Red Velvet Cake

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Introducing the ultimate red velvet cake experience! Imagine sinking your fork into a slice of pure velvet—soft, rich, and incredibly moist. And let’s not forget about that irresistible cream cheese frosting!

Red Velvet Cake

Course Dessert
Servings 14



  • 2 1/2 cups all-purpose flour 325g
  • 1 1/3 cups sugar 280g
  • 2 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 3/4 tsp salt
  • 2 eggs
  • 1 tsp vanilla
  • 2/3 cup vegetable oil 140g
  • 3/4 cup milk 180g with 2 tsp vinegar + 1 tbsp red food coloring
  • 1/4 cup boiling water 60g + 1/2 tsp coffee (optional)
  • 4 tbsp cocoa powder 30g
  • 1/4 cup milk for soaking


  • 450 g cream cheese 16 oz
  • 113 g unsalted butter 1/2 cup
  • 350-400 g powdered sugar ~3 cups
  • 1 tsp vanilla
  • A pinch of salt


  • Preheat the oven to 350°F and prepare two 9-inch cake pans.
  • Combine flour, sugar, salt, baking powder, and baking soda in a large bowl.
  • In a separate bowl, mix milk, vinegar, and red food coloring.
  • Add milk, eggs, and oil to the dry ingredients, whisking until well combined.
  • Mix hot water with cocoa powder and coffee, then add to the cake batter, gently stirring until combined.
  • Divide the batter between the pans and bake for 25-30 minutes until a toothpick comes out with moist crumbs.
  • Whip cream cheese and butter for 5 minutes. Gradually add sugar, whisking to create a light and fluffy frosting.
  • Level the cakes, saving excess for crumbs. Divide each cake into 2 layers, lightly soaking each layer with milk, covering in frosting, and repeating. Decorate with crumbs.
  • Chill for 1-2 hours before indulging in this heavenly treat!

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