Get ready to fall in love with this homemade red velvet cake! The cake is light, moist, and has delicious flavors of buttermilk, cocoa, and vanilla. The sweet cream cheese frosting makes it even better. Make it for your next get-together, or when the cravings hit, and it’s guaranteed to disappear fast.
Preheat your oven to 350 °F. Grease and flour a bundt cake pan.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking soda, salt, and cocoa powder. Mix well until all the dry ingredients are evenly incorporated. In a separate bowl, whisk together the vegetable oil, buttermilk, eggs, and vanilla extract until well combined. Add a few drops of red food coloring to achieve the desired red velvet color.
Gradually pour the wet ingredients into the bowl with the dry ingredients. Stir until the batter is smooth and no lumps remain.
Pour the batter into the prepared bundt cake pan, spreading it evenly. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
While the cake is cooling, prepare the frosting. In a mixing bowl, beat the cream cheese and softened butter until smooth and creamy. Gradually add the powdered sugar to the cream cheese and butter mixture, beating well after each addition, until the frosting is light and fluffy.
Once the cake has cooled, spread the cream cheese frosting over the top and sides of the bundt cake. Decorate with pink or red sprinkles to add a touch of love. Slice, serve, and enjoy!
Notes
Make sure that your cream cheese, eggs, and other dairy are softened or at room temperature for a smoother batter and better incorporation of ingredients.
Mix the wet and dry ingredients until just combined to avoid a dense cake. Overmixing can make the cake tough and dry.
Adding vinegar to the batter is optional, but it helps brighten the cake’s color. Don’t worry, you won’t taste it!
Let the cake cool completely before adding the glaze to avoid melting and to make sure that it coats evenly.
Add a crunchy streusel topping, chocolate chips, or chopped nuts for extra texture and flavor. Edible glitter will look so pretty, too!
Serve: Frosted red velvet cake is delicious on its own, but we enjoy an unfrosted slice with summer berries, a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of caramel or chocolate sauce. This cake is a great pair for your favorite hot or iced coffee, tea, or chocolate drink.Store: Transfer leftovers into an airtight container and store at room temperature for up to 2 days, in the refrigerator for up to 4 days, and in the freezer for up to 2 weeks. Thaw frozen red velvet cake in the fridge overnight before eating.