Homemade Red Velvet Cake

Indulge in the classic delight of our Homemade Red Velvet Cake. This moist and tender cake is made from scratch, featuring a rich cocoa flavor and a vibrant red hue. Layered with a decadent cream cheese frosting, it's the perfect dessert for any occasion. Enjoy the timeless taste of this beloved treat!

5 from 5 votes

Print Pin

Course: Dessert

Cuisine: American

Keyword: Easy Recipe, Homemade, Cream Cheese Frosting, Red Velvet Cake

Prep Time: 1 30

Cook Time: 30

Total Time: 2

Servings:

Calories: 1504kcal

Ingredients

For the Cake:

2 ½ cups all-purpose flour
1 tsp salt
1 tsp baking soda
½ cup unsalted butter, room temperature
1 ½ cups granulated sugar
2 large eggs, room temperature
2 tsp vanilla extract
2 tsp cocoa powder
1 cup buttermilk, room temperature
1 tbsp white vinegar
1 to 2 tbsp liquid red food coloring

For the Cream Cheese Frosting:

28 oz blocks cream cheese, room temperature
1 ½ cups unsalted butter, room temperature
1 tsp vanilla extract
Pinch of kosher salt
1 ½ lb confectioners sugar, sifted

Optional Toppings:

Various Berries: Strawberries, Blackberries, Raspberries, Blueberries

Instructions

Preheat the oven to 350°F. Butter and flour three 6-inch cake pans.
In a medium bowl, sift together the flour, salt, and baking soda.
In a large mixing bowl or using a stand mixer, cream the butter until smooth. Add sugar and beat until light and fluffy.
Beat in eggs, one at a time, then add vanilla extract.
Sift cocoa powder into the butter mixture and beat until combined. Scrape down the bowl.
In a liquid measuring cup, mix buttermilk, vinegar, and red food coloring.
With the mixer on low speed, alternate adding flour mixture and buttermilk mixture to the batter.
Divide batter among the prepared pans and bake for 30-35 minutes, or until the centers spring back when touched.
Let cakes cool in pans for 10 minutes before transferring to a wire rack to cool completely.

For the Cream Cheese Frosting:

In a large mixing bowl or using a stand mixer, beat cream cheese and butter until smooth and fluffy.
Add vanilla extract and salt, beat until combined.
Gradually add sifted confectioners sugar, beating until fluffy.

For Assembly:

Place one cake layer on a cake stand and spread frosting on top. Repeat with remaining layers.
Frost top and sides of the cake with remaining frosting.
Optional: Top with mixed berries.
Chill the cake for 1 hour before serving.

Notes

PRO TIPS:

Room Temperature Ingredients: Ensure your butter, eggs, and buttermilk are at room temperature before starting. This helps them incorporate better into the batter, resulting in a smoother texture.
Don't Overmix: Mix the batter until just combined after adding the dry and wet ingredients. Overmixing can lead to a dense cake.
Cool Completely Before Frosting: Allow the cake layers to cool completely on a wire rack before frosting to prevent the frosting from melting and sliding off.

Nutrition