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Red Velvet Cake – Moist, Classic & Lusciously Creamy

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A moist, tender red velvet cake with a hint of cocoa and tang, layered with smooth, tangy cream cheese frosting — a timeless classic for any celebration.

Ingredients

Scale

Cake:

  • 2½ cups all-purpose flour

  • 2 tbsp cocoa powder

  • 1 tsp baking soda

  • ½ tsp salt

  • ½ cup unsalted butter (softened)

  • 1¾ cups granulated sugar

  • ½ cup vegetable oil

  • 2 large eggs

  • 1 tbsp red food coloring

  • 2 tsp vanilla extract

  • 1 tsp white vinegar

  • 1 cup buttermilk

Frosting:

  • 8 oz cream cheese

  • ½ cup unsalted butter

  • 3–3½ cups powdered sugar

  • 1½ tsp vanilla extract

  • Pinch of salt (optional)

Instructions

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

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

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

  • Alternate adding dry mix and buttermilk. Mix until smooth.

  • Divide into pans. Bake 30–35 mins. Cool completely.

  • Beat cream cheese and butter. Add powdered sugar and vanilla.

  • Frost cooled layers and chill before slicing.

Notes

  • For cupcakes, bake 18–22 minutes

  • Use gel color for deeper red

  • Can be frozen for up to 2 months (unfrosted)

Find it online: https://goldenflavorstudio.com/red-velvet-cake-moist-classic-lusciously-creamy/