Red Velvet Cake from Scratch with Creamy Frosting
A vibrant, soft, and gently chocolatey red velvet cake with classic cream cheese frosting. This easy, two-layer version is a show-stopping dessert perfect for any celebration.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12 slices 1x
Ingredients
2 1/2 cups all-purpose flour
2 tbsp unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 1/2 cups granulated sugar
1 cup vegetable oil
2 large eggs
1 cup buttermilk
2 tsp vanilla extract
1 tbsp red food coloring
1 tsp white vinegar
Cream Cheese Frosting:
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
3 1/2 cups powdered sugar
2 tsp vanilla extract
Instructions
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Preheat oven to 350°F. Grease and line two 8-inch pans.
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Sift flour, cocoa, baking soda, and salt in a bowl.
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In another bowl, whisk sugar, oil, eggs, buttermilk, vanilla, food coloring, and vinegar.
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Gradually add dry to wet ingredients. Mix until just combined.
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Divide batter into pans. Bake 28–32 minutes.
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Cool 10 minutes in pan, then on racks.
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For frosting, beat cream cheese and butter until smooth. Add vanilla and powdered sugar.
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Frost cooled layers and decorate as desired.
Notes
Store frosted cake in fridge, covered. Let sit at room temperature before serving.