❤️🍰 Red Velvet Cake
A soft, slightly cocoa-flavored cake with a tender crumb and classic cream cheese frosting—rich but not overly chocolatey.
🛒 Ingredients
Cake
- 2½ cups all-purpose flour
- 2 tbsp cocoa powder (unsweetened)
- 1 tsp baking soda
- ½ tsp salt
- 1½ cups sugar
- 2 large eggs
- 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar/lemon, rested 10 min)
- ¾ cup vegetable oil
- 1 tsp vanilla extract
- 1 tbsp white vinegar
- 1–2 tbsp red food coloring
Cream cheese frosting
- 225 g cream cheese (softened)
- ½ cup butter (softened)
- 2–3 cups powdered sugar (adjust sweetness)
- 1 tsp vanilla extract
👨🍳 Instructions
1. Prep oven & pans
- Preheat to 175°C
- Grease and line two 8-inch cake pans
2. Mix dry ingredients
- In a bowl, sift flour, cocoa powder, baking soda, and salt
3. Mix wet ingredients
- In another bowl, whisk sugar + eggs until slightly fluffy
- Add oil, buttermilk, vanilla, vinegar, and red food coloring
- Mix until smooth and vibrant red
4. Combine
- Gradually add dry ingredients into wet mixture
- Mix gently until just combined (don’t overmix)
5. Bake
- Divide batter between pans
- Bake for 25–30 minutes
- Toothpick should come out clean
- Cool completely before frosting
🍰 Cream cheese frosting
- Beat butter + cream cheese until smooth
- Add powdered sugar gradually
- Mix in vanilla
- Beat until fluffy and spreadable
🎂 Assemble
- Place first cake layer
- Spread frosting evenly
- Add second layer
- Frost top and sides
🍽️ Serve
- Chill 30–60 minutes for cleaner slices
- Serve slightly cool or room temperature
❤️ Tips for perfect red velvet
- Don’t skip vinegar—it helps texture and color
- Use gel food coloring for deeper red
- Don’t overbake (keeps it soft and moist)
- Buttermilk gives the signature tangy flavor
If you want, I can also give you:
- a one-bowl easy red velvet version
- red velvet cupcakes
