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A slice of red velvet cake on a small gray plate with a gold fork styled on a gray background.
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Easy Red Velvet Cake Recipe

Prep: 15 minutes
Cook: 30 minutes
Total: 50 minutes
Servings: 18 people
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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Ingredients

For the cake

  • 2 1/4 cup all purpose flour
  • 1/4 cup cocoa powder
  • 1 tsp kosher salt
  • 1 tsp baking soda
  • 1 cup vegetable oil
  • 2 cups granulated sugar
  • 2 eggs, large
  • 1 yolk
  • 1 tsp vanilla extract
  • 2 tbsp red food coloring, gel
  • 1 1/2 cups buttermilk
  • 2 tsp white vinegar

For the cream cheese frosting

  • 3 1/2 cups confectioners sugar
  • 8 ounce cream cheese, room temp
  • 1/2 cup unsalted butter, softened
  • 1 tsp vanilla extract
  • 1 tsp cream

Instructions
 

Make the cake

  • 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 2 1/4 cup flour, 1/4 cup cocoa, 1 tsp salt, and 1 tsp baking soda. Set aside. In the bowl of a mixer fitted with the paddle attachment combine the 1 cup oil, 2 cups sugar, 2 eggs, and 1 yolk. Mix on medium speed until light and pale yellow, about 1 minute.
  • Add the 1 tsp vanilla extract and 2 tbsp 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 2 tsp 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.

Make 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 3 1/2 cups confectioners sugar, 8 oz cream cheese, and 1/2 cup butter. Beat on medium speed till fluffy. Add the 1 tsp vanilla extract and 1 tsp 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.
  • 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.
  • You can make this cake into cupcakes, bake them at 350 for 18 minutes!
Serving: 1slice, Calories: 454kcal, Carbohydrates: 60g, Protein: 4g, Fat: 23g, Saturated Fat: 16g, Trans Fat: 1g, Cholesterol: 59mg, Sodium: 261mg, Potassium: 90mg, Fiber: 1g, Sugar: 47g, Vitamin A: 405IU, Vitamin C: 1mg, Calcium: 46mg, Iron: 1mg
Course: Cake
Author: Sam Adler
Cuisine: American
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