There’s something undeniably elegant and nostalgic about a classic Red Velvet Cake. Its signature red hue, subtle cocoa flavor, and ultra-moist crumb make it an unforgettable treat, especially when paired with silky-smooth cream cheese frosting. Whether you're baking for a special occasion, Valentine’s Day, or just because—it’s the kind of cake that brings people together and sparks joy at first bite.
This recipe gives you a bakery-quality red velvet cake that’s soft, fluffy, and perfectly balanced—not too sweet, not too rich. The cream cheese frosting adds a slight tang that complements the tender cake layers beautifully. And yes, it’s made with everyday ingredients you probably already have at home.
🛒 Ingredients (Serves 10–12)
For the Red Velvet Cake:
- 300g all-purpose flour
- 250g granulated sugar
- 10g unsweetened cocoa powder (about 1 tbsp)
- 5g baking soda (1 tsp)
- 2g salt (½ tsp)
- 240ml buttermilk
- 180ml vegetable oil
- 2 large eggs (about 100g)
- 1 tablespoon white vinegar (15ml)
- 1 teaspoon vanilla extract (5ml)
- 1 tablespoon red food coloring (liquid or gel)
For the Cream Cheese Frosting:
- 225g cream cheese, softened
- 115g unsalted butter, softened
- 300g powdered sugar
- 1 teaspoon vanilla extract (5ml)
- Pinch of salt (optional, to balance sweetness)
🔪 Instructions
🧁 Make the Cake:
- Preheat & Prep
Preheat your oven to 175°C (350°F). Grease and flour two 20cm (8-inch) round cake pans or line them with parchment paper. - Dry Ingredients
In a large bowl, sift together flour, sugar, cocoa powder, baking soda, and salt. Whisk to combine. - Wet Ingredients
In a separate bowl, whisk together buttermilk, oil, eggs, vinegar, vanilla extract, and red food coloring until smooth. - Mix the Batter
Gradually pour the wet ingredients into the dry ingredients, mixing just until smooth. Be careful not to overmix, as this can make the cake tough. - Bake
Divide the batter evenly between the two pans. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean. - Cool
Let the cakes cool in the pans for 10 minutes, then remove them and place on wire racks to cool completely before frosting.
🎂 Make the Cream Cheese Frosting:
- Cream Butter & Cheese
In a large mixing bowl, beat the cream cheese and butter together until creamy and fluffy (about 2–3 minutes). - Add Sugar & Vanilla
Gradually add powdered sugar, one scoop at a time, beating well after each addition. Mix in vanilla extract and a pinch of salt, if using.
🎉 Assemble the Cake:
- Layer It Up
Place one cake layer on a serving plate. Spread a thick, even layer of frosting over the top. Add the second cake layer and repeat, covering the top and sides of the cake. - Decorate
Smooth the frosting with a spatula or pipe decorative swirls if desired. You can also crumble a bit of cake to sprinkle over the top for a classic look.
📊 Nutrition (Per Slice – based on 12 servings)
- Calories: 430 kcal
- Carbohydrates: 45g
- Protein: 5g
- Fat: 25g
- Sugar: 32g
- Fiber: 1g
- Sodium: 270mg
🔥 Tips & Tricks
- Don’t Skip the Vinegar: It reacts with the baking soda to give the cake its classic lift and tenderness.
- Use Buttermilk: This adds tang and keeps the crumb tender. No buttermilk? Use 240ml milk + 1 tablespoon vinegar or lemon juice.
- Don’t Overmix: Mix just until combined to avoid a dense texture.
- Room Temp Ingredients: Make sure your eggs, buttermilk, butter, and cream cheese are at room temperature for smooth mixing.
- Chill Before Slicing: Refrigerate the cake for 30 minutes before slicing for cleaner cuts.
💬 From My Kitchen to Yours
This cake holds a special place in my heart. I’ve made it for birthdays, anniversaries, and even just lazy Sundays when I need a little happiness. It’s simple yet impressive—soft, vibrant, and full of love. And let’s not even get started on that luscious cream cheese frosting… swoon-worthy!
I recommend serving this with a cup of coffee or tea, or even alongside a glass of bubbly for a celebratory dessert. You can also turn it into cupcakes, mini-layer cakes, or even cake pops with leftovers.
Leave a Reply