Easy Red Velvet Cake
Easy homemade Red Velvet Cake recipe with cream cheese frosting. Simple steps for a tender, vibrant dessert.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 tablespoon unsweetened cocoa powder
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs, room temperature
- 1 cup full-fat buttermilk
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons white vinegar
- 1 1/2 teaspoons red food coloring
- 8 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- Pinch of fine sea salt
Instructions
- 1
Preheat your oven to 350°F and prepare two 9-inch round cake pans by coating them lightly with butter and dusting with flour.
- 2
Whisk together the all-purpose flour, baking soda, fine sea salt, and cocoa powder in a medium bowl, then set the dry mixture aside.
- 3
Beat the softened butter and granulated sugar together over medium-high heat using an electric mixer for approximately 3 minutes until the mixture becomes light and fluffy.
- 4
Add the room temperature eggs to the butter mixture one at a time, beating well after each addition and scraping down the bowl between additions.
- 5
Stir in the vanilla extract, white vinegar, and red food coloring, mixing until the batter turns a deep crimson color throughout.
- 6
Alternate adding the dry flour mixture and buttermilk to the wet ingredients, starting and ending with the flour mixture, mixing on low speed until just combined.
- 7
Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
- 8
Bake in the preheated oven for 28 to 32 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- 9
Remove the cake pans from the oven and let them cool at room temperature for 15 minutes.
- 10
Turn the cooled cakes out onto wire racks and allow them to cool completely, approximately 1 to 2 hours.
- 11
Beat the softened cream cheese and softened butter together using an electric mixer for 2 minutes until smooth and creamy.
- 12
Gradually add the powdered sugar, vanilla extract, and pinch of sea salt to the cream cheese mixture, beating on medium speed for 3 to 4 minutes until light and fluffy.
- 13
Place one cake layer on a serving plate and spread a thick layer of frosting across the top using an offset spatula.
- 14
Position the second cake layer on top and frost the top and sides of the entire cake with the remaining frosting, creating decorative swirls if desired.
- 15
Refrigerate the finished cake for at least 1 hour before slicing and serving.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| granulated sugar | coconut sugar or date paste blend | Reduces glycemic impact and provides a lower blood sugar response while maintaining sweetness |
| all-purpose flour | oat flour or spelt flour blend (use 1:1 ratio) | Increases fiber content and adds beneficial nutrients while supporting gut health and satiety |
| red food coloring | beet juice or natural red food coloring | Eliminates synthetic dyes and adds antioxidants while achieving the same vibrant color |
| full-fat buttermilk | low-fat buttermilk or Greek yogurt thinned with milk | Reduces saturated fat content without compromising the tangy flavor and tender texture |
| powdered sugar in frosting | combination of powdered sugar and allulose (70:30 ratio) | Significantly lowers added sugar content while maintaining creamy texture and sweetness |
| unsalted butter (both applications) | ghee or 50% ghee plus 50% coconut oil | Provides healthier fats with anti-inflammatory properties and improved digestive tolerance |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 12)
| Calories | 342 |
| Total Fat | 16g |
| Saturated Fat | 8g |
| Cholesterol | 58mg |
| Sodium | 298mg |
| Carbohydrates | 42g |
| Fiber | 3g |
| Sugar | 22g |
| Protein | 6g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
