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This Easy Red Velvet Cake Recipe is so delicious and simple to create. Filled and topped with Cream Cheese Frosting and fresh berries, it doesn't get any better! I like to post recipes that anyone can create, so let me know how this one works for you! Share your experience below in the comments!
BAKING IS MY THERAPY
Baking has really been my therapy for many years. I love it. The kitchen is my happy place.
I really don't know what it is about baking that is so calming and relaxing for me. I think it is more decorating and coming up with new designs that I really enjoy. It sparks my creativity and I just love sharing new things with you guys!
To me, there is nothing better than a homemade cake. It really makes a difference baking from scratch, plus the bragging rights of making an amazingly delish cake! Everything about this cake is homemade with love. From the cake to the frosting, it just doesn't get any better than that my friends! Oh, did I mention it is SUPER easy???
CAKE GOOP
I know what you're thinking, what is cake goop!? Let me tell you, it is THE SINGLE GREATEST THING that I have come across in my baking career. I hate it when I spend so much time, effort, and money on a cake, then get ready to take it out of the pan, and it STICKS TO THE PAN!!! That makes me want to throw the pan right through the window. So, with some research, I discovered this amazing little recipe to help you keep your cakes looking beautiful and never stick to the pan!
Remember, when you make any sort of buttercream or frosting with powdered sugar, sifting is key! I learned the hard way... Now, let's get to the sweet stuff you came for! Below is a printable recipe for you!
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Recipe
Easy Red Velvet Cake Recipe
5 Stars4 Stars3 Stars2 Stars1 Star
5 from 2 reviews
- Author: Rose
- Total Time: 40 minutes
Description
This Easy Red Velvet Cake Recipe is so delicious and simple to create. Topped with Cream Cheese Frosting and fresh berries, it doesn’t get any better!
Ingredients
Scale
FOR THE CAKE:
1 ½ cupgranulated sugar
2 ½ cups self rising flour
2 Tbsp. cocoa powder
1 tspbaking soda
1 cupbuttermilk
1 ½ cupvegetable oil
1 tbspvanilla extract
2 tsp almond extract
4eggs
2–3tbsp red food coloring
CREAM CHEESE FROSTING:
1package of cream cheese at room temperature
1 stick butter at room temperature (salted is fine here)
2 tspvanilla extract
3 cups powdered sugar (sifted)
Instructions
Preheat oven to 350 degrees F. Prepare two 8″ cake pans with *cake goop or non-stick baking spray.
Combine sugar and eggs in the bowl of a stand mixer with the whisk attachment.
Sift baking soda and flour together and add into the mixer and combine. Add in the oil, buttermilk, food color, and vanilla and mix until combined.
Distribute batter evenly between the two pans and bake for 30-35 minutes or until a toothpick inserted in the middle comes out clean.
Allow the cakes to cool in the pans for 5-10 minutes and then transfer to a wire rack to cool completely.
If desired, level cakes by cutting off the dome of the cakes and then cutting them in the middle to make 4 layers. This part isn’t necessary, but will make your cake more level.
TO PREPARE THE CREAM CHEESE FROSTING:
Cream together the butter and cream cheese with the paddle attachment until light and fluffy.
Add in the vanilla extract and mix until combined.
Add it the sifted powdered sugar one cup at a time until fully combined.
Mix on a high speed for 2-3 minute or until the frosting is light and fluffy and easy to spread.
Assemble your cake by putting one layer on a cake board or plate and topping with a generous amount of the frosting and leveling with a spatula. Add the next layer of cake and continue with all of the layers.
Top with fresh berries and serve!
Notes
*Cake Goop is 1 cup of flour, vegetable oil, and vegetable shortening. Combine all the ingredients together in a mixer until smooth. Place about a quarter size amount in the cake pans and brush in with a pastry brush or a paper towel. Keep the remaining in an airtight container and keep it handy for the next time you make a cake!
- Prep Time: 10
- Cook Time: 30
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About Rose Atwater
Rose Atwater is the founder and cake decorator behind Rose Bakes. She is baker, cake decorator, author, wife to Richy and homeschooling mommy to 6 wonderful kiddos! Her work has been featured in American Cake Decorating Magazine, Cakes Decor, Pretty Witty Cakes Magazine, Huffington Post and Cake Geek Magazine. Learn more here...
Reader Interactions
Comments
Gift
I really enjoy your e-mails,thank you!?
Reply
Gail Perrymann
I have been using cake 'goop' for years! Love it!
Reply
Rose
Awesome!
Reply
Mary
How much veg. oil and veg. shortening do you add to the flour in you cake goop?
Reply
Rose
Equal parts. I usually do 1 cup of each.
Reply
Margaret
Your cake goop is that 1 cup of all three ingredients
Would love to try itReply
Rose
Yes, equal parts oil, shortening and flour! And it's amazing!
Reply
Jamie
This cake is absolutely DELICIOUS and super easy to make! Thank you so much for sharing and for the guidance to sift. I have been baking for years, and for whatever reason, I have never bought one. Something in your instructions made me buy one! I have no idea if it helped or not, but it certainly didn’t hurt. The cake was super moist and flavorful and the frosting was very yummy. This is our go to cake from now on!
Reply
Blanche
Is it ok to use Red Velvet Cake recipe for Red Velvet Cupcakes ?
Reply
Rose
Yes!!
Reply
Blanche
5 stars
Reply
Kim
Awesome!!! The cake is easy and delicious. I made 2 cakes and cupcakes. Just a heads up, your directions do not say to add the cocoa powder and almond extract. I realized this right before pouring the batter in the pans. On the 2nd and 3rd recipe, I added the cocoa to the flour and the almond extract with the vanilla. Awesome!!! I will be baking another one tomorrow. Love this cake!
Reply
Ellen
Rose, will this red velvet cake hold up as a 2 tier wedding cake, each tier with 3 layers? Worry about how tender the cake and it's ability to support upper tier. Thanks.
Reply
Susan
I feel like it would, but I haven't ever used this recipe in a tiered cake.
Reply
Rees
Rose will you edit the recipe to show when to add the cocoa powder and almond extract please.
Thanks!
Reply
