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Red Velvet Cake Recipe (Birthday Cake Ideas)

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  • Author: Hazel Roddy
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 12 slices 1x


The best Red Velvet Cake with Cream Cheese Frosting is fluffy, soft, buttery, and moist, with the perfect velvet texture! Super simple to make, with a few helpful hints and recommendations for the best results! You’ll go insane for a second slice!


  • 1/2 cup (120g) unsalted butter, at room temperature
  • 1 1/2 cups (300g) caster sugar (or fine white granulated sugar)
  • 2 large eggs
  • 1/4 cup cooking oil
  • 1 tablespoon (10g) unsweetened cocoa powder plus 1 tablespoon extra for dusting
  • 2 1/2 tablespoons (45ml) red food colouring (liquid, not gel)
  • 2 teaspoons (10ml) pure vanilla extract
  • 1 tablespoon (20ml) white vinegar
  • 2 1/2 cups (350g) plain cake flour, sifted (or all purpose/plain flour)
  • 1 teaspoon baking soda (bi-carb soda)
  • 1 teaspoon salt
  • 1 cup (250ml) buttermilk

Cream Cheese Frosting:

  • 14 ounces (400g) cream cheese (not spreadable), at room temperature
  • 1/2 cup (120g) unsalted butter, at room temperature
  • 2 teaspoons pure vanilla extract
  • 4 cups confectioners (or icing) sugar
  • 1 tablespoon lemon juice (optional — adds subtle hint of lemon)


For cake:

  1. Preheat the oven to 350°F | 175°C. Grease two 8-inch cake pans gently with butter or nonstick oil spray and dust with 1 tablespoon sifted cocoa powder.
  2. Cream together the butter and sugar till pale in color. Add the eggs one at a time, beating well after each addition to ensure thorough mixing.
  3. In a small mixing bowl, combine the oil, remaining cocoa powder, red food coloring, and vanilla extract until combined. To incorporate, stir the color mixture and vinegar into the creamed sugar mixture.
  4. In a separate basin, sift together the flour, baking soda, and salt. To the wet ingredients, add half of the dry ingredients and half of the buttermilk; mix thoroughly. Continue with the remaining dry ingredients and buttermilk.
  5. Divide the batter evenly between the two prepared baking pans and bake for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely on a wire rack.

For Cream Cheese Frosting:

  1. Cream cheese, butter, and vanilla should be combined until creamy and lighter in color (about 3-4 minutes). Mix in the icing sugar until the frosting is light and fluffy (if frosting is too thin, add more icing sugar and beat again until reaching your desired consistency).
  2. If using, stir in the lemon juice.

Assemble the cake:

  1. Place 1 cake, flat-side down, on a serving dish/plate. Trim the cake’s top dome to make a flat bottom afterward. Spread roughly 1 1/2 – 2 cups of frosting equally over the top of the cake.
  2. Place the second cake layer on top and cover the top and edges of the cake with the remaining frosting.
  3. To decorate, crumble trimmed cake pieces.
  4. Enjoy!


Before baking, combine 1 cup full cream milk and 1 teaspoon vinegar to produce your own buttermilk. Allow 5-10 minutes for the milk to sour.

  • Category: Dessert
  • Method: Baking
  • Cuisine: American


  • Serving Size: 12 servings
  • Calories: 607kcal
  • Sugar: 66g
  • Sodium: 128mg
  • Fat: 0g
  • Saturated Fat: 15g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 72g
  • Fiber: 1g
  • Protein: 7g
  • Cholesterol: 110mg

Keywords: birthday cake ideas, red velvet cake recipe, easy red velvet cake recipe, cake recipe, red velvet cake