use a kitchen scale to create even layers.
6. Bake in a 350 degree oven for approximately 30 minutes until the layers spring back when gently touched.
7. Cool the cakes in the cake pans for about 20 minutes and then transfer to a wire rack to cool completely.

How to Make Cream Cheese Frosting

To make the cream cheese frosting, I recommend using a stand mixer fitted with a whisk or paddle attachment (your preference) or an electric hand mixer.

1. Whip the butter and cream cheese on medium-high speed until light and fluffy.
2. Add half of the powdered sugar and mix on low. Then add the remaining half and continue to mix on low speed.
3. Add in the vanilla extract and salt and continue to mix. Scrape the sides and bottom of the bowl to ensure everything is well mixed.
4. Turn the mixer to medium and whip for 2 to 3 minutes until smooth and creamy.