Red Velvet Birthday Cake
This Red Velvet Birthday Cake is soft, vibrant, and perfectly balanced with subtle cocoa notes and rich cream cheese frosting. Elegant yet easy, it’s the kind of showstopper cake you want on special occasions — but also anytime you want to spoil someone with something beautiful.
Equipment
- 2 × 9‑inch round cake pans
- Mixing Bowls
- Electric mixer or hand mixer
- Whisk
- Parchment Paper
Ingredients
Cake Batter
- 2.5 cups all-purpose flour
- 1.5 cups granulated sugar
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp cocoa powder unsweetened
- 1.5 cups vegetable oil
- 1 cup buttermilk room temperature
- 2 large eggs
- 2 tsp vanilla extract
- 1 tsp white vinegar
- 2 tbsp red food coloring
Cream Cheese Frosting
- 16 oz cream cheese softened
- 0.5 cup unsalted butter softened
- 4 cups powdered sugar
- 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 large bowl, whisk together flour, sugar, baking soda, salt, and cocoa powder.
- In another bowl, whisk together vegetable oil, buttermilk, eggs, vanilla, vinegar, and red food coloring until smooth.
- Gently fold the wet ingredients into the dry until just combined — do not overmix.
- Divide batter between the two pans and bake for 25–30 minutes, or until a toothpick inserted comes out clean.
- Let cakes cool in pans for 10 minutes, then invert to a wire rack and cool completely.
- To make frosting: beat cream cheese and butter until fluffy. Gradually add powdered sugar and vanilla; whip until smooth.
- Assemble: place one cake layer, spread frosting, top with second layer, then frost top and sides. Decorate as desired.
Notes
Use beet powder or natural food dyes if you prefer non‑artificial coloring. Chill the frosted cake for 20–30 minutes before slicing for cleaner cuts.