Red Velvet Cake

A rich, moist, and velvety cake with a hint of cocoa and a signature tang, topped with luscious cream cheese frosting. If you don’t want to use red food coloring, you can substitute it with beetroot powder or even pureed cooked beets for a natural red hue. (see bottom of page)

Ingredients

For the Cake:

• 2 cups (248g) all-purpose flour

• 1 1/2 cups (300g) granulated sugar

• 1 tsp (5g) baking soda

• 1/2 tsp Kosher or sea salt

• 2 1/2 tsp (6.5g) cocoa powder

• 1/8 tsp (.3g) chili powder

• 1 cup (240ml) buttermilk, room temperature

• 1 cup (240ml) vegetable or canola oil (you can substitute oil for 1 cup melted unsalted butter)

• 1/2 cup (115g) butter, softened

• 2 large eggs, room temperature

• 1 tbsp (30ml) red food coloring

• 1 tsp vanilla paste or extract

• 1 tsp white vinegar

For the Cream Cheese Frosting:

• 16 oz (450g) cream cheese (2-8oz packages), softened

• 1/2 cup (115g) unsalted butter, softened

• 10 cups (1,200g) powdered sugar

• 1 tsp vanilla paste or extract

• 2 tbsp milk

• Pinch of Kosher or sea salt

Instructions

1. Preheat & Prep

• Preheat oven to 350°F (175°C).

• Grease and flour two 9-inch cake pans, or line them with parchment paper.

2. Mix Dry Ingredients

• In a large bowl, whisk together flour, sugar, baking soda, salt, cocoa powder and chili powder.

3. Mix Wet Ingredients

• In another bowl, beat buttermilk, oil, eggs, food coloring, vanilla, and vinegar until well combined.

4. Combine & Mix

• Gradually add the wet ingredients to the dry ingredients, mixing just until combined. Do not overmix.

5. Bake

• Divide the batter evenly between the prepared pans.

• Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

• Let cakes cool in the pans for 15 minutes, then turn them out onto a wire rack to cool completely.

6. Make the Frosting

• Beat the cream cheese and butter until smooth and creamy.

• Add milk, vanilla and salt.

• Gradually mix in powdered sugar until fluffy and spreadable.

7. Assemble the Cake

• Place one cake layer on a serving plate, thinly slice the rounded top to make it flat. Spread a layer of frosting on top. 👉 Click here for a quick video showing you how to frost the cake!

• Place the second cake layer upside down so flat side is up, on top and frost the entire cake.

• For a smooth finish, chill the cake for 15-20 minutes before adding a final layer of frosting.

Tips for the Best Red Velvet Cake

✔ Use room temperature ingredients for a smoother batter.
✔ Don’t skip the vinegar! It enhances the red color and keeps the cake tender.
✔ For a deeper flavor, add a teaspoon of espresso powder to enhance the cocoa notes.
✔ Chill the cake before slicing for cleaner cuts.

Enjoy this classic red velvet cake—perfect for birthdays, holidays, or just because!

How to Substitute Red Food Coloring with Beets:

• Beetroot Powder: Use 1–2 tablespoons of beetroot powder in place of food coloring. It gives a natural red tint without affecting the flavor.

• Beet Puree: Blend ½ cup of cooked, pureed beets and mix it into the wet ingredients. This adds moisture and a subtle earthiness to the cake.

💡 Pro Tip: If using beet puree, reduce the buttermilk slightly to keep the batter from getting too wet.

This natural alternative keeps the cake rich, velvety, and delicious—with a wholesome twist!