Description

A moist and decadent red velvet cake with a hint of cocoa and a rich cream cheese frosting—perfect for special occasions or any time you crave something sweet and elegant.

Ingredients

Units Scale

2 1/2 cups all-purpose flour
2 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
1 cup buttermilk
2 teaspoons vanilla extract
1 tablespoon red food coloring
1 teaspoon white vinegar
1 (8 oz) package cream cheese, softened
1/2 cup unsalted butter, softened (for frosting)
4 cups powdered sugar (for frosting)
1 teaspoon vanilla extract (for frosting)

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Instructions

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each.
Stir in buttermilk, vanilla, red food coloring, and vinegar until well combined.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Divide batter evenly between prepared pans and bake for 25–30 minutes or until a toothpick inserted comes out clean.
Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
To make the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar, then vanilla, and beat until fluffy.
Frost the cooled cake layers and assemble. Decorate as desired.

Notes

Make sure ingredients are at room temperature for best mixing results.
For deeper flavor, use gel food coloring instead of liquid.
Chill the cake before slicing for cleaner cuts.

Nutrition

Serving Size: 1 slice
Calories: 480
Sugar: 45g
Sodium: 300mg
Fat: 24g
Saturated Fat: 15g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 62g
Fiber: 1g
Protein: 5g
Cholesterol: 80mg