Red Cake Aesthetic (Red Velvet-Inspired Cake)
This red velvet-inspired cake is soft, luxurious, and visually stunning — a perfect blend of flavor and elegance that celebrates love, confidence, and the joy of baking from the heart.
Equipment
- Two 9-inch Cake Pans
- Mixing Bowls
- Whisk
- Electric Mixer
Ingredients
Cake Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tsp baking soda
- 1 tsp cocoa powder
- 1 tsp salt
- 1 cup buttermilk
- 1 1/2 cups vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- 1 tbsp red food coloring use gel for vibrant color
- 1 tsp white vinegar
Cream Cheese Frosting
- 8 oz cream cheese softened
- 1/2 cup unsalted butter softened
- 3 cups powdered sugar sifted
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
- In a large bowl, whisk sugar and oil until smooth. Add eggs one at a time, then stir in vanilla, buttermilk, and red food coloring until evenly blended.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined. Stir in vinegar last.
- Divide batter evenly into prepared pans and bake for 25–30 minutes, or until a toothpick inserted comes out with a few crumbs.
- Cool cakes completely before frosting.
- For the frosting: beat cream cheese and butter together until fluffy. Gradually add powdered sugar and vanilla, beating until smooth and creamy.
- Frost the cooled cakes, spreading evenly between layers and across the top and sides. Decorate as desired — berries, roses, or velvet crumbs make elegant finishes.
Notes
For deeper color, use gel food coloring. For a dark red aesthetic, mix in a touch of black food gel or cocoa. Always chill the frosted cake for 30 minutes before slicing for neat, clean layers.