Decadent Red Velvet Cake with Creamy Frosting Bliss

This Decadent Red Velvet Cake features a vibrant color and moist texture, topped with a creamy frosting that makes it a showstopper for any occasion.

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Prep Time 20

Cook Time 35

Chilling Time 30

Total Time 1 25

Servings: 12 slices

Course: Dessert

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cake

2 cups All-purpose flour Use gluten-free flour for a gluten-free alternative.
1.5 cups Granulated sugar Can be replaced with granulated erythritol for a low-calorie option.
1 teaspoon Baking soda Ensure it’s fresh for optimal results.
0.5 teaspoon Fine salt Enhances flavors and balances the cake's sweetness.
0.25 cups Unsweetened cocoa powder Optional for a lighter cake.
1 cup Vegetable oil Can substitute with melted coconut oil for extra flavor.
1 cup Buttermilk Substitute with milk + 1 tbsp of vinegar or lemon juice if needed.
2 large Eggs Make sure they are at room temperature for best mixing.
1 tablespoon Red food coloring Natural alternatives include beet juice.
1 teaspoon White distilled vinegar Critical for the red velvet texture.
2 teaspoons Vanilla extract Can be omitted if using other flavorings.

For the Cream Cheese Frosting

8 ounces Cream cheese Use softened for easy mixing.
0.5 cups Unsalted butter Should be softened, not melted.
4 cups Powdered sugar Can be swapped with erythritol for a lower sugar option.
1 teaspoon Vanilla extract (for frosting) Can be left out for a simple taste.

Equipment

Oven
Mixing Bowls
Whisk
Spatula
Cake Pans
Wire Rack

Method

Step-by-Step Instructions for Decadent Red Velvet Cake

Preheat your oven to 350°F (175°C) and grease and line two 9-inch round cake pans with parchment paper.
In a large mixing bowl, whisk together the dry ingredients: all-purpose flour, granulated sugar, baking soda, fine salt, and cocoa powder. Set aside.
In another bowl, mix together vegetable oil, buttermilk, eggs, red food coloring, white distilled vinegar, and vanilla extract until smooth.
Gradually add the wet mixture to the dry ingredients, blending until just combined and smooth.
Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, checking for doneness.
Let the cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Beat together cream cheese and butter until fluffy. Gradually add powdered sugar and vanilla extract, blending until smooth.
Level the cooled cake layers, spread frosting on the first layer, top with the second layer, and frost the top and sides.
Chill the frosted cake for at least 30 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 48gProtein: 4gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 45mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 500IUCalcium: 80mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for best results. Refrigerate the frosted cake for clean cuts when serving.

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