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Red Velvet Cake | Moist Homemade Cake with Cream Cheese Frosting

Red Velvet Cake | Moist Homemade Cake with Cream Cheese Frosting

This homemade Red Velvet Cake is incredibly moist, soft, and tender with a subtle cocoa flavor and vibrant red color. Finished with a smooth cream cheese frosting, it's an elegant dessert that's surprisingly easy to make at home.
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Prep Time 30 minutes
Cook Time 35 minutes
Cooling time 40 minutes
Total Time 1 hour 45 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Cake
  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 3 large eggs
  • 1½ cups vegetable oil
  • 1 cup buttermilk
  • ½ cup sour cream
  • 2 teaspoons vanilla extract
  • 2 tablespoons red food coloring
  • 1 teaspoon white vinegar
Cream Cheese Frosting
  • 16 ounces cream cheese softened
  • 1 cup unsalted butter softened
  • 4 cups powdered sugar
  • 2 teaspoons vanilla extract
  • Pinch of salt

Equipment

  • 1 Electric Mixer
  • 1 Rubber Spatula
  • 1 Measuring cups and spoons
  • 1 Cooling Rack
  • 1 Offset spatula
  • 1 Mixing Bowls
  • 1 Two 9-inch round cake pans
  • 1 Whisk

Method
 

  1. Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. In another bowl, whisk the eggs, oil, buttermilk, sour cream, vanilla, food coloring, and vinegar until smooth.
  4. Gradually add the wet ingredients to the dry ingredients and mix just until combined. Do not overmix.
  5. Divide the batter evenly between the prepared cake pans and smooth the tops.
  6. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  7. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
  8. For the frosting, beat the cream cheese and butter until light and fluffy. Gradually add the powdered sugar, then mix in the vanilla and salt until smooth.
  9. Level the cooled cake layers if needed. Spread frosting between the layers, over the top, and around the sides of the cake.
  10. Refrigerate the cake for about 30 minutes before slicing for cleaner cuts.

Notes

  • Do not overmix the batter or the cake may become dense.
  • Gel food coloring creates a deeper red color without thinning the batter.
  • Chill the frosted cake before slicing for neat, bakery-style layers.
  • Store covered in the refrigerator for up to 5 days.
  • Bring to room temperature before serving for the best flavor and texture.
    Use room-temperature ingredients to create a smooth batter and a light, tender cake.