The Best Easy Red Velvet Cake Recipe You’ll Love

If you’re craving a dessert that’s as stunning as it is scrumptious, this easy red velvet cake recipe is exactly what you need. With its vibrant color and creamy frosting, it’s a crowd-pleaser perfect for birthdays, holidays, or just a cozy night in. You’ll find making this homemade cake easier than you think, even if you’re new to baking.

this Recipe

From the moment you take your first bite, the moist texture and balanced sweetness will convince you this is the best easy red velvet cake recipe you’ve ever tried. Let me walk you through everything, so your cake turns out perfect every time.

Why You’ll Love This Recipe

• Simple ingredients you probably already have in your pantry
• Moist and tender crumb with a beautiful red color
• Rich, creamy homemade cream cheese frosting
• Perfect balance of sweetness and subtle cocoa flavor
• Great for any occasion, from casual get-togethers to special celebrations

Ingredients

Gather these ingredients for the cake and frosting to create a luscious, flavorful red velvet cake from scratch.

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

Cream Cheese Frosting

• 16 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar, sifted
• 1 teaspoon vanilla extract

Recipe Details

• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 55 minutes
• Servings: 12 slices
• Calories: Approximately 400 per serving

How to Make The Best Easy Red Velvet Cake Recipe – Creamy and Deliciously Homemade

1. Preheat your oven to 350°F and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.
2. In a large bowl, sift together the flour, baking soda, salt, and cocoa powder. Set aside.
3. In a separate bowl, whisk the oil, sugar, eggs, buttermilk, red food coloring, vanilla, and vinegar until smooth and fully combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until smooth and you have a vibrant red batter.
5. Divide the batter evenly between the prepared pans. Bake for 28-32 minutes or until a toothpick inserted in the center comes out clean.
6. Allow the cakes to cool in the pans for 10 minutes, then invert onto wire racks to cool completely before frosting.
7. To make the frosting, beat the cream cheese and butter together until smooth and creamy. Gradually add powdered sugar and vanilla, beating until fluffy.
8. Place one cake layer on your serving plate and spread a thick layer of frosting on top. Add the second layer and frost the top and sides evenly.
9. Chill the assembled cake for at least 30 minutes to set the frosting before slicing and serving.

Tips for the Best Results

• Use room temperature ingredients for a smooth, even batter.
• Don’t overmix the batter; mix just until combined to keep the cake tender.
• Measure flour correctly by spooning it into the cup and leveling with a knife to avoid a dense cake.
• Use gel or liquid food coloring for vibrant, consistent color without affecting texture.
• Allow the cake to cool completely before frosting to prevent melting and sliding.

Storage and Reheating

Store leftover red velvet cake in an airtight container in the refrigerator for up to 4 days. The cream cheese frosting keeps it moist and fresh.

For longer storage, wrap the cake tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge and bring to room temperature before serving for the best texture.

Frequently Asked Questions

Can I use regular milk instead of buttermilk?

While regular milk can be used, it won’t provide the same tender crumb or slight tang. To mimic buttermilk, add 1 tablespoon of vinegar or lemon juice to 1 cup of milk and let it sit for 5 minutes before using.

How do I avoid a dry red velvet cake?

Ensuring you don’t overbake and using the correct amount of oil and buttermilk helps keep the cake moist. Also, mixing the batter just until combined prevents a tough texture.

What can I substitute for cream cheese frosting?

If you prefer, you can use a simple vanilla buttercream or whipped cream topping, but cream cheese frosting is traditional and adds a lovely tang that complements the cake.

Can I make this recipe into cupcakes?

Absolutely! Use a muffin tin lined with cupcake liners and bake at 350°F for 18-22 minutes, checking doneness with a toothpick. Frost as desired once cooled.