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Decadent Red Velvet Cake Recipe with Cream Cheese Frosting

After yesterday’s post, I wanted to follow up with the real thing — no purse this time. This is all cake.

Velvety and yes… red.

Delicious and moist, one of my favorites.

It’s covered in cream cheese frosting that’s simply irresistible.

A red velvet cake always brings a warm feeling — not just from the taste but from the memories of family, holidays, and home. It’s a cake that deserves to be enjoyed year-round, not only on special occasions.

Red Velvet Cake

Yield: one 8-inch layer cake

Red Velvet Cake

Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes

Ingredients

Red Velvet Cake

  • 2-1/2 cups all purpose flour
  • 2 cups sugar
  • 1 Tablespoon cocoa
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 eggs
  • 1-1/2 cups vegetable oil
  • 1 cup buttermilk
  • 1 Tablespoon vinegar
  • 1 teaspoon vanilla
  • 2 oz. red food coloring

Cream Cheese Frosting

  • 8 oz. cream cheese, room temperature
  • 1 cup butter, room temperature
  • 1 teaspoon vanilla
  • 6 cups confectioners’ sugar

Instructions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Grease and flour two 8-inch cake pans.
  3. Lightly beat the eggs in a medium bowl with a whisk. Add the remaining liquid ingredients and whisk until blended. Set aside.
  4. In a mixing bowl, combine the dry ingredients and whisk thoroughly to blend.
  5. Add the wet ingredients to the dry ingredients and mix on medium-high for about one minute or until fully combined.
  6. Divide the batter between the prepared pans. Tap the pans on the counter a few times to release any air bubbles.
  7. Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let the cakes cool in the pans for about ten minutes, then remove to a wire rack to cool completely. Wrapping them lightly while they cool can help retain moisture. Once cooled, prepare the frosting.
  9. For the frosting: sift the confectioners’ sugar and set aside. Beat the cream cheese and butter on high until smooth and creamy. Add the vanilla, then add the sugar in batches, scraping down the sides between additions. Frost the cake when the frosting is smooth.

Notes

This cake contains a generous amount of oil, which keeps it very moist. I haven’t made cake balls from this recipe yet; if you try, consider reducing the oil or using a bit less frosting when combining the cake and filling. It’s a great recipe to experiment with for different textures.

© Bakerella

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Enjoy with all your heart.