This red velvet cake is moist and buttery, topped with a silky and sweet cream cheese frosting. It’s also easy to make since there’s only one layer!
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Easy Red Velvet Cake
Ingredients
Red Velvet Cake:
- 1⅓ cup all-purpose flour - 160 grams
- ½ teaspoon baking soda
- 4 teaspoons unsweetened cocoa powder
- ¼ teaspoon salt
- ¾ cup granulated sugar - 150 grams
- ¼ cup unsalted butter, melted and cooled down - 56 grams
- ¼ cup vegetable oil
- 2 large eggs - at room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon Red gel food coloring
- ½ cup buttermilk
- ½ teaspoon white vinegar
Cream Cheese Frosting:
- ¼ cup unsalted butter, at room temperature - 56 grams
- 4 oz. cream cheese, at room temperature - 113 grams
- 1½ cup confectioner's sugar, sifted - 180 grams
- ½ teaspoon vanilla extract
- pinch of salt
Instructions
Red Velvet Cake:
- Preheat the oven to 350°F (177°C) . Grease and line a 8x8 inch cake pan.
- Sift together the flour, baking soda, cocoa powder and salt. Set aside.
- In a mixing bowl, add melted butter, oil and granulated sugar and beat on medium until lighter in color, about 2 minutes.
- Add the eggs one at a time, mixing well after each addition (about 30 seconds). Scrape the sides of bowl to make sure everything is combined. Add vanilla extract and red food coloring. Mix to combine.
- Reduce the speed to low, mix in the dry ingredients in 3 parts, alternating with buttermilk. Start and finish with the dry ingredients. Do not overmix.
- Add the white vinegar and fold it in with a spatula.
- Pour the batter in the cake pan. Use a spatula to even out the top. Bake in the preheated oven for about 20-25 minutes or until a toothpick inserted in the center comes out clean. Make sure you don't over bake it.
- Let the cake cool completely before frosting.
Cream Cheese Frosting:
- Beat the butter on medium for 2-3 minutes until it's light in color. Make sure it's at room temperature.
- Add the cream cheese and beat for 1 more minute until combined.
- Add the sifted powdered sugar, vanilla extract and salt and mix on low until combined.
- Now mix on high for one minute, until it's creamy and a little lighter in color. If you would like the frosting to be stiffer, add ¼ cup or more powdered sugar to reach your desired consistency.
- Spread the frosting evenly over the cooled cake. Sprinkle the top with sprinkles or dried rose petals if desired.
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