Red Velvet From Scratch | Classic, tender crumb & creamy filling
A rich and velvety cake with a subtle cocoa flavor, a tangy buttermilk bite, and ultra-moist crumb — finished with luscious cream cheese frosting.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 10–12 slices 1x
Ingredients
For the Cake:
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2½ cups all-purpose flour
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2 tbsp unsweetened natural cocoa powder
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1 tsp baking soda
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½ tsp salt
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½ cup unsalted butter, softened
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½ cup vegetable oil
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1½ cups granulated sugar
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2 large eggs
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1 cup buttermilk
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1 tbsp red food coloring
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2 tsp vanilla extract
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1 tsp white vinegar
For the Cream Cheese Frosting:
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8 oz cream cheese, softened
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½ cup unsalted butter, softened
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3½ cups powdered sugar
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2 tsp vanilla extract
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Pinch of salt
Instructions
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Preheat oven to 350°F. Grease and line two 9-inch cake pans.
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Sift together flour, cocoa, baking soda, and salt.
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In a separate bowl, cream butter and sugar until fluffy. Add oil and beat well.
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Beat in eggs, one at a time. Mix in vanilla and red food coloring.
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Add dry ingredients alternately with buttermilk, mixing just until combined.
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Stir in vinegar. Divide batter evenly into pans.
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Bake for 30–35 minutes or until a toothpick comes out clean. Cool completely.
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Make frosting: Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt. Beat until fluffy.
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Frost cooled cake and decorate as desired.
Notes
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Refrigerate leftovers for up to 5 days.
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Freeze unfrosted layers for up to 2 months.
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For cupcakes: Bake 18–20 minutes.