Red Velvet Cake Recipe

Name: Red Velvet Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons cocoa powder; 2 tablespoons red food coloring; 1 ½ cups granulated sugar; ½ cup butter, room temperature; 2 eggs; 1 teaspoon vanilla extract; 2 ½ cups cake-and-pastry flour, sifted; 1 teaspoon baking powder; ½ teaspoon salt; 1 cup buttermilk; 1 tablespoon vinegar; 1 teaspoon baking soda; 1 (8 ounce) package cream cheese, softened; ½ cup butter, softened; 1 tablespoon vanilla extract; 4 cups icing sugar; 2 tablespoons milk (only if icing is too thick)

Servings: persons

2 tablespoons cocoa powder
2 tablespoons red food coloring
1 ½ cups granulated sugar
½ cup butter, room temperature
2 eggs
1 teaspoon vanilla extract
2 ½ cups cake-and-pastry flour, sifted
1 teaspoon baking powder
½ teaspoon salt
1 cup buttermilk
1 tablespoon vinegar
1 teaspoon baking soda
1 (8 ounce) package cream cheese, softened
½ cup butter, softened
1 tablespoon vanilla extract
4 cups icing sugar
2 tablespoons milk (only if icing is too thick)

1
Preheat oven to 350F Grease two 9-inch cake pans.
2
Combine cocoa powder and red food coloring in a small bowl.
3
Reserve.
4
Beat sugar and butter until well combined.
5
Add egg, one at a time, beating after each addition.
6
Add vanilla and cocoa powder mixture.
7
Beat well.
8
Mix dry ingredients together.
9
Add half of dry mixture to wet ingredients.
10
Add buttermilk and then remaining dry mixture.
11
Combine vinegar and baking soda in a small bowl.
12
All mixture to fizz.
13
Fold into batter.
14
Pour into prepared pans.
15
Bake in preheated oven 25-30 minutes or until a toothpick inserted in center comes out clean.
16
Cool in pans for 20 minutes.
17
Remove from pans and cool on wire rack.
18
ICING: Beat cream cheese and butter until well combined.
19
Addd vanilla and icing sugar and beat until smooth and creamy.
20
If icing is too thick add milk 1 tablespoons at a time and beat well.,.
21
ASSEMBLY: Place one layer of cake on serving platter or cake board.
22
Spread with about 1 cup of icing.
23
Place second layer on top.
24
Ice with remaining icing.
25
Refrigerate until ready to eat.
26
Remove cake from refrigerator 30 minutes before serving.

2036

kcal

Calories

107

Fat

261

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tablespoons cocoa powder, 2 tablespoons red food coloring, 1 ½ cups granulated sugar, ½ cup butter, room temperature, and more.

Yes, Red Velvet Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Red Velvet Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions