What You’ll Love About This Recipe
This homemade red velvet cake is a treat that brings joy to both baking and eating. It’s perfect for any occasion, with a rich flavor and velvety texture that’s hard to resist. You’ll love how easy it is to make, even if you’re not a baking pro. The vibrant red color makes it a showstopper at parties or family gatherings. And the creamy frosting adds the perfect touch of sweetness, making every bite unforgettable.
Recipe
Red velvet cake is a classic dessert known for its vibrant color and subtle cocoa flavor, topped with a rich cream cheese frosting. This homemade version delivers a moist, tender crumb with the perfect balance of sweetness and tang.
Ingredients:
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp cocoa powder
- 1 ½ cups vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tbsp red food coloring
- 1 tsp white vinegar
- 1 tsp vanilla extract
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
Instructions:
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, baking soda, salt, and cocoa powder.
- In another bowl, beat oil, buttermilk, eggs, food coloring, vinegar, and vanilla until smooth.
- Gradually mix wet ingredients into dry ingredients until just combined.
- Divide batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until fluffy.
- Frost the cooled cake layers and serve.
Notes:
- For best results, use room-temperature ingredients.
- Adjust food coloring for a deeper red hue if desired.
Equipment:
- Two 9-inch round cake pans
- Mixing bowls
- Electric mixer
- Wire rack
Time:
- Prep time: 20 minutes
- Cooking time: 30 minutes
Cuisine: American
Serving: 12 slices
Nutrition
This homemade red velvet cake offers a delightful treat with balanced nutrition. Here are the details per serving:
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 320 kcal |
| Total Fat | 15 g |
| Saturated Fat | 9 g |
| Cholesterol | 60 mg |
| Sodium | 280 mg |
| Total Carbohydrate | 42 g |
| Dietary Fiber | 1 g |
| Sugars | 30 g |
| Protein | 4 g |
What To Serve With It
I love serving my homemade red velvet cake with a generous layer of cream cheese frosting—it’s the classic pairing that never disappoints. For a bit of freshness, I often add fresh berries, like strawberries or raspberries, on the side. The sweetness of the cake and the tartness of the fruit balance perfectly.
Cream Cheese Frosting Pairings
When you’ve got a bowl of creamy, tangy frosting ready to go, it’s hard not to sneak a spoonful—but trust me, it’s even better when paired with the right treats. I love spreading it on warm cinnamon rolls for a gooey, indulgent breakfast. It’s also fantastic slathered between two soft sugar cookies for a sweet sandwich. Try dipping graham crackers or pretzels into it for a mix of salty and sweet. If you’re feeling adventurous, swirl it into brownie batter before baking for a marbled delight. Cream cheese frosting is so versatile, it’ll make almost anything taste amazing!
Fresh Fruit Complements
Cream cheese frosting isn’t just for baked goods—it’s also a dreamy match for fresh fruit! I love pairing slices of red velvet cake with juicy strawberries, tangy raspberries, or sweet blueberries. The creamy frosting and fruity combo create a perfect balance of flavors. Sometimes, I’ll add a handful of sliced bananas or kiwi for an extra twist. If I’m feeling fancy, I’ll drizzle a bit of honey over the fruit for added sweetness. Fresh fruit not only makes the cake more revitalizing but also adds a pop of color that makes it look even more irresistible. It’s a win-win!
