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Classic Red Velvet Cake with Creamy Frosting

A delightful confection that brings comfort and joy with vibrant crimson layers and luscious white frosting, perfect for any celebration or a rewarding treat.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the cake
  • 2.5 cups all-purpose flour Soft and fluffy, this forms the foundation of the cake.
  • 1.5 cups granulated sugar Adds sweetness and moisture while enhancing flavor.
  • 1 teaspoon baking soda Ensures the cake rises perfectly.
  • 1 teaspoon salt Balances sweetness and brings out the flavors.
  • 1 teaspoon cocoa powder Just a hint to deepen the taste without overpowering the signature red.
  • 1.5 cups vegetable oil Keeps the cake moist and tender.
  • 1 cup buttermilk, at room temperature Adds richness and subtle tang.
  • 2 large eggs Binds everything together, providing structure.
  • 1 teaspoon pure vanilla extract A flavor enhancer for depth.
  • 1 teaspoon white vinegar Works with baking soda for rising and adds flavor complexity.
  • 1 tablespoon red food coloring The star ingredient that defines this classic cake.
For the frosting
  • 1 cup unsalted butter, softened Gives the frosting its creamy texture.
  • 4 cups powdered sugar, sifted Sweetens and thickens the frosting.
  • 1 teaspoon pure vanilla extract Adds a delicious aroma and taste.
  • 4-6 tablespoons heavy cream or milk Adjusts frosting consistency to creamy perfection.
  • Additional red food coloring For a more vibrant frosted finish.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
  2. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, salt, and cocoa powder.
  3. In another bowl, whisk together the vegetable oil, buttermilk, eggs, vanilla extract, white vinegar, and red food coloring until well mixed.
  4. Pour the wet ingredients into the dry ingredient bowl. Stir gently until just combined and smooth—avoid overmixing.
Baking
  1. Divide the batter evenly between the prepared pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  2. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Frosting
  1. In a large mixing bowl, beat the softened butter using an electric mixer until fluffy.
  2. Gradually add the powdered sugar, vanilla extract, and heavy cream or milk, mixing until the frosting reaches your desired consistency.
Assembly
  1. Once the cake layers are cool, frost the top of one layer, then place the second layer on top.
  2. Frost the top and sides of the entire cake with your creamy frosting.
Serving
  1. Enjoy your delicious Classic Red Velvet Cake right away, or let it chill in the fridge before serving for an extra refreshing treat.

Notes

Don’t substitute the buttermilk, as it’s essential for the cake’s tenderness and flavor. Use gel food coloring for a more vibrant red. Make sure your eggs and buttermilk are at room temperature.