Red Velvet Cake

Red Velvet Cake is a southern classic and this is my favorite red velvet recipe. The cake layers are soft and moist with a mild chocolate flavor and a bright red hue. And the cream cheese frosting is positively delectable.


  • 3 cups cake flour
  • 1 teaspoon baking soda
  • 2 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, room temperature
  • 1 cup vegetable oil
  • 2 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 ounce bottle of red food coloring
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk, room temperature


  • 1/2 cup unsalted butter, room temperature
  • 2 (8-ounce) packages cream cheese, room temperature
  • 1 teaspoon vanilla extract
  • 5 cups powdered sugar
  • pinch of salt


  • Preheat oven to 350 degrees. Butter and flour 2 9-inch cake pans or spray them with baking spray. Cut a circle of parchment paper to fit in the bottom of each. Butter and flour the parchment paper or spray it with baking spray.
  • Sift together the flour, baking soda, cocoa powder, and salt into a medium bowl. Set aside.
  • Use either a handheld mixer or a stand mixer with a paddle attachment to cream the butter, oil, and sugar for 5 to 7 minutes at medium speed.
  • Beat in eggs one at a time.
  • Add food coloring, vinegar, and vanilla and beat for 1 full minute.
  • Add flour mixture in 3 additions, alternating with buttermilk, beginning and ending with flour mixture. Scrape down the sides of the bowl several times. Mix just until everything is evenly blended.
  • Divide the batter evenly between the 2 pans.
  • Bake for 35 to 45 minutes, or until cake feels firm when gently pressed on top. Let cakes cool for 10 minutes in the pans and then remove them from the pans to cool completely.
  • Make frosting. With an electric mixer, beat butter, cream cheese, and vanilla until smooth and creamy.
  • Gradually beat in powdered sugar. Add a pinch of salt if it needs it.
  • Spread one layer of cake with frosting and place the second layer on top. Frost the top and sides.


To store, wrap with plastic wrap and place in refrigerator. Will keep for 3 days.


Calories: 595kcal

Full recipe here.