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Slice of Red Velvet Buttermilk Cake with Cream Cheese Frosting on a plate
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Red Velvet Buttermilk Cake with Cream Cheese Frosting

Velvety, tender, and irresistibly rich, this Red Velvet Buttermilk Cake with Cream Cheese Frosting is a showstopper at any occasion!
Prep Time20 minutes
Cook Time32 minutes
Total Time52 minutes
Course: Dessert
Cuisine: American
Keyword: Cake, Easy
Servings: 12 servings

Equipment

  • Mixing Bowl
  • Cake Pans
  • Whisk
  • Spatula
  • Electric Mixer

Ingredients

Dry Ingredients

  • 2.5 cups All-purpose flour
  • 1.5 cups Granulated sugar
  • 1 teaspoon Baking soda
  • 1 teaspoon Fine salt
  • 1 teaspoon Unsweetened cocoa powder

Wet Ingredients

  • 1.5 cups Vegetable oil
  • 1 cup Buttermilk, room temperature
  • 2 large Eggs, room temperature
  • 2 tablespoons Red liquid food coloring
  • 1 teaspoon Vanilla extract
  • 1 teaspoon White vinegar

Frosting Ingredients

  • 16 oz Cream cheese, softened
  • 1 cup Unsalted butter, softened
  • 4-5 cups Powdered sugar, sifted
  • 1.5 teaspoons Vanilla extract
  • 1 pinch Salt

Instructions

  • 1. Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper for easy removal.
  • 2. In a large bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder until well combined.
  • 3. In another bowl, mix together the vegetable oil, buttermilk, eggs, food coloring, vanilla, and white vinegar. Stir until smooth and well combined.
  • 4. Add the wet mixture into the dry ingredients. Mix gently with a spatula or hand mixer until just combined. Don’t overmix!
  • 5. Divide the batter evenly between the prepared pans. Bake for 28–32 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pans for 10 minutes, then turn cakes out onto wire racks to cool completely.
  • 6. In a large bowl, beat together the softened cream cheese and unsalted butter until fluffy and smooth. Gradually add powdered sugar, vanilla extract, and a pinch of salt, mixing until silky and spreadable.
  • 7. Place one cake layer on a serving plate. Spread a generous layer of cream cheese frosting. Top with the second layer, then cover the cake with the remaining frosting.

Notes

For the deepest red color, use a quality liquid food coloring. If you don’t have buttermilk, make your own by adding 1 tablespoon white vinegar to 1 cup milk and letting it sit for 5 minutes.