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A slice of red velvet cake on a small gray plate with a gold fork styled on a gray background.

Easy Red Velvet Cake

An easy and chocolatey red velvet cake with a tangy cream cheese frosting that will keep you going in bite after bite!
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Course: Cake
Cuisine: American
Keyword: cream cheese frosting for red velvet cake, easy red velvet cake, homemade red velvet cake, is red velvet cake chocolate cake what is red velvet cake, red velvet cake ingredients
Prep Time: 15 minutes
Cook Time: 5 hours 52 minutes
Total Time: 50 minutes
Servings: 1 cake, 18 servings
Calories: 254kcal
Author: Sam Adler- Frosting and Fettuccine

Ingredients

  • For the Cake:2 ¼ cup all purpose flour¼ cup unsweetened cocoa powder1 teaspoon salt1 teaspoon baking soda1 cup vegetable oil2 cups granulated sugar2 large eggs plus 1 yolk1 teaspoon vanilla extract2 tablespoons or ½ oz red gel food coloring1 ½ cups buttermilk2 teaspoons white vinegar For the Cream Cheese Frosting: 3 ½ cups confectioners sugar8 ounces one bar cream cheese, softened at room temp½ cup butter, softened, at room temp1 teaspoon vanilla1 teaspoon heavy cream/half n half/ or milk

Instructions

  • Preheat your oven to 350° F and spray two 8” pans with baking spray or line the bottoms with parchment paper.In a medium sized bowl whisk together the flour, cocoa, salt, and baking soda. Set aside. In the bowl of a mixer fitted with the paddle attachment combine the oil, sugar, and eggs, and mix on medium speed until light and pale yellow, about 1 minute.Add the vanilla extract and food coloring and mix again for 30 seconds.Alternate adding the flour mixture with the buttermilk. First add ⅓ the amount of flour to the batter and mix on low- medium speed till combined. Then add in half of the buttermilk. Mix, add in ⅓ more of the flour, mix. Add in the other half of the buttermilk, mix, and then add in the remaining flour mixture. Continuing mixing on low - medium speed until an even batter forms. Add in the white vinegar and mix once more about 30 seconds.Pour the batter into the pans and check for doneness after 30 mins. The cake is done when it starts coming off the sides of the pan or if a toothpick inserted in the middle comes out clean. Meanwhile prepare the cream cheese frosting. (You will need to clean your mixing bowl.)In the bowl of a mixer fitted with the paddle attachment add the confectioners sugar, butter, and cream cheese, and beat on medium speed till fluffy. Add the vanilla extract and heavy cream and mix again till stiff peaks form. When the cake has cooled, fill and frost with the cream cheese icing.

Notes

  • If you don't have buttermilk you can easily make your own. Fill up a measuring cup with 1 cup of milk. Take out one tablespoon and replace it with a tablespoon of lemon juice. Let it sit for 5 minutes. Voila! You now have your own buttermilk.
  • This cake is best made dairy but you can sub it with a non dairy milk substitution of your choice.
  • The cream cheese frosting doubles well if you want an extra thick layer.
  • Keep the cake in the fridge!
  • You can make this into 3 layers and in 9" baking pans just make sure you check the cakes after 25 minutes instead of 30 minutes.

Nutrition

Nutrition Facts
Easy Red Velvet Cake
Amount Per Serving (1 g)
Calories 254 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 2g13%
Polyunsaturated Fat 8g
Cholesterol 20mg7%
Carbohydrates 34g11%
Fiber 1g4%
Sugar 23g26%
Protein 2g4%
* Percent Daily Values are based on a 2000 calorie diet.