Description

A moist, tender homemade red velvet cake with a subtle cocoa flavor, topped with a rich, tangy cream cheese frosting that balances the sweetness perfectly.

Ingredients

Scale

2 1/2 cups all-purpose flour
1 tablespoon unsweetened natural cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/2 cup vegetable oil
1 3/4 cups granulated white sugar
2 large eggs (room temperature)
2 teaspoons vanilla extract
2 tablespoons red gel food coloring
8 oz full-fat block cream cheese (softened)
1/2 cup unsalted butter (softened)
4 cups powdered sugar
1 teaspoon vanilla extract
1/4 teaspoon salt

Instructions

Preheat oven to 350°F (175°C). Grease two 8-inch or 9-inch round cake pans, line bottoms with parchment paper, and dust with flour.
In a medium bowl, sift together flour, cocoa powder, baking soda, and salt. Whisk to combine and set aside.
In a large bowl, whisk together buttermilk, vegetable oil, eggs, vanilla extract, and red food coloring until well combined.
Gradually add dry ingredients to wet ingredients, mixing on low speed until just combined. Do not overmix.
Pour batter evenly into prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let cakes cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
In a large bowl, beat softened cream cheese and butter until smooth. Gradually add sifted powdered sugar, beating on low then medium-high until light and fluffy.
Add 1 teaspoon vanilla and 1/4 teaspoon salt to frosting and mix briefly to combine.
Place one cake layer on a stand, spread a generous layer of frosting on top, and add the second layer.
Frost the top and sides of the cake with remaining frosting.
Chill cake in the fridge for at least 30 minutes to set frosting before serving.

Notes

Ensure all dairy ingredients (cream cheese, butter) and eggs are at room temperature for best texture. Do not overmix the batter to avoid a tough cake. Sifting dry ingredients is crucial for a smooth texture. The cake can be made ahead; bake layers a day in advance and frost the next day for easier handling and better flavor melding.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 45
Sodium: 350
Fat: 22
Saturated Fat: 13
Carbohydrates: 60
Fiber: 1
Protein: 6

Keywords: red velvet cake, cream cheese frosting, homemade cake, southern dessert, baking, moist cake, holiday dessert