Ingredients

2 1/2 cups all-purpose flour

1 1/2 cups granulated sugar

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon 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 white vinegar

8 ounces cream cheese (softened)

1/2 cup unsalted butter (softened)

4 cups powdered sugar

1 teaspoon vanilla extract

1-2 tablespoons milk (if needed for consistency)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Step 2: In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.

Step 3: In another bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar until well blended.

Step 4: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.

Step 5: Divide the batter evenly between the prepared pans.

Step 6: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Step 7: Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 8: To make the frosting, beat the softened cream cheese and butter together until smooth and creamy.

Step 9: Gradually add the powdered sugar and vanilla extract, mixing until fully combined. Add milk a little at a time if the frosting is too thick.

Step 10: Place one cake layer on a serving plate and spread frosting generously on top.

Step 11: Add the second layer and cover the top and sides with the remaining frosting.

Step 12: Optionally, decorate with sprinkles or additional frosting designs. Slice and serve.

Tips & Variations

Use room temperature ingredients to help the batter combine smoothly and bake evenly.

Substitute buttermilk with a mixture of milk and 1 tablespoon lemon juice or vinegar if you don’t have buttermilk on hand.

For a less sweet frosting, reduce the powdered sugar slightly.

Try adding a teaspoon of espresso powder to the batter to enhance the cocoa flavor.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.

Why does red velvet cake have cocoa powder if it’s not a chocolate cake?

The small amount of cocoa powder adds subtle chocolate flavor and works with the acidic ingredients to create the cake’s tender texture and unique taste.