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Red Velvet Cake

This moist and easy homemade red velvet cake is perfect for any celebration, featuring a rich flavor profile, tender crumb, and topped with luscious cream cheese frosting.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 10 servings
Course: Cake, Dessert
Cuisine: American, Baked Goods
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups All-purpose flour For gluten-free, substitute with almond flour.
  • 1 teaspoon Baking soda Provides leavening.
  • 1 teaspoon Baking powder Additional rise.
  • 2 tablespoons Unsweetened cocoa powder Adds a subtle chocolate flavor; can be omitted for a spicier version.
  • 1 teaspoon Salt Balances sweetness.
Wet Ingredients
  • 1.5 cups Granulated sugar Brown sugar can work as a nice alternative.
  • 1 cup Vegetable oil Keeps the cake moist; melted butter works too for added flavor.
  • 2 large Eggs Binds everything together; aquafaba can be a replacement for a vegan option.
  • 1 cup Buttermilk Creates tenderness; skim milk with a splash of lemon juice works as a substitute.
  • 2 teaspoons Vanilla extract Adds depth of flavor.
  • 1 tablespoon Red food coloring Gives the cake its signature hue; alternative methods include beet juice for coloring.
  • 1 cup Coffee Enhances chocolate flavor; replace with hot water for a caffeine-free option.
  • 1 tablespoon White vinegar Activates baking soda for a light, fluffy texture.

Method
 

Preparation
  1. Preheat oven to 325°F (163°C). Grease and flour (2) 9-inch round cake pans.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder, and salt. Set aside.
  3. In a large bowl, combine the sugar and vegetable oil.
  4. Mix in the eggs, buttermilk, vanilla, and red food coloring until combined.
  5. Stir in the coffee and white vinegar.
  6. Combine the wet ingredients with the dry ingredients a little at a time, mixing after each addition.
  7. Pour the batter evenly into each pan.
Baking
  1. Bake in the middle rack for 30-40 minutes or until a toothpick inserted in the center comes out with moist crumbs.
  2. Let the pans cool on a cooling rack until warm to the touch.
  3. Slide a knife around the inside of the pans to loosen the cake from the pan.
  4. Gently remove the cakes from the pan and let them finish cooling.
Frosting
  1. Frost the cake with cream cheese frosting when completely cooled.

Notes

Serve at room temperature with cream cheese frosting. Garnish with fresh berries or chocolate shavings.