Easy Red Velvet Cake
This stunning, vibrant red velvet cake is both moist and flavorful, perfect for any occasion.
Ingredients
For the cake
- 2.5 cups 2 ½ cups all-purpose flour
- 1.5 cups 1 ½ cups granulated sugar
- 1 tsp 1 tsp baking soda
- 1 tsp 1 tsp salt
- 1 tsp 1 tsp cocoa powder
- 1.5 cups 1 ½ cups vegetable oil
- 1 cup 1 cup buttermilk, room temperature
- 2 large 2 large eggs, room temperature
- 2 tbsp 2 tbsp red food coloring
- 1 tsp 1 tsp vanilla extract
- 1 tsp 1 tsp white vinegar
For the frosting
- 8 oz 8 oz cream cheese, softened
- 0.5 cup ½ cup unsalted butter, softened
- 4 cups 4 cups powdered sugar
- 1 tsp 1 tsp vanilla extract
- 1 pinch Pinch of salt
Instructions
Preparation
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, sift together flour, sugar, baking soda, salt, and cocoa powder.
- In a large bowl, whisk together vegetable oil, buttermilk, eggs, food coloring, vanilla, and vinegar until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until fully incorporated and smooth.
- Divide the batter evenly between the prepared pans and smooth the tops.
Baking
- Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Frosting
- To make the frosting, beat the cream cheese and butter together until smooth and fluffy.
- Add vanilla and salt, then gradually add powdered sugar and beat until well combined and creamy.
- Frost the cooled cakes, layering and covering the top and sides.
- Chill slightly before slicing for cleaner cuts.
Notes
This cake pairs beautifully with fresh berries or vanilla ice cream. Store in an airtight container in the refrigerator for up to a week. For freezing, wrap each slice tightly and thaw overnight before serving.