Can I make this red velvet birthday cake ahead of time?

Absolutely! The cake layers actually taste better the next day as the flavors meld. Wrap the unfrosted layers in plastic wrap and store them in the fridge for up to 2 days, or freeze for up to a month.

Do I have to use food coloring?

No, you can skip it! The cake will be a soft cocoa-brown color, often called a "velvet cake," but it will taste exactly the same.

The most common culprit is over-measuring flour. Always spoon your flour into the cup and level it off, rather than scooping directly from the bag (which packs it down).

The Best Red Velvet Cake Recipe You'll Ever Bake to Impress Your Guests

Description

A showstopping homemade red velvet cake with a buttery, moist crumb and tangy cream cheese frosting. The perfect balance of mild cocoa, vanilla, and buttermilk.

Ingredients

Scale

For the Cake:

2 ½ cups (300g) All-Purpose Flour
2 tbsp Unsweetened Natural Cocoa Powder
1 tsp Baking Soda
1 tsp Salt
½ cup (113g) Unsalted Butter, room temperature
1 ½ cups (300g) Granulated Sugar
¼ cup Vegetable Oil
2 Large Eggs, room temperature
2 tsp Pure Vanilla Extract
1 cup (240ml) Buttermilk
1 tbsp Distilled White Vinegar
1–2 tbsp Red Food Coloring (Liquid or Gel)

For the Cream Cheese Frosting:

16 oz (450g) Cream Cheese, full fat, softened
½ cup (113g) Unsalted Butter, softened
4 cups Powdered Sugar, sifted
1 tsp Vanilla Extract

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Instructions

Preheat oven to 350°F (175°C) and grease two 8-inch cake pans.
Sift together flour, cocoa powder, baking soda, and salt in a medium bowl.
In a large bowl or stand mixer, beat the butter and sugar on medium-high speed for 3-4 minutes until pale and fluffy.
Add eggs one at a time, beating well after each. Stir in vanilla and oil.
In a separate measuring cup, whisk buttermilk, vinegar, and red food coloring until bright red.
With the mixer on low, add the flour mixture in three parts and the buttermilk mixture in two parts, alternating between them. Start and end with flour. Mix just until combined.
Divide batter evenly between prepared pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Cool in pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
Beat softened cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until fluffy.
Generously frost the cooled cake layers.

Notes

Ensure butter, eggs, and buttermilk are at room temperature for a smooth batter.
Do not overmix once the flour is added to keep the cake tender.
Use gel food coloring for a more intense red without adding extra liquid.
Cool the cakes completely before frosting, or the icing will melt.

Prep Time: 20 mins
Cook Time: 35 mins
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 Slice
Calories: 450
Sugar: 40g
Sodium: 320mg
Fat: 22g
Carbohydrates: 65g
Fiber: 1g
Protein: 5g
Cholesterol: 65mg