This gorgeous, easy Red Velvet Cake comes together in about 30 minutes and is made with one bowl for a quick and easy dessert that your family will love! You can switch up the frosting ingredients to suit your taste or use it as a ‘clean out the fridge’ meal to get rid of those last spoons of buttermilk and cream cheese! And believe me, this cake is not just a beautiful sight; it’s filled with delicious flavors that make it a true crowd-pleaser.
The Ingredients You Need
- All-Purpose Flour
- Granulated Sugar
- Baking Soda
- Salt
- Cocoa Powder
- Vegetable Oil
- Buttermilk
- Eggs
- Red Food Coloring
- Vanilla Extract
- White Vinegar
- Cream Cheese
- Unsalted Butter
- Powdered Sugar
- Vanilla Extract (for Frosting)
How to Make This Red Velvet Cake
Preheat the Oven: First thing’s first, preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure nothing sticks!
Mix Dry Ingredients: In a large bowl, sift together 2 ½ cups of flour, 1 ½ cups of sugar, 1 teaspoon of baking soda, 1 teaspoon of salt, and 1 teaspoon of cocoa powder. This helps to combine everything evenly and avoid lumps!
Blend Wet Ingredients: In another bowl, whisk together 1 ½ cups of oil, 1 cup of buttermilk, 2 eggs, 2 tablespoons of red food coloring, 1 teaspoon of vanilla extract, and 1 teaspoon of vinegar. The mixture should feel silky and smooth!
Combine: Gradually add the wet ingredients to the dry ingredients and mix well until just combined. You don’t want to overmix!
Prepare for Baking: Divide the batter evenly between the prepared pans. I usually use a kitchen scale for this to get it just right (but measure by eye if that’s easier).
Bake: Pop those pans into the oven and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. The smells wafting through your kitchen will be AMAZING!
Cool: Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
Make the Frosting: For the frosting, beat the 8 oz of cream cheese and ½ cup of butter until smooth. Gradually add in the 4 cups of powdered sugar and 1 teaspoon of vanilla extract until everything is well combined and creamy.
Frost: Once cooled, spread a generous layer of frosting between the layers of your cake and on the top and sides.
Serve and Enjoy: Slice and serve! Your friends and family are going to be so impressed; trust me!
Why I Love This Recipe
This is my go-to recipe when I want to impress someone or celebrate something special! Seriously nothing beats the rich flavors and soft texture of this Red Velvet Cake. It’s also super versatile; you can mix up the frosting and swap in whatever cream cheese or butter you have leftover. Plus, every time I serve this cake, someone asks for the recipe, and I just love that! I’m a real sucker for desserts that bring everyone together, don’t you think?
If you loved this Red Velvet Cake, be sure to check out my Caramel Apple Cheesecake Bars, my Cranberry Curd Tart, or my Easy Heart Choux with Craquelin! Each one is a hit with family and friends!
What Makes This Recipe Special
Quick & Easy
This cake comes together in under 30 minutes! Perfect for those busy weeknights when you want to whip up something special without spending all evening in the kitchen.
Comfort Food
This cake is loaded with tons of flavor. The tanginess from buttermilk combined with the sweetness and rich cream cheese frosting? That’s pure comfort food bliss right there!
Crowd-Pleaser
The whole family will love it! I can’t count the number of birthdays and celebrations I’ve made this cake for, and it always disappears in record time.
Customizable
Feel free to switch the frosting, instead of cream cheese, try a basic buttercream or even a luscious ganache if you want to mix it up. You can even make it a layer cake or cupcakes!
Serving and Storage Tips
Serving Suggestions
This Red Velvet Cake is lovely on its own but serves really well with a scoop of vanilla ice cream or fresh berries for a pop of flavor and color.
Storage
It will keep well in the refrigerator for up to a week, just make sure it’s covered. Let’s be real, it probably won’t last that long!
Reheating Instructions
To enjoy it at room temperature, simply take it out of the fridge and let it sit for about 20-30 minutes before serving. Honestly, there’s no need for reheating; it’s just as delicious cool!
Freezer Friendly?
Yes! You can freeze the cakes (frosted or unfrosted) for up to three months. Just wrap them tightly in plastic wrap and then foil. When you’re ready to enjoy, let them thaw in the fridge overnight.
And there you have it the ultimate quick and easy Red Velvet Cake that’s sure to be a family favorite at every gathering. Whether you’re making it for a special occasion or just because, you can celebrate the fantastic flavors of this classic dessert.
Happy baking, everyone! Follow us on Pinterest for daily baking inspiration that brings warmth to your table!
Red Velvet Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, sift together flour, sugar, baking soda, salt, and cocoa powder.
- In another bowl, whisk together oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar.
- Combine the wet ingredients with the dry ingredients and mix until just combined.
- Divide the batter evenly between the prepared pans.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for about 10 minutes, then transfer to a wire rack.
- In a bowl, beat together the cream cheese and butter until smooth.
- Gradually add the powdered sugar and vanilla extract, mixing until creamy.
- Spread a layer of frosting between the cake layers and on the top and sides of the cake.
- Slice and serve your delicious Red Velvet Cake!