Irresistible Homemade Red Velvet Cake
Ingredients
For the Red Velvet Cake Layers:
2 ½ cups all-purpose flour
2 tbsp unsweetened cocoa powder
1 tsp baking soda
½ tsp salt
½ cup unsalted butter, softened
½ cup vegetable oil
1 ¾ cups granulated sugar
2 large eggs
1 cup buttermilk
1 tbsp red food coloring (gel preferred for deeper color)
2 tsp vanilla extract
1 tsp white vinegar
For the Cream Cheese Frosting:
16 oz (2 packages) cream cheese, softened
½ cup unsalted butter, softened
3 ½ cups powdered sugar
1 tsp vanilla extract
Pinch of salt
For the Chocolate Ganache Drip:
½ cup heavy cream
4 oz semi-sweet chocolate (chopped or chips)
Optional Garnish:
Red velvet cake crumbs (made from cake trimmings)
Extra frosting swirls for topping
🧁 Instructions
1. Bake the Cake Layers:
Preheat oven to 350°F (175°C). Grease and line three 6-inch cake pans (or two 8-inch).
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
In a large bowl, cream butter, oil, and sugar until fluffy.
Add eggs one at a time, beating well.
Mix in buttermilk, red food coloring, vanilla, and vinegar.
Gradually add dry ingredients, mixing just until combined.
Divide evenly between pans and bake for 25–30 minutes, or until a toothpick comes out clean.
Cool completely, then level tops if needed (save the scraps for crumbles!).
2. Make the Cream Cheese Frosting:
Beat cream cheese and butter until smooth.
Add vanilla and salt.
Gradually mix in powdered sugar until fluffy and pipeable.
3. Make the Ganache Drip:
Heat cream until just simmering, then pour over chocolate.
Let sit for 1 minute, then stir until smooth and glossy. Let cool slightly before dripping.
4. Assemble the Cake:
Layer cake rounds with generous cream cheese frosting in between.
Smooth or swirl frosting and pipe decorative peaks on top.
Drizzle ganache down the sides.
Sprinkle with cake crumbles for texture and wow factor.