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Homemade Red Velvet Cake with Cream Cheese Frosting

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A moist, soft red velvet cake with subtle cocoa flavor and tangy cream cheese frosting. Classic, colorful, and crowd-pleasing.

Ingredients

Scale

Cake:

  • 2½ cups cake flour

  • 2 tbsp natural cocoa powder

  • 1 tsp baking soda

  • ½ tsp salt

  • ½ cup unsalted butter, softened

  • 1¾ cups granulated sugar

  • ½ cup neutral oil

  • 3 large eggs

  • 1 cup buttermilk

  • 1 tbsp red gel food coloring

  • 2 tsp vanilla extract

  • 1 tsp white vinegar

Frosting:

  • 8 oz cream cheese, softened

  • ½ cup unsalted butter, softened

  • 3½–4 cups powdered sugar

  • 1½ tsp vanilla extract

  • Pinch of salt

Instructions

  • Preheat oven to 350°F. Grease and line two 8- or 9-inch pans.

  • Sift flour, cocoa, baking soda, and salt.

  • Cream butter and sugar. Add oil, eggs, food coloring, vinegar, and vanilla.

  • Add dry ingredients in three parts, alternating with buttermilk.

  • Divide into pans and bake 30–35 minutes. Cool completely.

  • Make frosting: beat cream cheese and butter. Add sugar, vanilla, and salt.

  • Frost and layer the cake. Chill before slicing.

Notes

  • Use room temp ingredients for best texture.

  • Store in the fridge for up to 4 days.

  • Can be made into 24 cupcakes.

Find it online: https://thefoodaunt.com/homemade-red-velvet-cake-with-cream-cheese-frosting/