Red Velvet Cake

Photo by Kana Okada
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  • Serves 10
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 793 calories
    • Calories 409 calories from fat
    • Fat 46 g
    • Sat Fat 29 g
    • Cholesterol 168 mg
    • Sodium 413 mg
    • Protein 9 g
    • Carbohydrate 90 g
    • Sugar 67 g
    • Fiber 1 g
    • Iron 2 mg
    • Calcium 86 mg


  1. Check 1cup (2 sticks) unsalted butter, at room temperature, plus more for the pans
  2. Check 2cups all-purpose flour, spooned and leveled, plus more for the pans
  3. Check 1/4cup unsweetened cocoa powder
  4. Check 1teaspoon baking soda
  5. Check 1/2teaspoon kosher salt
  6. Check 1 1/2cups sugar
  7. Check 2 large eggs
  8. Check 2teaspoons pure vanilla extract
  9. Check 2teaspoons apple cider vinegar
  10. Check 1tablespoon red food coloring
  11. Check 1cup buttermilk
  12. Check Cream Cheese Frosting


  1. Heat oven to 350° F. Butter two 8-inch round cake pans and dust with flour, tapping out the excess. In a medium bowl, whisk together the flour, cocoa, baking soda, and salt; set aside.
  2. Using an electric mixer, beat the butter and sugar on medium-high until fluffy, 2 to 3 minutes. Beat in the eggs, vanilla, vinegar, and food coloring until incorporated, scraping down the sides of the bowl as necessary.
  3. Reduce mixer speed to low. Add the flour mixture in 3 additions and the buttermilk in 2 additions, beginning and ending with the flour mixture. Mix just until combined (do not overmix).
  4. Divide the batter between the prepared pans and bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Cool the cakes in the pans for 15 minutes, then turn out onto racks to cool completely.
  5. Transfer one of the cooled cakes to a plate and spread with 1 to 1½ cups of the frosting. Top with the remaining cake and spread the top and sides with the remaining frosting. Refrigerate for 30 minutes before serving.