Name: Classic Red Velvet Cake with Cream Cheese Frosting
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 12 slices (two 9-inch layers)
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 1 1/2 cups granulated sugar; 1 cup buttermilk, room temperature; 1 cup vegetable oil; 2 large eggs, room temperature; 2 tablespoons unsweetened cocoa powder; 2 tablespoons red food coloring (liquid gel); 1 teaspoon vanilla extract; 1 teaspoon baking soda; 1 teaspoon white vinegar; 1/2 teaspoon salt; 16 oz cream cheese, softened; 1/2 cup unsalted butter, softened; 4 cups powdered sugar, sifted; 2 teaspoons vanilla extract; 1/8 teaspoon salt

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A timeless American layer cake with a tender cocoa-kissed crumb, vivid red hue, and tangy-sweet cream cheese frosting. This classic recipe balances subtle chocolate notes with the signature buttermilk tang for a showstopping dessert.

Prep Time25 mins

Cook Time30 mins

Total Time55 mins

Servings12

Yield12 slices (two 9-inch layers)

Nutrition Facts

Per serving (estimated)

485 kcalCalories
24 gFat
9 gSaturated Fat
62 gCarbs
1 gFiber
46 gSugar
5 gProtein
320 mgSodium
125 mgPotassium
75 mgCalcium
2 mgIron
0 mgVitamin C
420 mcgVitamin A

Ingredients

For the Cake

2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1 cup buttermilk, room temperature
1 cup vegetable oil
2 large eggs, room temperature
2 tablespoons unsweetened cocoa powder
2 tablespoons red food coloring (liquid gel)
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon white vinegar
1/2 teaspoon salt

For the Cream Cheese Frosting

16 oz cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar, sifted
2 teaspoons vanilla extract
1/8 teaspoon salt

Directions

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper.
In a large bowl, sift together the flour, cocoa powder, and salt. In another bowl, whisk the buttermilk, oil, eggs, vanilla, and red food coloring until smooth and evenly colored.
Gradually beat the sugar into the wet mixture, then add the dry ingredients in three additions, mixing on low just until combined after each. Do not overmix.
In a small cup, stir the baking soda and vinegar together — it will fizz — and immediately fold into the batter. The reaction lifts the cake for a tender crumb.
Divide the batter evenly between the prepared pans and bake for 28 to 32 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs.
Cool the cakes in the pans for 10 minutes, then turn out onto wire racks and cool completely before frosting, about 1 hour.
Meanwhile, beat the softened cream cheese and butter with an electric mixer until light and fluffy, 2 to 3 minutes. Add the vanilla and salt.
Slowly add the sifted powdered sugar, beating on low, then increase speed and whip until the frosting is smooth, spreadable, and holds soft peaks.
Place one cake layer on a serving plate and spread about 3/4 cup frosting evenly over the top. Stack the second layer and frost the top and sides with the remaining frosting, creating gentle swirls.
Refrigerate the frosted cake for at least 30 minutes to set the frosting before slicing with a warm, dry knife for clean cuts.

Cook’s Notes

Use gel food coloring rather than liquid for a more vibrant red without thinning the batter.
Buttermilk is essential — do not substitute with regular milk, as the acidity activates the baking soda for proper rise and flavor.
For the cleanest slices, wipe the knife with a warm, damp cloth between each cut.
The cake layers can be baked a day ahead, wrapped in plastic, and stored at room temperature; frost the next day.
Bring cream cheese and butter fully to room temperature before beating to avoid lumps in the frosting.