What You’ll Love About This Recipe
This homemade red velvet cake recipe is a total winner, combining rich flavor with a simple baking process you’ll adore. It’s perfect for celebrations or just treating yourself—because who doesn’t love cake!
- Classic taste with a twist: The tender crumb and subtle cocoa flavor, paired with creamy frosting, create a dessert that’s both nostalgic and irresistible.
- Easy to make: With clear steps and everyday ingredients, this recipe is beginner-friendly and stress-free, even for new bakers.
- Impressive results: Your finished cake will look stunning and taste amazing, making everyone think you’re a pro baker!
Recipe
Indulge in the rich, velvety texture and vibrant color of a classic homemade Red Velvet Cake. This iconic dessert combines a moist, tender crumb with a subtle cocoa flavor, complemented by a creamy cream cheese frosting. Perfect for special occasions or whenever you crave a decadent treat.
Ingredients:
For the cake:
- 2 ½ cups (315g) all-purpose flour
- 1 ½ cups (300g) granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 1 ½ cups (360ml) vegetable oil
- 1 cup (240ml) buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons red food coloring
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
For the cream cheese frosting:
- 8 oz (225g) cream cheese, softened
- ½ cup (113g) unsalted butter, softened
- 4 cups (480g) powdered sugar
- 1 teaspoon vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, baking soda, salt, and cocoa powder.
- In another bowl, mix oil, buttermilk, eggs, red food coloring, vinegar, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Divide the batter evenly between the prepared pans. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, mixing until creamy.
- Frost the cooled cakes and assemble the layers.
Notes:
- Make sure all ingredients are at room temperature for even mixing.
- Use gel food coloring for a more intense red hue.
Equipment:
- Two 9-inch round cake pans
- Mixing bowls
- Whisk and electric mixer
- Wire rack
Time:
Prep time: 20 minutes
Cooking time: 30 minutes
Cuisine:
American
Serving:
10–12 servings
Nutrition
Below is the nutritional information per serving of the Homemade Red Velvet Cake recipe:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 320 |
| Total Fat | 15g |
| Saturated Fat | 9g |
| Cholesterol | 85mg |
| Sodium | 280mg |
| Total Carbs | 42g |
| Dietary Fiber | 1g |
| Sugars | 28g |
| Protein | 4g |
What To Serve With It
I love pairing my homemade red velvet cake with rich cream cheese frosting, which adds a creamy tang that’s hard to resist. Fresh berries compote also works wonders, bringing a sweet, fruity contrast that balances the cake’s richness. These toppings make each bite feel extra special, and I’m sure you’ll enjoy them too!
Cream Cheese Frosting
When it comes to cream cheese frosting, I always think it’s more than just a topping—it’s the star of the show. Its tangy sweetness balances the rich flavor of red velvet cake perfectly, and I love how smooth and creamy it spreads. I make mine with softened cream cheese, butter, powdered sugar, and a splash of vanilla, whipping it until it’s fluffy and dreamy. Sometimes, I’ll add a pinch of salt to enhance the flavors even more. It’s versatile too—layer it between cakes, pipe it prettily on top, or just slather it on thick. It’s impossible to resist!
Fresh Berries Compote
Though red velvet cake with cream cheese frosting is a classic, pairing it with a fresh berries compote can take it to the next level. I love how the tartness of the berries cuts through the cake’s sweetness, balancing each bite perfectly. Simmer strawberries, raspberries, and a splash of lemon juice with a bit of sugar until they soften into a syrupy sauce. Let it cool slightly before spooning it over your slice—the warm compote melts into the frosting just enough. It’s simple, but the burst of fruity flavor makes every forkful feel special. Trust me, you’ll want seconds.
