Easy Red Velvet Cake

4.60 from 10 votes

This easy red velvet cake is fluffy, moist, topped with cream cheese frosting, and has the most beautiful red color. It has the perfect red velvet flavor that's slightly tangy with a milk chocolate taste. Easy to make & oh so delicious - it's the perfect red velvet cake recipe.

Prep Time45

Cook Time30

Total Time1 15

Course: Dessert

Cuisine: American

Keyword: Red Velvet Cake, Red Velvet Sheet Cake

Servings: slices

Author: Fiona Dowling

Equipment

9x13 inch (23 x 33 cm) baking pan*

Ingredients

Red Velvet Cake

2⅔ cups cake flour* (320 grams)
2 tablespoons cocoa powder (11 grams)
1 teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter (112 grams) softened
1 cup vegetable oil (240 ml)
1¾ cups granulated sugar (350 grams)
3 large eggs room temperature
2 teaspoons vanilla extract
2½ teaspoons red food coloring I recommend gel
1 cup buttermilk (240 ml) room temperature
2 teaspoons white vinegar

Cream Cheese Frosting

8 oz cream cheese** (226 grams) softened
1/2 cup unsalted butter (112 grams) softened
1 teaspoon vanilla extract
1/4 teaspoon salt
3 cups powdered sugar (330 grams) sifted
1-2 tablespoons whipping cream (15-30 ml) as needed

Instructions

Red Velvet Cake

Preheat the oven to 350℉ (180℃). Grease and lightly flour a 9x13 inch baking pan. Alternatively, lightly dust with cocoa.
Sift together the flour, cocoa, baking soda and salt. Whisk gently to combine
In a liquid measuring cup, whisk together the buttermilk, vanilla, vinegar and red food coloring.
In a separate large bowl beat together the butter and sugar until fluffy.
Beat the oil into the butter mixture. There should be no lumps of butter when finished.
Beat the eggs into the butter mixture 1 at a time.
Beat in the flour mixture into the butter mixture about 1/3 at a time, alternating with about 1/3 of the buttermilk mixture. Turn off the mixer and scrape down the sides of the bowl as needed. Do not overmix.
Pour the batter into the prepared pan and bake for 30-40 minutes, or until an inserted toothpick comes out clean and the top feels slightly springy to the touch. Cool the cake in the pan.

Cream Cheese Frosting

In a large bowl beat the butter until soft.
Cut the cream cheese into cubes and add to the bowl. Beat with the butter until combined. Do not overmix.
Add in 2 cups powdered sugar along with the vanilla and salt. Beat together, starting with the mixer on a low speed.
Mix in the rest of the powdered sugar about ½ cup at a time, until the desired sweetness is reached. If the frosting is too thick, beat in the whipping cream 1 tablespoon at a time, as needed.
Frost the cooled cake, and optionally decorate with sprinkles.

Notes

Room Temperature Ingredients: The butter, eggs and buttermilk should all be at room temperature before getting started.
Cake Flour: If you don't have cake flour, measure 2 1/2 cups all-purpose flour. Remove 1/3 cup all-purpose flour, then add in 1/2 cup cornstarch. Sift the mixture together 3 times.
Cream Cheese: Use full-fat, brick cream cheese.
Storage: Store frosted cake at room temperature covered for up to 8 hours, then store leftovers covered or in an airtight container in the fridge for up to 4 days. Fresh cake is best. If the cake is in the fridge, take out of the fridge 30 minutes to 1 hour before serving to let the cake warm up to room temperature.

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