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Easy Classic Red Velvet Cake

A vibrant and delicious red velvet cake with a soft texture and subtle cocoa flavor, perfect for gatherings.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Baked Goods, Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 cup vegetable oil Can substitute with other oils if desired.
  • 1 cup buttermilk Can be substituted with a milk-vinegar mixture.
  • 2 large eggs
  • 1 tablespoon cocoa powder
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon white vinegar
  • 1/2 teaspoon salt
  • as needed Red food coloring Use as desired for color.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.
  2. In a bowl, whisk together the flour, cocoa powder, and salt. Set aside.
  3. In a large mixing bowl, beat together the vegetable oil and granulated sugar until lightly combined. Add in the eggs one at a time, mixing well after each addition. Stir in the buttermilk and vanilla extract.
  4. In a small bowl, combine the red food coloring, baking soda, and white vinegar. This mixture will fizz a bit—add this to the wet mixture and combine thoroughly.
  5. Gradually add the dry ingredient mix to the wet ingredients and stir until fully combined.
Baking
  1. Divide the batter evenly between the prepared baking pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  2. Allow the cakes to cool in the pans for about 10 minutes, then remove from pans and set them on wire racks to cool completely.
Frosting
  1. Once cooled, frost with cream cheese frosting for the perfect finish!

Notes

For optimal results, avoid over-mixing the batter. You can store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For long-term storage, wrap it tightly in plastic wrap and freeze for 2-3 months.