Red Velvet Cake Recipe That’s Soft, Moist, and Creamy
A soft, moist red velvet cake with a light cocoa flavor and tangy cream cheese frosting. Classic, beautiful, and perfect for any celebration.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 12–14 slices
Ingredients
Cake:
2½ cups all-purpose flour
2 tbsp unsweetened cocoa powder
1 tsp baking soda
½ tsp salt
1½ cups granulated sugar
1 cup vegetable oil
2 large eggs
1 tsp vanilla extract
1 tbsp red food coloring
1 cup buttermilk
1 tsp white vinegar
Frosting:
8 oz cream cheese, softened
½ cup (1 stick) butter, softened
2½ cups powdered sugar
1 tsp vanilla extract
Instructions
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Preheat oven to 350°F. Grease and flour two 9-inch pans.
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Sift flour, cocoa, baking soda, and salt.
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In another bowl, beat sugar and oil. Add eggs, vanilla, and food coloring.
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Stir in buttermilk and vinegar.
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Mix in dry ingredients in batches until just combined.
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Divide into pans and bake 30–35 minutes.
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Cool 10 minutes in pans, then fully on racks.
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Beat frosting ingredients until smooth.
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Frost cooled layers and decorate as desired.
Notes
Use cake flour for extra softness. Store in fridge up to 5 days. Makes 24 cupcakes or one 9×13 cake.