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Red Velvet Cake with Cream Cheese Frosting

Red Velvet Cake

Red Velvet Cake is fluffy, soft and buttery, covered in the most amazing cream cheese frosting. It has the perfect tender texture and a great festive look. Ideal for Valentine's Day, birthdays, or any other occasions.
Course Dessert
Cuisine American
Keyword Red Velvet Cake
Prep Time 30 minutes
Cook Time 30 minutes
Refrigerate 2 hours
Total Time 1 hour
Servings 10 slices
Calories 283kcal
Author Catalina Castravet


  • Baking Spray for the pans
  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup cocoa powder
  • 2 large eggs at room temperature
  • 1 1/2 cups vegetable oil
  • 1 cup buttermilk room temperature
  • 1 teaspoon white distilled vinegar
  • 1 teaspoon vanilla extract
  • 1 teaspoon red gel food coloring or 2 tablespoons regular food coloring
  • Cream Cheese Frosting


  • Preheat oven to 350 degrees F.
  • Spray 2 8-inch cake pans with baking spray, cover the bottom to fit with parchment paper and spray again with baking spray. Use 3 pans for thinner layers. Set aside.
  • In a medium bowl combine dry ingredients: flour, sugar, baking powder, baking soda, salt and cocoa powder. Whisk to combine. Set aside.
  • Add wet ingredients to a large bowl: eggs, oil, buttermilk, vinegar, vanilla extract and red gel food coloring. Using a hand mixer (or stand mixer), whisk on medium speed until fully combined.
  • Reduce mixer speed to low, and slowly add the dry ingredients mix. Stop from time to time to scrape the sides and bottom of the bowl. Whisk just until fully combined.
  • Divide the batter equally into the prepared pans.


  • Bake, rotating the pans halfway through the cooking process, until a toothpick inserted into the center of the cakes comes out clean, about 30 minutes.
  • Remove the cakes from the oven and run a knife around the edges to loosen them from the pans. Let it cool in the pans for about 20-30 minutes. Invert the cakes onto a plate and then re-invert them onto a cooling rack. Round side up. Cool completely before frosting.

Frost the Cake:

  • To frost it, prepare the Cream Cheese Frosting according to recipe directions.
  • Using a serrated knife or cake leveler, slice the layer's top to make them flat. Place the leftovers from the layers into a medium bowl and crush into crumbs.
  • Add 1/4 cup of of frosting onto the bottom of a cake stand.
  • Place the first layer onto the cake stand. Add about 1 cup (or more if needed) of frosting onto the cake layer and using an offset spatula, spread the frosting evenly, to create a 1/2-inch layer.
  • Add another layer on top and repeat.
  • Cover the entire cake with the remaining frosting. Use the cake crumbs to garnish the sides and top edges of the cake.
  • Refrigerate for at least 2-3 hours, or until somewhat stiff before serving.
  • Stored in the refrigerator for up to 4-5 days. Preferably in an airtight container.



Calories: 283kcal | Carbohydrates: 54g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 35mg | Sodium: 266mg | Potassium: 203mg | Fiber: 2g | Sugar: 31g | Vitamin A: 150IU | Calcium: 92mg | Iron: 2.7mg