This easy red velvet cake is the perfect recipe. Extra moist with the most delicious red velvet flavor and fluffy cream cheese frosting. It’ll be your new favorite.
Red Velvet Cake has been on my baking to-do list for a long time. Moist with a soft cake crumb, the perfect red color, a delicious hint of cocoa, and the creamiest cream cheese frosting.
It’s a classic for good reason.
As much as I absolutely love red velvet – I didn’t want the hassle of making a layer cake though. Sometimes I can’t handle the potential stress of toppling cake layers. And sometimes I need a cake that can serve a small army.
So for today’s easy red velvet cake recipe – we’re making a red velvet sheet cake. All the deliciousness with way less work.
Ok – so now that I’ve admitted my aversion to layer cakes, let’s talk about this easy red velvet cake.
For the Perfect Red Velvet Cake
First, there’s a few key ingredients:
- Butter & oil. Butter adds flavor and oil makes the crumb extra moist.
- Cake flour. It gives the lightest, most delicate cake crumb. You can use a combination of cornstarch & all-purpose flour (see recipe notes), but I find cake flour works the best.
- Buttermilk. Unfortunately, for red velvet cake there’s no substitute. Buttermilk creates a soft, deliciously moist cake that’s synonymous with red velvet.
- Finally, vinegar. At the very end, we fold vinegar into the cake batter. Vinegar reacts with the baking soda to help the cake rise.
Then make sure your butter, eggs & buttermilk are at room temperature before getting started so you don’t have to over mix your cake batter.
The amount of red food coloring you use in this recipe is a little up to you. For these photos I used a full 3 tablespoons for the perfect color. But you can play around with the amount if you prefer a little less or a little more.
For the Cream Cheese Frosting
Then after the cake is done baking, it’s time for our cream cheese frosting. Seriously – could there be anything better?
For today’s cream cheese frosting, I added a little shortening to the recipe in addition to the butter & cream cheese. This helps stabilize the frosting so it’s thicker, but you can always replace the shortening with more butter if that’s all you have on hand. It’s seriously creamy, ridiculously delicious, and my favorite part of the cake.
If you’re looking for an easy red velvet cake – then this is the recipe for you!
This easy red velvet cake is the perfect recipe. Extra moist with the most delicious red velvet flavor and fluffy cream cheese frosting. It'll be your new favorite.
- 2 1/2 cups cake flour , sifted
- 3 tbsp cocoa powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter , softened
- 1/4 cup vegetable oil , or canola
- 1 1/2 cups granulated sugar
- 2 tsp vanilla extract
- 3 large eggs
- 2-4 tbsp red food coloring , I used 3 for the photos
- 1 cup buttermilk , room temperature
- 2 tsp vinegar
- 8 oz cream cheese , softened
- 1/4 cup unsalted butter , softened
- 1/4 cup shortening
- 3 cups powdered sugar , sifted
- 1-2 tbs cream , as needed
Preheat the oven to 350F degrees.
Butter and lightly flour a 9x13 inch baking pan.
Whisk together the flour, cocoa, baking soda and salt.
In a separate large bowl beat together the butter, oil and sugar.
Then beat in the eggs and vanilla extract.
In a liquid measuring cup mix together the buttermilk and red food coloring.
Slowly beat in the flour mixture and buttermilk into the batter, adding about 1/3 at a time and alternating between each. Then fold in the vinegar
Pour the batter into the prepared pan and bake for 30-35 minutes, or until an inserted toothpick comes out clean.
In a large bowl beat together the cream cheese, butter and shortening.
Slowly beat in the powdered sugar about 1/2 cup at a time, adding in 1-2 tablespoons of whipping cream as needed.
Frost the cooled cake, cut into slices and serve.